These Overnight Sourdough Bagels are fluffy and chewy, perfect for breakfast or a snack. You simply mix the dough, let it rise overnight, and boil before baking!
There’s something special about homemade bagels, and trust me, the smell in your kitchen will have everyone rushing in! I love adding toppings like sesame seeds or everything spice. Yum!
Key Ingredients & Substitutions
Sourdough Starter: Using an active and bubbly starter is key for flavor and rise. If you don’t have one, you can make your own or use store-bought yeast, but it won’t replicate that sour flavor.
Water: Warm water is best to help activate the starter. If you want to reduce the gluten, you can swap half the water with buttermilk. It adds a nice tang!
Bread Flour: While bread flour gives bagels their chewy texture, you can substitute all-purpose flour. Your bagels may be a bit softer, but still delicious!
Salt: Essential for flavor, you can use kosher salt or sea salt. Just avoid table salt, as it can affect the rise.
Barley Malt Syrup: This is optional for boiling, but it adds a unique flavor. You can replace it with honey or brown sugar if needed!
How Do You Knead Dough Properly?
Kneading helps develop gluten, which gives your bagels that perfect chew. Here’s how to do it right:
- Sprinkle flour on your work surface to prevent sticking.
- Push the dough away from you with the heel of your hand.
- Fold the dough over and give it a quarter turn.
- Repeat for about 8-10 minutes, adding flour only if necessary to avoid sticking.
- Stop when the dough is smooth and elastic, but still slightly tacky.
Remember, the more you knead, the better structure your bagels will have! Don’t rush this step. Enjoy the process and feel the dough change under your hands!
How to Make Delicious Overnight Sourdough Bagels
Ingredients You’ll Need:
For the Bagels:
- 1 cup (240g) sourdough starter (active and bubbly)
- 1 1/2 cups (360ml) warm water
- 4 cups (480g) bread flour (plus more for kneading)
- 2 teaspoons salt
- 1 tablespoon granulated sugar or honey
- 1 tablespoon barley malt syrup (optional, for boiling)
- Seeds and toppings for garnish (e.g., sesame seeds, poppy seeds, everything bagel seasoning)
- 1 large egg (for egg wash)
- 1 tablespoon water (for egg wash)
How Much Time Will You Need?
This recipe takes about 30 minutes of prep time and then requires overnight resting (8-12 hours) for the dough. The next day, you will spend an additional 45 minutes to 1 hour preparing and baking the bagels. So, it’s perfect for making the night before and enjoying fresh bagels the next morning!
Step-by-Step Instructions:
1. Mix the Starter:
In a large mixing bowl, combine the active sourdough starter, warm water, and sugar or honey. Stir everything together until it’s well mixed and somewhat bubbly.
2. Create the Dough:
Add the bread flour and salt to the wet mixture. Use a wooden spoon or your hand to mix until a rough, shaggy dough forms.
3. Knead the Dough:
Transfer the dough to a floured surface. Knead the dough for about 8-10 minutes until it feels smooth, elastic, and just a bit tacky. Don’t worry if it sticks—add a little more flour as needed to keep it manageable.
4. Let it Rise:
Shape the kneaded dough into a ball and place it back in the mixing bowl. Cover the bowl with a damp cloth or plastic wrap and leave it at room temperature overnight. This allows the dough to ferment and rise beautifully.
5. Shape the Bagels:
The next day, transfer the dough onto a floured surface and cut it into 8 equal pieces. Roll each piece into a tight ball, and then poke a hole in the center with your finger. Gently stretch the hole to create a space about 2-3 inches wide.
6. Rest the Shaped Bagels:
Place the shaped bagels onto a parchment-lined baking sheet, cover them lightly with a cloth, and let them rest for 30-60 minutes. They’ll puff up a bit during this time.
7. Boil Your Bagels:
While the 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 if you’re using it. Carefully add the bagels in batches to the boiling water, cooking them for about 1 minute on each side. Use a slotted spoon to remove them and place them back onto the baking sheet.
8. Add Egg Wash and Toppings:
In a small bowl, whisk the egg with 1 tablespoon of water to create an egg wash. Brush the top of each boiled bagel lightly with this egg wash. Then, sprinkle your favorite seeds or seasonings over the top.
9. Bake the Bagels:
Place the bagels in the preheated oven and bake for 20-25 minutes or until they are golden brown and crispy. The aroma is going to be incredible!
10. Cool and Serve:
Once baked, let the bagels cool on a wire rack. After they’ve cooled down a bit, slice them if you like, and enjoy with cream cheese, butter, or any toppings you love!
Enjoy your fresh homemade Overnight Sourdough Bagels!
Can I Use Whole Wheat Flour Instead of Bread Flour?
Yes, you can replace some of the bread flour with whole wheat flour for a healthier option. Just keep in mind that whole wheat bagels may be a bit denser. If you do substitute, start with 1-2 cups of whole wheat flour and adjust the water if needed.
How Can I Store Leftover Bagels?
Store any leftover bagels in an airtight container at room temperature for up to 2 days. For longer storage, freeze them in a zip-top bag for up to 3 months. Thaw at room temperature, then toast when ready to eat!
I Don’t Have Barley Malt Syrup. What Can I Use Instead?
If you don’t have barley malt syrup, you can use honey, brown sugar, or even molasses. Each will add a unique flavor to your bagels, though the classic taste will change slightly.
Can I Make These Bagels Gluten-Free?
Yes! Use a gluten-free all-purpose flour blend that contains xanthan gum for best results. You may also need to adjust the liquid slightly depending on the blend, so just go slow and check the dough consistency.