Easy Sourdough Overnight Bagel Recipe

With only a few simple ingredients, you can make this delicious and easy sourdough overnight bagel recipe that rivals your local bagel shop. 

When I first began my sourdough journey, bagels were top of the list of most intimidating recipes in my mind. The thought of boiling bagel dough sounded complicated and made me nervous. But today I’m going to show you just how easy it is to make sourdough overnight bagels in your own kitchen.

Why Sourdough Bagels?

Why not? Once you understand the benefits of sourdough and you’ve established a sourdough starter, you’ll want to incorporate it into as many recipes as possible. Just like sourdough pancakes, cinnamon rolls, and easy biscuits, you’ll love this addition to your breakfast menu. 

Incorporating sourdough into bagels adds a yummy tang and chewiness. Not only does the natural fermentation process enhance the flavor and texture, but it’s also good for your gut and has the potential for increased nutrient absorption. So by adding the magic of sourdough to your bagels, you’re not just making a delicious breakfast staple but you’re adding to your health. 

If you do not have a sourdough starter, please download my free step-by-step guide to establishing your own sourdough starter! 

Ingredients

Water– Use lukewarm water.
Flour– I prefer bread flour for this recipe but you can most certainly use all-purpose flour.
Sugar- You’ll need a little for the dough and some for the boiling water. 
Salt– It’s my opinion that good quality salt makes a difference. I always use Redmond Real Salt.
Sourdough leaven– You’ll want a nice bubbly leaven. Don’t be tripped up by the term. Leaven refers to the starter after it’s fed and active.

Simple Baking Schedule

Being a mom of 5, running a business, and homeschooling, I understand how hectic life can be. That’s why I’m committed to offering you sample schedules and helpful tips, helping you integrate homemade meals and breads into your busy routine.

Keep in mind this feeding schedule is for kitchens with a temperature of 70°F. If your kitchen is warmer, your starter could be ready to use in as little as 4 hours. This may take some trial and error. Remember: your starter is ready to be mixed when it’s at its peak.

8 am: Feed your starter
8 pm: Mix dough, cover, and let it stand at room temperature overnight
7 am: Divide dough and shape your bagels. Cover with a tea towel for 30-60 minutes
7:45 am: Prepare boiling water and preheat your oven
8 am: Boil and bake your bagels

How to Make Overnight Bagels

Step 1: Prepare your leaven 4-12 hours prior to mixing your dough. Preparing a leaven just means feeding your starter.

To ensure your leaven is ready to mix into your dough you can perform a simple float test by adding a small amount of leaven to a bowl of water. If it floats, it’s ready to use!

Step 2: In the bowl of a stand mixer, combine water and leaven. Stir in sugar and salt. 

Step 3: Add the flour one cup at a time and bring it together with your hands or dough whisk. You will have a dry, stiff dough. 

Step 4: Place the dough hook attachment on the mixer and mix on low speed for 5 minutes. 

Step 5: Cover the bowl with plastic wrap and let it rest and ferment at room temperature overnight. 

Step 6: The next morning, Remove your dough and place it on a clean work surface. Divide the dough into 8 equal pieces. This can be done with a kitchen scale or you can eye-ball it. 

Step 7: Roll each piece into a ball and then poke your index finger or thumb into the dough to make a hole. Spin the dough around your finger to shape and widen the hole and place bagels on a baking sheet lined with parchment paper. Cover with a towel and leave to rise for 30-60 minutes.

Step 8: Preheat the oven to 425°F and prepare your boiling water. 

Step 9: Boil bagels for 2 minutes on each side and remove with a slotted spoon. Place bagels on a wire rack and allow them time to drip before placing them back onto the parchment lined sheet pan.

Step 10: Dip bagels into the preferred topping. 

Step 11: Place bagels into a preheated oven for 20 minutes or until the tops are golden brown and the internal temperature reads 200°F on a quick read thermometer. 

Bagel Toppings 

Depending on what you add, you can have both sweet and savory bagels. Here’s a list of our favorite bagel toppings. You will dip your bagel into the topping after boiling but before baking.

• cinnamon sugar topping
• shredded asiago or cheddar cheese
• everything bagel seasoning
• flaky salt
• sesame seeds
• dried onion flakes
• poppy seeds

Bagel Mix In’s

Adding flavor to this overnight bagel recipe is simple. Just add your favorite mix-in as you are mixing the dough for the last minute in your stand mixer. 

• chocolate chips
• cranberries
• cinnamon & raisins
• fresh blueberries

Tips for Making Homemade Bagels

If you choose, you can knead the dough by hand for 10-12 minutes but using the stand mixer and dough hook will save time.

Give your bagels time to drip before adding toppings. Your toppings will stick better!

Don’t overcrowd your pot when boiling. Only boil 2-4 at a time depending on the size of your pot.

Serve your homemade bagels spread generously with cream cheese or honey butter. Of course, you can elevate your breakfast or lunch by making a bagel sandwich. My kids also like to create their own homemade bagel pizzas with pesto or marinara, mozzarella cheese, and toppings. 

Storage Instructions

Store leftover bagels at room temperature wrapped in plastic wrap or beeswrap reusable paper. Make sure they are cooled completely before wrapping them. You can also freeze them by slicing and storing them in a freezer-safe bag or container. 

How To Reheat Bagels

To reheat room temperature or frozen bagels simply place it in your toaster or preheated oven at 350°.

Whether sweet or savory, toasted or fresh, fresh bagels are just another item you can scratch off your list for the grocery store and make at home.

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