March 17, 2021

Sourdough Bagels – Easy Overnight Recipe for Beginners | Schnelle + Einfache Sauerteig Bagels

Sourdough Bagels Recipe

Meta Description:
Easy overnight sourdough bagels – chewy, golden, and naturally leavened. Perfect for sourdough beginners with step-by-step instructions and minimal effort!

Labels:
Sourdough, Bagels, Baking, Bread, Breakfast, Easy recipes, Homemade, Fermented dough, Beginner baking, No commercial yeast

Hello everyone

Not into sourdough yet? Feeling a little intimidated?

This recipe is a great starting point — no complicated folding or scoring, just a delicious, chewy bagel with that perfect golden crust. All you need is a good sourdough starter, a little patience, and some planning time.

They take about 24 hours from start to finish, but the hands-on time is minimal. Once you try these, you’ll never go back to store-bought bagels again!

Enjoy baking and sharing,
Alissa

Sourdough Bagels

Prep Time: 25 minutes
Cook Time: 35 minutes
Fermentation Time: 12 hours
Servings: 8
Author: Amy Duska

Ingredients

To make ½ cup (100 g) Active Sourdough Starter
- 1 tablespoon (15 g) sourdough starter
- ⅓ cup + 1 tablespoon (50 g) all-purpose flour
- 3½ tablespoons (50 g) water
Bagel Dough
- ½ cup (100 g) active sourdough starter
- 1 cup + 1 tablespoon (255 g) water
- 2 tablespoons (40 g) honey (or sugar)
- 2 teaspoons (10 g) fine sea salt
- 4 cups + 2 tablespoons (500 g) bread flour
Water Bath
- 6 cups water
- 1 tablespoon sugar
Optional Toppings
- Sesame seeds
- Everything Bagel seasoning
- Sea salt flakes (sprinkled, not dipped)
- Poppy seeds
- Shredded cheese
Instructions

Feed Your Sourdough Starter

About 12 hours before mixing, feed your starter: combine the ingredients above, stir well, and let sit loosely covered at room temperature until doubled in size and bubbly.

Make the Dough
1. In a stand mixer bowl, mix starter, water, honey, and salt.
2. Add flour and combine by hand — the dough will be stiff.
3. Knead on low speed for 6–7 minutes (or 10 minutes by hand).
4. Cover and let ferment at room temperature for 8–12 hours (overnight).
Shape the Bagels
1. Line a baking sheet with parchment paper.
2. Divide dough into 8 equal pieces and shape each into a ball.
3. Poke a hole in the center with your thumb and stretch into a ring.
4. Place on the tray, cover with a towel, and let rise 30–60 minutes, until slightly puffy.
Boil and Bake
1. Preheat oven to 425°F (218°C).
2. Bring the water and sugar to a boil.
3. Boil bagels 2 minutes per side, 3–4 at a time.
4. Remove with a mesh strainer and let rest briefly.
5. Dip one side in toppings, return to tray.
6. Bake 25–28 minutes, until golden brown.
Notes

Cinnamon Raisin Version:
Add 2 tsp ground cinnamon to dry ingredients and knead in ¾ cup raisins after the dough forms.

Measuring Flour Without a Scale:
Spoon flour into the cup and level with a knife for accuracy.

Warm or Humid Climates:
Reduce water by 50 g initially and adjust gradually.

Storage Tips
- Store at room temperature up to 1 week, covered.
- Not recommended for refrigeration.
- Freeze individually wrapped bagels for up to 3 months.
- Thaw on the counter and toast before serving.
Nutrition

Calories: 262 per serving

Sauerteig-Bagels Rezept

Meta-Beschreibung:
Einfache Sauerteig-Bagels – außen goldbraun, innen wunderbar zäh und aromatisch. Perfekt für Anfänger und ideal zum Backen über Nacht!

Labels:
Sauerteig, Bagels, Brot, Frühstück, Backen, Einfach, Hausgemacht, Fermentation, Anfänger, Ohne Hefe

Hallo zusammen

Noch nicht im Sauerteig-Fieber? Oder etwas eingeschüchtert?
Dann ist dieses Rezept genau das Richtige!

Diese Sauerteig-Bagels sind herrlich weich, aromatisch und mit ihrer goldbraunen Kruste ein echter Genuss – ganz ohne komplizierte Technik. Alles, was du brauchst, ist ein aktiver Starter und etwas Zeit zum Ruhen.

Ich verspreche dir: Wenn du sie einmal gebacken hast, wirst du keine gekauften Bagels mehr wollen!

Viel Spaß beim Backen,
Alissa