Easy Overnight Sourdough Bagels Recipe

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With just a few minutes of prep work, this easy overnight bagel recipe comes together using an active sourdough starter and a few pantry staples for the ultimate soft and chewy, New York style bagel. These are the best bagels with their thin skin, soft and chewy texture, and irresistible delicious sourdough flavor.

From a toasted bagel with cream cheese to making the ultimate bagel sandwich stuffed with deli meats and cheese, the possibilities are endless for a way to enjoy these chewy bagels. Our favorite is to make these mini bagel bites for a delicious lunch. Who knew that making homemade bagels would be this easy? So let’s get started!

Sourdough Bagels Ingredients

• Active sourdough starter, full of bubbles and activity
• Bread flour
• Salt-I use Himalayan
• Warm water
• Honey

Boiling Bagels Ingredients

• Warm water
• Granulated sugar

Sample Overnight Sourdough Bagels Recipe Schedule

Here is a sample guideline for making sourdough bagels.

• 2-4 pm Feed starter
• 8:30 pm Mix dough
• 9 pm Bulk ferment
• 8 am Shape
• 8:15 am Second rise
• 9:15 am Boil and bake

Step-by-Step Instructions 

Mix Sourdough Bagels Dough

Make the autolyze: measure bread flour and warm water into the bowl of your stand mixer. Mix and let sit for 20 to allow the flour to hydrate properly. Add the active starter, salt, and honey and mix by hand to combine the ingredients the best you can. Add the dough hook and mix on low speed for 5-6 minutes. Do know that this is a stiff dough.

Bulk Ferment

Shape the bagel dough into a smooth ball and cover the bowl with a plate or a piece of plastic wrap. Set in a warm place on the counter to let the dough rest at room temperature for 8-12 hours.

Divide and Shape Sourdough Bagels

The next morning the dough will be double in size. (If your kitchen is cool, this might take longer) Turn out onto a clean work surface and divide into 8 equal pieces using a bench scraper. 

Shape each piece of dough into balls. Using your index finger and thumb, poke a hole in the center of each ball and slightly stretch it to widen the hole. If the dough is resistant, let the dough rest for 10 minutes and then stretch out. As the gluten is agitated, the dough gets tighter. Allowing it to rest for a few minutes helps it to relax and makes it easier to shape. Place the shaped bagels onto a baking sheet lined with parchment paper. I cut the parchment paper into pieces to make it easier to transfer into the boiling water.

Second Rise

Cover the shaped bagels with a tea towel and leave them at room temperature to let the dough rise for an hour. While the dough is rising, preheat the oven to 425 degrees and prepare a pot of water with 6 cups of water and 1 tbsp of sugar.

Boil and Bake Bagels

When the water is boiling, pick the bagel up using the parchment paper and gently place it into the boiling water. Use tongs to grab the parchment paper from the water. The bagels should float right away. If they sink to the bottom, they are likely under-proofed. Boil bagels for 1 minute and then flip over and boil for another minute. Remove using a slotted spoon and place onto a baking sheet pan lined with parchment paper. Let the bagels cool enough to handle and place one side into a dish of choice toppings. Place back onto a baking sheet. 

 Bake for 25-30 minutes or until the tops are golden brown. Using a digital thermometer, the temperature should be 200 degrees. 

Topping Suggestions

• Dried onion flakes
• Sesame seeds
• Shredded cheese-sprinkle
• Everything bagel seasoning
• Poppy seeds
• Cinnamon and sugar
• Salt-sprinkle, do not dip!

How to Store and Freeze Bagels

Store any remaining bagels in an airtight container for up to a week, but will have the best flavor and texture if eaten within 3 days. 

To freeze cooked bagels place them in a plastic freezer bag and then remove as much air as possible and place them in the freezer for up to 3 months. 

To reheat, let them thaw at room temperature, slice in half, and toast in a toaster or toaster oven. 

Notes

• This recipe is easiest using a stand mixer, but you don’t need one to make these bagels. Knead the dough by hand for 10 minutes. The dough is stiff and will require plenty of elbow grease.
• Why are the bagels boiled before baking? Boiling starts to cook the outside and helps the bagels to hold their shape while baking. The outside of the bagels become a bit gooey which help make the seasonings adhere better. 
• For consistent results, I’d suggest using a kitchen scale to measure ingredients. If you don’t have one, use a spoon to scoop the flour into the measuring cup until its heaping to the top and then level off with the back of a butter knife. If you scoop directly into the flour, you will end up using too much flour.
• Divide the bagel dough into 16 pieces for mini bagels. Boil the same as above and bake for 10-15 minutes. Perfect for mini bagel bites or when you want a small snack.

I’d love to hear from you! Please leave a comment and rate the recipe. Tag photos #Lockremhomestead over on Instagram to share your Sourdough Bagels!