Easy, Overnight Sourdough Bagel Recipe

Servings bagels

Prep Time 30

Cook Time 32

Resting Time 17

In the morning, feed your starter 13 g sourdough starter, 64 g bread flour, 64 g water. This will give you about 30g more than you need for this recipe.
About 10-12 hours later, or before you go to bed that night, your starter should be peaked. Mix together 113 g active starter, 560 g bread flour, 236-276 g water*, 20 g honey, and 10 g sea salt in a stand mixer for about 5 minutes, or until the dough is smooth and has the texture of playdough.
*Start with 236g of water. If you still see dry bits of flour in the bottom of the bowl after 1 minute of mixing, add a splash more water. In the summer, I need about 236g of water, and in the winter, I need as much as 276g of water to get the same texture. You're looking for a soft and smooth dough, like pliable playdough.
Cover the dough and let it bulk ferment on the counter overnight (around 10-13 hours at 75°F/24°C). It should at least double in size. My dough has as much as tripled in size and still turned out beautifully.

The next morning, roll dough into 75g balls that are smooth on all sides, as if you were rolling a cookie ball, and set them on a baking sheet lined with parchment paper.
Note: feel free to increase the size of your bagels. We like them on the smaller side, but many bakers prefer up to 150g bagels!
Go back to the first ball you rolled and start shaping your bagels. Poke a hole in the middle with your finger, and then roll it around with your two index fingers, slowly stretching out the hole to get it into the bagel shape.
Optional: cut your parchment into squares so each bagel is on its own square. This makes it easier to set the bagels in the boiling water later. I just tried this and updated this part of the recipe, beause I am never going back! It ensures your bagels don't warp or deflate when you put them in the boiling water.
Cover the bagels with plastic wrap. Let them sit on your counter for 5 to 6 hours in a house that is about 75°F/24°C until they've risen more and are nice and puffy. I've gone as long as 9 hours and still got beautiful bagels – this dough is very forgiving.
Preheat the oven to 425°F (220°C) and bring a large pot of water to a boil. Once boiling, add 2 tsp baking soda and 2 tbsp brown sugar to the boiling water.
Drop in 4 bagels at a time and boil for 2 minutes on each side. Then take them out and put them back on a parchment-lined baking sheet.
Top with whatever toppings you would like, and bake the bagels for 18-22 minutes until golden brown.

You can substitute the brown sugar in the boiling water for honey or molasses.
The texture of the dough is key – make sure it’s soft and smooth like play dough. It shouldn’t be overly dry or hard – if it is, it’ll be tough to shape them the next day as the dough won’t stick to itself. It also shouldn’t be overly wet or sticky – if it is, it won’t have the chewy, classic texture of bagels.
If your home is warmer than mine, everything will be faster. If your home is colder than mine, it will all take longer. Watch your dough for the signs that it’s ready for the next step.