Easy Homemade Sourdough Bagels Recipe (Chewy, Dense & Delicious!)

Introduction

There’s something magical about pulling a tray of golden, perfectly chewy homemade bagels from your oven. When I first attempted sourdough bagels, I was nervous—bagels have a reputation for being tricky. But after that first bite of a warm, tangy, impossibly chewy bagel with a shiny, golden crust, I realized this recipe was easier than I expected and miles better than anything I could buy.

If you’re searching for the best easy homemade sourdough bagels recipe, you’ve just discovered it. These bagels deliver everything you crave: that signature dense, chewy texture that authentic bagels are famous for, a shiny, golden-brown crust that crackles when you bite, subtle sourdough tang that adds depth and complexity, and professional-looking results that will impress everyone. The sourdough discard adds incredible flavor while making the dough more manageable and forgiving than traditional recipes.

Best of all, while these require some planning (overnight fermentation), the hands-on time is minimal. Make the dough one evening, shape the next morning, and you’ll have fresh, bakery-quality bagels for brunch. Once you master this recipe, you’ll never buy store-bought bagels again.

Why Sourdough Makes Better Bagels

Adding sourdough to bagel dough isn’t just trendy—it genuinely improves these New York classics:

• • Superior Flavor Complexity: Traditional bagels can taste one-dimensional. The sourdough adds layers of tangy, slightly fermented notes that complement everything from cream cheese to lox. The depth is remarkable.

• • Improved Digestibility: The natural fermentation begins breaking down complex starches and gluten, making sourdough bagels easier on your digestive system than commercial yeast-only versions.

• • Better Texture Development: Sourdough creates a more extensible dough that’s easier to shape. The fermentation develops gluten networks that give bagels their characteristic chew without being tough.

• • Extended Freshness: The natural preservative qualities of fermented sourdough mean these bagels stay fresh longer than regular bagels—still soft and chewy on day three.

• • More Authentic Taste: Before commercial yeast became standard, traditional bagels were naturally leavened. Sourdough brings you closer to that authentic, old-world flavor profile.

• Zero Waste Baking: This is the perfect way to use sourdough discard. Transform what would be waste into breakfast perfection.

Ingredients for Sourdough Bagels

For the Bagel Dough:

• Sourdough Discard or Active Starter (200g / 1 cup): Either works perfectly. Discard adds tang; active starter provides slight extra rise.
• Bread Flour (500g / 4 cups): High protein content is essential for chewy texture. Don’t substitute all-purpose.
• Water (240ml / 1 cup): Room temperature, filtered if possible.
• Honey or Barley Malt Syrup (2 tablespoons): Adds sweetness and helps create that shiny crust.
• Salt (2 teaspoons): Essential for flavor and gluten development.
• Instant Yeast (1½ teaspoons, optional): Guarantees rise; can be omitted if using very active starter.

For Boiling:

• Water (8 cups / 2 liters): For the boiling bath.
• Baking Soda (2 tablespoons): Creates alkaline environment for shiny, golden crust.
• Honey or Malt Syrup (2 tablespoons): Adds sweetness and enhances browning.

Toppings (Optional):

• Everything Bagel Seasoning: Sesame seeds, poppy seeds, dried garlic, dried onion, salt
• Sesame Seeds: White or black
• Poppy Seeds: Classic topping
• Coarse Sea Salt: Simple and elegant
• Dried Onion Flakes: Savory option
• Cinnamon Sugar: For sweet bagels
• Egg Wash: 1 egg beaten with 1 tablespoon water (for shine and helping toppings stick)

The Boiling Process Explained

Why Do We Boil Bagels?

The boiling step is what distinguishes bagels from regular bread rolls. Here’s the science:

Creates the Crust: Boiling gelatinizes the starches on the surface, creating that signature shiny, slightly chewy exterior that cracks when you bite.

Limits Rise: The boiling sets the exterior before baking, which limits oven spring. This creates the dense, compact crumb that bagels are famous for.

Enhances Browning: The alkaline environment from baking soda promotes Maillard reactions, creating that beautiful golden-brown color and complex flavor.

Unique Texture: The combination of boiled exterior and baked interior creates a texture you simply can’t achieve without this step.

Boiling Variables

Water Temperature: A gentle simmer (not rolling boil) is ideal. Too vigorous and bagels can deflate or distort.

Boiling Time:

• 60 seconds per side: Standard, produces moderately chewy crust
• 30 seconds per side: Thinner crust, softer bagels (good for kids)
• 90 seconds per side: Very chewy, thick crust (New York style)

Baking Soda Amount:

• 2 tablespoons: Standard, creates nice browning
• 1 tablespoon: Less alkaline, lighter color
• 3 tablespoons: Very alkaline, very dark color (use cautiously)

Honey/Malt: Adds sweetness and promotes browning. Traditional NYC bagels use barley malt syrup.