These Overnight Sourdough Bagels are chewy, tasty, and simply fun to make! You allow the dough to rest overnight, making them easy to whip up in the morning.
There’s something special about making your own bagels. I mean, who doesn’t love a fresh bagel topped with cream cheese? 😋 Grab your favorite toppings and enjoy a delightful breakfast!
Ingredients & Substitutions
Sourdough Starter: Your starter should be active and bubbly for the best results. If you’re low on time, you can use store-bought sourdough starter or try an instant yeast substitute in a pinch. Just remember, the flavor might vary!
Warm Water: Use warm water to help activate the starter, but feel free to use room temperature water if you’re in a hurry. Just know that it may take a bit longer to rise.
Bread Flour: Bread flour is great for these bagels because of its higher protein content, which adds chewiness. If you don’t have it on hand, all-purpose flour works too, but the bagels may be a bit softer.
Barley Malt Syrup: This syrup gives a lovely flavor to bagels, but if you can’t find it, honey or brown sugar will work just fine! They may change the flavor slightly, but they will still taste delicious.
Toppings: Customize your toppings to suit your taste! If you’re not a fan of sesame or poppy seeds, try using just garlic or onion. You can even experiment with cheese or other spices!
How Do I Get My Bagels to Rise Perfectly Overnight?
The key to a good rise starts with the dough’s initial mixing. After combining the starter, water, flour, and salt, knead it until it’s smooth and elastic. This helps develop gluten. Cover the dough tightly so it doesn’t dry out while it rests overnight. Also, a warm spot (like an oven that’s off) can speed up rising.
- Combine the wet and dry ingredients thoroughly to avoid lumps.
- Knead for ten minutes on a floured surface – you’ll feel the dough become less sticky.
- Shaping the dough properly before resting helps with an even rise.
- Check the dough after resting; it should have at least doubled in size and have bubbles on the surface.
How to Make Overnight Sourdough Bagels
Ingredients You’ll Need:
For the Dough:
- 1 cup active sourdough starter (100% hydration)
- 1 ½ cups warm water (about 110°F / 43°C)
- 4 cups bread flour, plus extra for kneading
- 1 ½ teaspoons salt
- 1 tablespoon barley malt syrup (or honey or brown sugar)
For Boiling:
- 1 tablespoon baking soda
For Toppings:
- Sesame seeds
- Poppy seeds
- Minced garlic
- Minced onion
- Crushed red pepper flakes
- Salt (everything bagel mix components)
How Much Time Will You Need?
This recipe requires about 15 minutes of prep time, then you’ll let the dough rest overnight (8-12 hours). The next morning, you’ll need another 1-2 hours to shape, proof, boil, and bake your bagels. So in total, around 10-15 hours to enjoy delicious homemade bagels!
Step-by-Step Instructions:
1. Prepare the Dough:
In a large mixing bowl, combine the active sourdough starter with the warm water. Stir well until everything is blended together. Next, add the bread flour and salt to the mixture and mix until a rough dough starts to form. Turn the dough onto a lightly floured surface and knead it for about 10 minutes until it’s smooth and elastic. If you prefer, you can use a stand mixer with a dough hook on medium speed to make it easier!
2. Let the Dough Rise Overnight:
Once your dough is ready, shape it into a ball and place it in a lightly greased bowl. Cover the bowl with plastic wrap or a damp towel. Let the dough rest at room temperature overnight for 8-12 hours. During this time, it will rise and develop those lovely bubbles.
3. Shape the Bagels:
The next morning, gently punch down the dough to release any built-up air. Divide it into 6-8 equal pieces. Roll each piece into a ball, then poke a hole in the center with your thumb. Gently stretch the dough to create a bagel shape with about a 2-inch diameter hole.
4. Second Proof:
Place the shaped bagels onto a parchment-lined baking sheet. Cover them loosely with a damp towel or plastic wrap, and let them rest for 30-45 minutes for a light second proof.
5. Boil the Bagels:
While your bagels are resting, preheat your oven to 425°F (220°C). In a large pot, bring water to a boil and add the barley malt syrup and baking soda. This step is crucial for achieving that classic bagel texture!
6. Cooking the Bagels:
Gently place the bagels in the boiling water. Boil them in batches, about 1-2 minutes per side. Use a slotted spoon to remove them, then return to the parchment-lined baking sheet.
7. Add Toppings:
Immediately after boiling, sprinkle your favorite toppings generously over the wet surface of each bagel. Everything bagel seasoning works beautifully here!
8. Bake the Bagels:
Now it’s time to bake! Place your bagels in the preheated oven and bake for about 20-25 minutes, or until they’re golden brown and crisp on the outside.
9. Cool & Serve:
Once baked, transfer the bagels to a wire rack to cool. Let them cool for a bit before slicing. Enjoy your delicious homemade overnight sourdough bagels with cream cheese, smoked salmon, or your favorite spreads!
Can I Use Active Dry Yeast Instead of Sourdough Starter?
While you can use active dry yeast instead of sourdough starter, it will change the flavor and texture of the bagels. For a more traditional bagel flavor, stick with the sourdough starter!
Can I Refrigerate the Dough Overnight?
Yes! If you prefer to refrigerate the dough, simply place it in the fridge after kneading. Just be aware that it may take a bit longer to rise the next day; allow it to warm up at room temperature for an hour before shaping.
What’s the Best Way to Store Leftover Bagels?
To keep your bagels fresh, store them in an airtight container at room temperature for up to 2 days. For longer storage, place them in a freezer-safe bag and freeze for up to 3 months. Thaw at room temperature and toast to enjoy!
How Can I Adjust the Recipe for Different Serving Sizes?
If you need more or fewer bagels, simply multiply or divide the ingredients proportionally. Keep in mind that the resting and proofing times will generally remain the same regardless of batch size.
