🥯 Easy Overnight Sourdough Bagels (No Yeast Required!)

Soft, chewy, golden homemade bagels using just sourdough starter—no commercial yeast needed! Perfect for a cozy weekend bake.

📌 Prep Time: 15 minutes
🔥 Cook Time: 20–25 minutes
⏳ Ferment Time: 8–12 hours
🥯 Makes: 6–8 sourdough bagels

🛒 Ingredients

For the Sourdough Bagel Dough:

▢ 100g active sourdough starter (fed and bubbly)
▢ 300g warm water
▢ 2 tbsp honey or maple syrup (adds a hint of sweetness)
▢ 2 tsp kosher salt
▢ 500g all-purpose or bread flour

Optional Bagel Toppings:

▢ ⅓ cup sesame seeds, poppy seeds, everything bagel seasoning, or any favorites

For the Boiling Water Bath:

▢ 1 tbsp baking soda
▢ 1 tbsp sugar

🥣 Step-by-Step Instructions

1. Prepare Your Sourdough Starter

Feed your sourdough starter about 8 hours before baking. It's ready to use once it has doubled in size and is bubbly and active.

💡 Tip: Do the feeding around 9 AM if you plan to mix the dough at night.

2. Mix the Dough (Night Before)

🕢 Around 8:30 PM:

In a large mixing bowl, whisk together the active sourdough starter, warm water, honey/maple syrup, and salt.
Add the flour and mix until no dry bits remain.
Knead by hand or with a dough hook for 5–7 minutes, until a sticky, elastic dough forms.
Cover the bowl tightly with plastic wrap and leave to ferment at room temperature overnight (8–12 hours).

3. Shape the Bagels (Next Morning)

🕖 Around 7:30 AM:

Line a large baking sheet with parchment paper.
Turn the dough onto a lightly floured surface. Divide into 6–8 equal pieces (larger or smaller bagels).
Shape each into a ball. Use your thumb to poke a hole through the center and stretch it into a ring.
Place bagels on the prepared tray and cover with a tea towel to rest for 30–60 minutes.

4. Boil the Bagels

🕗 Around 8:15 AM:

Preheat your oven to 425°F (220°C).
Bring a large pot of water to a boil. Add 1 tbsp baking soda and 1 tbsp sugar to the water.
Carefully drop 3–4 bagels into the water at a time. Boil for 2 minutes on each side.
Remove with a slotted spoon and return to the parchment-lined baking sheet.

5. Add Toppings (Optional)

Dip the tops of each boiled bagel into a bowl of your chosen toppings.
Return to the baking sheet, topping-side up.

6. Bake the Bagels

Bake at 425°F for 25–30 minutes, or until golden brown and crisp on top.
Let cool for 10 minutes before slicing.
🥯 Serve with cream cheese, butter, or your favorite spread!

✅ Tips for Perfect Homemade Sourdough Bagels:

Don’t overwork the dough: Mix just until smooth and elastic.
Want extra chewy bagels? Use bread flour instead of all-purpose.
Toppings won’t stick? Brush boiled bagels with egg wash before dipping in seeds.
Want to freeze? Boil and freeze unbaked bagels. Bake straight from frozen at 400°F for ~30 minutes.

🧠 FAQs

Q: Can I make sourdough bagels without baking soda in the water?
A: Yes, but baking soda helps give that classic chewy bagel crust and color.

Q: Can I cold-proof the dough?
A: Absolutely! You can refrigerate the shaped bagels for up to 12 hours before boiling and baking.

Q: My dough is too sticky—what should I do?
A: Add 1–2 tbsp extra flour while kneading, or flour your hands while shaping.

⭐ Final Thoughts

These easy homemade sourdough bagels are a game-changer for any baker looking to enjoy naturally leavened bread with minimal effort. The overnight rise develops rich flavor, and the boiling step gives them that bakery-style texture you love.

💬 Have you made these? Tag your creations on Instagram or leave a review below!