Can I use all-purpose flour instead of bread flour?

While you technically can use all-purpose flour, your bagels won't have the same chewy texture. Bread flour has higher protein content that develops stronger gluten, giving bagels their characteristic chew. If you must substitute, add 1 tablespoon vital wheat gluten per cup of all-purpose flour to improve the structure.

My kitchen is cold. How should I adjust the fermentation time?

In a cooler kitchen (below 70°F/21°C), extend both the bulk fermentation and the second rise by 2-3 hours. Alternatively, place your dough in a turned-off oven with just the light on to create a slightly warmer environment. The dough should visibly increase in size and feel puffy before moving to the next step.

Can I skip the boiling step?

No, boiling is essential for authentic bagels. This step pre-gelatinizes the starches on the surface, creating that distinctive chewy, shiny crust. Without boiling, you'd essentially have bread shaped like bagels, lacking their defining texture.

Why did my bagels deflate during boiling?

Deflating usually occurs when bagels are over-proofed or handled too roughly. Make sure your shaped bagels are puffy but not overly airy before boiling. Using the parchment square method mentioned in the recipe helps tremendously with gentle handling during transfer to the boiling water.

Easy, Overnight Sourdough Bagel Recipe

Description

Enjoy tangy, chewy homemade sourdough bagels with this easy overnight recipe. Minimal hands-on time makes it perfect for beginners—simply feed your starter, mix the dough, and let time do most of the work. The result is flavorful bagels with a crisp golden crust, perfect for breakfast or sandwiches.

Ingredients

Units Scale

Feed Your Starter

13 g sourdough starter (active or discard)
64 g bread flour
64 g water

Main Dough

113 g active starter
560 g bread flour
236–276 g water (start with 236 g; add more as needed)
20 g honey
10 g sea salt

For the Boiling Water

2 tsp baking soda
2 tbsp brown sugar

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Instructions

Feed Your Starter: In the morning, mix 13 g sourdough starter, 64 g bread flour, and 64 g water in a clean jar or bowl. Allow the starter to rise at room temperature (about 75°F/24°C) for 10-12 hours, until peaked and bubbly. This will prepare enough active starter for your bagels.
Mix the Main Dough: In a large bowl or stand mixer, combine 113 g of the active starter, 560 g bread flour, 236 g water (add more if dough looks dry), 20 g honey, and 10 g sea salt. Knead on medium speed for about 5 minutes, until the dough is smooth and pliable like playdough. Adjust water amount depending on dough texture and ambient temperature.
Bulk Fermentation: Cover the bowl with plastic wrap or a damp towel and leave the dough to ferment at room temperature overnight (10-13 hours at 75°F/24°C). The dough should double or even triple in volume.
Divide and Shape: The next morning, divide the dough into 75 g pieces (or larger if preferred). Roll each piece into a tight, smooth ball and place onto a parchment-lined baking sheet.
Shape the Bagels: Working with one ball at a time, poke a hole through the center with your finger, then gently stretch and roll to create the classic bagel shape. Optionally, place each bagel on its own square of parchment for easier transfer later.
Second Rise: Cover the shaped bagels loosely with plastic wrap and let them rest at room temperature (75°F/24°C) for 5-6 hours, until puffy and risen. The time can be extended up to 9 hours if needed.
Boil the Bagels: Preheat oven to 425°F (220°C). Bring a large pot of water to a boil. Add 2 tsp baking soda and 2 tbsp brown sugar. Boil bagels (in batches of 4) for 2 minutes per side, then return to the parchment-lined baking sheet.
Bake: Add any desired toppings to the bagels. Bake for 18-22 minutes until golden brown and cooked through. Cool on a wire rack before slicing and serving.

Notes

Use a kitchen scale for best results and accuracy with ingredient measurements.
Total rising time may vary depending on your room temperature.
Adjust the water in the dough depending on your kitchen’s humidity and season.
Baking soda and brown sugar in the boiling water help create the classic bagel crust and color.
Freeze leftover bagels for up to 1 month; slice before freezing for easy toasting.
Toppings such as sesame seeds, poppy seeds, or everything seasoning can be added before baking after boiling.

Nutrition

Serving Size: 1 bagel (about 90g)
Calories: 210
Sugar: 3g
Sodium: 390mg
Fat: 0.5g
Saturated Fat: 0g
Unsaturated Fat: 0.5g
Trans Fat: 0g
Carbohydrates: 44g
Fiber: 2g
Protein: 7g
Cholesterol: 0mg