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Easy Sourdough Bagels

Easy Sourdough Bagels | Overnight Recipe

Thick, moreish and with a signature chewy crust, these Easy Sourdough Bagels are utterly delicious! With an extra depth of flavour due to the sourdough tang, these are amazing served with both savoury and sweet toppings! This is an overnight recipe, but with very minimal hands-on time - you won't even need to stretch and fold!
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Prep Time 30 mins
Cook Time 25 mins
Fermenting, Proving & Resting: 18 hrs
Total Time 18 hrs 55 mins
Course Bread, Breakfast, Lunch, Side Dish
Cuisine American, Jewish, New York, Polish
Servings 6 bagels
Calories 301 kcal

Equipment

  • Stand Mixer With a Dough Hook Attachment (optional)

Ingredients
 
 

  • 150 g active sourdough starter 100% hydration
  • 450 g strong plain flour divided to 300g and 150g
  • 220 ml water
  • 10 g salt
  • 10 g runny honey

For Boiling:

  • 2 tbsp bicarbonate of soda
  • 1 tbsp honey

For Topping:

  • 1 egg white
  • 3 tbsp sesame, nigella or poppy seeds or a mixture
  • 1 tsp coarse sea salt optional

Instructions
 

Day 1:

  • Feed your starter first thing in the morning (or you can feed it the night before). Once it is almost doubled in size, you can start making the dough.
  • Mix 300g of strong flour with 220ml of water in a large bowl (or the bowl of your stand mixer, if you're planning to use it for kneading). Mix only enough to incorporate the ingredients into a rough dough. Cover with the tea towel and leave it to autolyse for 30 minutues to 1 hour.
  • Once the starter is at least doubled, add it to your flour/water mixture, alongside the rest of the flour, honey and salt. You can either mix and then knead by hand or knead in a stand mixer with a dough hook attachment. You should knead for at least 10 minutes or until you reach the windowpane effect (you can stretch the dough so thin that you can see through it without it breaking). The dough should feel soft and elastic at this point.
  • Place the ball of dough in a lightly greased bowl, cover and leave to prove in a warm spot for 4-6 hours. It should really puff up in this time, but don't worry if doesn't double. It will finish proving in the fridge.
  • Cover the bowl thoroughtly before placing it in the fridge for 10-16 hour (or simply overnight).

Day 2:

  • Line a large baking tray with baking parchment and flour generously with coarse flour (ideally semolina flour). Take the dough out of the fridge and tip it onto a kitchen surface. Divide it into 6 equal parts and shape 6 tight balls. Place the balls on a floured surface and leave to rest for 10-15 minutes.
  • Taking one ball at a time, use your thumbs to make the hole in the middle of the dough ball and place your bagel on a floured baking sheet. Repeat with the other five balls. Then leave in a warm spot to prove for 2-3 hours. If you live in a very dry climate, flour the top of the bagels and cover loosely with clingfilm to prevent them from drying out an forming a crust. They will puff up, but won't double in size.
  • Preheat the ven to 220°C Fan. Bring a large pot of water to a boil. Once boiling, add the honey and bicarbonate of soda. Drop the bagels in the water one at a time, and make sure not to overcrowd the pan. (I normally boil 2-3 at a time). Poach them for 30 seconds, then gently flip them and poach for another 30 seconds. Swiftly transfer the bagels on a cooling rack set over the sink to drain.
  • Place the boiled bagels back on the floured baking sheet. Brush the tops with a little egg white. Then sprinkle with seeds and coarse salt if using.
  • Bake them for 5 minutes at 220°C Fan, the reduce the temperature to 200°C Fan and bake for another 17-20 minutes. Cool the bagels for at least 20 minutes before slicing in half and topping with your favourite foods.

Nutrition

Calories: 301kcalCarbohydrates: 61gProtein: 10gFat: 1gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gSodium: 2140mgPotassium: 84mgFiber: 2gSugar: 2gVitamin A: 2IUVitamin C: 1mgCalcium: 13mgIron: 1mg
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