The Best Homemade Sourdough Bagel Recipe (That’s Actually Easy) 🥯✨

Okay, friends. Picture this: it’s a lazy Sunday morning, your kitchen smells like a bakery, you’re in your comfiest pajamas, and you’re about to bite into the most glorious, golden, chewy, homemade sourdough bagel you’ve ever had. Heaven.

This week I tested a recipe, and LET 👏 ME 👏 TELL 👏 YOU — it’s a keeper. These bagels are simple, ridiculously good, and made with just your bubbly starter and pantry staples. No yeast. No drama. Just doughy joy.

Why These Bagels SLAP

✨ Naturally leavened (aka 100% sourdough magic)✨ Chewy on the inside, shiny & golden on the outside✨ Customizable to your bagel-loving heart’s content (everything, sesame, jalapeño cheddar?? GO WILD.)✨ Make 'em once, brag forever

What You’ll Need (aka your grocery list)

Feed Your Starter:

• 50g active sourdough starter

• 50g water

• 50g bread flour

Dough:

• 350g water

• 100g active starter (from above)

• 500g bread flour

• 10g salt

• 20g honey (or maple syrup, if that’s your vibe)

Water Bath (for that ✨bagel sheen✨):

• Pot of water

• 1 tbsp baking soda

• 1 tbsp honey or barley malt syrup

Toppings:Literally anything you love — sesame seeds, everything seasoning, cinnamon sugar, flaky salt, cheddar + chives… you get the idea.

The Step-by-Step (aka How You Become a Bagel Queen/King)

Step 1: Feed That Starter Mix your active starter with water and flour. Let it get bubbly and happy — about 5 hours. Go live your life.

Step 2: Mix That Dough Combine water, starter, flour, salt, and honey. Stir until shaggy and weird-looking. Cover and chill (literally — just let it rest for 30 mins).

Step 3: Knead & Bulk Rise Knead until smooth and stretchy (8–10 mins of good vibes). Let it rise at room temp until puffy and doubled (4–6 hours).

Step 4: Shape It, Baby Divide into 8 pieces, roll into balls, and poke a hole in the middle. Give ‘em a little spin if you’re feeling fancy. Place on parchment, cover, and chill overnight.

Step 5: Boil + Bake = Bagel Glory Boil each bagel for 20–30 secs per side. Top with your toppings. Bake at 425°F until golden and perfect (20–25 mins).

Final Thoughts (aka My Bagel Ted Talk)

These sourdough bagels are IT. Crispy edges, soft chewy centers, that subtle tang that says “I know what I’m doing in the kitchen.” Bonus points: they freeze like a dream. Just slice and stash for weekday mornings.