Total Time
15hrs 35mins
Prep 15 hrs
Cook 35 mins

I adapted this recipe from "Home-Baked Bagels" to use with my sourdough starter.

Ingredients Nutrition


  1. Mix sourdough starter, warm water, and flour in a bowl. Cover and let sit overnight; the mixture should look bubbly and "spongy" in the morning.
  2. Add sugar, salt and additional flour. Mix well.
  3. Knead on a floured surface for 10 minutes, adding additional flour as needed. The dough should be firm. Place dough in a greased bowl, cover, and let rise until double (sour dough takes longer to rise than traditional yeast breads).
  4. After punching down, divide dough into 12 balls. Make a hole in the middle of each ball with your thumb, and shape into a bagel shape, with a 2" hole in the middle.
  5. Meanwhile, bring 2 quarts of water to boil on your stove-top. Drop 2 or 3 bagels at a time into the water; boil for 30 seconds, flip bagels over, and boil for an additional 30 seconds. Drain with slotted spoon and place on baking sheet.
  6. Brush tops with egg white and add additional toppings if desired (poppy seeds, dried onions, etc.).
  7. Bake at 350 for 35 minutes, turning once for even browning. Bagels are done when they are golden and shiny.
Most Helpful

Nothing beats homemade bagels! A delicious chewy texture that toasts up crisp and delicious. My yield was 10 nice size bagels. I did increase the temperature to 375 degrees for an additional 8 minutes to get a light brown crust. These will be made many times over in my home. Thanks for a simple a wonderful recipe.

PaulaG September 28, 2009