Easy Overnight Homemade Sourdough Bagels Recipe

This no-fuss easy overnight homemade sourdough bagels recipe, is simple to make, quick to get on the table, and wonderful to enjoy!  Sourdough bagels are delicious because of their tangy flavor, chewy texture, and crispy crust. The natural fermentation process enhances the taste, creating a rich, complex flavor that you don’t get with regular yeast bagels. The slow rise also gives them a satisfying, dense texture that’s perfect for bagels. This is a simple and easy overnight homemade sourdough bagels recipe that allows you to enjoy fresh, chewy, and flavorful bagels without too much hassle. This recipe uses a sourdough starter for flavor and texture, and the overnight fermentation process makes it perfect for a hands-off approach.

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I have to be honest, I am not a bagel girl. Everybody else around here devours them! And for the longest time I was on the fence about making them, because who wants to go through trouble of making something that they do not enjoy eating? Every bagel I have had is dense and lacks flavor. So boring. And seriously, topping it with cream cheese, come-on…no flavor in that either! Well, to my surprise, because this recipe uses a sourdough starter, it brought the traditional boring bagel to a tolerable level for me! The flavor and texture, and the overnight fermentation process makes it perfect for a hands-off approach, and definitely more enjoyable! Now I am hooked!

So, let’s have some fun!  

While I am no bagel expert, I did some digging on a couple of common questions:

Where was the first bagel invented? 

The first bagel is believed to have been invented in Poland in the 17th century. According to popular legend, bagels were created by a Jewish baker in Kraków in 1610 to honor the King of Poland, Jan III Sobieski, after his victory over the Ottoman Empire. The bagel’s round shape was said to symbolize the stirrup of a horse, honoring the king’s military background.

However, bagels became widely popular in Eastern Europe, especially in Jewish communities, before being brought to North America by Jewish immigrants, where they gained even more prominence, particularly in New York City.

What is the most popular bagel?

The most popular bagel flavor seems to be the plain bagel. It’s a classic choice that pairs well with a wide variety of spreads, from cream cheese to butter or even lox. Plain bagels serve as a versatile base for different toppings, making them a favorite among bagel lovers. And while the plain bagel seems to be the winner, here are the other top bagel flavors that are regularly enjoyed:

The top most popular bagels typically include:

1. Everything Bagel – A combination of sesame seeds, poppy seeds, garlic, onion, and salt, offering a savory, flavorful option.
2. Plain Bagel – A classic, simple bagel that serves as a versatile base for various spreads.
3. Sesame Bagel – Topped with sesame seeds, adding a nutty flavor and crunchy texture.
4. Cinnamon Raisin Bagel – Sweet and spiced with cinnamon and raisins, perfect with butter or cream cheese.
5. Poppy Seed Bagel – Topped with poppy seeds, offering a subtle, nutty taste.
6. Whole Wheat Bagel – Made with whole grain flour for a healthier, hearty option.
7. Onion Bagel – A savory bagel with caramelized onion flavor.
8. Garlic Bagel – Loaded with garlic, offering a strong, savory flavor.

These bagels are the go-to choices for bagel lovers, and they can be paired with a variety of spreads or fillings.

Where are bagels most popular in the world?​

Bagels are most popular in the United States, particularly in New York City, which is famous for its iconic bagels. The bagel culture there is deeply rooted, with bagel shops and delis offering a wide variety of options. However, bagels have also gained popularity in several other parts of the world:

1. United States (especially New York) – Known as the birthplace of the bagel, New York bagels are renowned for their texture and flavor, often boiled before baking for a chewy crust.
2. Canada – Particularly in cities like Montreal, where Montreal-style bagels, which are slightly sweeter and smaller, are a local favorite.
3. United Kingdom – Bagels have become increasingly popular, especially in cities like London, where they are often sold in specialty bakeries and cafes.
4. Israel – Bagels are commonly found in Israel, often served with toppings like cream cheese, cucumbers, or smoked salmon, although the Israeli version tends to be slightly smaller and softer than the traditional New York bagel.
5. Australia – Bagels are gaining popularity in Australian cities, particularly in Melbourne and Sydney, with many cafes offering bagel options.

While bagels originated in Eastern Europe, particularly in Poland, they have become most associated with North America, where they have been adapted and become a staple in many breakfast and brunch menus worldwide.

Equipment Needed

Sheet pan

​Stand mixer with dough hook attachment 

​Large mixing bowl

Cooling rack

Parchment paper

Slotted spoon

Easy Homemade Sourdough Bagels

Ingredients:

• 1/2 cup (100g) active starter (fed and bubbly)
• 1 cup (240g) warm water
• 2 tablespoons (30g) honey or sugar
• 4 cups (480g) all-purpose flour (or bread flour)
• 2 teaspoons (12g) sea salt
• Sesame seeds, poppy seeds, or your favorite toppings (optional)

For water Bath:

• 1 tablespoon (20g) malt syrup or molasses (for boiling)
• 6 cups water

Sourdough Bagel Recipe

Prepare the Dough (Evening Before Baking):

In a bowl of a stand mixer, or a large bowl, combine the sourdough starter, warm water, and honey or sugar, at low speed. Stir until the mixture is well combined.

Add the flour, and salt. Mix until a dough forms. If the dough feels too sticky, add a little more flour, one tablespoon at a time.

Knead the dough for about 8-10 minutes on a floured surface until it becomes smooth and elastic. Alternatively, use a stand mixer with a dough hook for 5-7 minutes.

First Rise:

Place the dough in an oiled bowl and cover it with a damp towel or plastic wrap. Let it rise at room temperature for about 8-12 hours.

Shape the Bagels:

Once the dough has risen, punch it down to release the air. Divide the dough into 8 equal pieces.

Roll each piece into a smooth ball, then poke a hole in the center with your finger. Gently stretch the hole to form a bagel shape, making sure the hole is large enough (at least 1 inch wide) to prevent it from closing during baking.

Second Rise:

Place the shaped bagels on a parchment-lined baking sheet. Cover them with plastic wrap or a damp towel, and allow them to rise for 1-2 hours.

Boiling the Bagels: After the final rise, preheat your oven to 425°F (220°C). Bring a large pot of water to a boil and add the malt syrup or molasses syrup to the water (this helps the bagels get a nice color and flavor).

Topping and Baking:

If desired, sprinkle the tops of the bagels with sesame seeds, poppy seeds, or other toppings before baking.

Bake the bagels for 20-25 minutes, or until they are golden brown and have a hollow sound when tapped on the bottom.

Cool and Enjoy:

Allow the bagels to cool on a wire rack before slicing and serving.

Tips:

• Flavor Variation: You can add ingredients like garlic, onion, or herbs into the dough for more flavor.
• Boiling Tip: The longer you boil the bagels, the chewier the texture will be. If you like them extra chewy, boil for a minute longer per side.
• Overnight Fermentation: Don’t skip the overnight fermentation step; it allows the dough to develop a deeper sourdough flavor and makes the bagels easier to work with.

These sourdough bagels are chewy, flavorful, and perfect for breakfast or sandwiches. Enjoy your homemade bagels!