How long does it take to make Easy Sourdough Bagels?

About 2 hours 25 minutes in total: 2 hours of prep and 25 minutes of cooking.

How many servings does this Easy Sourdough Bagels recipe make?

This recipe makes 8 servings as written; ingredient quantities on this page can be scaled.

Where does this Easy Sourdough Bagels recipe come from?

It was shared on awickedwhisk.com. ReelsMeals structured the original post into this step-by-step card; the original is linked above.

How many calories are in Easy Sourdough Bagels?

Roughly 267 kcal, based on the nutrition details captured with this recipe. Treat it as an estimate.

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Sourdough Bagels – 145-Minute Recipe

Name: Sourdough Bagels – 145-Minute Recipe
Prep time: 2 h
Cook time: 25 min
Total time: 2 h 25 min
Yield: 8 servings
Ingredients: 1/2 cup sourdough starter; 1 cup water; 2 tbsp honey; 2 tsp salt; 4 cup bread flour; 6-8 cup water; 2 tbsp sugar; 2 tbsp salt; 1 egg white; 1/3 cup bagel topping

This easy sourdough bagel recipe yields deliciously chewy bagels with a tangy flavor. With a simple ingredients list and basic pantry staples, you can make sourdough bagels from scratch without any commercial yeast.

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Prep Time

2 hr

Cook Time

25 min

Servings

About this saved recipe

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ReelsMeals turns awickedwhisk.com into a kitchen-friendly checklist while keeping the original source attached.

Cooking context

2 hr 25 min estimated total time for 8 servings.

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Breakfast Snack Homemade Sourdough

Ingredients

1/2 cup sourdough starter
1 cup water
2 tbsp honey
2 tsp salt
4 cup bread flour
6 cup water
2 tbsp sugar
2 tbsp salt
1 egg white
1/3 cup bagel topping

Instructions

1
Make The Dough: Using a stand mixer fitted with the mixing attachment, combine the active sourdough starter, 1 cup of water, and 2 tablespoons of honey. Add 4 cups of bread flour and 2 teaspoons of salt. Combine to form a rough dough, then switch attachment to the dough hook. Run on low speed for 5 to 6 minutes to combine and knead.
2
Dough Rise: Cover the mixing bowl with plastic wrap and move it to a warm place for the dough to rise at room temperature for the next 10 to 12 hours. The ideal temperature for rising is around 75-78°F (24-77°F).
3
Prepare the Rising Area: Before the dough rises, make sure the area is warm and draft-free. You can also use a proofing box or a warm oven with the light on to create a warm environment.
4
Shape Bagels: After the dough has doubled in size, turn it out onto a clean, floured surface and shape it into a rectangle. Grab a pizza cutter or a sharp knife and divide the dough into 8 even pieces. Roll each piece into a ball and, using your thumb or the base of a cooking spoon, make a hole in the center of each and gently stretch to create the bagel shape.
5
Rest: Place the shaped bagels on a parchment-lined baking tray, cover them lightly with a towel, and let them sit at room temperature for 1 hour, or until they become poofy. Pre-heat the oven to 425°F (428°F).
6
Boil: Bring a large pot of water to a boil with 2 tablespoons of sugar and 2 tablespoons of salt. Boil the bagels for 2 minutes and 30 seconds on each side, then return them to the baking sheet.
7
Prepare the Egg Wash: Whisk 1 egg white in a small bowl until it becomes frothy. This will be used as an egg wash to brush the tops of the bagels before adding the toppings.
8
Toppings: Once the bagels have all been boiled and are cool enough to handle, brush the tops with the egg wash. Then, dip one side of each bagel into your preferred toppings and return them to the baking sheet, topping side up.
9
Bake: Bake the bagels in the preheated oven at 425°F (428°F) for 20-25 minutes, or until they are golden brown. Remove the bagels from the oven and let them cool on a wire rack for at least 30 minutes before serving.
10
Cooling: Allow the bagels to cool completely on a wire rack before storing them in an airtight container. This will help maintain their texture and freshness.

Helpful tips while cooking

AI-assisted notes grounded in this recipe's ingredients, timings, and method—not additional creator instructions.

Plan the long rise

Cover the dough and let it rise at room temperature for 10‑12 hours before shaping.

Shape before the rest

After dividing and shaping the bagels, let them rest on a parchment‑lined tray for 1 hour before boiling.

Boil both sides evenly

Boil each bagel for 2 minutes 30 seconds on each side before returning to the baking sheet.

Apply egg wash before toppings

Brush the boiled bagels with frothy egg white before dipping in toppings.

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