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I made this dough almost asleep at 1 AM. It only took me about 10 minutes to make the dough and throw it in the fridge to ferment overnight. In the morning after a little bit of work I got to eat delicious fresh bagels!!
I was pleasantly surprised at how good these turned out. Made them again the next week and might make these a regular part of my cooking routine. Super delicious with cream cheese, ham and red onions.
Going forward I think trying other flavor will be fun, sweet or savory. Blueberry, cinnamon, or cheese.
Overnight Bagels
The dough is recommended to be made the day before for the best flavor and texture. Plus you don’t need to work as hard the next morning to bake them up! Just warm up the dough while getting dressed, poach, and bake. Fresh bagels, BOOM!
Overnight Small Batch Bagels
Ingredients
BAGELS
- 1 tsp instant yeast
- 1 cup bread flour
- ¾ cup all purpose flour
- ¾ tsp salt
- ¾ tbsp sugar
- ½ cup warm water
- Olive oil for greasing bowl
WATER
- 8 cups water
- 1 tbsp baking soda
- 1 tbsp honey
- 1 tsp unsulfured molasses (Optional)
EGG WASH
- 1 egg
- 3 tbsp water
Instructions
- In a mixer bowl, add water, yeast and sugar.
- Add in flour and salt. Mix on low with a dough hook for 5 minutes or until the dough comes together.
- Turn speed up to medium and let run for 3 minutes more.
- Flour surface and knead dough till shiny and smooth, about 6 or 7 minutes. Should be elastic when done.
- Grease a medium/large bowl or container with olive oil, shape dough into a ball and place in the bowl. Cover bowl or container with plastic wrap or lid. Place in the refrigerator overnight for best flavor.
- After removing dough from the fridge let it warm up for about a half hour on the counter.
- Heat poaching water in a wide pan. Add honey and baking soda. Can add molasses here if using.
- Preheat the oven to 425 degrees F.
- Divide into 4 pieces and form into balls. Let sit under a cloth while not shaping.
- Line a baking sheet with parchment paper.
- Gently poke a hole in bagel dough balls and stretch to 2 inches wide. Bagels will puff a bit so make sure to make the hole is big enough to not close up. Place lightly damp cloth on top of bagels and let rest for 15 minutes.
- Carefully place the bagels in the boiling poaching water. Let simmer for 1 minute, flip and cook 1 more minute.
- Place bagels on parchment and brush with an egg wash.
- Bake in oven for 17-22 minutes. Should have a golden brown color.
- Let cool on a rack.
- Slice in half and toast!
I can’t wait to try this recipe! Do you know if these can be made without the overnight proof?
Yes these can be, but the flavor won’t be as rich. Happy baking!