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

Description

These easy, overnight sourdough bagels deliver the ideal chewy crust and tender interior, made with an active sourdough starter and minimal hands-on time. Rest the dough overnight for deep flavor and wake up to fresh, flavorful bagels that are perfect for breakfast or anytime snacks.

Ingredients

Units Scale

Feed Your Starter

13 g sourdough starter (active or discard)
64 g bread flour
64 g water

Main Dough

113 g active starter
560 g bread flour
236–276 g water (adjust as needed for dough texture)
20 g honey
10 g sea salt

For the Boiling Water

2 tsp baking soda
2 tbsp brown sugar

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Instructions

Feed Your Starter: In the morning, combine 13 g sourdough starter, 64 g bread flour, and 64 g water in a jar or bowl. Mix well, cover loosely, and let it ferment at room temperature until active and bubbly. This will give more starter than you need for the recipe.
Mix the Dough: About 10-12 hours later, or before bedtime, combine 113 g active starter, 560 g bread flour, 236-276 g water, 20 g honey, and 10 g sea salt in the bowl of a stand mixer. Knead for about 5 minutes until the dough is smooth and resembles playdough. Adjust with more water if needed to achieve a soft, pliable dough.
Bulk Fermentation: Cover the bowl and let the dough ferment at room temperature (around 75°F/24°C) overnight for 10-13 hours, until at least doubled in size.
Shape the Bagels: The next morning, divide the dough into 13 portions (about 75g each). Roll each into a ball with smooth sides. Optionally, make larger bagels if desired.
Form Bagel Shape: Poke a hole in the center of each ball with your finger and gently stretch the hole with both index fingers, rolling to shape into a classic bagel ring. For easier boiling, place each formed bagel on its own parchment square.
Second Rise: Cover shaped bagels with plastic wrap and let rise at room temperature (around 75°F/24°C) for 5 to 6 hours until puffy. They’re forgiving if you let them rise longer, up to 9 hours.
Prepare to Boil: Preheat the oven to 425°F (220°C). Bring a large pot of water to a boil. Once boiling, add 2 tsp baking soda and 2 tbsp brown sugar.
Boil the Bagels: Gently lower 4 bagels at a time into the simmering water and boil for 2 minutes on each side. Return each boiled bagel to a parchment-lined baking sheet.
Bake the Bagels: Add any desired toppings to your bagels. Bake in the preheated oven for 18-22 minutes until golden brown. Allow to cool before slicing and serving.

Notes

Adjust water quantity based on dough texture and time of year; use less in summer and more in winter.
Using individual parchment squares makes boiling bagels easier and helps maintain their shape.
The recipe is flexible: bagels can rise for up to 9 hours if schedule demands.
Add your favorite toppings (like sesame seeds, poppy seeds, or everything bagel seasoning) after boiling and before baking.
For best results, use an active, bubbly starter at its peak.

Nutrition

Serving Size: 1 bagel (approx. 75g)
Calories: 180
Sugar: 3g
Sodium: 350mg
Fat: 0.8g
Saturated Fat: 0.1g
Unsaturated Fat: 0.7g
Trans Fat: 0g
Carbohydrates: 38g
Fiber: 1.5g
Protein: 6g
Cholesterol: 0mg