These easy no knead sourdough bagels are soft on the inside, chewy on the outside, and full of classic bagel flavor. With just about ten minutes of hands on work, a slow fermentation, and simple shaping, you can make bakery quality sourdough bagels at home. They freeze beautifully, toast perfectly, and can be customized with any topping you love.

If you have an active sourdough starter and want a reliable, beginner friendly bagel recipe, this one is hard to beat.

Ingredients

Cake Batter

• 1¾ cups all-purpose flour

• 1 tsp baking powder

• ¼ tsp baking soda

• ¼ tsp salt

• ½ cup butter

• ½ cup white sugar

• ¼ cup brown sugar

• ¾ cup Greek yogurt (room temp)

• ½ cup sourdough discard (room temp)
  (or extra ½ cup Greek yogurt)

• 2 eggs (room temp)

• 1 tsp vanilla

Cinnamon Swirl

• ½ cup brown sugar

• 1 tbsp cinnamon

Cream Cheese Filling

• 6 oz cream cheese (softened)

• 1½ cups powdered sugar

• 3–4 tbsp milk

How to Make

Step 1 Mix the Dough

Add all dough ingredients to a large bowl or stand mixer bowl. Mix just until no dry flour remains. The dough will be stiff and shaggy. Cover and let rest for thirty to forty five minutes.

Step 2 Bulk Fermentation

Form the dough into a smooth ball, return it to the bowl, and cover. Let ferment at room temperature for eight to twelve hours until it increases in size by about seventy five percent.

Step 3 Divide and Shape

Divide the dough into twelve equal pieces. Shape each piece into a tight ball, then poke a hole in the center and gently stretch to form a bagel shape.

Place the shaped bagels on a silicone lined baking sheet and cover. Proof at room temperature for about one hour until slightly puffy.

Step 4 Boil the Bagels

Preheat the oven to four hundred twenty five degrees Fahrenheit.

Bring a large pot of water to a boil. Add baking soda and molasses if using. Boil each bagel for sixty seconds per side. Remove and place on a lined baking sheet. Add toppings while the bagels are still wet.

Step 5 Bake

Bake for eighteen to twenty two minutes, rotating pans halfway through, until golden brown. Cool completely on a wire rack before slicing.

Tips for Perfect Sourdough Bagels

Make sure your starter is strong and active for the best rise.

For chewier bagels, boil for up to two minutes per side.

For softer bagels, boil for thirty seconds per side.

Do not skip boiling. This step is essential for bagel texture.

Hand shaped bagels do not need to be perfect. Uneven shapes are normal and expected.

FAQs

Why are bagels boiled before baking

Boiling sets the crust early, which limits oven spring and creates the dense, chewy interior bagels are known for.

Why do bagels have holes

The hole helps bagels bake evenly and exposes more surface area during boiling, improving texture.

Can I make sourdough bagels with all purpose flour

Yes. The bagels will still be delicious but slightly less chewy than those made with bread flour.

Can I refrigerate shaped bagels before baking

Yes. After shaping, bagels can be refrigerated for up to two days. Bake directly from the fridge after boiling.

Nutrition Information Approximate Per Bagel

Values are estimates and will vary based on toppings and ingredients used.

How to Store Sourdough Bagels

Bagels are best eaten the day they are baked. Store bagels you plan to eat within two days at room temperature in a paper bag or bread box.

For longer storage, slice and freeze once fully cooled. Toast directly from frozen for best results.

Serving Ideas

Toast and spread with butter or cream cheese for a classic option.

Use for bagels and lox with cream cheese, smoked salmon, onion, and capers.

Turn into breakfast sandwiches or homemade pizza bagels.