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Sourdough is something I’ve become extremely passionate about. Sourdough bread is very cost-effective, great for our microbiome, and actually pretty simple once you get used to the baking schedule! I started my sourdough journey with a basic loaf of bread, and while I love a crusty loaf, I quickly graduated to things like sourdough english muffins, sourdough cinnamon rolls, and my favorite: sourdough bagels! I am delighted to be able to share my sourdough bagel recipe with you today.

Easy Sourdough Bagel Recipe

This recipe may seem like a long one, since there are several steps, but don’t let that make your head spin! This is a very simple recipe with little to no prep work! I promise it’s worth the effort to learn it because it’s something you’ll potentially make for the rest of your life!

Sourdough Bagel Recipe Ingredients:

The ingredients for this recipe are very simple. Flour, salt, water, and sourdough starter. That’s it! I do have a flour preference for my bagels but you’re welcome to experiment with my recipe to see what you like best. For my family, I use a mixture of spelt flour and bread flour. I find that it adds a depth of flavor to the bagels. So if the recipe calls for 500 g of flour, I’ll do about 300 grams of bread flour and 200 of spelt. Still, as with any bread recipe, it’s very personal. So go ahead and try different types of flours, if you’d like to, and see what works for you!

For toppings, you can really make any sort of bagel. We love dried cranberry bagels, dried blueberry bagels, and chocolate chip bagels. However, my husband’s favorite bagel ever is the “Everything” bagel, so I make those often too. I share how to shape the bagels, how to add toppings, and everything else you need to know in the recipe below!

Sourdough Bagel Recipe Baking Schedule:

Perhaps the most difficult part about the sourdough life is getting used to the schedule. I am not super regimented with recipes like pizza dough or bagels. Bread loaves are a bit more sensitive, but generally the key is to mix up dough the night before. I let my dough proof overnight and it seems to be a good amount of time for morning baking.

Here is how I schedule out my bagel-making if I want to make them on a Sunday morning, for example.

Saturday morning: feed sourdough starter

Saturday afternoon/evening: make bagel dough (use recipe below) and let proof overnight.

Sunday morning: shape bagels, boil, and bake.

Easy Sourdough Bagel Recipe

Sourdough bagels that require little prep as long as you have your starter! Minimal ingredients, no-knead, and healthy, DF, egg-free, and refined sugar free! (If you don't use chocolate chips.)
Servings 10 bagels


  • 90 g active sourdough starter See my note above about scheduling, but make sure to feed it 6-10 hrs before mixing dough.
  • 270 g water
  • 500 g flour I like a mixture of spelt and bread flour but you can use all-purpose too.
  • 7 g salt we use Redmond's Real Salt!
  • 8 cups water (for boiling the next day)
  • 2 tbsp honey (you'll add this to boiling water)
  • additional toppings (everything seasoning, dried cranberries, dried blueberries, chocolate chips)


  • Combine sourdough starter, water, flour and salt in a stand mixer until a smooth dough forms.
  • Shape into a rough ball and let sit for 8-10 hours, overnight.
  • When you wake up the dough should be puffy.
  • Divide into 10 pieces and then shape each into bagel form. For shaping, I just roll into a ball and poke a hole through the middle. Then I gently shape it into a bagel while stretching a bit without breaking the dough. (This is a bit of an art and you get better with practice!)
  • If you're going to add toppings to the bagels this is the time to do it! I add in chocolate chips, or dried blueberries, or dried cranberries by pressing 2-3 into the sides of the bagels and sort of pinching them to keep the toppings inside. Alternatively, you can sprinkle the tops of the bagels with 'Everything' seasoning after the boiling process (see note in the next few steps).
  • Leave bagels to rest for 15-20 minutes.
  • Meanwhile, pre-heat the oven to 425 degrees F.
  • Add 8 cups of water to a pot and turn stove on high. Once boiling, add 2 tbsp of honey then turn down to a simmer.
  • Gently drop 2-3 bagels at a time into the water. Keep them in the pot until they float to the surface, then place them onto a baking sheet lined with parchment paper. Repeat this process for all of the bagels.
  • Once they've all been boiled, they're ready to bake! If you plan to do 'Everything' bagels, now is the time to sprinkle the seasoning on the top!
  • Place the baking sheet with bagels into a 425 degree F oven for 20-25 minutes or until bagels are golden brown.
  • Serve and enjoy!
  • Note: these can be stored in an airtight container on the counter for 2-3 days.

My Favorite Sourdough Supplies:

I hope you enjoy this sourdough bagel recipe. If you do try it out, I would love to see your result! Share using the hashtag #livingincoloreats and/or tag me on Instagram!

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