Best Sourdough Bagels (Soft, Chewy, Easy!)

Name: Best Sourdough Bagels (Soft, Chewy, Easy!)
Prep time: 15 h
Total time: 15 h
Cuisine: American
Ingredients: 150 g (3⁄4 cup) bubbly, active sourdough starter; 250 g (1 cup plus 2 tsp) warm water (See Notes below for temperature range); 24 g (2 tbsp) granulated sugar; 500 g (4 cups plus 2 tbsp) King Arthur bread flour; 9 g (1 1⁄2 tsp) fine sea salt; Cooking spray or oil, (for coating the plastic wrap); 20 g (1 tbsp) honey; Mixed seeds, such as poppy, sesame, fennel, flax and sun flower seeds or Everything Bagel Spice; Bread flour is best. It’s high protein content creates that classic chewy bite. In a pinch, I’ve had success with King Arthur all purpose flour instead (11.7%); Use a kitchen scale to weigh your bagels. They’ll be uniform in size; Toppings won’t stick? Try an egg wash for super sticking power; Water temperature: In winter, I use 85-95 F water (29-35 C) to give the rise a boost. In summer, I use cooler water, about 55- 60 F (13-16 C) to slow down and control the rise

Instructions

Prep:15h

My easy sourdough bagel recipe uses active sourdough starter (no yeast) to make soft, chewy, NY-style bagels at home with just 10 minutes of prep and an overnight option to fit your schedule. Customize with everything bagel spice, cinnamon raisin and more. Adapted from my bestselling book: Artisan Sourdough Made Simple.

Updated at: Sun, 15 Feb 2026 00:00:06 GMT