Homemade Sourdough Sesame Bagels Recipe 🥯

There’s something incredibly satisfying about pulling a tray of freshly baked sourdough bagels out of the oven. The deep golden crust, the chewy texture, and the nutty sesame topping make these bagels taste just like they came from a professional bakery. What makes them even better is the rich flavor developed naturally from sourdough fermentation. These bagels are soft on the inside, slightly crisp on the outside, and absolutely perfect for breakfast, brunch, or even sandwiches throughout the day.

Unlike regular bagels made with commercial yeast, sourdough bagels have a deeper flavor and a more wholesome texture. The fermentation process gives them that classic tangy taste while also helping create a beautifully chewy bite. They may take a little more time, but the result is completely worth it. Once you make homemade sourdough bagels, store-bought ones never taste the same again.

This recipe is simple enough for beginners and gives consistently amazing results. Whether you enjoy them toasted with butter, layered with cream cheese, or filled with eggs and cheese, these bagels are guaranteed to become a household favorite.

Ingredients

For the Dough

• 150g active sourdough starter
• 350g warm water
• 500g bread flour
• 10g salt
• 20g honey or sugar

For Boiling

• 2 liters water
• 1 tablespoon honey or baking soda

Topping

• Sesame seeds

Instructions

Step 1 – Prepare the Dough

In a large mixing bowl, combine the active sourdough starter, warm water, and honey. Stir until mostly dissolved. Add the bread flour and salt, then mix until a shaggy dough forms.

Step 2 – Knead the Dough

Transfer the dough to a lightly floured surface and knead for about 8 to 10 minutes. The dough should become smooth, elastic, and slightly firm. Place it back into the bowl, cover, and let it rest for 30 minutes.

Step 3 – Bulk Fermentation

Allow the dough to rise at room temperature for 6 to 8 hours or until doubled in size. The timing will depend on the temperature of your kitchen and the strength of your starter.

Step 4 – Shape the Bagels

Divide the dough into 8 equal pieces. Shape each piece into a smooth ball. Use your finger to poke a hole through the center and gently stretch it into a bagel shape.

Step 5 – Second Rise

Place the shaped bagels on a parchment-lined baking tray. Cover lightly and let them proof for 1 to 2 hours until slightly puffy.

Step 6 – Boil the Bagels

Bring a large pot of water to a boil and add honey or baking soda. Carefully drop the bagels into the boiling water, cooking for about 30 seconds on each side. This step gives the bagels their signature chewy crust.

Step 7 – Add the Toppings

Transfer the boiled bagels back onto the tray and sprinkle generously with sesame seeds while the surface is still damp.

Step 8 – Bake

Bake in a preheated oven at 220°C (425°F) for 22 to 25 minutes, or until the bagels are deep golden brown with a shiny crust.

Tips for Perfect Sourdough Bagels

• Use a strong and active sourdough starter for the best rise.
• Bread flour gives the bagels their classic chewy texture.
• Boiling is essential and should never be skipped.
• For extra flavor, refrigerate the shaped bagels overnight before boiling and baking.
• You can top them with poppy seeds, everything seasoning, garlic flakes, or cheese instead of sesame seeds.

Serving Suggestions

These sourdough sesame bagels are delicious in so many ways:

• Toasted with butter
• Cream cheese and jam
• Egg and cheese breakfast sandwich
• Smoked salmon and cream cheese
• Avocado and chili flakes

The crispy crust and soft interior make every bite unforgettable. Freshly baked sourdough bagels also freeze beautifully, making them perfect for meal prep and quick breakfasts during busy mornings.

If you love homemade bread recipes, these sourdough bagels are definitely worth trying. They bring together the comforting flavor of traditional sourdough with the chewy perfection of classic bakery-style bagels. One batch is never enough! 🥯✨