Overnight Sourdough Bagels

• total time: 9 hours 37 minutes

Ingredients

145g active sourdough starter

255g filtered water

40g raw honey

12g sea salt

500g bread flour

Directions

Mix & Knead: In a large bowl, combine the sourdough starter, water, and honey. Add flour and salt, mixing until a shaggy dough forms. Knead by hand for 8-10 minutes (or use a stand mixer with a dough hook for 5-6 minutes) until smooth and elastic. ⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀

Overnight Fermentation: Cover the bowl and let the dough ferment at room temperature overnight (about 8-10 hours). It should be puffy in the morning. ⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀

Shape the Bagels: Turn the dough onto a lightly floured surface, divide into 8 equal pieces, and shape each into a ball. Poke a hole in the center and gently stretch to form a bagel shape. Let them rest while you bring a pot of water to a boil.

Boil: Preheat your oven to 425°F (220°C). Bring a large pot of water to a gentle boil- add 1/2 tbs of molasses or brown sugar to the water. Add bagels (a few at a time) and boil for 30 seconds per side. Remove with a slotted spoon and place on a parchment-lined baking sheet. ⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀

Bake: Bake for 20-25 minutes, until golden brown. Let cool slightly before enjoying! ⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀

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