These easy overnight sourdough bagels are going to be your new go-to! They’re quick to throw together at night and let rest and then you cook them in the morning. I mean who doesn’t love a delicious hearty bagel? But these bagels won’t leave you feeling weighed down because of the incredible nutritional benefits of sourdough, which I tell you more about below. They’re soft yet chewy and customizable for whatever toppings youlike. Enjoy!
Some benefits of sourdough:
- It’s easier to digest. The long fermentation breaks down a lot of the starches, which means it’s already starting the digestion process for you. Also, it’s usually easier to digest even for those that are sensitive to gluten.
- It’s filled with probiotics & amazing nutrients. It has probiotics and lactic acid from the fermentation process. The probiotics are good for your gut and the lactic acid also helps you to break it down and digest it.
- It’s lower glycemic since it’s a fermented food. That means it doesn’t cause as much of a blood sugar spike when you eat it.
What you need to make them + substitutions:
- Sourdough starter- Everyone has a different way of doing their sourdough starter. I feel like it can feel so overwhelming but it doesn’t have to be. I’ve always followed the same way and it has worked every time! I feed my starter equal parts. So I will usually empty my jar so there is 50g of starter in there. I’ll typically take the discard and put it in a separate jar to save for discard recipes. Then, I’ll add in 50g of all-purpose flour, and 50g of purified water. Mix it well and leave it on the counter to rise for about 8 hours before adding it into a recipe. If I’m baking often, I’ll leave it on the counter and just feed it everyday. If not, I’ll leave it in the fridge and feed it once a week or just before when I’m going to use it. I’ve never made my starter myself because my neighbor actually shared hers with me years ago and it’s still doing wonderful! This is the one she bought!
- Water- Whenever I’m baking or feeding my sourdough starter, I use room temperature purified water. We actually have a Berkey water filter and LOVE it! So I just use my water straight from there. Filtered water works just fine too, you just don’t want to use tap water because the chlorine can mess with the good bacteria in the sourdough.
- Bread flour- My favorite and go-to brand of flour is King Arthur. I buy organic when I can! I’ll buy the organic bag from Thrive Market for the best price. All-purpose flour works fine for this recipe as well. Bread flour will just give it a chewier texture. I do know that gluten-free flour doesn’t work the same for these easy overnight sourdough bagels.
- Sea salt- Our go-to sea salt is from Redmond always. We buy it in bulk from their website. It’s unrefined sea salt meaning that it still contains the beneficial trace minerals! It’s also pure and unprocessed with is the best. You can use the code daddioskitchen for 15% off on their website.
Equipment I used:
- Food Scale- I use this for all my sourdough recipes and for feeding my starter. It really comes in handy and is more precise for measuring. That’s why most recipes use it! Also it makes less dishes because you don’t need measuring cups. I love this one, but you can use any scale for this simple sourdough pepperoni pizza.
- Stand Mixer- I used my stand mixer with my dough hook attachment. I use this thing for everything! Bread recipes, cookie dough, energy bites, shredding chicken, it’s a true kitchen staple. I got ours for our wedding and it’s the best thing. You can also knead the dough by hand, but this just makes it easier and faster. Also make sure you have the dough hook attachment, which it should come with!
- Shower caps- Using a shower cap is my favorite hack for covering your bowl when you let the dough rest. Since the side is elastic it fits right over the bowl perfectly. I reuse mine a ton of times instead of using plastic wrap for these easy overnight sourdough bagels.
- Weck jars- These are the best jars. One of my favorites and my personal preference when it comes to jars. I especially love it for my sourdough starter, because of the wide top and they’re so pretty.
Other sourdough recipes you will love:
Alright, let’s get to making the recipe! Enjoy!
Easy Overnight Sourdough Bagels
These easy overnight sourdough bagels are going to be your new go-to! They're quick to throw together at night and let rest and then you cook them in the morning. I mean who doesn't love a delicious hearty bagel? But these bagels won't leave you feeling weighed down because of the incredible nutritional benefits of sourdough, which I tell you more about below. They're soft yet chewy and customizable for whatever toppings you like. Enjoy!
Ingredients
- 125 g sourdough starter (fed)
- 250 g filtered water
- 30 g raw honey
- 12 g sea salt
- 500 g bread flour (or all-purpose flour, but bread flour will give you a chewier texture)
Instructions
Feed Starter:
- Feed your sourdough starter about 6-12 hours before you plan to use it. It's usually ready earlier in the summer than winter. I always do equal parts so I'll typically have 50g of starter in my jar and feed it 50g of all-purpose flour & 50g of filtered water. I usually feed mine the night before and then start the process in the morning.
To make the dough:
- In a stand mixer, add in all the dough ingredients. Mix until things are mostly incorporated but still shaggy. You can use a dough hook, wooden spoon, or your hands. Let the dough rest for 30 minutes.
- Then you're going to knead your dough. You can use your hands and knead for 6-7 minutes on the counter or for 5 minutes on low in the stand mixer. I used the stand mixer. Sometimes the temperature can affect the stickiness of the dough so if it's sticking to the sides, sprinkle in a little more flour and let it mix until it no longer sticks to the sides of the bowl.
- When it's done, form the dough into a ball. Cover the bowl with a shower cap or plastic wrap and let it rest for 10-12 hours or overnight.
To bake the bagels:
- In the morning, or after the rest period, pour the dough out onto a lightly floured surface. Cut it into 8 balls. Take each piece and form into a little ball. Then poke a hole through each dough bagel to make a bagel shape. Let them rest on a baking sheet for 30 minutes.
- Preheat the oven to 425F degrees. Meanwhile, boil a large pot of water with 1 tbsp brown sugar or white. You want the water deep enough for the bagels to boil on both sides.
- When the pot is boiling, add in the bagels and boil on each side for 2-3 minutes. Make sure you don't overcrowd the pot.
- Then remove the bagel from the pan and place on a sheet pan. Top with any toppings you prefer: everything seasoning, sesame seed, sea salt, cinnamon + sugar, etc.
- Bake them in the oven for 22-25 minutes until golden brown on top and done.
- Slice and enjoy with your favorite toppings!
Notes
For Storing: Store in an airtight container or bag for 2-3 days on the counter. Or slice and freeze and toast when you want to enjoy!
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