Best Overnight Sourdough Bagels
These homemade sourdough bagels are perfectly soft and chewy. They are fermented overnight, then boiled and baked to golden perfection. They are the best fresh from the oven, but also delicious the next day – and they freeze beautifully.
Ever since our trip to New York we’ve been craving fresh homemade bagels. Living in a rural area means we can’t just buy them, so we decided to create a perfect recipe using sourdough.
I’ve been baking with sourdough for about four years now, and I absolutely love it. There’s nothing more rewarding than pulling a perfect loaf or bagel out of the oven, and I hope you experience the same satisfaction when making this sourdough bagels recipe.
While traditional New York-style bagels rely on barley malt syrup for their signature shine and malty flavor, we use honey instead. That is because barley malt syrup is not easy to find here, while we can get honey from our local farmers. The type of honey you choose will add its own unique touch of sweetness to the final flavor of the bagels.
These sourdough bagels are perfect for your next brunch. Most of the work is done the day before, so they come together quickly the next day.
They’re delicious on their own but even better with your favorite fillings. Our favorite combination is vegan cream cheese, avocado, and vegan bacon.
If you love baking with sourdough, you should also try our Fluffy Sourdough Banana Muffins and Perfect overnight sourdough bread.
Table of Contents
Why you’ll love these sourdough bagels
- Shiny and crisp crust – The shine and crispiness of the bagels come from boiling them in water with honey. The amount of honey you use and the baking time will determine the final result. I love a deep, golden-brown crust, while Darja prefers hers lighter and less intense.
- Easy to freeze – Even though fresh bagels are the best, they freeze perfectly so you can always have a bagel ready for brunch or quick bagel sandwich.
- Easy to make – If you follow the instructions, they’ll turn out great, and you’ll soon find them easy to make—especially if you’re already familiar with baking sourdough bread.
- Vegan – These sourdough bagels are plant-based.
Ingredients
- Bread flour – We’re using bread flour with a 13% protein content.
- Honey – It’s added to the dough and boiling water for creating a shiny and crispy crust.
- Salt – Enhances the flavor of the dough.
- Active sourdough starter – Helps the dough rise.
- Water – Bagel dough is firmer than regular bread dough, this recipe has a hydration level of approximately 55%.
- Bagel seasoning – You can customize your bagels with your favorite seasoning. I love a mix of white and black sesame seeds, onion flakes, and garlic flakes. I do not recommend using onion/garlic powder as it will burn while baking.
Step-by-step process of making sourdough bagels
Prepare and shape the dough
Prepare the sourdough starter
This sourdough bagels recipe calls for an active sourdough starter. To prepare it, feed your starter in a 1:2:2 ratio – for this recipe, I use 50g of starter with 100g of water and 100g of bread flour. I feed it the night before making the bagels, that way it’s bubbly and active by morning and ready to create the perfect dough.
Mix and Knead the dough
Start by combining bread flour, salt and honey and whisking it so that the ingredients are combined. Add active sourdough starter and water and combine the ingredients. The dough will be on the dryer side and firm. Knead the dough until it is smooth and firm.
If kneading by hand, start by mixing all the ingredients in a bowl until combined. Then, transfer the dough to a clean surface and knead for 8–10 minutes. Use the palms of your hands to push the dough away from you, alternating between hands. Repeat this process until the dough becomes smooth and firm – it will get harder and harder to knead it.
If using a stand mixer, use the dough hook attachment and mix on low speed for about 5 minutes, or until the dough becomes smooth and firm. You will need a strong mixer. Move the dough on the clean surface and knead it by hand a bit so it comes together in a nice smooth ball.
Proof the dough – bulk fermentation
Place the dough in a clean bowl and cover it tightly using cling foil. Let the dough proof at room temperature for about 3 hours. After about an hour and a half, perform one set of stretch and folds. Then, shape the dough into a ball and return it to the bowl to continue proofing until roughly double in size.
Shape the bagels
Prepare a parchment-lined baking tray that fits in the fridge by evenly spreading semolina flour or cornmeal over it. This will prevent the bagels from sticking. Parchment paper isn’t necessary, but I find it makes it easier to lift the bagels without disturbing their shape.
Divide the dough into 7 pieces, each weighing about 150 grams.
Choose if you want to follow easy method or a more complicated method for shaping the bagels described below. The easy method is great for beginners and will produce nice results. However, I find that the other more complicated method produces better end results in terms of bagel shape. I suggest trying both methods and deciding what works best for you. We show both methods in the video at the bottom of this post.
Easy method
Shape each piece into a ball, then tighten it by placing both hands behind the dough and pulling it towards you, repeating on all sides.
Next, take each dough ball and use your index finger and thumb to pinch a hole in the middle. Then, using both index fingers, gently stretch and rotate the dough to make the hole bigger.
Place the shaped bagels on the prepared tray, make sure to leave enough space for them to expand slightly during cold fermentation. Cover the tray tightly – we typically use another baking tray as a lid. This will prevent the bagels from drying out.
Pro method
Flatten each piece of dough. Then using your fingertips, roll the dough toward you while pressing it down to form a short cylinder.
With both hands, roll the cylinder into a longer rope. Wrap the rope around your hand, allowing the ends to overlap.
Gently squeeze the overlapping ends together, then roll the seam against the counter to seal it.
Proof the dough over night in the fridge
Place the covered tray with bagels in the fridge and let if proof over night.
Boil the Bagels
Bring a large pot of water to a boil and add honey. I am using around 2 liters of water, or half a gallon, and 1 teaspoon of honey.
Prepare a cookies cooling rack where you will place the boiled bagels. Boil bagels for about 60 seconds on each side, than place it on the cooling cookies rack.
When you place a bagel in boiling water, it should float. If it sinks to the bottom and doesn’t start to float shortly after, it’s a sign that the bagels are under-proofed. If they sink, rest at room temperature for another 30 minutes to an hour before trying to boil the rest of the bagels. Next time, extend the bulk fermentation to ensure they are properly proofed.
Season the bagles
Prepare your favourite bagels seasoning in a bowl large enough to dip one bagel.
Dip the bagels in the seasoning and place them on the baking sheet. If they dried out and the seeds are not sticking, brush the bagels with the water they boiled in.
Bake the Bagels
Bake the bagels for about 25-30 minutes at 220 degrees Celsius until golden brown. If you are planning to eat them the next day, bake until light golden brown. If eating them the same day and freezing the rest, go for a darker golden crust.
Recipe video
How to store sourdough bagles
Store bagels in a sealed plastic bag or brown paper bag at room temperature for up to 3 days. For longer freshness, refrigerate them for up to 5 days. To maximize their shelf life, freeze them immediately, and they’ll stay good for up to 3 months. You can also make bagel chips from leftover bagels.
Pro tips for making sourdough bagles
- Ensure your sourdough starter is fully ripe and active before using it. It should be light and airy, with visible bubbles on the sides and top of the jar. It should significantly increase in size, almost 3 times.
- Knead the dough long enough, the stronger the dough the more chewy the bagels will be. Test it by pulling the piece of dough and see if it tears easily, if it does knead a bit more.
- Allow the dough to proof enough. Keep in mind that the timing will depend on your kitchen temperature. To check if it’s ready, press the dough gently with your finger. It should bounce back slowly, leaving a slight dent. It will also have visible bubbles on the surface. If it springs back immediately, it needs more time; if the dent remains unchanged, it is over-proofed.
More similar recipes
Fluffy Sourdough Banana Muffins
Pan pita bread
The Best Vegan Brioche Buns
Best Overnight Sourdough Bagels
Equipment
- 1 Mixing bowl
- 1 Large pot
- 1 Baking tray
- 1 Cookies cooling rack
Ingredients
Sourdough bagels dough
- 600 grams bread flour
- 330 grams water
- 20 grams honey
- 12 grams salt
- 120 grams sourdough starter active
Bagels seasoning
- 2 tablespoons white sesame seeds
- 2 tablespoons black sesame seeds
Boiling water for bagels
- 2 liters water
- 1 teaspoon honey
Instructions
Max and knead the dough
- Mix together 600 grams bread flour, 12 grams salt, 20 grams honey until incorporated.
- Add 330 grams water and 120 grams sourdough starter and mix until all the ingredients are combined.
- Knead the dough for about 8-10 minutes until it becomes smooth and firm.
Bulk fermentation
- Place the dough in a clean bowl and cover it tightly using either plastic wrap or wax kitchen towel. Let the dough proof at room temperature for around 3 hours.
- After approximately hour and a half, perform one set of stretch and folds.
Shape the bagels
- Prepare a parchment-lined baking sheet or tray that fits in the fridge by evenly spreading semolina flour or corn meal over it.
- Divide the dough into 7 pieces, each weighing about 150 grams.
- Shape the pieces into bagel shapes using your favourite method.
- Place the shaped bagels on the prepared tray, make sure to leave enough space for the bagels to expand slightly during cold fermentation. Cover the tray tightly.
- Place the covered tray with bagels in the fridge and let if proof over night.
Boil the bagels
- Preheat the oven to 220 degrees Celsius.
- Bring wide pot of water to a boil.
- Add 1 teaspoon honey to the boiling water.
- Boil bagels for about 60 seconds on each side than place it on the cookies cooling rack.
Season the bagels
- Prepare the seasoning. We use 2 tablespoons white sesame seeds and 2 tablespoons black sesame seeds.
- Dip the bagels in the seasoning and place them in the baking sheet.
Bake the bagels
- Bake the bagels for about 25-30 minutes on 220 degrees Celsius until golden brown.
Notes
- Ensure your sourdough starter is fully active—light, airy, and nearly tripled in size, with visible bubbles.
- Knead the dough well; stronger dough makes chewier bagels. If it tears easily when stretched, knead more.
- Proof sufficiently, adjusting for kitchen temperature. Press the dough—if it slowly bounces back with a slight dent, it’s ready. If it quickly bounces back, more time is needed; if dent stays the same, it means it is over-proofed.
- Bagels should float immediately or shortly after adding them to boiling water. If they sink and stay like that, let them rest 30–60 minutes and try again.
Nutrition
FAQS
How long do bagels last in the fridge?
When stored in an air tight container, bagels can last for up to 5 days in the fridge. However, keep in mind that they will become dryer.
Can you freeze bagels?
Yes bagels can be frozen for up to 3 months stored in zip bags.
I’ve been perfecting this recipe until I got it just right – these sourdough bagels are perfectly fluffy, especially when fresh from the oven. I hope you try it and love it as much as we do. If you do, I’d love to hear your thoughts – please leave a comment and a star rating to let me know how it turned out! Your feedback not only makes my day but also helps other readers decide if they want to make it too. Happy cooking!