These foolproof overnight sourdough bagels taste as they came straight off the street of New York City. Perfectly fluffy with just the right amount of bite!
Love sourdough? Try our classic sourdough recipe while you’re at it.

Are you the kind of person who rushes to the bagel shop before work in the mornings? Well, what if we told you that you could make perfect, NYC-style bagels in the comfort of your own home? In this recipe, we will share the ins-and-outs to the classic boiled bagel technique, so you can get to smearing on your favorite toppings in no time.
Note: For this recipe, you’ll need a sourdough starter. You can either borrow one from a friend, make one yourself (this book is a great resource), or purchase a live sourdough starter online. Then, read my complete guide on how to care for it.

How to Make the Best Sourdough Bagels
The main ingredient for this overnight bagel recipe is patience. Mind each rise and rest, and you’ll be golden in the end.
Preparing the Dough a Day Ahead
- Build the Starter Base: In the bowl of a stand mixer, whisk the starter, sugar, and water together.
- Add in the Dry Ingredients: Next, add the bread flour and salt into the wet ingredients. Use a dough hook attachment to knead the ingredients together. Then, let the dough rest for 30 minutes and knead it for 5 minutes.
- Rest the Dough Overnight: Finally, cover the dough with plastic wrap and let it rest at room temperature for 9-13 hours.


Shaping the Dough
- Divide the Dough: The next day, remove the dough from the bowl and divide it into 10-12 equal pieces. Shape each dough piece into a ball, cover the balls with a towel, and let them rest for 10 minutes.
- Shape the Bagels: Next, poke a hole in the center and straight through with your finger. As you pull the center apart, shape the dough around your index fingers in a circular motion.
- Give the Bagels a Rest: Next, place the shaped bagels on a lined baking sheet, cover them with a towel, and let them rise for 20 minutes.


Boiling & Seasoning the Bagels
- Prepare the Boiling Water: Next, bring a large pot of water to boil and stir in some honey.
- Boil the Bagels: Add 1-2 bagels into the boiling water and allow them to simmer for about 30 seconds on each side.
- Season the Bagels (or Don’t!): As soon as you remove a bagel from the hot water, dip it into your favorite seasoning or simply keep it plain.


Baking the Bagels
- Boil the Bagels: Assemble the bagels on a sheet pan and bake them at 425°F for about 20 minutes or until they are golden brown.
- Cool the Bagels: Lastly, let the bagels cool on a wire rack before serving. Slice, smear, and enjoy!
Hot Tip: For fresh brunch bagels, you would need to feed your starter 8 hours before you make the dough. Then, you need to account for a full other day of ahead of your brunch to allow the dough to rise.


Top Tips for Perfecting Sourdough Bagels
If you’ve ever wondered what kind of magic happens in the bagel shop kitchen to get that signature chewy texture, perfect crust, and sheen, these tips will let you in on a couple of secrets.
- Add in your favorite mix-ins. Chocolate chips, raisins, and cranberries are all wonderful mix-ins options if you want to add a little more oomph. If you like savory bagels, you can even add shredded cheddar and jalapenos into the dough.
- Remember that the bagel hole shrinks. As the bagels rise during the cooking process, the hole will continue to shrink. This is why it’s crucial to make the hole as large as you possibly can without breaking the bagel.
- Boiling is an essential step – don’t skip it. Many bagels you find in the grocery store and elsewhere actually don’t undergo a boil and are simply baked. That’s why they taste more like bread and less like proper bagels!
- Try to keep the temperature of the water at 95°F. As you boil the bagels, keeping the temperature at around 95°F will further help yield that shiny sheen.
Hot Tip: If you’re making these bagels for kids, we suggest opting for plain ones. Kid’s love them and you don’t have to worry about them making a mess with the topping!
3 Tips for Topping Your Bagel
Because adding toppings to your bagel is a process in and of itself, we pulled our top 3 tips on the matter.
- Keep it simple. We find that poppy seeds, sesame seeds, and everything bagel seasoning are always the most well-received and versatile. The flavors are neutral enough that they won’t overpower the other ingredients, yet they add such a nice pop of flavor. That said, if you have something else in mind – go for it!
- Dip the bagel into topping right away. Right after you pull the bagel out of the boiling water, dunk it immediately in your seasoning of choice. This helps the seasoning stick better throughout the baking and eating process.
- Use a shallow bowl for dipping. For the best results, add a small amount of your seasoning of choice to a very shallow bowl. This will not only make it easier to dip your bagel (forget trying to sprinkle the topping on – it’s a pain!), but it will also ensure you don’t damage the bagel’s integrity.
Different Ideas for Serving
You’ll find no shortage of ways to use your sourdough bagels. Here’s a couple of combos we frequent…
- Classic Lox Bagel: Smear on a thick layer of cream cheese, followed by thin slices of cold smoked salmon, thinly sliced red onion, tomatoes, capers, and fresh dill.
- Bacon Breakfast Sando: Butter both sides of the bagel and top it with a fried egg, a slice of sharp cheddar, and a few slices of air fryer bacon.
- Pizza Bagel: Keep the bagel halves open face on a baking sheet lined with parchment paper. Spoon on some homemade marinara sauce on top of each, followed by fresh mozzarella, minced & roasted garlic, and thinly sliced pieces of pepperoni.
Storing a New York Style Bagel
These bagels are best eaten fresh, but can be kept on hand for up to 3 days for quick grab-and-go breakfasts. To prevent them from going stale, store them individually wrapped in plastic wrap. If you don’t plan to eat them within 3 days, freeze them in a plastic storage bag for up to 3 months.
FAQ
What is the difference between sourdough starter and levain?
Levain refers to a portion of a starter that has been fed and is ready to be used, while the starter is referred to as the portion that you keep on hand for future recipes. A levain gets used once, but a starter can truly last forever!
How long can sourdough discard last?
Sourdough discard is a portion of the sourdough starter that has been removed during the feeding process and it can last anywhere from 1-2 days. To reduce food waste, many people save sourdough discard and use it for various baked goods and savory recipes.
Can you overproof sourdough bagels?
Yes, you can overproof sourdough bagels by leaving them to rise too long and that can cause some big issues. If the dough is too airy, it will fall flat during the boiling process and leave you with saucers.
How big should you shape the hole for sourdough bagels?
The size of the hole for sourdough bagels should be shaped to a size of a walnut or bigger. You have to remember how much the hole shrinks during the baking process, so to get that perfect circular look you need to stretch the hole open as big as you can.
More Tasty Homemade Bread Recipes
- Baguette (The Easiest Recipe) – Classic, French-style baguette
- Honey Wheat Bread – Slight sweet, hearty wheat bread
- Easy Dutch Oven Bread No Knead Bread (Video) – White bread round
- Easy Whole Wheat Baguette – Hearty whole wheat baguette
Recipe
Ingredients
- 3/4 cup sourdough starter
- 1 cup lukewarm water
- 2 tbsp sugar
- 4 cups bread flour Bob's Red Mill
- 1/2 tbsp salt
- 2 tbsp honey
Instructions
- In the bowl of a stand mixer, combine the starter, sugar, and water together.
- Add the flour and salt into the wet ingredients. Use a dough hook attachment to knead the ingredients together (don't worry – the dough will look a bit dry, but overnight it will become fluffy).
- Let the dough rest for 30 minutes and knead it for 5 minutes. Cover the dough with plastic wrap and let it rest at room temperature for 9-13 hours.
- The following day, remove the dough from the bowl and divide it into 10-12 equal-sized pieces (about 90 grams in weight each). Shape each dough piece into a ball, cover the balls with a towel, and let them rest for 10 minutes.
- Poke a hole in the center and straight through with your finger. Pulling the center apart, move the dough in a circular motion around your fingers. Place the shaped bagels on a lined baking sheet. Cover them with a towel and let them rise for 20 minutes.
- Bring a large pot of water to boil. Add honey to the pot and stir until it's fully dissolved. Add 1-2 bagels into the boiling water as "testers". Allow them to simmer for about 30 seconds on each side.
- Straight out of the hot bath, dip the bagels into your favorite seasoning or keep them plain.
- Assemble the bagels on a baking sheet, leaving space between each one. Bake them at 425°F for about 20 minutes or until they are golden brown.
- Let them cool on a wire rack before serving. Enjoy!
Hello Natalya,
thank you for sharing your Sourdough Bagel Recipe. I made the dough last night, cookes and baked the bagels this morning. They turned out perfectly and tasted so good!
Kind regards from
Michelle (Braunschweig, Germany)
Hi Michelle, That's so awesome that you guys are enjoying my recipe all the way in Germany! So glad you loved it!
The recipe says it makes 12 equals yet. We are only splitting the dough into 10 pieces. I wish I had seen this error before I had started the dough because now we will not have enough bagels this morning
Hi Samantha, I'm sorry about the typo. Thank you for bringing it to my attention - I'm working on getting it fixed. That bums me out to hear you ended up with fewer bagels than needed! I hope the ten you made turned out great though, and you'll give the recipe another try!
I have made these a lot and they turn out perfect every time! They only last about 2 days for our family of 6. My kids gobble them up haha! They are absolutely delicious and the recipe is foolproof! I prep them around dinner time and then finish in the morning. Always perfect timing for us to have them in the morning!
Thank you so much for this recipe.
Hi Amanda, You are so welcome! I'm glad your whole family enjoys the bagels!
Thank you for the recipe they turned out great on the first try. Nice to use this much discard so I can keep feeding my starter. I can’t wait to make these again straight away as these things go you must keep baking forever!
Hey Stacey, It's an awesome feeling when the recipe works out perfect on the first try. Thank you for sharing your feedback.
I made these with a few modifications: I used less salt because I'm watching my sodium, and I used half bread flour and half white whole wheat flour. They came out well, if a little dense. Next time I'll give them more time to rise during the final rise (before boiling). The overnight rise was quite substantial.
Richard, this is great feedback. Thank you so much for sharing with me. I have not tried whole wheat option with this recipe yet. I am excited. to test it out!
Do you use active starter?
Hi Heidi, yes, you would need active starter for this recipe. Enjoy, its a good one.
I added the honey to my dough, I somehow missed step 6 :/ will this ruin the dough?
Hi Katie, The bagels will not be the same if you skipped step 6. I hope they still turn out tasty. Let me know the result!
I followed step #6. The only difference being that I also added honey into the dough. They were delicious, just a bit more on the sour side. I wonder if the honey accelerates the process. I’m new to sourdough and baking in general. Absolutely love your website. I bakes the sourdough bread, sourdough sandwich bread and sourdough bagels. All delicious! Thank you:)
Hi Katie, I am thrilled to hear that the recipe was a success. Thank you very much for sharing your kind feedback and process with me. Enjoy!
I got so excited about this recipe and started it at 1:00 PM. Will it be okay resting for much longer than 13 hours?
Hi Karen, It really depends on how much longer you mean. I would recommend you stick to the 9-13 hour resting period for optimal results.
Please help...I would like to try your recipe, but I am confused. Boiling is 212 degrees F.
Try to keep the temperature of the water at 95°F. As you boil the bagels, keeping the temperature at around 95°F will further help yield that shiny sheen.
Hi Jimmy, I know that can be confusing. I am referring to the boiling process more than the specific boiling temperature. For best results you will want to keep the water at 95 degrees. I hope this makes sense. Thank you for reaching out. Happy baking!
When kneading the dough can you do it with a dough hook or does it have to kneaded by hand? I kneaded with a dough hook and in the morning it had doubled in size but was really tough.
Hi Ashley, I use a dough hook to knead the dough. Did you let the dough rest at room temperature over night?
This recipe on repeat in my house (and usually double it each time). So simple and so delicious, thank you!!
Hi Mary, thank you so much for sharing that! I am thrilled that you found a recipe that you and your family love! I appreciate your feedback, Enjoy!
Delicious! Thank you so much for the simple instructions and delicious recipe! We absolutely loved them! Will make again and again!
Hi Holly, I am thrilled to hear that you love this recipe! Thank you for taking the time to leave feedback. Enjoy!
These turned out awesome for me. I did add a little oatmeal to the flour and I also did room bulk ferment and an overnight cold retard. Simply delicious. Wish I could post a picture.
Did you roll into balls or shape them before the cold retard?
Hi Charlie, So glad you were able to make the recipe your own! Thanks for the helpful tips and your feedback! Enjoy!
Been making these and my family said these are the best bagels they have ever tried. Thank you for the recipe.
Hello Mariya- oh thank you so much, I'm so glad your whole family is enjoying them!
I missed where the honey is added?
Hey Anna- it's added in step 6. Enjoy!
Just made the Crazy Easy Overnight Bagels. They are so good!! What good NY style bagels should be able This recipe is definitely a keeper. Some of the bagels stuck to the cookie sheet, and I wonder if Lightly oiled the pan would help. I'm wondering if anyone else had that issue
Hi Dianne- I like to use parchment paper to help with sticking, did you use any? Also, what part of the process did they stick to the pan- after baking or when they were resting prior to the water bath?
Yummy, love a good LOX style bagel and it’s just so much more tastier when it’s made with a sourdough bagel.
Thank you! I love a good lox bagel myself 🙂 I'm glad you're enjoying this recipe.
The flavor on these were amazing! Thank you for the easy recipe!
Allyson, this is so great to hear.Thank you
I am so glad you shared this! My family goes through bagels so fast. Now, I can make them & make more than I need, so we always have some on hand! Easy & taste so good!
They really are amazing! Thank you
My husband is the king of sourdough at our house. We used this recipe with his starter, and it was AMAZING! Thanks, we have a new Sunday tradition.
Oh Erin, thats so awesome! Enjoy the recipe!
This is SO exciting! I’ve been waiting for homemade bagels recipe! 🤗 this sounds amazing! Can’t wait to make them!! 🤤
Oh they are so so good! As good as NYC bagels but so much easier 🙂