These Overnight Sourdough Bagels are chewy, tangy, and perfect for breakfast! You mix the dough the night before, let it rest, and shape them in the morning. Easy peasy!
There’s just something magical about freshly baked bagels at home. When I make these, I like to give them a good boil before baking—trust me, it’s worth it for that perfect texture!
Key Ingredients & Substitutions
Sourdough Starter: A key component for flavor and leavening. Make sure it’s bubbly and active for best results. If you’re not into sourdough, consider using instant yeast, but note that it will change the flavor slightly.
Warm Water: Warm water activates the yeast in your starter. If it’s too hot, it can kill the yeast. Aim for water around 110°F (43°C). If warm water isn’t available, room temperature works too, albeit with a longer rise time.
Bread Flour: This flour provides the structure for chewy bagels. If you can’t find it, all-purpose flour is a fine substitute but might yield a slightly softer texture.
Barley Malt Syrup: While it gives an authentic flavor to your bagels, it’s not necessary. You can also use honey, sugar, or simply skip it if you’re in a pinch.
How Do I Knead Dough Properly?
Kneading is essential for developing gluten, which gives bagels their chewy bite. When kneading, it’s important to apply enough pressure and be mindful of sticking.
- Lightly flour the surface and your hands to prevent sticking.
- Press down and fold the dough over itself, rotating it a quarter turn after each push.
- Continue for 8–10 minutes until the dough feels smooth and elastic. A good way to test is to poke it; it should spring back.
Why is Boiling Important?
Boiling bagels before baking is a unique step to achieve that classic chewy texture and shiny crust. It also helps set the shape of the bagels.
- Bring water to a rolling boil before adding the bagels to avoid agitation.
- Boil each bagel for a minute on each side for the right texture. Keep the water at a steady boil during this process.
What Timing Should I Follow for Proofing?
Proofing lets the dough rise a second time and determines the bagels’ final texture. You should aim for 1–2 hours for them to puff up slightly. If your kitchen is cooler, allow a bit more time for best results.
Overnight Sourdough Bagels
Ingredients You’ll Need:
For the Dough:
- 1 cup (240g) sourdough starter (active and bubbly)
- 1 ½ cups (360ml) warm water
- 4 cups (480g) bread flour, plus extra for kneading
- 2 teaspoons salt
- 1 tablespoon sugar or honey (optional)
For Boiling:
- 1 tablespoon barley malt syrup (optional, for boiling)
For Toppings:
- 2 tablespoons poppy seeds
- 2 tablespoons sesame seeds
- 2 tablespoons dried minced onion
- 2 tablespoons dried minced garlic
- 1 tablespoon coarse salt
How Much Time Will You Need?
This recipe takes about 15–20 minutes of preparation time, plus 8–12 hours for the first rise (overnight), and another 1–2 hours for proofing after shaping the bagels. You’ll also need around 30 minutes for boiling and baking. All in all, expect to spend about 10–12 hours for everything, but most of it is just waiting time!
Step-by-Step Instructions:
1. Prepare the Dough:
In a large mixing bowl, combine the sourdough starter, warm water, and optional sugar or honey. Stir until everything is mixed together smoothly. Gradually add in the bread flour and salt, mixing until a rough dough forms. Move the dough to a lightly floured surface and knead it for about 8–10 minutes until it feels smooth and elastic. If it’s sticky, sprinkle a little extra flour to help with kneading.
2. First Rise:
Place the kneaded dough into a lightly oiled bowl and cover it with a damp towel or plastic wrap. Let the dough sit at room temperature overnight, anywhere from 8–12 hours, until it’s puffy and has roughly doubled in size.
3. Shape Bagels:
Once the dough has risen, gently punch it down to deflate. Divide it into 8 equal pieces. Shape each piece into a smooth ball. Then, poke your thumb through the center of each ball to create a hole, gently stretching it into a ring about 2–3 inches wide. Place the shaped bagels on a parchment-lined tray and cover them lightly with a towel. Let them rest and proof for about 1–2 hours until they feel slightly puffy.
4. Prepare Boiling Water:
Preheat your oven to 425°F (220°C). In a large pot, bring water to a gentle boil. If using, add the barley malt syrup to the water to enhance flavor and give the bagels a shiny crust.
5. Boil Bagels:
Using a slotted spoon, carefully add the bagels to the boiling water, 2–3 at a time. Boil each side for about 1 minute. Once done, remove them carefully and let them drain.
6. Add Toppings:
While the bagels are still wet from boiling, dip or sprinkle them with your everything seasoning mix. Press gently to ensure the toppings stick well.
7. Bake:
Place the bagels on a parchment-lined or lightly greased baking sheet. Bake in the preheated oven for 20–25 minutes, or until they are golden brown.
8. Cool:
Once baked, transfer the bagels to a wire rack to cool before serving. This helps keep them crisp!
Enjoy your freshly made overnight sourdough bagels! They are perfect for breakfast or as a snack, especially when toasted with your favorite spreads!
Can I Use All-Purpose Flour Instead of Bread Flour?
Yes, you can! While bread flour provides more chewiness due to its higher protein content, all-purpose flour will work as a substitute. Just keep in mind that the texture might be slightly softer.
How Do I Know If My Sourdough Starter Is Active?
Your sourdough starter should be bubbly and doubled in size within 4 to 6 hours after feeding. If you see plenty of bubbles and it has a pleasant, tangy smell, it’s ready to use!
Can I Make These Bagels Vegan?
Absolutely! You can skip the honey or sugar, and instead of using barley malt syrup, consider adding a bit of agave syrup for sweetness. The recipe will still turn out delicious!
How Should I Store Leftover Bagels?
Store any leftover bagels in an airtight container at room temperature for up to 2 days. For longer storage, freeze them in a bag. Just toast them directly from the freezer for a quick snack later!
