Better Than the Bagel Shop: Overnight Sourdough Bagels
This overnight bagel recipe uses sourdough starter to create classic, chewy New York-style bagels with a crisp crust and the perfect chew. Mix it up the night before, and wake up to bakery-worthy bagels right from your own kitchen.
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Ingredients
- 4 cups bread flour 500 g
- 1 cup + 1 tablespoon room temperature water 250 g
- ¾ cup active sourdough starter 150 g
- 2 tablespoons sugar 24 g
- 1½ teaspoons salt 10 g
- Cornstarch and flour mix for dusting tray – all-purpose or rice flour work well
- 1 tablespoon barley malt syrup or brown sugar for water bath
- Optional: egg wash 1 egg + splash of water
- Optional: sesame seeds poppy seeds, bagel seasoning, or your favorite toppings
Instructions
Mix the Dough
- In a large mixing bowl, stir together the bread flour, room temperature water, active sourdough starter, and sugar. Use a wooden spoon or Dutch whisk to mix until no dry flour remains and a shaggy dough forms. Cover and let rest for 30 minutes.
Add Salt and Knead
- Sprinkle salt over the dough and knead by hand on a clean surface for 8–10 minutes until the dough is smooth, elastic, and strong. The dough will feel stiff and dense.
Refrigerate Overnight
- Cover the bowl tightly with plastic wrap or a damp towel and refrigerate for 8 to 14 hours.
Divide and Shape
- The next morning, let the dough sit at room temperature for about 20–30 minutes. Turn it out onto a clean surface and divide into 8 equal pieces (about 95 g each). Shape each piece into a smooth ball and let them rest for 10 minutes.
Form the Bagels
- Roll each dough ball into a rope using a circular motion. Wrap the rope into a circle, overlap the ends by about 1 inch, and press the seam together with the seam side down. Use your index fingers to gently stretch and smooth each bagel.
Proof the Bagels
- Place the shaped bagels on a parchment-lined baking sheet dusted with a mix of cornstarch and flour. Cover loosely with plastic wrap and proof at room temperature for 1 to 1½ hours, or until slightly puffed.
Boil and Top
- Bring a large pot of water to a gentle boil. Stir in the barley malt syrup or brown sugar. Use a slotted spoon to gently lower the bagels into the boiling water, 1–2 at a time. Boil for 30 seconds on each side.
- After boiling, place each bagel onto a tray sprinkled with your chosen topping. Press the bottom gently into the topping, then sprinkle more on top.
Bake the Bagels
- Preheat oven to 450°F (232°C). Place the bagels on a parchment-lined baking sheet. Brush with egg wash if using. Bake for 20–24 minutes, rotating the pan halfway through, until deep golden brown.
Cool and Serve
- Let bagels cool on a wire rack for at least 15–20 minutes before slicing and serving.
Notes
- Use a kitchen scale for best results and evenly sized bagels.
- Don’t skip the boiling step—it’s what gives bagels their iconic crust and chewy bite.
- For toppings on the top and bottom, place the boiled bagel on a tray with toppings immediately, then sprinkle more on top while still wet.
- To make mini bagels, divide the dough into 12 pieces instead of 8 and reduce the bake time slightly.
- Store leftover bagels at room temperature in a sealed plastic bag for up to 2 days, or slice and freeze them for longer storage. Toast to revive texture.
