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!
– 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
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 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!