Go Back
–+ servings
close up of sourdough bagel made without stretch and fold method

Overnight Sourdough Bagels

Overnight Sourdough Bagels: No stretch and folds required! Just mix, bulk ferment, and bake the next morning for fresh, chewy sourdough bagels for breakfast.
No ratings yet
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 25 minutes
Proof Time 10 hours 30 minutes
Total Time 11 hours 15 minutes
Course Bread
Cuisine American
Servings 8 Bagels

Ingredients
  

For the dough

  • 120 g Active Sourdough Starter fed and bubbly
  • 265 g Water room temperature
  • 500 g Bread Flour (all-purpose works too)
  • 15 g Honey or maple syrup
  • 10 g Sea Salt

For the bath

  • A large pot of Water
  • 2 tsp Baking Soda
  • 1 tbsp Honey

For the toppings

  • Milk Wash
  • Toppings of your choice like poppy seeds, sesame seeds, everything bagel...

Instructions
 

  • In your stand mixer bowl, combine the starter, water, flour, honey, and sea salt. Mix on low until a shaggy dough forms. Increase the speed slightly and knead for 5–7 minutes. You are looking for a smooth, elastic dough that clears the sides of the bowl.
    Cover your bowl with a damp cloth or plastic wrap. Let the dough rest and rise at room temperature for 8 to 12 hours.
    comparason of no stretch and fold sourdough dough after bulk fermentation
    • If your kitchen is warm (above 22°C), check them at 8 hours. If it’s a cool night, the full 12 hours is perfect. I mixed mine at noon and they were ready by 10 PM. I then moved the bowl to the fridge to shape the next morning.
  • The next morning, turn the dough onto a lightly floured surface and divide into 8 equal portions. To form the balls, pinch the sides of each portion toward the center and squeeze to attach. Flip the ball over and use a firm circular motion with your hand against the counter to create surface tension.
    steps on how to shape a dough into equal balls
  • Poke a hole in the center of each ball with your thumb, then gently stretch the hole to about 2 inches wide. Let the shaped bagels rest for 30 minutes on a parchment-lined tray
    steps on how to make a hole to form a bagel
  • Bring a large pot of water to a boil and add the baking soda and honey. Right before boiling, give the center holes one last stretch. Drop 2–3 bagels in at a time and boil for 1 minute per side.
    steps on giving bagels a honey bath
  • Remove with a slotted spoon and place back on the parchment-lined tray. Brush with a milk wash and add toppings while damp. Bake at 220°C (428°F) for 20 to 25 minutes on the middle rack with top and bottom elements on.
    brushing milk on bagel and baking bagels in the oven

Notes

  • Nutrition info is estimated and may vary based on ingredients and portions. For the most accurate details, consider using a nutrition tool or checking our full Nutrition Information Disclaimer.

Nutrition

Serving: 1ServingCalories: 263kcalCarbohydrates: 54gProtein: 8.1gFat: 0.9gFiber: 1.8g
Keyword no stretch and fold sourdough recipe, overnight sourdough bagels, sourdough bagels
Tried this recipe?Let us know how it was!
QR Code linking back to recipe