These Overnight Sourdough Bagels are soft, chewy, and packed with flavor. You let the dough rest overnight, making breakfast a breeze!
Bake up a batch and enjoy them warm with your favorite toppings. Trust me, once you try these, store-bought bagels will seem so last year! 😄
I love how easy they are—just mix, let them sit, shape them, and pop them in the oven. Perfect for busy mornings or a weekend treat!
Key Ingredients & Substitutions
Sourdough Starter: Use an active, bubbly starter for the best results. If you don’t have one, you can substitute with instant yeast (but the flavor will differ). Just mix 2 tsp of yeast into your dry ingredients.
Bread Flour: This gives the bagels their chewy texture. If you only have all-purpose flour, you can use it, but the bagels may be a bit softer. For a healthier option, whole wheat flour can replace part of the bread flour.
Barley Malt Syrup: It’s used for boiling water to enrich the bagels’ flavor. Honey or brown sugar can work as a substitute if needed. They won’t have the same depth of flavor, but they’ll still taste good!
Optional Toppings: Sesame seeds and poppy seeds are classic, but feel free to get creative! I love using everything bagel seasoning for a great mix of flavors.
How Do I Knead the Dough Properly?
Kneading your dough well is key to getting the right texture in your bagels. This helps develop gluten, giving them their chewiness. Here’s how to do it:
- After mixing your ingredients, turn the dough out onto a floured surface.
- Press the dough with the palms of your hands, folding it over on itself. Turn it 90 degrees, and repeat.
- Knead for about 8-10 minutes until the dough is smooth and elastic. If it’s too sticky, sprinkle a little more flour.
Remember, practice makes perfect! Don’t rush this step for the best bagels.
How to Make Overnight Sourdough Bagels
Ingredients You’ll Need:
For the Bagel Dough:
- 1 cup (240g) active sourdough starter (100% hydration, fed and bubbly)
- 3 1/2 cups (420g) bread flour
- 1 tbsp sugar or honey
- 1 1/2 tsp salt
- 1 cup (240ml) warm water (adjust as needed)
For Boiling Water:
- 1 tbsp barley malt syrup or honey
Optional Toppings:
- Sesame seeds
- Poppy seeds
- Dried minced onion
- Garlic flakes
- Coarse salt
How Much Time Will You Need?
This recipe will take about 15 minutes to prepare, with about 6-8 hours for the first fermentation. After that, allow an overnight cold proof for 8-12 hours, plus about 30 minutes for boiling and baking the bagels. So, plan for around 15 minutes of work and some overnight wait time to enjoy fresh bagels in the morning!
Step-by-Step Instructions:
1. Prepare the Dough:
In a large bowl, mix together the sourdough starter, bread flour, sugar or honey, and salt. Gradually add in the warm water while mixing until a rough, slightly firm but tacky dough forms. If it’s too sticky, sprinkle in a little more flour as needed.
2. Knead the Dough:
Transfer the dough to a floured surface and knead it for about 8-10 minutes until it becomes smooth and elastic. You can do this by hand or use a stand mixer fitted with a dough hook.
3. Bulk Fermentation:
Cover the dough with a damp towel or plastic wrap and let it sit at room temperature for about 6-8 hours or overnight. It should rise and show some bubbles, indicating it’s ready for the next step.
4. Divide and Shape:
Once the dough has fermented, turn it out onto a lightly floured surface and divide it into 6 equal pieces. Shape each piece into a round ball. To create the bagel shape, poke a hole through the middle of each ball with your finger and gently stretch the hole to about 2 inches in diameter.
5. Cold Proof:
Place the shaped bagels on a baking sheet lined with parchment paper or on a lightly floured surface. Cover them and refrigerate overnight (8-12 hours) to enhance their flavor and texture.
6. Preheat the Oven and Prepare Boiling Water:
The next day, preheat your oven to 425°F (220°C). Fill a large pot with water, add the barley malt syrup or honey, and bring it to a gentle boil.
7. Boil the Bagels:
Using a slotted spoon, carefully lower 2-3 bagels at a time into the boiling water. Boil each bagel for about 1 minute on each side, then remove them and let them drain on a clean kitchen towel or wire rack.
8. Add Toppings:
While the bagels are still wet from boiling, you can sprinkle your favorite toppings over them, like sesame seeds, poppy seeds, or everything bagel seasoning.
9. Bake:
Transfer the boiled bagels to a parchment-lined baking sheet. Bake them in the preheated oven for 20-25 minutes, or until they are golden brown and crusty.
10. Cool and Serve:
Once baked, allow the bagels to cool on a wire rack before slicing them. Enjoy them plain, toasted, or with cream cheese for a delightful breakfast treat!
These bagels will have a wonderfully chewy texture and a unique sourdough tang, finished off with a crunchy, seed-crusted surface. Happy bagel making!
Can I Use Active Dry Yeast Instead of Sourdough Starter?
Yes, you can! If you’re using active dry yeast, mix 2 teaspoons into your dry ingredients instead of the sourdough starter. However, note that the flavor and texture will differ from traditional sourdough bagels.
How Can I Adjust the Hydration of the Dough?
If your dough feels too dry, gradually add a little more warm water, a tablespoon at a time, until you achieve a slightly firm but tacky consistency. Conversely, if it’s too wet, add a little more flour until you’re satisfied.
How Long Will These Bagels Last?
Freshly baked bagels can be stored at room temperature for up to 2 days in a paper bag. For longer storage, freeze them in an airtight container; simply toast or microwave them to reheat!
Can I Make These Bagels Gluten-Free?
Yes, you can! Use a gluten-free bread flour blend to replace the regular bread flour. Be aware that the texture will differ, so experimenting with various recipes may yield the best results for gluten-free bagels.
