How to Make Overnight Sourdough Bagels – A Foolproof Recipe for Beginners
These easy overnight sourdough bagels are perfect and versatile enough for everyone! You do the work the night before, then boil and bake the next morning with minimal effort. Say goodbye to store-bought bagels—once you try these, you’ll never go back!
There’s nothing quite like the taste of freshly baked sourdough bagels—crispy on the outside, perfectly chewy on the inside, and packed with that signature tangy flavor. The best part? You don’t need to wake up at the crack of dawn to enjoy them!
These overnight sourdough bagels allow you to do most of the work the night before, so you can enjoy them in the morning with minimal effort.
Whether you’re a seasoned sourdough baker or just getting started, this step-by-step guide will help you create bakery-quality sourdough bagels right in your own kitchen. Get ready to impress your family (and yourself) with these delicious homemade sourdough bagels!
Ready for more sourdough recipes? We love Sourdough English Muffins, Easy Sourdough Tortillas, Overnight Artisan Bread, and more! I also keep a stiff starter, so the discard is minimal, and the process is easy!
Why You’ll Love These Overnight Sourdough Bagels
You will love these overnight sourdough bagels because they have the perfect balance of chewy texture, rich flavor, and a crisp, golden crust.
Thanks to the slow overnight fermentation, they develop a deep, tangy taste while remaining easy to digest.
This recipe is simple yet rewarding, allowing you to do most of the work the day before, so you can enjoy freshly boiled and baked bagels in the morning with minimal effort.
Whether you top them with classic sesame or everything seasoning, these homemade bagels will rival any bakery’s and make your breakfast truly special.
Overnight Sourdough Bagel Ingredients
- Sourdough starter: You need active sourdough starter (not discard) for this recipe. I use a dry, stiff starter, which makes keeping a starter so much easier!
- Bread flour: Bagels do better with the higher protein content of bread flour. If bread flour is hard to find (or too pricey!) you can mix all-purpose flour with vital wheat gluten. Add 1 Tablespoon of vital wheat gluten to every 1 cup of all-purpose flour to make bread flour. If you don’t have bread flour, you can use all-purpose flour, but the result will be denser and less fluffy.
- Optional toppings: You can add sesame seeds, poppy seeds, everything bagel seasoning, coarse salt, etc. as desired.
A full list of ingredients can be found in the recipe card below!
Tools You May Need
You don’t need a ton of gadgets for sourdough! You can find all my favorite sourdough tools right here!
- Kitchen Scale – A scale is an essential tool when it comes to sourdough! I love it for accurate ingredient measurements since sourdough is done by weight.
- Dough Scraper or Bench Knife – I find this a helpful tool when it comes to kneading, dividing, and shaping the dough.
How To Make Overnight Sourdough Bagels
- Mix the Dough: In a large bowl, mix the active sourdough starter, warm water, and honey. Add the bread flour and salt, then mix until a rough dough forms.
- Room Temperature Rise: Knead the dough in the bowl until elastic and no flour remains. Then, place the dough in a lightly oiled bowl (you can use the same bowl by removing the dough to the counter to oil the bowl) and cover with a damp towel. Let the dough rest at room temperature for 4-6 hours, or until it has risen slightly but not doubled
- Shape & Cold Ferment: Divide the dough into 8 equal pieces and form into a bagel shape. Roll each piece into a ball, then poke a hole in the center with your finger and gently stretch. Arrange the shaped bagels on a parchment-lined baking sheet, cover with plastic wrap or a towel, and refrigerate overnight (8-12 hours).
- Boil & Bake. The next morning, boil each bagel for 30 seconds per side, then transfer to a prepared baking sheet. Bake at 450 for 20-25 minutes until golden brown and crisp.
Tips For Making Sourdough Bagels
- Use an Active Starter – Make sure your sourdough starter is bubbly and at peak activity before mixing the dough for the best rise and flavor.
- Shape with Care – When forming bagels, create a large hole in the center since it will shrink during proofing and baking.
- Don’t Skip the Boil – Boiling bagels before baking gives them their signature chewy crust; adding baking soda to the water helps develop a golden color.
Sourdough Bagel Variations
The best thing about overnight sourdough bagels is how versatile this base recipe is! You can truly mix in or top these with anything and have a delicious final product.
- Everything Bagels – Top with a mix of sesame seeds, poppy seeds, dried garlic, dried onion, and coarse salt.
- Cinnamon Raisin – Mix cinnamon and raisins into the dough before the first rise for a slightly sweet, spiced flavor.
- Cheddar Jalapeño – Mix in shredded cheddar cheese and diced jalapeños before the first rise for a spicy, savory kick.
- Sesame or Poppy Seed – Top bagels with either sesame or poppy seeds for added crunch and flavor.
- Garlic & Herb – Infuse the dough with minced garlic and dried herbs like rosemary or thyme for a fragrant, savory twist. Add inclusions before the first rise.
- Blueberry – Use fresh or dried blueberries for a naturally sweet, fruity variation! Add them before the first rise.
Sourdough Bagel FAQs
1. Why are my sourdough bagels dense?
Bagels should be dense but not too heavy. If they’re too dense, your starter may not be active enough, or the dough may have been under-proofed. Make sure your starter is bubbly and allow the dough to ferment fully before shaping.
2. Can I skip the overnight fermentation?
Overnight fermentation enhances flavor and texture, but if you’re short on time, you can let the shaped bagels rise at room temperature for 4-6 hours before boiling and baking.
3. Why do I need to boil the bagels?
Boiling sets the crust before baking, giving bagels their signature chewy texture. Adding baking soda or honey to the water helps with color and flavor.
4. How do I store homemade sourdough bagels?
Store bagels in an airtight container at room temperature for up to 2 days. For longer storage, slice and freeze them, then toast when ready to eat.
5. Can I use sourdough discard?
You can use sourdough discard, but the bagels may not rise as well since discard lacks the strength of an active starter. To compensate, add a small amount of commercial yeast (about 1/2 teaspoon) to help with fermentation.
Overnight Sourdough Bagels
These overnight sourdough bagels have an unbeatable homemade flavor and texture. The long fermentation makes them easier to digest while enhancing their delicious sourdough flavor.
Ingredients
For the Dough
- 200g (about 1 cup) active sourdough starter
- 500g (4 cups) bread flour
- 250g (1 cup) warm water
- 10g (2 teaspoons) salt
- 20g (1 Tablespoon) honey or maple syrup
For Boiling
- 8 cups water
- 1 Tablespoon honey
Optional Toppings
- Sesame seeds, poppy seeds, everything bagel seasoning, or coarse salt
Instructions
Day 1 – Mixing & Bulk Fermentation
- Mix the Dough: In a large bowl, combine the active sourdough starter, warm water, and honey. Stir until dissolved. Add the bread flour and salt, then mix until a rough dough forms.
- Knead: Knead the dough for about 8-10 minutes until it becomes smooth and elastic. The dough will be stiff but should become easier to work with as you knead.
- First Rise: Place the dough in a lightly oiled bowl, cover with a damp towel, and let it rest at room temperature for 4-6 hours, or until it has risen slightly but not doubled.
- Shape the Bagels: Divide the dough into 8 equal pieces. Roll each piece into a ball, then poke a hole in the center with your finger and gently stretch to form a bagel shape.
- Cold Fermentation: Arrange the shaped bagels on a parchment-lined baking sheet, cover with plastic wrap or a towel, and refrigerate overnight (8-12 hours)
Day 2 – Boiling & Baking
- Preheat the Oven: Set your oven to 450°F (230°C) and line a baking sheet with parchment paper.
- Boil the Bagels: Bring a large pot of water to a gentle boil. Add the baking soda and honey. Boil each bagel for 30 seconds per side, then transfer to the prepared baking sheet.
- Add Toppings: While the bagels are still wet, sprinkle them with your desired topping (or dip them into a small bowl of toppings).
- Bake: Bake for 20-25 minutes until golden brown and crisp.
- Cool & Enjoy: Let the bagels cool on a wire rack before slicing. Enjoy with butter, cream cheese, or your favorite spreads!
Notes
- Store bagels in an airtight container at room temperature for up to 2 days. For longer storage, slice and freeze, then toast before serving.
- When forming bagels, make a larger hole than you think you need; it will shrink as the dough proofs and bakes.
- A short boil (30 seconds per side) is enough to set the crust. Adding baking soda or honey to the water enhances color and chewiness.
- Add toppings immediately after boiling while the bagels are still wet so they stick well.
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Can a person use unbleached flour instead of the bread flour?
Hi Denise! I assume you mean unbleached all-purpose flour? Yes, you can. You can use it as is, though the texture will be a bit different. You can also add 1 tablespoon of vital wheat gluten to every 1 cup of all purpose flour to increase the protein content to be that of bread flour. Every environment is different, and I find that in my warmer, often humid environment, that bread flour gives a better crumb in denser breads like bagels and artisan loaves. That being said, I have definitely made breads with just all-purpose flour, and they were good — just a slightly denser, sometimes gummy-ish crumb.
Can the cold ferment be a y longer? Like up to 24 hours?
Hi! Yes, it definitely can longer. If I am going to proof overnight, I do shorten the time to ferment at room temperature a bit. I also shape the bagels while the dough is cold to make it easier.
These turned out so great, wonderful texture! I wanted to do them in one day so I upped the active starter to 300g, taking 50 each off the flour and water total, and did an ambient ferment of around 3 hours instead of a long cold ferment. I use non-diastatic barley malt powder in my water when I boil bagels and it gives such a nice color and slight flavor to the finished product.
That sounds perfect! I’ll try the barley malt for the color as well. Thanks for reading!