These Overnight Sourdough Bagels are a treat! Soft on the inside with a chewy crust, they’re perfect for breakfast or a snack. Plus, they rise in the fridge overnight!
Who doesn’t love the smell of fresh bagels in the morning? I enjoy topping mine with cream cheese and chives, but you can get creative with your favorites too. Yum!
Key Ingredients & Substitutions
Sourdough Starter: Use an active starter for best results. If your starter isn’t ready, you can substitute with equal parts of instant yeast and water mixed into the flour, but it won’t have the same tangy flavor. I always stick with my trusty starter for that unique taste!
Warm Water: Make sure the water is warm but not hot; too much heat can kill the yeast. If it’s not available, tap water at room temperature will work, but your dough may take longer to rise.
Bread Flour: While bread flour gives a chewy texture, you can use all-purpose flour in a pinch. Just know that the bagels might be a little less chewy. I sometimes mix in whole wheat flour for more depth in flavor!
Barley Malt Syrup or Honey: Barley malt syrup is traditional, but honey or even agave syrup can work well. If you are out of these, just use sugar for boiling, but it won’t add the same rich flavor.
Toppings: Everything bagel seasoning is a must, but feel free to customize! If you’re not a fan of one ingredient like sesame seeds, swap in more of what you love—like dried herbs or seeds.
How Can I Get My Bagels to Have a Chewy Crust?
The key to a chewy bagel is the boiling step, which creates that distinctive crust. Here’s how to nail it:
- Bring water to a rolling boil before adding the barley malt syrup or honey. This step adds flavor both to the water and the bagel.
- Boil each bagel for about 1 minute on each side. This helps create a slightly crispy exterior while keeping the inside soft.
- Use a slotted spoon to gently transfer them to your baking sheet afterward. This keeps them intact and avoids sogginess.
Just remember, the longer they boil, the chewier they’ll be, but don’t go overboard. Happy bageling!
How to Make Overnight Sourdough Bagels
Ingredients You’ll Need:
For the Bagel Dough:
- 1 cup (240g) active sourdough starter (100% hydration)
- 1 1/2 cups (360ml) warm water
- 4 cups (480g) bread flour, plus extra for dusting
- 2 tsp salt
For Boiling:
- 1 tbsp barley malt syrup or honey
- Water for boiling
For Toppings:
- Everything bagel seasoning mixture: sesame seeds, poppy seeds, dried minced garlic, dried minced onion, coarse salt
How Much Time Will You Need?
This recipe requires about 15-20 minutes of active preparation time, with around 8-12 hours for the dough to ferment overnight at room temperature. After letting the bagels rest, you’ll need about 30 minutes for boiling and baking, giving you delicious homemade bagels ready to enjoy by the next day!
Step-by-Step Instructions:
1. Mixing the Dough:
In a large mixing bowl, combine your active sourdough starter with warm water. Stir it well until everything is mixed. This is where the fermentation magic begins!
2. Adding Flour and Salt:
Add the bread flour and salt to your mixture. Stir it until a shaggy dough forms. It doesn’t have to be perfect; just make sure everything is combined.
3. Knead the Dough:
Sprinkle a little flour on your work surface and start kneading the dough for about 8-10 minutes. You want it to become smooth and elastic. If you have a stand mixer with a dough hook, you can use that instead!
4. Let It Rise Overnight:
Shape the kneaded dough into a ball and place it back in the bowl. Cover it loosely with plastic wrap or a damp towel. Let the dough rest at room temperature overnight. This slow fermentation is what makes sourdough bagels special!
5. Shaping the Bagels:
The next day, lightly flour your work surface and turn the dough out. Divide it into 8-10 equal pieces. Shape each piece into a smooth ball by pulling the dough underneath to form tension on the surface.
6. Poking and Stretching:
Poke your thumb through the center of each ball and gently stretch the hole to about 2 inches in diameter. This creates the classic bagel shape!
7. Resting the Shaped Bagels:
Place the shaped bagels on a parchment-lined or floured surface. Cover them and let them rest for another 30-60 minutes. This gives them a chance to relax and rise a bit more.
8. Preparing to Bake:
Preheat your oven to 425°F (220°C). Fill a large pot with water and bring it to a boil. Once boiling, add the barley malt syrup or honey to enhance the flavor of your bagels.
9. Boiling the Bagels:
Using a slotted spoon, carefully lower each bagel into the boiling water. Let them cook for about 1 minute on each side. This step is key for achieving that classic chewy crust!
10. Topping and Baking:
After boiling, transfer the bagels to a lined baking sheet. Immediately sprinkle or dip the tops in the everything bagel seasoning mixture of your choice. Bake them in the preheated oven for 20-25 minutes or until they’re golden brown.
11. Cooling and Enjoying:
Once baked, allow your bagels to cool on a wire rack. They are best enjoyed fresh and warm, perhaps with a smear of cream cheese. Dive in and savor your delicious homemade sourdough bagels!
Enjoy your fresh and tangy overnight sourdough bagels topped with classic everything seasoning!
Can I Use a Different Type of Flour?
Yes, you can substitute all-purpose flour instead of bread flour, but the bagels may not be as chewy. If you’re looking to add some whole grain flavor, consider mixing in some whole wheat flour as well!
How Do I Store Leftover Bagels?
To store leftover bagels, keep them in an airtight container at room temperature for up to 2 days. For longer storage, slice them and freeze in a sealed bag for up to 3 months. Just toast them directly from the freezer for quick enjoyment!
What Should I Do If My Dough Isn’t Rising?
If your dough isn’t rising after the overnight fermentation, it may not have enough active starter or the temperature might be too cool. Make sure your starter is bubbly and active, and try placing the dough in a slightly warmer spot next time.
Can I Add Different Toppings?
Absolutely! Feel free to customize your bagels with toppings you love. For instance, try adding spices like garlic powder, dried herbs, or even cheeses. Just make sure whatever you use is dry so it adheres well during baking.