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5 from 1 vote

Overnight Small Batch Bagels

Servings: 4 bagels
Author: Katie

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!