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Freshly baked bagels on a parchment-lined baking sheet, including two topped with melted cheese and jalapeño slices, and two topped with everything bagel seasoning.

I kept putting off making homemade sourdough bagels because I thought they were going to be complicated. I don’t know why, but something about shaping them, boiling them, and then baking them just sounded like a lot of work.

Turns out, I was making it way more complicated in my head than it actually was!

These homemade overnight sourdough bagels are surprisingly easy to make. The biggest thing you need isn’t a special skill or fancy equipment. It’s time.

Time for the dough to ferment, time for an overnight cold proof, and time for the bagels to rise after you shape them. Once that’s done, you give them a quick boil, add your favorite toppings, and pop them in the oven.

And believe me, the payoff is worth every bit of that waiting!

I served these to company recently, and they were absolutely gobbled up. They have that chewy texture you expect from a good bagel, a beautiful golden crust, and the wonderful flavor that comes from sourdough fermentation.

I made several different varieties, including cheddar jalapeño, and I honestly couldn’t believe how good they turned out.

If you’ve been wanting to try making sourdough bagels at home, I hope this recipe encourages you to give them a try.

Why You’ll Love These Homemade Sourdough Bagels

One of my favorite things about making food from scratch is discovering that something I always assumed would be difficult is actually pretty simple.

That’s exactly how I felt about these bagels.

They’re made with just a few basic ingredients you probably already have in your kitchen, and most of the preparation time is hands-off.

The overnight cold fermentation develops flavor without requiring you to spend hours actively working with the dough.

And one of the best parts? You can customize them however you like.

Keep them plain, sprinkle them with everything bagel seasoning, add sesame seeds, or make cheddar jalapeño bagels.

The Secret to Chewy Sourdough Bagels

If you’re used to making sourdough bread, you’ll notice right away that this dough feels different.

Bagel dough is supposed to be stiff. Really stiff.

It uses less water than traditional sourdough bread dough, and that’s what helps create that dense, chewy texture we all love in a good bagel.

Don’t be tempted to keep adding water because you think something is wrong.

Kneading this dough takes a little work, but once it comes together, you’ll have a smooth, firm dough that’s ready for fermentation.

The other important step is boiling the bagels before baking.

That quick trip into boiling water helps set the outside of the dough and contributes to the chewy crust that makes a bagel a bagel.

It sounds intimidating, but it’s one of the easiest parts of the entire recipe!

Why I Let My Sourdough Bagels Ferment Overnight

You don’t have to stand in the kitchen working on these bagels for two days.

Most of that time, the dough is simply resting.

First, I let the dough ferment at room temperature for approximately 6–8 hours, until it looks noticeably puffy and slightly expanded.

Then it goes into the refrigerator for an overnight cold proof, anywhere from 8–24 hours.

That slower fermentation gives the bagels more time to develop flavor.

The next day, I let the dough rest briefly, divide it into eight portions, and shape my bagels.

After one final rise, they’re ready to boil and bake.

It’s really a matter of planning ahead rather than doing anything difficult.

How to Shape Homemade Bagels

Six unbaked bagel dough rings arranged on a parchment-lined baking sheet.

Shaping bagels is much easier than I expected!

After dividing the dough into eight equal pieces, roll each portion into a tight ball.

Use your finger to poke a hole through the center, then gently stretch the opening until it’s larger than you think it needs to be.

Here’s an important tip: Make those holes bigger than you think!

As the bagels rise and bake, the dough expands and the holes become smaller.

If you don’t stretch them enough, you may end up with bagels that barely have a hole in the center.

They’ll still taste wonderful, though!

My Favorite Sourdough Bagel Toppings

This is where you can have a little fun.

I made several different varieties, and the cheddar jalapeño bagels were definitely a favorite.

Here are some delicious options:

Everything bagel seasoning
Sesame seeds
Poppy seeds
Shredded cheese
Cheddar cheese and sliced jalapeños
Cinnamon sugar

You can also leave them plain. Sometimes a warm, freshly baked bagel with a little butter is all you need.

Tips for Making the Best Overnight Sourdough Bagels

Unbaked bagel dough topped with shredded cheddar cheese and sliced jalapeños on a parchment-lined baking sheet.

Use an active sourdough starter. Your starter should be bubbly and active before you mix the dough.

Don’t add extra water. This is a much stiffer dough than regular sourdough bread dough, and that’s intentional.

Watch the dough, not just the clock. Fermentation times can vary depending on the temperature of your kitchen and how active your starter is.

Stretch the holes generously. The openings shrink as the bagels rise and bake.

Don’t skip the boiling step. It’s an important part of getting that classic bagel texture.

Have your toppings ready. Once the bagels have been boiled and you’ve brushed them with egg wash, you can add your toppings before baking.

Can You Freeze Homemade Sourdough Bagels?

Absolutely!

Once the bagels are completely cool, store them in a freezer-safe bag or airtight container and freeze them for best quality.

I like the idea of slicing them before freezing so you can pull one out whenever you’re ready for a homemade breakfast.

Warm them in the toaster, add your favorite spread, and you’ve got a delicious homemade bagel without starting from scratch that morning.

Homemade Doesn’t Have to Mean Complicated

If there’s one thing I hope you take away from this recipe, it’s that making more of your food from scratch doesn’t have to be difficult.

Sometimes the things we assume are complicated turn out to be much simpler than we imagined.

These overnight sourdough bagels are a perfect example.

Yes, they take time. But most of that time, the dough is doing the work for you.

And when you pull those beautiful golden bagels out of the oven, you’ll understand why I think they’re worth making.

From my kitchen to yours,

The name Tammy written in script font with a heritage homemaking aesthetic, followed by a small blue and white gingham heart.

Two everything bagels and two jalapeño cheddar bagels on a parchment-lined baking sheet.

An Accidental Hippie

Homemade Overnight Sourdough Bagels

Chewy, golden, bakery-style bagels made right in your own kitchen.There's something so satisfying about making homemade bagels. These have that chewy texture you expect from a good bagel, a beautiful golden crust, and the flavor that comes from a long, slow sourdough fermentation.

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Prep Time 30

Servings: 8

Ingredients Equipment Method Notes

Ingredients

Bagel Dough

500 g bread flour or Kirkland Organic APF
250 g water
100 g active sourdough starter
20 g honey
10 g salt

For the Boiling Water

2 quarts water
1 tablespoon honey
2 1/2 teaspoons baking soda

For the Egg Wash

1 large egg
1 tablespoon water

Optional Toppings

Everything bagel seasoning
Sesame seeds
Poppy seeds
Flaky sea salt
Cheese
Cheese and jalepeno
Cinnamon sugar

Equipment

1 Stand Mixer with Dough Attachment
1 Large mixing bowl
1 Large pot (for boiling bagels)
1 Slotted spoon
1 Baking sheet
1 Parchment Paper
1 Pastry brush (for egg wash)
1 Kitchen Scale

Method

Day One — Making the Dough
1. Mix the dough.Add the water, active sourdough starter, and honey to the bowl of a stand mixer. Stir until combined.Add the bread flour and salt. Using the dough hook, knead for approximately 8–10 minutes, until the dough becomes smooth and elastic.This is a very stiff dough. That’s what you want.
2. Let the dough rise.Cover the bowl and leave the dough at room temperature for approximately 6–8 hours, or until it looks noticeably puffy and has expanded slightly.
3. Refrigerate overnight.Once the dough has finished its first rise, cover tightly and place it in the refrigerator for 8–24 hours.This slow, cold fermentation helps develop the flavor and makes the dough easier to handle.
Day Two — Shaping and Baking
4. Remove from the refrigerator.Take the dough out of the refrigerator and allow it to rest on the counter for approximately 30 minutes
5. Shape the bagels.Divide the dough into 8 equal portions, approximately 110 g each.Roll each portion into a smooth, tight ball.Using your thumb, poke a hole through the center of each ball. Gently work your fingers around the opening, stretching it into a large hole. Make the hole much bigger than you think it needs to be! The dough will expand during the final rise, boiling, and baking. If you don't stretch the opening enough, you'll end up with bagels that barely have a hole in the middle.Place the shaped bagels on a parchment-lined baking sheet.
6. Let the bagels rise.Cover loosely with plastic wrap or a damp kitchen towel and let them rest at room temperature for approximately 1–3 hours, until noticeably puffy.
7. Prepare the boiling water.Preheat your oven to 425°F.In a large pot, bring 2 quarts of water, honey, and baking soda to a gentle boil.
8. Boil the bagels.Working in batches, carefully lower the bagels into the boiling water.Boil for 30 seconds on each side, then remove using a slotted spoon and return to the parchment-lined baking sheet.Avoid overcrowding the pot.
9. Add toppings.Whisk together the egg and tablespoon of water.Brush the egg wash over the tops of the boiled bagels and immediately sprinkle with your favorite toppings.
10. Bake until golden.Bake at 425°F for approximately 20–24 minutes, rotating the pan halfway through, until the bagels are deeply golden brown.Allow to cool before slicing.

Notes

Tammy’s Tips

Don’t fight the stiff dough! This dough is supposed to be firm. It’s very different from the softer, stickier sourdough bread dough you might be used to working with. That firmness is part of what gives bagels their signature chewy texture.

Make those holes BIG! I can’t stress this enough. Stretch the center opening much larger than you think it should be. The bagels will puff up as they rise, boil, and bake, and that opening will get considerably smaller. Trust me, unless you want bagels without holes, don’t skip this!

Watch the dough, not just the clock. Sourdough fermentation depends on the temperature of your kitchen and how active your starter is. Use the times as a guide and pay attention to how the dough looks.

Don’t skip the overnight refrigeration. This is one of those recipes where a little patience pays off. The cold fermentation gives the bagels more time to develop flavor.

Make them your own. Everything bagel seasoning is always a good choice, but sesame seeds, poppy seeds, cheddar cheese plus jalepeno or even a little flaky salt are delicious.