Easy Overnight Sourdough Bagels Recipe
This easy overnight sourdough bagel recipe is made using an active sourdough starter and a few pantry staples for the ultimate soft and chewy New York-style bagel.
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Equipment
- stand mixer
- kitchen scale
- parchment paper
- slotted spoon
- bench scraper
- large baking sheet
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
Autolyse
- 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.
Mix the Dough
- 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. 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. I like to do this step overnight.
Divide and Shape
- The next morning, the dough will have doubled 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 the dough balls and slightly stretch them to widen the hole.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.If the dough is resistant, let the dough rest for 10 minutes and continue stretching. As you work the dough, the gluten tightens and makes it harder to stretch. Letting it rest for a few minutes helps it to relax and makes it easier to shape.
Second Rise
- Cover the shaped bagels with a tea towel and leave them at room temperature. Let the dough proof for an hour, or until they are puffy, and feels light when pressed with your finger. (This may take longer if your kitchen is cool. Let the dough, and not the clock, determine when to move to the next step) While the dough is rising, preheat the oven to 425°F/218°C and prepare a large pot of water with 6 cups of water and 1 tbsp of sugar.
Boil Bagels
- Once the water comes to a boil, 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. Boil bagels for 1 minute and then flip over and boil for another minute. Remove them using a slotted spoon and place them onto a baking sheet lined with parchment paper. The bagels should float right away. If they sink to the bottom, they are likely under-proofed and need more time. Optional step: Add your favorite toppings. Let the bagels cool enough to handle. For seeds and seasonings, add to a small dish and lay the top of the bagel into the seasonings. For larger toppings, like grated cheese, sprinkle over the tops.Place back onto a baking sheet.
Bake
- Bake for 25-30 minutes or until the tops are golden brown and the internal temperature reads 200°F/94°C with a digital thermometer.
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
- Use bread flour. I use King Arthur's Bread Flour with a protein level of 12.7%. Read more about the difference between bread flour and all-purpose flour and when to use them.
- 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.
- 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 it's 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 smaller bagels. Boil the same as above and bake for 10-15 minutes. Perfect for mini bagel bites or when you want a small snack.
Nutrition
Calories: 246.6kcalCarbohydrates: 50.9gProtein: 7.5gFat: 1gSaturated Fat: 0.2gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 0.1gSodium: 591.7mgPotassium: 65.3mgFiber: 1.5gSugar: 5.8gVitamin A: 1.3IUVitamin C: 0.03mgCalcium: 15.4mgIron: 0.6mg
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