Easy Overnight Sourdough Bagels
A crisp, dark crust with a chewy, dense center for the most perfect Easy Overnight Sourdough Bagels! I made mine Lox style with cream cheese, smoked salmon, thinly sliced red onions, capers, and fresh dill with everything bagel seasoning. But what’s you go to bagel order??
I absolutely love baking with sourdough as I believe it not only tastes 1000x better than yeast-based breads, but also has incredible health benefits. Check out some below!
Health Benefits of Sourdough:
- SO good for your gut because of the fermentation process!
- Acts as a prebiotic (means the fiber in the bread helps feed the “good” bacteria in your intestines)
- Helps in maintaining a stable, healthy digestive system
- Lower in gluten than other forms of bread
- Some studies show it to help in healthy aging!
- Can help keep blood sugars in a healthy range
- & much more!
How to make sourdough bagels?
I’m about to blow your mind when you realize how EASY it is to make these bagels. I think it’s actually easier than making normal sourdough bread!
My exact time schedule that works every time:
9 am – Feed Starter
8:30 pm – Mix bagel dough, cover and let sit on the counter overnight.
7:30 am – Divide bagel dough and cover to sit on counter.
8 am – Prepare boiling water and preheat oven.
8:15 am – Boil bagels and bake.
Of course, you can change up the schedule to adjust it to your daily schedule. The key here is to keep the times between each step the same.
Can I make different flavors of bagels with this recipe?
Yes! I recommend adding those flavors into the very first step with the bagel mixture. For instance, if you want a cinnamon sugar bagel, add that brown sugar and ground cinnamon into the dough the night before. This also helps the bagel dough to absorb all those delicious flavor overnight.
How to store bagels?
Store your bagels in a storage bag at room temperature or freeze them for up to 2 months. Just make sure your bagels are not warm still before you store them or they will turn soggy! And contrary to popular belief, refrigerating your bagels will make them go stale more quickly.
Easy Overnight Sourdough Bagels
PREP TIME: 15 COOK TIME: 20 TOTAL: 65
INGREDIENTS
Servings: 6-8
- 100 g Active Sourdough Starter
- 300 g Warm Water
- 2 tbsp. Honey or Maple Syrup
- 2 tsp. Kosher Salt
- 500 g All Purpose or Bread Flour
- (Optional) 1/3 cup Sesame Seeds, Everything Bagel Seasoning, Poppy Seeds, or other favorite toppings
INSTRUCTIONS
- Feed your sourdough starter at least 8 hours before using so it is active. The sourdough starter is ready to use once it’s doubled in size.
- Make the dough by combining the active sourdough, water, honey, and salt together in a large bowl. Mix together. Add the flour and knead until there are no dry spots. Cover the bowl with Saran Wrap and let sit at room temperature overnight (for 8-12 hours).
- In the morning, prepare a large baking sheet pan with parchment paper. Divide the dough and shape into 6 (larger bagels) or 8 (smaller bagels) equal-sized balls. Use your thumb to poke a hole in the center of each. Place on the prepared pan and cover with a tea towel to sit for 30 minutes to 1 hour.
- Preheat oven to 425F.
- Bring a large pot of water to a boil. Add 1 tablespoon baking soda and 1 tablespoon sugar. Boil the bagels in two batches (3-4 at a time) for 2 minutes on each side. Use a slotted spoon to place back on the pan.
- Roll the tops of each bagel in a bowl filled with your favorite toppings, then place back on the pan.
- Bake for 25-30 minutes, until golden brown. Enjoy!
My exact time schedule that works every time:
9 am – Feed Starter
8:30 pm – Mix bagel dough, cover and let sit on the counter overnight.
7:30 am – Divide bagel dough and cover to sit on counter.
8 am – Prepare boiling water and preheat oven.
8:15 am – Boil bagels and bake.
I truly hope you all enjoy this treasured recipe that has nestled its way into our hearts here in the ABM kitchen! ’till next time… xxL
“For I know the plans I have for you,” declares the Lord, “plans to prosper you and not to harm you, plans to give you hope and a future.” ~ Jeremiah 29:11 NIV
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My bagels turned out absolutely delicious, but totally flat. Do you think it’s because I over proofed it? The inside is soft and chewy but dense.
hi Emma!! so sorry to hear that! how long did they sit out to proof? That is usually the issue but here to help you figure it out!
Wow these turned out awesome! Lauren’s recipes have yet to fail me.
Never knew I could make my own bagels so easily, without yucky ingredients.
I used all purpose and will try bread flour next time to see the difference.