Easy Overnight Sourdough Bagels
There is a specific kind of pride that comes with pulling a tray of glossy, chewy bagels out of your own oven. If you’ve been intimidated by the idea of making bagels at home, this is the recipe that will change your mind. By using your sourdough starter and a simple overnight method, you can skip the bakery run and enjoy a warm, hand-rolled bagel in your own kitchen.
The beauty of this recipe is the slow ferment. While the hands-on time is minimal, letting the dough rest overnight allows the sourdough to do the heavy lifting, resulting in that classic chew and a complex, tangy flavor that store-bought bagels just can’t replicate.
The Secret to a Perfect Bagel
The secret to that signature chew is the combination of the stiff dough and the boiling process. Because the dough has a lower hydration than a standard sourdough loaf, it creates a dense, tight crumb. The 2-minute sugar-water bath then “pre-cooks” the starches on the surface, locking in moisture and creating a thick, glossy crust that fights back just a little when you bite into it.
Once you get through that golden exterior, the inside is pillowy and soft. The honey in the dough provides a subtle, floral sweetness that balances the natural tang of the sourdough starter. It’s the kind of bread that feels substantial but melts away as you eat it.
Storing and Freezing
Sourdough bagels stay fresh at room temperature for up to a week in a covered container. Do not put them in the fridge, as it can make the bread go stale faster!
To Freeze: Let them cool completely, wrap them individually in plastic wrap, and toss them in a freezer bag. They’ll stay perfect for up to 3 months—just thaw and toast whenever the craving hits.
Easy Sourdough Bagels
Created by Sue Mun
Makes 8 Sourdough Bagels
Ingredients:
For the Dough:
- 110g ripe sourdough starter
- 255g water
- 40g honey or granulated sugar
- 10g salt
- 500g bread flour
For the Water Bath:
- 6 cups water
- 1-2 tablespoons granulated sugar
Optional Bagel Toppings:
- sesame seeds
- Everything Bagel Seasoning
- poppy seeds
- shredded cheese
Instructions:
Mix the Dough:
- In the bowl of a stand mixer with a dough hook attachment, mix together the ripe sourdough starter, water, and honey until combined.
- Add in the bread flour and the salt and use your hands to bring the ingredients together as best as possible. Do not worry if the dough is VERY stiff.
- Mix the dough on the lowest speed for about 10 minutes or until it passes the window pane test.
- Cover the mixing bowl and let rest at room temperature for about about 10-12 hrs or until it has doubled in size. If your room temperature is higher than 70F, it will take about 8-10 hours.
Shape, Boil, and Bake:
- On a clean work surface, divide into 8 equal pieces (about 110g each).
- Shape each piece into a tight ball. Then begin shaping the balls into a bagel shape by poking a hole through the middle of the ball and gently shaping the ball into a ring shape. Place each shaped bagel onto individual cut parchment squares.
- Cover the shaped bagels and allow them to rise for about 1 hour or until puffy.
- Meanwhile, preheat the oven to 425°F (218°C).
- In a large pot, bring 6 cups of water to a boil and then add in 1-2 tablespoons of sugar.
- Once the bagels have finished rising, carefully drop the bagels in the boiling water and boil them for 2 minutes on each side.
- Remove the bagels from the water and place them back onto the parchment paper.
- While they are still wet, sprinkle your choice of toppings on top of the bagels.
- Bake the bagels at 425°F (218°C) for about 25 minutes or until golden brown.
- Serve the bagels while they are still warm and enjoy!
- To Store: Keep baked bagels covered, at room temperature for up to 1 week.
