Homemade Bagels Made Easy: An Overnight Cold-Proof Recipe for Fresh Morning Bagels

Homemade Bagels Made Easy: An Overnight Cold-Proof Recipe for Fresh Morning Bagels

There is nothing quite like a fresh, chewy bagel in the morning. While making bagels from scratch might seem intimidating, an overnight cold-proof method makes the process simple and stress-free. By preparing the dough the night before, you can wake up, boil, and bake your bagels, enjoying fresh, homemade bagels for breakfast without the early-morning hassle.

This recipe makes 8 medium-sized bagels with a perfectly chewy texture and a golden crust and allows for easy customization for delicious flavors and unique tastes!

Ingredients

For the Dough:

 • 500g (4 cups) bread flour

 • 100g (½ cup) active sourdough starter

 • 280g (1 ¼ cups) warm water

 • 10g (2 tsp) salt

 • 20g (1 tbsp) sweetener

For Boiling & Topping:

 • 1 tbsp sugar (for boiling water)

 • 1 tsp baking soda

 • Optional toppings: sesame seeds, poppy seeds, everything seasoning, cheese, brown sugar & cinnamon

Instructions

Mix the Dough (Night Before)

• In a large mixing bowl, combine warm water and sourdough starter. Stir until dissolved.

• Add bread flour, salt, and sweetener. Mix until a shaggy dough forms.

• Knead for about 8–10 minutes until smooth and elastic.

• Cover with a damp towel and let rest for 30 minutes.

Bulk Fermentation & Shaping

• Perform one stretch and fold, then let the dough rise at room temperature for 4–6 hours, until slightly puffy but not doubled.

• Divide the dough into 8 equal pieces (~100g each).

• Shape each into a tight ball, then poke a hole in the center and gently stretch into a bagel shape.

• Place on a parchment-lined baking sheet, cover with plastic wrap, and refrigerate overnight (8–16 hours).

Boil & Bake (Next Morning)

• Preheat oven to 450°F (230°C).

• Bring a large pot of water to a boil. Add sugar and baking soda.

• Boil bagels 20–30 seconds per side (longer for a chewier crust). Drain on a wire rack.

• Dip in toppings if using, then place on a parchment-lined baking sheet.

• Bake for 22-25 minutes, until golden brown.

  
  
  
  

  Let bagels cool for at least 20 minutes before slicing. Serve fresh or store in an airtight container for up to 3 days.