Simple Sourdough Bagels You Can Make in 1 Day!

There’s something about a homemade bagel that feels like a win.
Chewy on the outside, soft and flavorful inside—these sourdough bagels are everything you want in a from-scratch recipe… without the wait.

Most sourdough bagels require an overnight rise. But let’s be real—not every day on the homestead (or in mom life) leaves room for that kind of timeline. So I created a shortcut recipe that still uses your bubbly starter, still gives you that classic bagel chew, and—bonus—you can make it start to finish in just one day.

Perfect for Saturday mornings, meal prepping, or impressing your family with something bakery-worthy without the stress.

Let’s do it!

What Makes These Bagels “Quick”?

We’re using active sourdough starter + a little bit of commercial yeast to speed things along. That way, you still get that sourdough flavor and texture—but without the overnight wait.

Don’t worry—it’s a gentle shortcut that still feels like from-scratch baking. You’re just giving the wild yeast a little backup.

Ingredients You’ll Need

This recipe makes about 8 bagels:

• 1 cup active sourdough starter (fed and bubbly)
• 1 cup warm water
• 2 tsp instant yeast (optional for same-day rise)
• 1 tbsp honey or sugar
• 1½ tsp salt
• 3½ to 4 cups bread flour (or all-purpose)
• Optional: egg wash (1 egg + 1 tbsp water)

Step-by-Step: How to Make Sourdough Bagels in One Day

1. Mix the Dough

In a large bowl, mix starter, warm water, yeast (if using), and honey. Stir in flour and salt. Knead for 8–10 minutes until smooth and elastic (or use a stand mixer if you’re multitasking).

2. First Rise (1–2 hours)

Cover and let rise in a warm spot until doubled. This may take longer without added yeast—just keep an eye on it!

3. Shape the Bagels

Divide dough into 8 pieces. Roll each into a ball, then poke a hole in the middle and stretch gently into a bagel shape.

4. Second Rise (30–45 mins)

Place shaped bagels on a parchment-lined sheet. Cover and let rise until puffy.

5. Boil + Bake

Bring a large pot of water to a boil. Add 1 tbsp honey or baking soda to the water.

Boil bagels 30 seconds per side, then place back on the baking sheet. Brush with egg wash if using.

6. Add Toppings (Optional)

See below for ideas!

7. Bake

Bake at 425°F for 20–22 minutes, or until golden brown and firm.

Let cool before slicing (if you can wait).

Topping Ideas

Sweet	Savory
Cinnamon Sugar	Everything Bagel Seasoning
Raisin + Honey Glaze	Garlic + Herb
Maple Crumble	Poppy or Sesame Seeds
Blueberry	Cheddar Jalapeño

Sprinkle toppings on after boiling and before baking. You can also knead mix-ins right into the dough!

Storing + Freezing Bagels

• Countertop: Store in an airtight bag for 2–3 days
• Fridge: Up to 1 week
• Freezer: Slice and freeze in bags; reheat in toaster or oven

They’re great for sandwiches, breakfast, or slathered with cream cheese we go through bagels fast around our home and they are a great way to have an instant meal for the kids. Grab them from the freezer and warm them up. They are great to have on hand.

Happy Baking,

Linnea

Related Sourdough Recipes

#sourdoughbagels #homesteadbaking #fromscratchsnacks