If you’ve been looking for easy sourdough bagels that don’t require complicated steps or overnight fermenting, this recipe is for you. Made with either active sourdough starter or discard, these homemade bagels bake up beautifully chewy with a golden crust — just like your favorite bakery, but right from your own kitchen.
Perfect for breakfast, brunch, or meal prep, these bagels are beginner-friendly and incredibly rewarding to make.
Why You’ll Love These Easy Sourdough Bagels
- Great use for discard – No waste, all flavor
- Chewy, bakery-style texture thanks to boiling before baking
- Simple ingredients you likely already have
- No long fermentation required
- Versatile for sweet or savory toppings
Whether toasted with cream cheese or stacked into a breakfast sandwich, these bagels quickly become a household favorite.
Ingredients You’ll Need
- 100g sourdough starter or discard
- 500g bread flour
- 250g water
- 30g sugar
- 10g salt
- Pinch of yeast (only if using discard)
- 2 quarts water (for boiling)
- 1 tablespoon honey (for boiling water)
How to Make Easy Sourdough Bagels (Step-by-Step)
Step 1: Mix the Dough
In a large mixing bowl, combine sourdough starter (or discard), bread flour, water, sugar, and salt. If using discard, add a pinch of yeast to help the dough rise. Mix until a shaggy dough forms.
Step 2: Knead Until Smooth
Turn the dough onto a lightly floured surface and knead for about 10 minutes. The dough should become smooth, elastic, and firm — this structure is key for chewy bagels.
Step 3: First Rise
Place the dough in a lightly greased bowl, cover with a damp cloth, and let it rise at room temperature for 1–2 hours, or until doubled in size.
Step 4: Shape the Bagels
Punch down the dough and divide it into 8–10 equal pieces. Roll each into a ball, then poke a hole through the center and gently stretch to form a bagel shape.
Step 5: Boil for Classic Texture
Bring 2 quarts of water to a boil and add the honey. Boil each bagel for about 30 seconds per side, then transfer to a parchment-lined baking sheet.
Step 6: Bake Until Golden
Preheat the oven to 425°F (220°C). Bake bagels for 20–25 minutes, until deeply golden brown. Cool slightly before slicing.
Tips & Variations
- Extra chew: Use bread flour instead of all-purpose flour
- Flavor boost: Add sesame seeds, poppy seeds, or everything seasoning after boiling
- Slight sweetness: Replace sugar with maple syrup
- Crispier crust: Extend baking time by 2–3 minutes
- Uniform size: Weigh dough portions for even bagels
Serving Ideas & Storage
Serve these sourdough bagels warm or toasted with cream cheese, butter, jam, or nut butter. They’re excellent for breakfast sandwiches or alongside eggs.
Storage Tips:
- Room temperature: 2 days in an airtight container
- Refrigerator: Up to 5 days
- Freezer: Slice first, then freeze up to 2 months
Easy Sourdough Bagels Using Starter or Discard
- Total Time: 150
- Yield: 8–10 bagels 1x
- Diet: Vegetarian
Description
These easy sourdough bagels use starter or discard for a chewy, bakery-style bite with a golden crust. No long fermentation needed—perfect for breakfast, brunch, or meal prep.
Ingredients
100g sourdough starter (active) OR sourdough discard
500g bread flour
250g water
30g sugar
10g salt
Pinch of yeast (only if using discard)
2 quarts water (for boiling)
1 tbsp honey (for boiling water)
Instructions
1. In a mixing bowl, combine sourdough starter (or discard), bread flour, water, sugar, and salt. If using discard, add a pinch of yeast.
2. Mix until a shaggy dough forms, then knead on a lightly floured surface for about 10 minutes until smooth and elastic.
3. Place dough in a lightly greased bowl, cover, and let rise at room temperature for 1–2 hours until doubled.
4. Punch down dough. Divide into 8–10 equal portions. Roll into balls, poke a hole through the center, and gently stretch to form bagels.
5. Bring a large pot of water to a boil. Add honey.
6. Boil each bagel about 30 seconds per side. Remove with a slotted spoon and place on a parchment-lined baking sheet.
7. Preheat oven to 425°F (220°C). Bake 20–25 minutes, until deeply golden. Cool before slicing.
Notes
Bread flour gives the chewiest texture; all-purpose flour works but will be slightly softer.
For toppings (sesame, poppy, everything seasoning), add them right after boiling while the bagels are still damp.
To store: keep airtight at room temp 2 days, refrigerate up to 5 days, or slice and freeze up to 2 months.
- Prep Time: 25
- Cook Time: 25
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 bagel
- Calories: 260
- Sugar: 4
- Sodium: 390
- Fat: 1
- Saturated Fat: 0.2
- Unsaturated Fat: 0.6
- Trans Fat: 0
- Carbohydrates: 50
- Fiber: 2
- Protein: 9
- Cholesterol: 0
Nutrition Facts (Per Serving – Approximate)
| Nutrient | Amount |
|---|---|
| Calories | 260 |
| Protein | 9g |
| Carbohydrates | 50g |
| Fat | 1g |
| Fiber | 2g |
| Sodium | 390mg |
Final Thoughts
These easy sourdough bagels prove that homemade baking doesn’t have to be complicated. With simple steps and reliable results, they’re a fantastic way to enjoy sourdough flavor without the fuss. Once you try them, store-bought bagels just won’t compare.