Sourdough Wheat Bagels.
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4.54 from 15 votes

Sourdough Wheat Everything Bagels

Step by step instructions for amazing sourdough wheat everything bagels using a sourdough starter, wheat flour and all the toppings. Homemade goodness!
Prep Time5 hrs
Cook Time20 mins
Total Time5 hrs 20 mins
Course: Bread, Breakfast
Cuisine: Jewish
Keyword: homemade bagels, sourdough bagels, wheat bagels
Servings: 12 servings
Calories: 180kcal
Author: Kevin Is Cooking


  • Bagels:
  • 2 cups sourdough starter (See Note 1)
  • 1 1/2 cup warm water
  • 1 tbsp olive oil
  • 3 cups whole wheat (sifted)
  • 2 cups bread flour (sifted)
  • 1 tbsp kosher salt
  • Boil Bagels:
  • 1 tbsp baking soda
  • Egg Wash:
  • 1 egg beaten
  • 1 tbsp water
  • Toppings: (See Note 2)
  • sesame seeds
  • poppy seeds
  • dried onion flakes
  • dried garlic flakes
  • Parmesan cheese
  • kosher salt


  • Mix sourdough starter, water, oil, sifted flour, and kosher salt together in the bowl of a mixer with a dough hook and let rest for 10 minutes. 
  • Next, knead the dough on low speed for about 4 minutes. Transfer to a large bowl coated with cooking spray and let rise for 4 hours, covered lightly with kitchen towel.
  • Pour the dough onto your floured surface, fold the dough over on itself 2-3 times, knead a couple of times, flatten and cut into 12 equal pieces. 
  • Shape the dough into a ball and pat together to make a bagel shaped disc shape. Use your thumb to poke a hole through the middle of the dough, stretching to make the center hole. Set the shaped bagels on a parchment or silicone lined baking sheet. Cover the shaped bagels with a damp kitchen towel and let sit for about 1 hour to rise.
  • In a bowl mix together the sesame and poppy seeds, dried onion and garlic flakes, shredded Parmesan cheese and sea salt flakes (optional).
  • Preheat your oven to 450°F. Fill a large 12-inch skillet or wide stock pot half full with water and add the tablespoon of baking soda. Bring it to a boil. When the water is boiling, drop as many bagels as will fit, one at a time, into the boiling water. Boil for 1 minute total, turning at the 30 second mark. Use a slotted spoon to place the bagels back on the baking sheet. Continue until all the bagels have been boiled.
  • Brush the bagels with the egg wash and dip one side into everything seed mixture. Arrange seed side up on baking sheet. Bake for 14 minutes. Cool on a rack. Store in an airtight container.


  1. If you are unsure of the natural yeast in your sourdough starter you can add 1 tbsp yeast and 3 tbsp sugar to the warm water initially in Step 1 above. Allow yeast to activate and bubble. After 5 minutes add to mix and continue with the directions as written.
  2. I make my own Everything Seasoning Blend, try it!


Calories: 180kcal | Carbohydrates: 34g | Protein: 6g | Fat: 2g | Cholesterol: 13mg | Sodium: 864mg | Potassium: 58mg | Vitamin A: 20IU | Calcium: 12mg | Iron: 0.8mg