Sandi's Easy Overnight Sourdough Bagels Recipe

bread flour

🥗Healthier: whole wheat flour

💰Cheaper: all-purpose flour

Whole wheat flour adds fiber and nutrients, while all-purpose flour is more economical.

honey

🥗Healthier: maple syrup

💰Cheaper: granulated sugar

Maple syrup offers a unique flavor, while sugar is a budget-friendly sweetener.

sourdough starter

🥗Healthier: commercial yeast

💰Cheaper: none

Commercial yeast provides a quicker rise but lacks the unique flavor of sourdough.

Scoop out the overnight sourdough bagel dough onto a lightly floured surface.

Flour your hands and shape the dough into a log, making it as even as possible.

Cut the log in half, then each half into quarters, and then cut each quarter in half, resulting in eight pieces.

Roll each piece into a ball and place them onto a baking sheet lined with parchment paper.

Cover the bagel balls with a clean kitchen towel and let them rise for about 30 minutes.

After the rise, make a hole in the center of each bagel using your thumb and middle finger, then stretch the hole to even it out.

Cover the bagels again and let them rest for another 20 minutes.

Bring a large pot of water to a boil and prepare your toppings.

Once boiling, add 2 tablespoons of honey to the water and stir to blend.

Boil three bagels at a time, starting with the upside down side, for 20 seconds, then flip them and boil for another 20 seconds.

Remove the bagels with a slotted spoon and place them back on the baking sheet.

Repeat the boiling process for the remaining bagels.

Prepare toppings ahead of time: shredded cheddar cheese and everything bagel seasoning.

Top four bagels with cheddar cheese and asiago cheese, and the other two with everything bagel seasoning by dipping upside down into the toppings.

Place the topped bagels onto the baking sheet.

Bake the bagels on the top level of the oven for 24 minutes, using another baking sheet on the bottom to prevent burning.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens