Overnight Sourdough Bagels

This homemade bagel recipe makes the most flavorful and chewy bagels with the help of a sourdough starter. The bagels proof overnight in the refrigerator which allows for a rich flavor to develop.

Here's what you'll need...

You'll Need:

– 450 grams water (75°F) – 100 grams active sourdough starter – 17 grams molasses plus several tablespoons for boiling

You'll Need:

– 800 grams bread flour – 10 grams fine sea salt – coarse cornmeal for dusting


- Digital Food Scale - Bowl Scraper - Baking Stone - Sheet Pans


Mix Wet Ingredients:

Whisk water, sourdough starter, and 17 grams of molasses in a medium bowl until combined.

Mix Dry Ingredients:

In a separate large bowl combine bread flour and salt. Combine the wet ingredients with the flour using your hands or a bowl scraper just until a shaggy dough forms.

Knead the Dough:

On a clean, unfloured surface, remove the dough from the bowl. Begin kneading the dough by hand for a full 15 minutes (don’t cut this time short).

Bulk Fermentation:

Turn the oven to 200°F. Place the dough in a clean glass bowl and cover with plastic wrap. Allow the dough to rise on top of the warm oven (not in the oven) until it’s doubled in size, about 7-8 hours.

Prepare Sheet Pans:

Prepare two baking sheets generously sprinkled with cornmeal.

Form the Bagels:

Punch down the risen dough a few times to release some of the gas that formed. On a clean, unfloured surface, remove the dough from the bowl. 

Form the Bagels:

Using a bench scraper, divide the dough into pieces weighing about 107g each. Roll the dough into a ball.

Form the Bagels:

Push through the center of the ball using both thumbs to make a hole. Then, continue to stretch the bagel out until it reaches about 4 inches across.

Form the Bagels:

Place completed bagels 2 inches apart on the previously prepared baking sheets and cover with a tea towel. Repeat until all pieces of the dough have been shaped.

Proof the Bagels:

Securely and completely cover the bagels with plastic wrap so they don't dry out. Allow dough to proof overnight in the refrigerator for 12-18 hours.

Preheat the Oven:

Arrange the oven racks to the upper and lower thirds of the oven. Place a pizza stone on each of the racks, then heat oven to 450°F. Allow the oven and pizza stones to preheat for at least 30 minutes

Boil the Bagels:

Place bagels into the boiling water. Allow the bagels to boil for 30 seconds on the first side, then flip and boil for an additional 30 seconds on the second side.

Bake the Bagels:

Remove the hot pizza stones from the oven. Transfer the cornmeal from the original baking sheets to the hot pizza stone to prevent sticking. Bake for 22 - 25 minutes

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