Overnight Sourdough Bagels (Easy – Beginner Friendly)

There is something undeniably special about homemade sourdough bagels — the golden crust, the perfectly chewy interior, and the deep, tangy flavor that only natural fermentation can create. While bagels may seem like something best left to artisan bakeries, this overnight sourdough bagel recipe proves they are surprisingly achievable right from your own kitchen.

Made with just a handful of simple ingredients, these naturally leavened bagels develop their flavor slowly through an overnight fermentation, giving you bakery-quality results without complicated techniques. Even better, sourdough bagels are often easier to digest than conventional breads thanks to the fermentation process, which helps break down gluten and improve nutrient absorption.

This recipe was created with both beginners and seasoned bakers in mind. If you’ve already fallen in love with sourdough bread, making bagels is a natural and incredibly rewarding next step. And if you’re brand new to sourdough, don’t worry — I walk you through each stage so you can approach the process with confidence.

Expect bagels that are:

• perfectly chewy
• beautifully golden
• naturally fermented
• deeply flavorful
• and almost impossible to stop eating

Whether you top them with everything seasoning, sesame seeds, flaky salt, or keep them classic and plain, these homemade sourdough bagels are the kind of recipe that quickly becomes a staple.

Once you make your own… store-bought simply won’t compare.

Let’s get baking.

Ingredients

For boiling:

Tip: Always use a kitchen scale when baking sourdough — accuracy creates consistency.

Step 1 — Feed Your Starter (3–24 Hours Before)

Your starter should be bubbly, airy, and smell pleasantly tangy.

Why this matters:

Sourdough relies on wild yeast — not commercial yeast — to rise. A strong starter gives you:

✔ better structure
✔ beautiful chew
✔ improved rise
✔ deeper flavor

Think of it as setting the foundation for your bagels.

Step 2 — Mix the Dough

In a large bowl, combine flour, water, starter, salt, and seasoning. Mix until no dry spots remain.

Knead gently for about 1 minute until a slightly shaggy dough forms.

(Encouraging words are optional — but proven to boost baker confidence.)

Why we keep this gentle:

Unlike traditional bread, sourdough strengthens over time. Overmixing early can make the dough tight and harder to ferment.

We are guiding the dough — not forcing it.

Step 3 — Rest & Develop Strength

Cover the bowl with plastic wrap and a towel. Let rest for 30 minutes, then stretch and fold the dough once before covering again.

Why resting is powerful:

This stage allows the flour to fully hydrate and begins natural gluten development.

The result?

✔ smoother dough
✔ better elasticity
✔ easier shaping

Less effort — better bagels.

Step 4 — Overnight Fermentation

Leave the dough covered at room temperature for 8–12 hours.

By morning it should look:

(If you sing it a lullaby, we fully support that.)

Why fermentation is the magic:

Slow fermentation breaks down gluten and phytic acid, making sourdough easier to digest and improving nutrient absorption.

Many people who struggle with conventional bread tolerate sourdough beautifully because of this process.

Time is doing the heavy lifting here.

Step 5 — Divide & Shape

Turn the dough onto a clean work surface and divide into 8 equal pieces (about 115 g each).

Roll into balls and let rest 10–15 minutes to relax the gluten.

Then poke a hole through the center of each and gently stretch until about the size of a walnut.

Don’t worry if they shrink slightly — that’s normal.

Why we rest again:

Relaxed gluten prevents the dough from snapping back, helping you create that classic bagel shape.

Step 6 — Second Rise

Cover with a damp towel and let rest 15–20 minutes.

The dough will puff slightly — not dramatically.

That’s exactly what we want.

Step 7 — The Honey Water Bath

Bring a medium pot of water to a gentle boil and whisk in honey.

Boil bagels 30 seconds per side.

Transfer back to your sheet pan using a slotted spoon.

Why we boil bagels:

This is what creates that iconic chewy crust.

Boiling gelatinizes the exterior starches so the bagels bake up:

✔ glossy
✔ golden
✔ beautifully structured

Without this step… they’re just round bread 🙂

Step 8 — Add Toppings

While still slightly wet, dip the tops into your seasoning.

Everything seasoning, sesame seeds, poppy seeds, flaky salt — choose your favorite.

Step 9 — Bake

Bake at 425°F (220°C) for 20–25 minutes, until lightly golden and puffed.

Flip briefly for 1–2 minutes to firm the bottoms if needed.

Cool on a wire rack…

…but absolutely enjoy one warm with butter. Baker’s privilege.

Why Sourdough Bagels Are a Better Choice

Naturally fermented breads offer more than flavor.

Benefits include:

✔ easier digestion
✔ lower glycemic response
✔ improved mineral absorption
✔ gut-friendly bacteria
✔ no commercial yeast
✔ fewer preservatives

It’s bread the way it was made for centuries.

Slow. Intentional. Nourishing.

Storage Tips

A quick toast brings them right back to life.

A Gentle Reminder

Sourdough is not about perfection — it’s about rhythm.

Every batch teaches you something.

Soon enough, your kitchen will smell like a small artisan bakery… and store-bought bagels simply won’t compare.

Frequently Asked Questions About Overnight Sourdough Bagels

Do I really have to boil bagels before baking?

Yes — and this is what gives bagels their iconic chewy crust.

Boiling gelatinizes the starches on the exterior of the dough, creating that signature texture that makes a bagel a bagel. Without boiling, the result will taste more like round bread than a classic bakery-style bagel.

Even a quick 30 seconds per side makes a noticeable difference.

Why use honey in the boiling water?

Honey helps the bagels develop a beautiful golden color while baking and adds a very subtle depth of flavor.

It doesn’t make the bagels sweet — it simply enhances their natural richness and supports caramelization in the oven.

Barley malt syrup is traditional, but honey is a wonderful and approachable alternative for home bakers.

Why ferment the dough overnight?

Overnight fermentation is where sourdough truly shines.

During this slow rise:

✔ flavor deepens
✔ gluten begins breaking down
✔ nutrients become more bioavailable
✔ digestion often improves

Time is doing most of the work — which is why sourdough tastes so much more complex than quick-rise breads.

Are sourdough bagels healthier than regular bagels?

Many people find sourdough easier to digest because the natural fermentation process helps break down gluten and reduce phytic acid, which can interfere with mineral absorption.

While bagels are still bread, naturally fermented dough supports better gut health and provides more balanced energy compared to many commercially produced breads.

Think of it as bread made the traditional way — slower, simpler, and often gentler on the body.

How do I know if my starter is ready to use?

Your starter should look:

A simple test is the float test — drop a small spoonful into water. If it floats, it’s typically strong enough to leaven your dough.

A healthy starter is the foundation of great sourdough.

Why didn’t my bagels rise?

The most common reason is an underactive starter.

Other factors can include:

Sourdough rewards patience — when in doubt, give the dough more time.

Can I refrigerate the dough?

Yes — and many bakers love doing this.

After shaping, you can refrigerate the bagels overnight for an even deeper flavor. Cold fermentation also makes the dough easier to handle and can improve the final texture.

Just allow the bagels to sit at room temperature for about 20–30 minutes before boiling if they feel very firm.

What toppings work best?

Everything seasoning is always a favorite, but sourdough bagels are incredibly versatile.

Try:

✔ sesame seeds
✔ poppy seeds
✔ flaky salt
✔ shredded asiago
✔ cinnamon sugar
✔ dehydrated garlic or onion

Or keep them beautifully simple and plain.

How should I store homemade sourdough bagels?

Because these bagels contain no preservatives, they are best enjoyed fresh.

A quick toast brings them right back to life.

Why are my bagels dense?

Dense bagels usually point to fermentation issues.

Most often:

👉 the starter wasn’t active enough
👉 the dough needed more rising time

Remember — sourdough operates on its own natural schedule. Watching the dough is more important than watching the clock.

Can beginners make sourdough bagels?

Absolutely.

If you can mix dough and shape a circle, you can make bagels.

Sourdough isn’t about perfection — it’s about learning the rhythm of fermentation and trusting the process.

Every batch makes you a better baker.

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