Easy Overnight Sourdough Bagels Recipe
With just a few minutes of prep work, this easy bagel recipe comes together using an active sourdough starter 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.
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Ingredients
Sourdough Bagel Dough
- 100 g active sourdough starter 100 g ⅓ cup + 1½ tsp
- 250 g warm water 1 cup
- 2 tsp salt
- 500 g bread flour 4 cups
- 40 g honey 2 tbsp
Water Bath
- 1½ quarts water 6 cups
- 1 tbsp granulated sugar
Instructions
Mix the Dough
- Measure 500 g (4 cups) bread flour and 250 g (1 cup) warm water into the bowl of your stand mixer. Mix until the flour is completely incorporated with the water. Rest for 30 minutes to allow the flour to hydrate properly. Add the 100 g (⅓ cup + 1 tbsp) active starter, 2 tsp salt, and 40 g (2 tbsp) honey and mix by hand to combine the ingredients. Add the dough hook and mix on low speed for 5-6 minutes. The dough will be stiff as you mix it.
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. (I like to do this step right before bed and bulk ferment overnight.)
Divide and Shape
- The next morning the dough will be double in size. 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. The bagels are done with their second rise when they look puffy and leave a slight indent when poked with a finger.While the dough is rises, preheat the oven to 425°F/220°C and prepare a pot of water with 6 cups of water and 1 tbsp of sugar.
Boil and Bake
- 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 and need more time to proof. 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 internal temperature will read 200°F/93°C.
Notes
Nutrition information is automatically calculated, so should only be used as an approximation.
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.Tips
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. Tried this recipe?Let us know how it was!
