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Overnight Sourdough Bagels: Unlock a New Breakfast Delight!

Overnight Sourdough Bagels
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Delicious and chewy overnight sourdough bagels that are perfect for breakfast.

Ingredients

Scale
  • 500g bread flour
  • 300g water
  • 100g active sourdough starter
  • 10g salt
  • 1 tablespoon honey
  • 1 tablespoon malt syrup (optional)
  • Sesame seeds or poppy seeds for topping (optional)

Instructions

  1. In a large bowl, mix the bread flour, water, sourdough starter, salt, honey, and malt syrup until a shaggy dough forms.
  2. Knead the dough for about 10 minutes until smooth and elastic.
  3. Place the dough in a lightly greased bowl, cover, and let it rise at room temperature for 4-6 hours or until doubled in size.
  4. Shape the dough into bagels by dividing it into equal pieces, rolling each piece into a ball, and then poking a hole in the center.
  5. Place the shaped bagels on a parchment-lined baking sheet, cover, and refrigerate overnight.
  6. The next morning, preheat the oven to 220°C (425°F).
  7. Boil a large pot of water and add a tablespoon of honey or malt syrup.
  8. Boil each bagel for about 1 minute on each side, then remove and place back on the baking sheet.
  9. Sprinkle with sesame seeds or poppy seeds if desired.
  10. Bake in the preheated oven for 20-25 minutes or until golden brown.

Notes

  • Ensure your sourdough starter is active and bubbly before using.
  • For a chewier bagel, boil for a longer time.
  • Bagels can be frozen after baking for later use.

Nutrition

Find it online: https://recipesdays.com/overnight-sourdough-bagels-recipe/