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!
Servings: 0
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)
To Make it Cinnamon Crunch:
- ¼ cup brown sugar light or dark
- 1 tbsp cane sugar
- ½ tbsp cinnamon
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!
To make them cinnamon crunch:
- Brush the bagels with melted butter before putting them in the oven. In a small bowl, mix together the sugars and cinnamon. Sprinkle them on the bagels before baking. Continue and enjoy!
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!