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Overnight Sourdough Bagels Recipe

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★★★★

3.9 from 88 reviews

These Overnight Sourdough Bagels are chewy and flavorful, made with a naturally fermented sourdough starter for a delicious tang. The dough is mixed, kneaded, and left to rise overnight for deep flavor development before being shaped, boiled, and baked to golden perfection. Topped with seeds or seasonings of your choice, they make an irresistible homemade bagel experience.

Ingredients

Scale

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)

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 to activate the yeast and start fermentation.
  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, ensuring ingredients are evenly incorporated.
  3. Knead the Dough: Transfer the dough to a floured surface and knead for about 8-10 minutes until it becomes smooth, elastic, and slightly tacky. Add flour as needed to prevent sticking without making it dry.
  4. Let it Rise: Shape the dough into a ball and place it back in the mixing bowl. Cover with a damp cloth or plastic wrap and leave it at room temperature overnight to ferment and rise, enhancing flavor and texture.
  5. Shape the Bagels: The next day, transfer the dough to a floured surface and divide into 8 equal pieces. Roll each piece into a tight ball, poke a hole with your finger in the center, and gently stretch the hole to about 2-3 inches wide to form the classic bagel shape.
  6. Rest the Shaped Bagels: Place the shaped bagels on a parchment-lined baking sheet, cover lightly with a cloth, and let rest for 30-60 minutes. During this time, they will puff up slightly and become airy.
  7. Boil Your Bagels: Preheat your oven to 425°F (220°C). Meanwhile, bring a large pot of water to a boil and add barley malt syrup if using. Boil the bagels in batches, cooking for about 1 minute on each side, which helps develop the chewy crust and shiny surface. Remove with a slotted spoon and place back onto the baking sheet.
  8. Add Egg Wash and Toppings: Whisk the egg with 1 tablespoon water to make an egg wash, then brush it over each boiled bagel. Sprinkle your choice of seeds or seasoning generously on top for extra flavor and texture.
  9. Bake the Bagels: Bake in the preheated oven for 20-25 minutes until the bagels turn golden brown and crispy on the outside, releasing a wonderful aroma.
  10. Cool and Serve: Transfer the baked bagels to a wire rack and allow them to cool slightly before slicing. Serve warm or at room temperature with cream cheese, butter, or your favorite toppings.

Notes

  • Ensure your sourdough starter is active and bubbly for best fermentation results.
  • If you don’t have barley malt syrup, you can omit it or substitute with honey or sugar in the boiling water.
  • Boiling each bagel before baking is key to developing the characteristic bagel chew and crust.
  • You can customize the toppings with everything bagel seasoning, sesame seeds, poppy seeds, or add a sprinkle of coarse salt.
  • Letting the dough rise overnight at room temperature enhances the flavor but avoid very warm or cold environments for consistent results.

Keywords: sourdough, bagels, overnight, homemade bread, baking, chewy bagels, fermented dough

Find it online: https://epicrecipebox.com/overnight-sourdough-bagels-recipe/