Why I Started Making My Own Sourdough Bagel Recipe
I still remember the first time I tried a sourdough bagel. It was at a friend’s house, and I took one bite and knew it was special. The crust had the perfect chew, the inside was soft and airy, and there was a subtle tang I had never tasted before in a bagel. That moment made me want to learn how to make them myself.
Naturally, I turned to the internet and cookbooks to find a perfect sourdough bagel recipe. And let me tell you, I have tried many, and many have failed, but I knew I had to keep trying until I found the one that would make a good bagel.
Since then, I have made more sourdough bagels than I can count. I have tried quick and slow methods, experimented with starters and natural ferments, and made my own everything bagel seasoning.
I have also made plenty of messes—I still find everything seasoning in the nooks and crannies of my kitchen tiles and counters. You can imagine the chaos when I got a little carried away with the sprinkling!
But every mess was worth it. Each batch brings something new, and I love sharing what I have learned with you. If you are a sourdough bread or bagel lover like me, or just curious about homemade bagels, you are in the right place.
Not only will I show you how to make them, but I will also share many creative bagel sandwich ideas at the end so you can enjoy your bagels in new ways every time.
Table of Contents
Why You Will Love This Sourdough Bagel Recipe
Homemade sourdough bagels are special. They taste better than most store-bought options, ofcourse, like everything homemade, right? They are made with simple, wholesome ingredients and no preservatives. You can make them fast or slow, depending on your mood and schedule. And at the end, you get to enjoy them with your favorite toppings.
Two Ways to Make Sourdough Bagels
There are two main ways to make sourdough bagels. The first is quick and easy, using an active sourdough starter. The second is a slower, traditional method that lets the dough ferment naturally. Both are great, and I will walk you through each one. And you know what, this is one of the best sourdough recipes I have made that I can even use for bread, I just skip the shaping the bagels step, obviously, and shape it like a loaf instead. So, really, you can make sourdough bread these ways too.
Bagel Sandwich Ideas
At the end of this post, you will find 24 creative bagel sandwich ideas. These topping ideas work with any bagel, even store-bought ones. I included some vegetarian options as well, some really healthy bagel sandwich ideas and some a bit more cheeky for indulgence and fun. Some great breakfast bagel ideas and some for any time of the day, so you will be sure to find something that suits your taste.
Take me there Liv, I am going to buy the bagels, cause I don’t actually have the time to make them right now. (No judgement, I’ve done that heaps of times.)
1st Method — The Quicker Way
Step-by-Step: Quick Sourdough Bagel Recipe
Here is my step-by-step guide for making quick sourdough bagels with an active starter. The servings and other nutritional info is on the quick recipe card below.
Step 1 — Mix the Dough:
In a large mixing bowl, combine the following ingredients;
- 4 cups bread flour (17.6 oz / 500g), ideally unbleached type
- 1 cup warm water (8.8 oz / 250g)
- 1/2 cup active or live sourdough starter culture (3.5 oz / 100g), (here is the link to the one I use from Amazon)
- 2 teaspoons sea salt, and 2 teaspoons brown sugar or barley malt syrup.
Mix until a smooth dough forms.
Step 2 — First Rise:
Cover the dough with a damp towel or plastic wrap. Let it rise at room temperature for 4–6 hours, or until doubled in size. I know, a whole 4–6 hours, but it’s sourdough, so a little patience is needed, even for the quick version, sorry.
Step 3 — Portion Out:
Divide the dough into 8 equal pieces. Roll each piece into a smooth ball. Poke a hole in the middle and gently stretch to form a bagel shape. Place on a parchment-lined baking sheet.
Step 4 — Second Rise:
Cover the shaped bagels with a damp towel or plastic wrap. Let them rise for 30–60 minutes. They should puff up slightly.
Step 5 — Boil the Bagels:
Bring a large pot of water to a boil. Add 1 tablespoon baking soda. Boil each bagel for 30 seconds per side, using a slotted spoon to flip them.
Step 6 — Add Toppings:
While still wet, sprinkle with everything bagel seasoning, sesame seeds, or poppy seeds.
Step 7 — Bake the Bagels:
Bake at 220°C (420°F) for 20–25 minutes, until golden brown and chewy. Cool on a wire rack.
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2nd Method — Sourdough From Scratch
1. Make Your Wild Yeast Culture (“Starterless Starter”)
What is this?
This is not the bagel dough—this is a bubbly, sour-smelling mixture of flour and water that you’ll use to make your bagel dough rise naturally. It’s like a homemade yeast that you grow yourself!
Day 1:
Mix:
- ½ cup bread flour
- ½ cup water (room temperature, ideally around 70–75°F)
Combine:
Stir together in a clean jar or bowl until smooth. This is where my Sourdough Starter Kit comes in handy. But you don’t have to have one, it’s just for convenience.
Cover:
Cover loosely (with a lid ajar or a cloth) and leave at room temperature.
Day 2–4:
Check for bubbles:
Stir the mixture once or twice a day. After a few days, you should notice bubbles and a slightly sour smell—that means wild yeasts and bacteria are starting to work their magic.Discard half and feed:
Before each feeding, remove about half of the mixture and throw it away. This helps keep your starter healthy and active. If you didn’t discard, your starter would get too big and overly acidic, which can slow down fermentation.Keep feeding:
Add equal parts fresh flour and water (like ¼ cup flour + ¼ cup water) every 12–24 hours. Keep doing this until your mixture is consistently bubbly and active, which usually takes about 4 days in total.
2. Make the Bagel Dough (the actual dough you’ll shape and bake)
Now that your wild yeast culture is bubbly and active, you’ll use it as the “starter” to make your real bagel dough. This is where you add salt, sugar, and more flour to create the dough you’ll shape and bake.
Ingredients:
4 cups bread flour (preferably good quality unbleached flour, I use Bob’s Red Mill)
1 cup water
2 tsp salt
2 tsp brown sugar or barley malt syrup (optional, for flavor)
½ cup of your active wild yeast culture (from above)
Step-by-step:
Step 1 — Mix the dough:
Combine all the ingredients, including your wild yeast culutre you’ve just been nurturing for days, in a large bowl and mix until a rough dough forms.
Step 2— Knead:
Knead by hand or with a mixer until the dough is smooth and elastic, about 6–8 minutes.
Step 3 — First rise:
Cover the bagel dough and let it rise at room temperature (around 70–75°F) until it’s puffy and has doubled in size. This can take anywhere from 8 to 24 hours, depending on how active your wild yeast culture is. The longer you fermented it the quicker this part will be.
Step 4 — Shape:
Divide the dough into 8 equal pieces. Roll each into a ball, poke a hole in the center, and gently stretch to form a bagel shape. Place them on a parchment-lined baking sheet. Allow plenty of room in between each bagel, they will grow in size even more.
Step 5 — Final rise:
Cover the shaped bagels and let them rise for 1–2 hours, or until they look puffy.
Step 6 — Boil:
Bring a large pot of water to a boil. Add 1 tbsp baking soda (optional, for extra chewiness). Boil each bagel for 30–60 seconds per side.
Step 7 — Add toppings:
While the bagels are still wet, sprinkle with your favorite toppings: everything bagel seasoning, sesame seeds, poppy seeds, or whatever you like!
Step 8 — Bake:
Bake at 425°F (220°C) for 20–25 minutes, until golden and chewy. Let them cool on a wire rack before adding some delicious bagel sandwich filling that you will find if you scroll down a bit.
Did you understand the process?
I will reiterate, because I found it a little confusing at first myself when I started on this adventure.
The wild yeast culture you make is NOT the bagel dough—it’s the “starter” that helps your bagel dough rise.
Once your starter is ready, you add it to more flour, water, salt, and sugar to make the actual bagel dough.
That bagel dough is what you shape, rise, boil, top, and bake into delicious bagels!
This process lets you make bagels using only flour, water, salt, and time—no store-bought yeast or pre-made starter needed. It’s a bit of a project, but the flavor and satisfaction are totally worth it. Once you do it once, it will be much easier next time, it’s actually quiet simple, but you just need patience and prepare to wait a bit till the bagels are ready.
Why Homemade Sourdough Bagels Are Better
Store-Bought vs. Homemade: The Ingredients Matter
Many store-bought bagels are made with heavily refined, bleached flour and often contain preservatives to keep them fresh longer. These processes strip away many of the grain’s natural nutrients, leaving you with a less nutritious product. I use unbleached organic flour for my sourdough bagels, which keeps more of the grain’s vitamins, minerals, and fiber intact. There are no preservatives in my bagels, so you know exactly what you’re eating.
The Power of Fermentation: Gut Health and Digestion
Sourdough bagels are special because they’re naturally fermented by wild yeast and lactic acid bacteria. These beneficial microbes break down the carbohydrates and proteins in the flour, making the bread easier to digest. The lactic acid bacteria also produce lactic acid, which helps balance the pH in your gut and supports a healthy gut microbiome. This is the environment and balance in your gut.
Probiotics and Prebiotics: Supporting Your Microbiome
Let me get a little sciency here for a minute, cause I’m a health nerd and research everything I can think of in terms of what goes into your mouth and ends up in your precious gut. But I will keep it simple.
Fermented foods like sourdough are rich in probiotics and prebiotics. Probiotics are live beneficial bacteria that help populate your gut, while prebiotics are fibers that feed those good bacteria. Together, they help maintain a balanced gut environment, reduce inflammation, and may improve nutrient absorption. A healthy gut is especially important for women, as it supports digestion, immunity, and even mood.
Hormone Balance and Gut Health
Through my work as a health coach and nutritionist, I’ve seen firsthand how gut health can influence hormone balance—especially for women in midlife. By reducing stress on the body and helping to metabolize and eliminate excess hormones, a balanced microbiome can make a real difference in how you feel. In my mid 40s myself, I am all about gut health and hormones, but I never want to forget to have some fun, which is why the sexy toppings like prosciutto and salami fit into my diet, because everythig in moderation, right?!
Seeds: Tiny but Mighty
Ever heard of seed cycling in menopause, well there is a reason for that. Studies suggest that seeds can even help treat PCOS. Yes, that powerful. Natural seeds help your hormones so much. Adding seeds like sesame, poppy, or everything bagel seasoning to your bagels isn’t just for flavor and crunch. These tiny ingredients are packed with nutrition.
Sesame Seeds
Sesame seeds are an excellent source of healthy fats, including omega-6 fatty acids, which are important for brain and skin health. They’re also rich in calcium, magnesium, iron, and zinc—all crucial for bone health, energy production, and immune function. And did you know that sesame seeds contain lignans, plant compounds that may help support hormone balance, especially during menopause? Well, now you know.
Poppy Seeds
Poppy seeds are high in fiber, which supports digestive health and helps keep you feeling full. But there’s so much more to these tiny little black dots than just fiber; they’re a good source of essential minerals like calcium, magnesium, and phosphorus, important for your bone strength and muscle function. Poppy seeds also provide some B vitamins and antioxidants, which help protect your cells from damage.
Sunflower Seeds
Not all everything bagel seasoning recipes have sunflower seeds, but I thought, why not? Sunflower seeds are packed with healthy fats, protein, fiber, and a bounty of vitamins and minerals like vitamin E, selenium, magnesium, and folate, making them a smart choice for heart health, immunity, and energy. Besides if they are going to only have 2 types of seeds how can they call it “everything seasoning”, in my opinion it needs to have more goodies in it.
Everything Bagel Seasoning (Make your own, it’s easy)
Everything bagel seasoning typically includes a mix of sesame seeds, poppy seeds, (my version also has sunflower seeds), garlic, onion, and salt. And of course, I use good pink Himalayan salt. This blend adds a burst of flavor and combines the benefits of each ingredient. Garlic and onion are rich in sulfur compounds that support detoxification and immune health.
Here’s what you will need for this Everything Bagel Seasoning:
- 2 tbsp poppy seeds
- 2 tbsp white sesame seeds
- 1 tbsp black sesame seeds
- 2 tbsp sunflower seeds (raw or toasted)
- 2 tbsp dried minced garlic
- 2 tbsp dried minced onion
- 1–2 tbsp flaky sea salt (adjust to taste)
Put all of these ingredients in an air-tight glass jar, and you’ve got your everything seasoning sorted for many bagels to come. This will
Nourishing Your Body with Bagels
When you make your own sourdough bagels at home, you’re not just avoiding preservatives and refined flour—you’re also creating a food that’s easier on your gut, richer in nutrients, and supportive of overall health. The combination of fermentation and nutrient-dense seeds makes homemade sourdough bagels a smart choice for anyone looking to nourish their body and enjoy delicious, wholesome food.
Having worked with women for years as a health coach and nutritionist, I know how important it is to choose foods that support both your body and your taste buds. That’s why I’m passionate about sharing recipes like this—they’re not just delicious, but also packed with the kind of nutrition that helps you feel your best every day without depriving yourself.
The Science of Sourdough Fermentation
Sourdough is special because it is naturally fermented. Wild yeast and lactic acid bacteria break down the dough. This makes the bread easier to digest and better for your gut. The lactic acid bacteria are good for your microbiome, supporting digestion and immunity. Fermentation also breaks down some of the gluten and phytic acid, making nutrients more available to your body.
Tips for Perfect Sourdough Bagels
Use ingredients at room temperature—it helps your dough rise beautifully and evenly.
Let your dough hang out in a warm spot—this gives it a little boost and helps the flavors develop.
Don’t skip the boiling step! This is the secret to getting that classic chewy bagel crust.
Mix it up with different toppings—try seeds, herbs, or spices for extra flavor and a nutrition boost.
Keep your bagels fresh by storing them in an airtight container, or pop them in the freezer for later.
Common Mistakes to Avoid
Letting your dough rise too long can make your bagels tough instead of tender.
Skipping the boil means you’ll miss out on that signature chewy crust.
Using cold water slows everything down, so your dough takes longer to rise.
Not shaping the dough evenly can lead to bagels that bake unevenly—some might be overdone while others are still doughy.
2 Ways to Make Sourdough Bagels
Quick Sourdough Bagel Recipe
Ingredients
- 17.5 oz 4 cups of bread flour
- 9 oz 1 cup warm water
- 3.5 oz 1/2 cup active/live sourdough starter
- 1 tspn sea salt
- 1 tspn brown sugar or barley malt syrup
- 1 tbsp baking soda for boiling
- 1/4 cup Everything bagel seasoning sesame seeds, or poppy seeds (optional)
Instructions
- Ensure all the ingredients are at room temperature.
- Mix all ingredients well (including the sourdough starter culture you bought), except baking soda and toppings.
- Let dough rise in a warm place for minimum 5 hours or until doubled.
- Kned the dough for about 5 minutes until it become like playdoh. If sticky, sprinkle a bit of of flour on the dough.
- Cut the dough into 8 equal size pieces.
- Shape them into bagels by poking a hole in each and stretching it out a bit.
- Put the bagels on parchment paper on a large baking sheet/tray giving enough space to rise and spread more. Leave it for around 30-60 minutes.
- Bring a large pot of water to a boil. Add 1 tablespoon baking soda. Boil the bagels for 30 seconds per side, using a slotted spoon to flip them. Don't overcroud them so they don't stick together and you can flip them easily. Do this in two batches if you have to.
- Remove from the pot gently and sprinckle with seasoning while they are still wet.
- Bake at 430F (220°C) for 25-30 min or until golden brown on the outside.
- Cool on a wire rack.
Notes
Nutrition
Sourdough Bagels Recipe from Scratch (Starterless)
Ingredients
Wild Yeast Culture: You have to keep adding 1/2 cup of each (flour and water) every day for 4-5 days
- 2.2 oz bread flour about ½ cup [60g]
- 4 oz room temperature water about 1/2 cup [100ml]
- 2 oz more bread flour to keep adding every day total amount is around 2.5 cups
- 4 oz more water to keep adding every day total amount is around 2.5 cups
Bagel Dough:
- 17.6 oz bread flour about 4 cups [500g]
- 8.8 oz water 1 cup [250g]
- 0.35 oz sea salt 2 teaspoons [10g]
- 0.35 oz brown sugar or barley malt syrup 2 teaspoons [10g] (optional)
- About 3.5 oz active wild yeast culture ⅓ cup [100g]—from your starter
Boiling & Toppings:
- 1 tablespoon baking soda
- 1/4 cup Everything bagel seasoning sesame seeds, or poppy seeds (optional)
Instructions
For the Homemade Sourdough Yeast Culture:
- Mix together 1st batch of bread flour and water to start your wild yeast culture in a clean jar or ceramic or glass bowl. Cover loosely and leave at room temperature..
- Stir daily, discard half, and feed with equal parts flour and water every 24 hours until bubbly (about 5 days). Around 2 oz of each every day.
- Tip:Your wild yeast culture is not the dough—it’s the “starter” that makes your bagels rise. Once it’s bubbly, use it to make the real bagel dough!
For the Actual Bagel Dough: Day 6 after the Sourdough Culture has Fermented
- On day 6, in a large bowl, combine bread flour, water, active wild yeast culture that you have just made for 5 days, sea salt, and brown sugar or barley malt syrup.
- Knead until smooth. Cover and let rise until doubled.
- Divide dough into 8 pieces. Shape into bagels by poking a hole in the middle of each piece and stretching it out a bit.
- Place on parchment paper on a large baking sheet. Make sure they have some space between them as they will rise and expand more.
- Cover and let rise until puffy. This will take around 60-90 minutes.
- Boil water with baking soda. Cook bagels for 30–60 seconds per side.
- Sprinkle with toppings while wet.
- Bake at 425°F (220°C) for 25–30 minutes. Cool on a wire rack.
Notes
Nutrition
24 Bagel Sandwich Ideas
As promised, here are the yummy fillings or toppings if you like to make your sourdough bagels taste bud ready. Check out Bagel Sandwich Ideas for Breakfast or any time of the day. There are some meat-eater options with bacon, Prosciutto, or Italian sausage, some yummy healthy vegetarian bagel ideas, and even vegan options too.
There are 4 categories of bagel sandwich ideas below. (click on each to jump to the one you want to see right away)
Meat Eater Breakfast Bagel Ideas
1. French Toast Bagel with Bacon & Maple Syrup
French toast meets breakfast bagel and they get married. The bacon is the baby, the baby doesn’t speak French, they were too lazy to take him to French school. It’s a perfect family that lives happily ever after, until you eat it. This cinnamon-kissed bagel soaked in eggy goodness, pan-fried to golden perfection will make you happy. Topped with sizzling bacon and a drizzle of maple syrup—breakfast just got a whole lot more playful.
Ingredients:
1 bagel, halved (that delicious one you just made)
1 egg, beaten
1/4 cup milk
1/2 tsp cinnamon
2 slices bacon, cooked
2 tbsp maple syrup
How to Make:
Mix egg, milk, and cinnamon in a shallow bowl.
Soak bagel halves, cut side down in the egg mixture for a minute. Let the egg absorb into it.
Pan-fry bagel halves until golden and crispy.
Top with bacon and drizzle with maple syrup.
2. Ultimate Egg, Cheese & Avocado Bagel
A hearty, cheesy, avocado-loaded love fest—stacked with fried eggs, cheddar and American cheese, honey ham, and a creamy avocado smooch. Did anyone say cheese?
Ingredients:
1 bagel, halved (the wonky one you made will be fine too)
2 eggs, fried
1 slice each cheddar and American cheese
2 slices honey ham
1/2 avocado, mashed
How to Make:
Toast the bagel halves if you like.
Layer fried eggs, cheeses, ham, and mashed avocado between the bagel halves.
Press together gently and enjoy!
3. Bacon, Egg & Cheese Bagel with Spicy Mayo
A classic breakfast flirt—crispy bacon, a sunny-side-up egg, melted cheese, and a playful swipe of spicy mayo. You thought it was going to be basic, until BOOM, I surprised you with spicy mayo.
Ingredients:
1 bagel, halved
2 slices bacon, cooked to crispy perfection
1 egg, fried
1 slice cheese
1 tbsp spicy mayo
How to Make:
Toast the bagel halves if you like.
Layer bacon, fried egg, and cheese on the bottom half.
Spread spicy mayo on the top half.
Sandwich together and dig in!.
4. Italian Sausage, Egg & Cheese Bagel
A sassy Italian rendezvous—sizzling sausage, perfectly cooked egg, and melted cheese, all cozying up inside a toasty bagel. It’s cheeky, it’s yummy and it’s Bellissimo. I am making the hand gesture right now.
Ingredients:
1 bagel, halved
1 Italian sausage
1 eggs, sunny side up with slightly runny yolk if you like
1 slice cheddar cheese
How to Make:
Toast the bagel halves if you like.
Sauté sausage and scramble eggs. You can take off the casing if you like or leave it, I prefer to take it off as it allows the sausage meat to spead more evenly.
Layer sausage, eggs, and cheese on the bagel half.
Top with the other bagel half and enjoy!
5. Shaved Steak, Egg & Cheese Bagel
A protein-packed party with tender steak, a cheeky fried egg, and melty cheese—this bagel is a real showstopper. Steak, cheese and egg all in one place, are you excited? I am excited for you.
Ingredients:
1 bagel, halved
1/2 cup thinly sliced steak
1 egg, fried
1 slice cheese
How to Make:
Toast the bagel halves if you like.
Cook steak and fry the egg.
Layer steak, egg, and cheese on the bagel half.
Top with the other bagel half and serve.
6. Spicy Salami & Cheese Bagel
A bold, spicy little number—salami, your favorite cheese, and a wink of hot sauce or pickled jalapeños. This bagel is here to play, but you might need a glass of water after.
Ingredients:
1 bagel, halved
4 slices spicy salami
1 slice cheese
Hot sauce or pickled jalapeños to taste
How to Make:
Toast the bagel halves if you like.
Layer salami and cheese on the bagel half.
Add hot sauce or jalapeños if desired.
Top with the other bagel half and enjoy!
7. Caprese Bagel with Prosciutto
A sunny Italian getaway—fresh mozzarella, juicy tomato, fragrant basil, olive oil, and a hint of sexy prosciutto for a little extra pizzazz. Broiled until everything’s warm, bubbly, and totally irresistible. I love this one so much!
Ingredients:
1 bagel, halved
2 slices fresh mozzarella
2 slices tomato
2 slices prosciutto
3-4 basil leaves
1 tsp olive oil
How to Make:
Place mozzarella, tomato, prosciutto, and basil on the bagel half.
Drizzle with olive oil.
Broil for 2-3 minutes until cheese is melted and bubbly.
Top with the other bagel half and serve warm.
Vegetarian Breakfast Bagel Ideas
8. Caprese Bagel (No Prosciutto)
A vegetarian twist—fresh mozzarella, tomato, basil, and olive oil, broiled until bubbly and irresistible. A little lighter and healheir, but still so good and cheesy.
Ingredients:
1 bagel, halved
2 slices fresh mozzarella
2 slices tomato
3-4 basil leaves
1 tsp olive oil
How to Make:
Layer mozzarella, tomato, and basil on the bagel half.
Drizzle with olive oil.
Broil until cheese is melted.
Top with the other bagel half and serve.
9. Egg in a Hole Bagel Sandwich
A playful, eggy surprise—crack an egg right into a buttered bagel hole, add a sprinkle of cheese, and watch the magic happen. This is so fun for kids, if you have kids, make it for them.
Ingredients:
1 bagel, halved
1 egg
1 tbsp butter
1 slice cheese (optional)
How to Make:
Butter the bagel half.
Cut a hole in the center of one half.
Crack the egg into the hole.
Cook until egg is set.
Add cheese if desired.
Top with the other bagel half.
10. Avocado & Sprout Bagel
A fresh, crunchy flirtation—mashed avocado, sprouts, cucumber, and a pinch of salt and pepper. Light, bright, and totally crush-worthy.
Ingredients:
1 bagel, halved
1/2 avocado, mashed
Handful of sprouts
3-4 slices cucumber
Salt and pepper to taste
How to Make:
Spread mashed avocado on the bagel half.
Top with sprouts and cucumber.
Season with salt and pepper.
Add the other bagel half and enjoy.
11. Vegan Veggie Everything Bagel
A colorful, plant-powered party—vegan cream cheese, avocado, and a rainbow of veggies. This bagel is a veggie lover’s dream date.
Ingredients:
1 bagel, halved
2 tbsp vegan cream cheese
1/2 avocado, sliced
1/4 cup mixed veggies (bell pepper, cucumber, sprouts)
How to Make:
Spread vegan cream cheese on the bagel half.
Layer avocado and mixed veggies.
Top with the other bagel half and enjoy.
Meat Eater Lunch & Anytime Bagel Sandwich Ideas
12. Smoked Salmon & Cream Cheese with Dill & Watercress
A luxurious little affair—silky smoked salmon, creamy cheese, crisp red onion, juicy tomato, peppery watercress, capers, and fresh dill. This bagel is pure brunch bliss, it’s a little bit fancy, you might even want to invite your friends for a tea party.
Ingredients:
1 bagel, halved
2 tbsp cream cheese
2 slices smoked salmon
2 slices tomato
1 tbsp red onion, thinly sliced
Handful of watercress
1 tsp capers
Fresh dill
How to Make:
Spread cream cheese on the bagel half.
Layer smoked salmon, tomato, red onion, watercress, capers, and dill.
Top with the other bagel half and enjoy.
13. Smoked Salmon Panini with Balsamic Greens
A smoky, tangy rendezvous—smoked salmon, whipped cream cheese, tomato, red onion, and a dill-watercress salad with balsamic vinaigrette. Grilled to perfection. Smoked salmon and dill were always great friends.
Ingredients:
1 bagel, halved
2 tbsp whipped cream cheese
2 slices smoked salmon
2 slices tomato
1 tbsp red onion, thinly sliced
Handful of watercress and dill
1 tbsp balsamic vinaigrette
How to Make:
Spread whipped cream cheese on the bagel half.
Layer smoked salmon, tomato, red onion, and greens.
Drizzle with balsamic vinaigrette.
Grill if desired and top with the other bagel half.
14. Chicken Salad Bagel
A creamy, crunchy crush—chicken salad with grapes, celery, or walnuts. This bagel is a lunchtime love story. Savory and sweet, it’s a surprise for your taste buds.
Ingredients:
1 bagel, halved
1/2 cup chicken salad (recipe below)
Quick Chicken Salad Recipe:
1 cup cooked chicken (shredded or chopped)
2 tbsp mayonnaise or Greek yogurt
1 tbsp lemon juice or apple cider vinegar
1/2 cup chopped grapes, celery, or walnuts (or a mix!)
Salt and pepper to taste
How to Make:
Make the salad:
In a bowl, mix together the chicken, mayonnaise or yogurt, lemon juice or vinegar, and your choice of grapes, celery, or walnuts. Season with salt and pepper.Assemble the bagel:
Spread the chicken salad on one half of the bagel.
Top with the other half and enjoy!
15. Tuna Salad Bagel
A classic, comforting flirt—flaky tuna salad with celery, onion, and a hint of mustard or mayo. This bagel is here to win your heart.
Ingredients:
1 bagel, halved
1/2 cup tuna salad (recipe below)
Quick Tuna Salad Recipe:
1 can (about 5 oz/140g) tuna, drained
2 tbsp mayonnaise or Greek yogurt
1/4 cup finely chopped celery
2 tbsp finely chopped onion (optional)
1 tsp mustard (optional)
Salt and pepper to taste
How to Make:
Make the salad:
In a bowl, mix together the tuna, mayonnaise or yogurt, celery, onion (if using), and mustard (if using). Season with salt and pepper.Assemble the bagel:
Spread the tuna salad on one half of the bagel.
Top with the other half and enjoy!
Tip:
Feel free to swap in your favorite add-ins like pickles, herbs, or a squeeze of lemon for extra flavor! These salads come together in minutes and make any bagel feel special
16. BLAT (Bacon, Lettuce, Avocado, Tomato) Bagel
A fresh, sassy twist—crispy bacon, crisp lettuce, creamy avocado, and juicy tomato. This bagel is a real heartthrob.
Ingredients:
1 bagel, halved
2 slices bacon, cooked
2 lettuce leaves
1/2 avocado, sliced
2 slices tomato
How to Make:
Layer bacon, lettuce, avocado, and tomato on the bagel half.
Top with the other bagel half and enjoy.
17. Thanksgiving Turkey with Cranberry Sauce Bagel
A festive, cozy cuddle—roasted turkey, tangy cranberry sauce, and peppery arugula or spinach. If you have any turkey leftover then it’s a perfect way to use it, otherwise you can just eaily get some from the store and even use the sliced deli meat style turkey too.
Ingredients:
1 tsp cream cheese
1 bagel, halved
3-4 slices roasted turkey
2 tbsp cranberry sauce
Handful of arugula or spinach
How to Make:
Layer cream cheese, turkey, cranberry sauce, and greens on the bagel half.
Top with the other bagel half and enjoy.
18. Poached Pear & Prosciutto Bagel
A sweet and salty delight—thinly sliced poached pear, a whisper of prosciutto, and creamy goat cheese or ricotta. Another fancy one for you, start calling your friends for that tea party. I don’t know why I feel like prosciutto and goat cheese are a little fancy, epecially with pear.
Ingredients:
1 bagel, halved
3-4 slices poached pear
2 slices prosciutto
2 tbsp goat cheese or ricotta
How to Make:
Spread goat cheese or ricotta on the bagel half.
Layer poached pear and prosciutto on top.
Add the other bagel half and press gently.
19. Bourbon Bacon Jam & Cheese Bagel
A smoky, sweet temptation—sharp cheddar or brie with rich, sultry bourbon bacon jam. This bagel is a little bit cheeky and a whole lot delicious.
Ingredients:
1 bagel, halved
2 tbsp sharp cheddar or brie
2 tbsp bourbon bacon jam
How to Make:
Spread cheese on one bagel half.
Spread bourbon bacon jam on the other half.
Sandwich together and enjoy!
Vegetarian Brunch, Lunch or Anytime Bagel Sandwich Ideas
20. Egg Salad Bagel
A creamy, dreamy delight—egg salad with chives or dill. This bagel is a comforting little cuddle. Can I be honest with you, I actually haven’t made this one for myself, I made it for my hubby cause he loves egg salad, I took a bite and immediately regretted that I didn’t make one for myself. So if you have a partner, learn from my lesson, make 2.
Ingredients:
1 bagel, halved
1/2 cup egg salad (with chives or dill)
How to Make:
Spread egg salad on the bagel half.
Top with the other bagel half and enjoy.
21. Romesco & Arugula Bagel
A bold, nutty flirtation—romesco sauce, cream cheese, a fried egg (optional), and peppery arugula. This bagel is a real attention-getter.
Ingredients:
1 bagel, halved
2 tbsp romesco sauce
2 tbsp cream cheese
1 fried egg (optional)
Handful of arugula
How to Make:
Spread cream cheese and romesco on the bagel half.
Add fried egg (if using) and arugula.
Top with the other bagel half and enjoy.
23. Roasted Veggie Bagel with Hummus & Fresh Arugula
Creamy roasted vegan bagel sandwich with layers of grilled or roasted bell pepper, eggplant, and fresh arugula. This bagel is a veggie lover’s dream date.
Ingredients:
1 bagel, halved
2 tbsp hummus
1/4 ripe avocado mashed
2 round slices of roasted eggplant
1/2 cup of roasted bell peppers (any color)
- A handful of arugula or any greens you have on hand
How to Make:
Spread the hummus on the bagel half.
Spread mashed avocado on the other half.
Place all the roasted veggies and arugula in between, and bite into this creamy deliciousness.
24. Simple Avocado & Sprout Bagel with Chive Cream Cheese
A fresh, crunchy cuddle—chive cream cheese, mashed or sliced avocado, sprouts, and a drizzle of olive oil. So simple, but so good!
Ingredients:
1 bagel, halved
2 tbsp chive cream cheese
1/2 avocado, mashed or sliced
Handful of sprouts
1 tsp olive oil
How to Make:
Spread chive cream cheese on the bagel half.
Layer avocado and sprouts.
Drizzle with olive oil.
Top with the other bagel half and enjoy.
