Can I make these bagels with all-purpose flour instead of bread flour?

While you technically can use all-purpose flour, you won't achieve the same chewy texture that makes bagels special. Bread flour's higher protein content creates the perfect bagel structure. If you must substitute, add a tablespoon of vital wheat gluten per cup of all-purpose flour to improve the texture.

Why are my bagels dense and not chewy?

This usually happens when the dough hasn't fermented long enough or when the water isn't hot enough during the boiling step. Make sure your starter is active and bubbly before mixing the dough, and ensure your water is at a rolling boil when you add the bagels.

Can I skip the overnight fermentation and make these faster?

The overnight fermentation is what gives these bagels their exceptional flavor and texture. While you could technically speed up the process using more starter and warmer temperatures, you'd sacrifice the depth of flavor that makes these so special.

My bagels deflated when I put them in the water. What went wrong?

This typically happens when the bagels are overproofed or when they're not handled gently enough. Using individual parchment squares helps significantly. Also, make sure your water is boiling vigorously and that you don't overcrowd the pot.

Easy, Overnight Sourdough Bagel Recipe

This exceptionally delicious sourdough bagel recipe will transform your breakfast routine without demanding hours of active work. The magic happens overnight while you sleep, resulting in chewy, flavorful bagels with that perfect crust you’d expect from a professional bakery. Trust me, once you make these at home, you’ll wonder why you ever stood in line at a bagel shop!

Why You’ll Love This Recipe

Mostly Hands-Off: The bulk of the work happens while you sleep, making this perfect for busy home bakers.
Incredibly Forgiving: Unlike many sourdough recipes, this dough is remarkably resilient to timing variations, making it ideal for beginners.
Customizable: Create the perfect bagel size and add your favorite toppings to make these truly your own.
Authentic Texture: These bagels deliver that distinctive chewy interior and crisp exterior that defines a perfect bagel.

Ingredients You’ll Need

Sourdough Starter: Either active or discard works here – this gives your bagels that signature tangy flavor and helps with the rise.
Bread Flour: The higher protein content is essential for developing those chewy bagels with the perfect texture – all-purpose just won’t give you the same results.
Water: The amount varies seasonally – you’ll need less in summer and more in winter to achieve the ideal dough consistency.
Honey: Adds a subtle sweetness and helps feed the yeast for better fermentation. It also contributes to that beautiful golden crust.
Sea Salt: Enhances all the flavors and helps control the fermentation process.
Baking Soda: Added to the boiling water to create that distinctive bagel crust and beautiful color.
Brown Sugar: Works with the baking soda in the water bath to create that signature bagel exterior – the sugars caramelize during baking for deeper flavor.

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

Want to make these bagels your own? Here are some delicious options:

Everything Bagels: Mix sesame seeds, poppy seeds, dried garlic, dried onion, and coarse salt for that classic everything topping.
Cinnamon Raisin: Add 1-2 tablespoons of cinnamon and 1 cup of raisins to the dough during mixing.
Cheese Bagels: Fold in 1 cup of shredded cheddar, asiago, or your favorite cheese when mixing the dough.
Whole Wheat Option: Replace up to 50% of the bread flour with whole wheat flour for a nuttier, more nutritious bagel.

How to Make Overnight Sourdough Bagels

Step 1: Feed Your Starter

In the morning, combine 13g sourdough starter with 64g bread flour and 64g water. Let it grow and develop for 10-12 hours until nicely peaked and bubbly.

Step 2: Mix Your Dough

Before bedtime, combine 113g of your active starter with 560g bread flour, 236-276g water (starting with the lower amount), 20g honey, and 10g sea salt. Mix for about 5 minutes until you get a smooth, pliable dough that resembles playdough. Add more water only if you see dry flour after the first minute of mixing.

Step 3: Overnight Bulk Fermentation

Cover the dough and let it ferment at room temperature (around 75°F/24°C) for 10-13 hours overnight. It should at least double in size, though tripling is fine too.

Step 4: Shape Your Bagels

The next morning, divide and roll the dough into 75g balls (or larger if you prefer bigger bagels). Create the bagel shape by poking a hole in the center and gently stretching it out with your fingers.

Step 5: Second Rise

Place each shaped bagel on individual parchment squares and cover with plastic wrap. Let them rise for 5-6 hours until puffy and expanded.

Step 6: Boil and Bake

Preheat your oven to 425°F (220°C). Bring a large pot of water to boil and add the baking soda and brown sugar. Boil each bagel for 2 minutes per side, then transfer to a baking sheet. Add your favorite toppings and bake for 18-22 minutes until golden brown.

Pro Tips for Making Perfect Bagels

Dough Consistency is Key: Your dough should be firm but pliable – like playdough. Seasonal humidity affects how much water you’ll need.
Individual Parchment Squares: This small step makes a huge difference when transferring bagels to the boiling water, preventing deflation.
Watch the Fermentation: While this recipe is forgiving, you’ll get the best texture when the dough has properly doubled during the overnight rest.
Water Bath Temperature: Make sure your water is at a rolling boil before adding the bagels for that characteristic chewy exterior.

How to Serve

Fresh sourdough bagels are incredibly versatile and can be enjoyed in countless ways:

Classic Pairings:

Split and toasted with cream cheese, smoked salmon, capers, and red onion
Loaded with butter and jam for a simpler breakfast
As the foundation for a hearty breakfast sandwich with eggs and cheese

Meal Ideas:

Turn into pizza bagels with marinara sauce and mozzarella
Use as the base for an open-faced tuna melt
Create mini sandwiches for lunch boxes or picnics

Make Ahead and Storage

Storing Leftovers

Keep your freshly baked bagels in a paper bag at room temperature for 1-2 days for best texture. For longer storage, place them in a sealed plastic bag for up to 4 days.

Freezing

These bagels freeze beautifully! Once completely cooled, place them in a freezer bag and freeze for up to 3 months. For best results, slice them before freezing for easier toasting later.

Reheating

To enjoy a frozen bagel, toast it directly from frozen for the freshest taste. For bagels that are just a day or two old, a quick 30-second sprinkle with water and a 350°F oven for 5 minutes will revive that fresh-baked texture.

FAQs

Can I make these bagels with all-purpose flour instead of bread flour?

While you technically can use all-purpose flour, you won’t achieve the same chewy texture that makes bagels special. Bread flour’s higher protein content creates the perfect bagel structure. If you must substitute, add a tablespoon of vital wheat gluten per cup of all-purpose flour to improve the texture.
Why are my bagels dense and not chewy?

This usually happens when the dough hasn’t fermented long enough or when the water isn’t hot enough during the boiling step. Make sure your starter is active and bubbly before mixing the dough, and ensure your water is at a rolling boil when you add the bagels.
Can I skip the overnight fermentation and make these faster?

The overnight fermentation is what gives these bagels their exceptional flavor and texture. While you could technically speed up the process using more starter and warmer temperatures, you’d sacrifice the depth of flavor that makes these so special.
My bagels deflated when I put them in the water. What went wrong?

This typically happens when the bagels are overproofed or when they’re not handled gently enough. Using individual parchment squares helps significantly. Also, make sure your water is boiling vigorously and that you don’t overcrowd the pot.

Final Thoughts

These overnight sourdough bagels require a bit of planning but very little hands-on work, making them perfect for weekend baking. The tangy sourdough flavor combined with that distinctive bagel chew creates something truly special that store-bought versions simply can’t match. Give yourself this gift of homemade bagels – your breakfast routine will never be the same!