Easy Overnight Bagels
Made with your sourdough starter, this recipe uses the magic of slow fermentation to develop rich, tangy flavor and a chewy, golden crust.
Ingredients
- For the Leaven
- 1 cup all-purpose flour
- 1 cup water
- 2 tablespoons starter
- For the Dough
- 1 ½ cups leaven fed starter that has doubled and bubbled
- 2 ¾ cups water
- 8 cups all-purpose flour
- 1 tbsp salt
- Toppings optional
Instructions
Make the Leaven:
- Stir together in a glass jar, cover, and leave at room temperature until it has doubled.
For the Bagels:
- Add water, leaven, and flour to a large bowl. Combine until a shaggy dough forms. Let it rest for 20 minutes.
- Add the salt and incorporate with your hands. Let it rest for 15 minutes.
- Perform a series of 6 stretch and folds. The first 3 sets should be 15 minutes apart and the last 3 should be about 30 minutes apart.
- Cover with plastic wrap and let the dough ferment for 2 hours at room temperature.
- Place the covered dough in the refrigerator overnight or for 8-12 hours.
- The next day, remove the dough and let it rest at room temperature for about an hour. Then divide it into 24 sections.
- Shape your bagels and place them on a parchment-lined baking sheet. Let the dough rest for an hour at room temperature.
- Prepare a large pot of boiling water and add 2 tablespoons of baking soda to the water.
- Drop 3-4 bagels into the pot and boil for 2 minutes on each side. Remove with a slotted spoon and let them drip. I like to place mine on a wire rack with a sheet pan underneath to catch the excess water.
- Dip your bagels in your favorite toppings and bake on a parchment-lined baking sheet at 425° for 25 minutes.
Notes
I love to divide the dough in half and make a loaf of bread with one half and 12 bagels with the other half!