Sourdough bagels should be in every baker’s back pocket, but let’s be honest, the whole idea of bagels at home sometimes sounds, um, intimidating. Maybe you think you need a fancy mixer or you’ve tried baking bread and ended up with something that could fix a wobbly table. I’ve been there, friend. That’s what happened to me before I learned just how chill making overnight sourdough bagels can actually be. Hint: a crispy crust and chewy bite, just like the ones you line up for on a Saturday morning, are totally doable in your own kitchen. If you love experimenting, check out these delicious sourdough discard sandwich bread ideas or, for more fun, whip up an easy sourdough discard pizza crust while you’re at it. 
What You Need to Make Sourdough Bagels at Home
Let’s keep it real. Sourdough bagels require just a handful of basics. If you already keep sourdough starter in your fridge, the rest is probably in your pantry. You’ll need strong bread flour (not just plain all-purpose), your bubbly sourdough starter, a smidge of sugar or honey, salt, and water. That’s it. If you want a shiny, classic bagel crust, grab some baking soda or barley malt for the boiling water.
When I first tried to make sourdough bagels, I didn’t have bread flour and went with regular stuff. The bagels? Mushy and pancake-ish. So, trust me about using bread flour here for a chewy texture. If you want a deep dive into why flours matter, there’s so much good science, but I’ll spare you the lecture. 
Sample Baking Schedule
Honestly, this is where I fumbled my early bakes. The timeline sounded confusing, but let me break it down super simply.
Here’s how I manage it:
| Step | Day/Time | What You Do | Tips |
|---|---|---|---|
| Mix Dough | 7:00 pm (Day 1) | Combine all ingredients and mix | It looks shaggy at first. Don’t panic. |
| Bulk Ferment | 7:30 pm – 10:00 pm | Let dough rise at room temp | Cover with plate, not plastic wrap |
| Shape Bagels | 10:00 pm | Divide, shape rings, rest | Not perfect circles? No problem. |
| Overnight Rise | 10:30 pm – 7:00 am | Chill in fridge overnight | Don’t skip the fridge. Makes texture awesome. |
| Boil & Bake | Next morning | Quick boil, then into hot oven | Oven super hot makes that crusty edge! |
Step-by-Step Recipe: Easy Overnight Sourdough Bagels
Alright, let’s do this. Start by mixing your active sourdough starter with warm water and a sweetener (I’m partial to honey, adds flavor). Sprinkle in the bread flour and sea salt, and mix until it’s all shaggy. Don’t knead to death. Just combine until messy.
Cover. Rest. Go binge your favorite show for half an hour. Come back and give the dough a couple folds—grab a bit, stretch up, fold over, that sort of thing. Do this maybe three more times, about 20-40 minutes apart, till the dough feels lively.
Shape it. Divide into eight-ish lumps. Poke your thumb through each ball and spin gently for a real bagel shape (it might feel weird, but trust the process; mine always looked gnarly at first!). Nestle these on a baking tray, then cover and let them snooze in the fridge overnight.
Morning comes. Bring water to a simmer, add a spoonful of baking soda or barley malt (gives a golden crust), and toss in your bagels for a minute per side. Into a screaming hot oven they go, for 20 minutes or until you get that epic golden brown.
I wish you could smell this through the screen!
Homemade Bagel Varieties
You don’t have to stick to plain, and that’s the fun part. Sometimes I’ll add everything bagel seasoning just before baking, or mix cinnamon and raisin straight into the dough. Try seeds—sesame, poppy, or sunflower right on top.
Lately, I’ve been on a sun-dried tomato and rosemary kick. I know, sounds a bit extra, but it’s so simple. Mix in your bits and bobs during the last dough fold.
And if you’re really adventurous, you can stuff your sourdough bagels. Cheese cubes, anyone? Little pockets of goo. Love it.
Best Bagel Toppings
Now, for toppings, I won’t lie. This is the place to get creative or go classic.
- Spread on cream cheese thick, like you mean it.
- Layer with lox, red onion, and capers if you’re feeling a little bit New York fancy.
- Smear with homemade jam, especially when your bagel is warm.
- Or just butter, melted so it drips down your fingers.
Whatever you choose, these are perfect vehicles for all your favorite toppings.
Tips for Achieving the Perfect Texture and Crust
Here’s what took me forever to figure out (and now I’ll spare you the trial and error). For that chewy inside and crunchy shell, cold proofing is your friend. That overnight rest in the fridge makes all the difference. Don’t overmix the dough—just combine till it comes together. And don’t skip boiling. Yeah, it’s a step, but it’s what separates a bagel from a roll.
Plus, a super hot oven. Like preheat longer than you think. Those bagels need a burst of heat to puff right and get that golden jacket. I crank my oven to 450°F, which feels a little wild, but it works—trust the process.
“These bagels totally changed my weekends! I’ve tried bought ones, but homemade sourdough bagels put those to shame. I thought it’d be complicated, but now my house smells like a bakery most Sundays!”
– Kelly, actual home baker and my long-term bagel taste tester
How to Shape Sourdough Bagels Like a Pro (Step-by-Step)
Here’s the gritty part: shaping. My first batch looked, uh, lopsided. That’s okay! To shape, pinch off a chunk of dough, roll into a log (about 8 inches, give or take), then join ends and pinch hard. Or, for the classic shape, poke your thumb through the middle of a dough ball, then stretch and spin with your fingers till you’ve got a nice round ring.
Let them rest on a parchment-lined tray. They’ll puff up during that fridge rest, and any awkward bits even themselves out while baking.
Turns out, even “ugly” sourdough bagels taste five-star when they come out hot and golden!
Storage, Serving, and Variations
Here’s the honest truth: these sourdough bagels rarely last long in my house. But if you somehow resist, let them cool, then pop into a bread bag—room temp is good for two days. Want them extra fresh for later? Freeze once cooled (slice first for easy toasting).
For fresh-up, just toast or pop in a warm oven a few minutes. Other fun twists? Make mini bagels for snacks or kids’ lunches, or go super-sized for breakfast sandwiches. Even stale ones are tasty blitzed into bagel chips!
Common Mistakes to Avoid When Making Sourdough Bagels
Let me save you a few headaches. One? Don’t use weak flour. If you skip bread flour, you’ll get floppy bagels that don’t chew right. Two, underproofing. If they look small before the fridge, they’ll stay small. Give time to rise.
Third: forgetting the boiling step. If you toss them straight in the oven without boiling, your sourdough bagels will be bread rings, not bagels. Fourth, overbaking. At 450°F, twenty minutes is usually the sweet spot, but ovens all run different, so watch your first time.
Oh—don’t trust how crusty they feel straight from the oven. Let them cool (as hard as that is) for proper texture.
Delicious Sourdough Bagel Sandwich Combinations to Try
Okay, here’s my favorite part: what to put between those chewy slices. My usual go-to is turkey, sharp cheddar, spinach, plus a squirt of spicy mayo. Honestly, unbeatable. For breakfast, try scrambled egg, crispy bacon, and cheese, all melty and dreamy. Veggie lovers—hummus, cucumber, tomato, and avocado hits the spot.
And if you’re feeling very “weekend brunch,” lox, cream cheese, and red onion is a classic for a reason. There’s something special about homemade sourdough bagels holding all that goodness together. If you love sandwiches, trust me, you’ll absolutely vibe with these delicious sourdough discard sandwich bread ideas too!
How Gluten Development Affects Your Sourdough Bagels
Let’s geek out—just a little. Gluten, that network-y web stuff, is what makes bagels bounce and tear instead of crumble. The mixing and folding (instead of old-school kneading) helps build gluten gently, so bagels have that real “bite.”
Too little? They’re tough. Too much? They’re dense bricks. Resting overnight chills the dough so gluten “relaxes,” letting bagels puff instead of flatten. That’s why patience (and that cold fridge) really pays off. Learn more tricks for gluten structure by checking out sourdough starter bread guides or exploring the best sourdough bread recipe crispy crust soft inside for real wow-factor bakes.
Common Questions
Q: Can I use sourdough discard for this recipe?
A: You really want active starter. Discard can make things dense and, honestly, kind of sad.
Q: How do I stop my sourdough bagels from going flat?
A: Usually it’s overproofing or not enough gluten. Chill the dough overnight and use bread flour for best results.
Q: Can I freeze baked bagels?
A: Absolutely! Slice them first for easy toaster mornings. They’re perfect frozen up to a month.
Q: What if I don’t have barley malt syrup for boiling?
A: Use baking soda or regular sugar. It’s not exactly the same, but you’ll still get a color and shine upgrade.
Q: Why are my sourdough bagels pale or too soft?
A: Crank up the oven, preheat well, and don’t skimp on the bake time. Cool them fully—texture changes as they rest.
Bake Once, Enjoy for Days
Making sourdough bagels at home isn’t exclusive to pros or bakery wizards. With simple steps and a pinch of patience, you’ll end up with a whole batch of chewy, crusty, crave-worthy rounds—and probably start a new tradition. For more step-by-step inspiration, I love peeking at Sourdough Bagels – Easy Overnight! – Little Spoon Farm, or scoping homemade tricks at Best Sourdough Bagels (Soft, Chewy, Easy!) – The Clever Carrot and Homemade Sourdough Bagels – Farmhouse on Boone. If you want even more home baker takes, check out The Best Sourdough Bagels – Simplicity and a Starter or this super handy thread from r/Sourdough’s trusted sourdough bagel recipe. Go on, give it a bash—I bet you’ll never look at grocery store bagels the same way again. Happy baking!
