Sourdough Bagels (Overnight No-Knead Method)

Many bagels arranged on a baking sheet, covered with various toppings.

Sourdough Bagels (Overnight No-Knead Method)

This easy recipe for sourdough bagels uses a no-knead, overnight method for the perfect golden and chewy bagels. No yeast, eggs, or milk.

5 from 1 vote

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Course: Breakfast, Snack

Cuisine: American

Prep Time: 20

Cook Time: 28

Rising time: 21

Total Time: 21 48

Servings: bagels

Calories: 173kcal

Author: Dorothy Bigelow

Ingredients

▢ 150 grams active sourdough starter about ¾ cup (uses slightly stiff starter - see instructions*)
▢ 240 grams warm water about 1 cup (85-95ºF/29-35ºC)
▢ 2 tablespoon sugar 24g (or honey (42g))
▢ 500 grams bread flour about 4 cups (or all-purpose, or homemade bread flour)
▢ 2 teaspoon salt 10 g

Water Bath

▢ 6 cups water 1500ml/1.5L
▢ 1 tablespoon brown sugar 13g (or honey (21g))
▢ 1 tablespoon baking soda 17g

For Topping

▢ Sesame seeds, everything bagel seasoning, shredded cheese, flaky salt, poppy seeds, etc. (optional)

Instructions

Cook Mode

*Prepare your starter. About 8 hours before you’re ready to make these bagels, feed your sourdough starter by adding 25 grams sourdough starter (about 1 ½ tablespoons), 75 grams of flour, and 50 grams of water to a clean pint-sized jar. Stir to combine. This is a slightly stiff sourdough starter that will result in better rise and more bubbles. Allow to rise until doubled, about 7-8 hours.
Begin making the dough. Add the water and active sourdough starter to a large mixing bowl, and stir until the starter is nearly incorporated and the mixture appears “milky”.
Add the honey and salt, and stir until well combined.
Add the full amount of flour, and use a wooden spoon or dough whisk to combine as much as you can. You may need to use your hands to add the rest of the flour. Bring it together into a cohesive ball using wet or lightly floured hands.
Rest the dough. Place the formed dough in a clean bowl and cover with a damp towel or plastic wrap. Allow to sit covered for 1 hour.
Stretch-and-folds. After 1 hour, remove the bowl covering. Wet your hands with some water (this prevents the dough from sticking to your hands), then pick up one corner of the dough, and stretch it up and over so it folds over the dough. Repeat this process 4 times in a clockwise motion, turning the bowl, picking up a section, and folding it over.
Rest. Cover the bowl and allow it to rest for another 30 minutes.
Repeat the stretch-and-folds. Repeat the process of stretching and folding, then resting for 30 minutes 3 more times. This will make for a total of 4 stretch and fold sessions.
Bulk rise. Cover and allow the dough to sit at room temperature for 10-12 hours (or overnight).
Divide the dough. Remove the cover and transfer the dough to a clean, dry space. Divide the dough into 12 equal portions and form each of them into a ball.
Cover the dough balls and allow them to rise for 1 hour.
Prepare the water bath. Add the water, brown sugar, and baking soda to a large pot and bring it to a boil over medium-high heat.
While the water is coming to a boil, cut a piece of parchment paper into 12 4x4 inch (2.5x2.5 cm) squares. Set aside.
Preheat the oven to 375ºF (190ºC) and line 2 baking sheets with parchment paper. Set aside.
Shape the bagels. Uncover the dough balls and shape them into bagel shapes by pressing a hole into the middle of the dough and stretching them slightly. Place the prepared bagel onto a piece of the 4x4 inch (2.5x2.5 cm) parchment square. Repeat this process until all of the dough balls are shaped into bagels. Note: the parchment paper squares allow for easy transfer, preventing the dough from sticking to the counter. It’s optional, but recommended.
Boil the bagels. Working in batches (I found 3 to be the perfect batch size), place the bagels into the water bath. Allow them to cook for a total of 3 minutes, flipping them after 90 seconds.
Transfer the boiled bagels to the prepared baking sheets using a slotted spoon or mesh ladle (drain off any excess water).
Sprinkle with your desired toppings (everything bagel seasoning, sesame seeds, flaky salt, shredded parmesan cheese, etc).
Bake at 375ºF (190ºC) for 25 minutes or until golden brown.
Remove from the oven and allow them to cool for at least 5 minutes before slicing. Serve toasted (if desired) and enjoy!

Notes

Do I have to boil the bagels? Boiling your bagels in a water bath gives a chewy texture, and provides a slightly gelatinous outer layer that allows the toppings you choose to adhere properly. It also pre-cooks your bagels, which helps them to keep their shape in the oven. I don’t recommend skipping the water bath step - it’s an essential component.

Storage

Allow your bagels to cool completely, then transfer them to an airtight container or storage bag. Store at room temperature for up 3-4 days, or in the refrigerator for up to 7 days (they can become dense when stored in the refrigerator).

To freeze your bagels, place them on a baking sheet and place it in the fridge. Once the bagels are frozen solid, transfer them to a freezer bag and label with the contents. Store in the freezer for up to 3 months. If you don’t want to freeze the individual bagels first, you can wrap them in plastic wrap and place directly in the bag to freeze.
Reheating: Thaw completely, then warm in a toaster, toaster oven, or under the broiler (watch closely).

Flavors and Toppings:

Sesame seeds (dip boiled bagels in a shallow dish filled with the seeds, or sprinkle for a more sparse application)
Everything but the bagel seasoning (same as above)
Flaky salt (sprinkle on)
Parmesan cheese
Other hard, ripened cheeses
Finely shredded cheddar cheese
Poppy seeds
Cinnamon raisin (include 2-3 teaspoons of cinnamon in the dough, then fold in ¾-1 cup of raisins during the stretch-and-folds)

Ways to serve:

Toasted with butter or cream cheese
For making sandwiches
Sourdough breakfast bagel sandwiches
With cream cheese and smoked salmon
Pizza bagels (top with pizza sauce, cheese, and toppings and bake or broil)

Nutrition