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Several sourdough bagels sit on a wooden platter.

Homemade Sourdough Bagels (Simple Overnight Recipe)

These homemade sourdough bagels are easy to make and packed with flavor! Naturally leavened with sourdough starter, they’re kneaded, fermented overnight, and baked to perfection with a chewy interior and crisp, golden crust. Add everything bagel seasoning for that classic bakery-style finish.
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Course: Bread, Breakfast
Cuisine: American
Prep Time: 30 minutes
Cook Time: 25 minutes
Fermentation: 16 hours
Total Time: 16 hours 35 minutes
Servings: 8 bagels
Author: Jamie

Ingredients

Bagel Dough

  • 100 g sourdough starter active and bubbly
  • 220 g water room temperature
  • 40 g brown sugar
  • 440 g bread flour
  • 5 g salt
  • 28 g salted butter room temperature
  • 1 tbsp extra virgin olive oil the plastic wrap when covering during second rise

Baking Soda Bath

  • 7 cups water 1.65 liters
  • ¼ cup baking soda 60g
  • 2 tbsp brown sugar 25g

Egg Wash

  • 1 egg whisked
US Customary - Metric

Instructions

Mix the Dough:

  • In a large bowl, stir together the sourdough starter, water, brown sugar, bread flour, and salt until a shaggy dough forms.

Knead with Butter:

  • Add the softened butter and use your hands to knead the dough for about 5-7 minutes. The dough is going to feel stiff and sticky in the beginning. As you continue kneading, it will soften and become smoother.
    After kneading, place the dough back in the bowl and cover for about one hour. After that hour is up, take the dough out and knead it again for about 2-3 minutes.

Bulk Fermentation:

  • Cover the dough with plastic wrap and let it rise for about 6-10 hours or until doubled in size. The fermentation time varies on the temperature and humidity of your kitchen, so watch the dough! My kitchen is around 66℉ and takes about 10 hours.

Cold Fermentation Option:

  • The dough can also be placed in the fridge (for up to about 24 hours) for a cold ferment after about 6 hours of bulk fermentation to better fit your schedule.

Shape the Bagels:

  • The next day, cut parchment paper into 8 squares to make transferring the bagels to the boiling water easier. Divide the dough into 8 equal portions and shape each piece into a smooth ball. Cover and let rest for about 20 minutes.
    Using your finger, poke a hole through the center of each ball and gently stretch to form a ring. Place each shaped bagel onto an individual square of parchment paper. Cover with greased plastic wrap (this prevents the dough from sticking) and let rest for about 1 hour (or longer if the dough was cold fermented), until the bagels have visibly risen and look slightly puffy.

Prepare Baking Soda Bath:

  • Bring 7 cups of water, ¼ cup baking soda, and 2 tablespoons brown sugar to a boil in a large pot. Prep a baking sheet with parchment paper.

Boil the Bagels:

  • Once the water is boiling, carefully boil each bagel for 30–60 seconds per side. Return boiled bagels to the parchment-lined baking sheet.

Egg Wash & Bake:

  • Brush each bagel with egg wash. Optionally, sprinkle with your favorite toppings (white sesame seeds, everything bagel seasoning, etc). Bake at 425°F for 22–27 minutes, or until golden brown and baked through.

Cool & Enjoy:

  • Let bagels cool on a wire rack before slicing. Enjoy fresh or toasted!

Nutrition

Serving: 1bagel | Calories: 277kcal | Carbohydrates: 48g | Protein: 7g | Fat: 6g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.1g | Cholesterol: 28mg | Sodium: 1316mg | Potassium: 74mg | Fiber: 1g | Sugar: 8g | Vitamin A: 118IU | Calcium: 27mg | Iron: 1mg
Calories: 277kcal
Tried this recipe?Mention @Bake.With.Jamie