Overnight Bagel Recipe
This homemade overnight bagel recipe makes a dozen delicious, chewy bagels. The traditional bagel recipe proofs in the refrigerator overnight to produce a rich, flavorful product!
Servings: 12 bagels
Calories: 266kcal
Equipment
- scale
- bench scraper
- pizza stone
- Dutch oven or large pot
- wire rack
Ingredients
- 2 cups, plus 2 tablespoons lukewarm water (110°F or 43°C)
- 2 teaspoons active dry yeast
- 1 tablespoon, plus several tablespoons for boiling molasses
- 7 cups bread flour
- 2 teaspoons Morton kosher salt
- coarse cornmeal for dusting
- flakey sea salt, sesame seeds, or poppy seeds for topping (optional)
Instructions
- Add warm water, 1 tablespoon (17 grams) molasses, and yeast to a small bowl, and whisk together until dissolved. Allow the mixture to sit until it’s foamy on top, about 5 minutes.
- Whisk together flour and salt in a stand mixer bowl. Fit stand mixer with the dough hook attachment (see notes below for hand kneading instructions). Combine the water and yeast mixture with the flour on low speed, just until a shaggy dough forms. Scrape down the sides and increase speed to medium as needed, until the majority of the loose flour is incorporated into the dough. Once a shaggy dough is formed, increase the speed to medium high, and set a timer for 10 minutes to allow the dough to knead. During this time, keep an eye on your stand mixer to ensure it doesn’t wiggle off the counter or overheat. If at any point your mixer becomes too hot, take a break or begin hand kneading (see notes). The dough is done kneading when it is flexible and bouncy to the touch. To check that the dough is ready, grab a piece of dough between your fingers, stretch it, and see if web fibers have developed. You should be able to pull the dough thin enough that light shines through. If your dough rips as soon as you start pulling, you need to continue kneading the dough. You want the dough to be able to stretch rather than tear.
- Roll the dough into a tight ball, then place it in a clean bowl, and cover with plastic wrap. Allow the dough to rise in a warm, draft-free place until doubled in size, about 60–90 minutes. Rise time will vary depending on the temperature of your environment.
- While the dough is rising, prepare two baking sheets generously sprinkled with cornmeal. Set aside.
- Punch down the risen dough a few times to release some of the gas that formed. On a clean, un-floured surface, remove the dough from the bowl. Using a bench scraper or knife, divide the dough into pieces weighing 4 ounces (113 grams).
- Working with one piece of dough at a time, and keeping the others covered with a tea towel, roll the dough into a ball. Push through the center of the ball using both thumbs to make a hole. Then, continue to stretch the bagel out until it reaches about 4 inches (10 cm) across. Be sure not to flatten the bagel too much throughout this process. Place completed bagels about 2 inches (5 cm) apart on the previously prepared baking sheets, and cover with plastic wrap. Repeat until all pieces of the dough have been shaped.
- Securely cover the bagels with plastic wrap, so no air can get into the baking sheet. Allow dough to proof overnight in the refrigerator for 12–18 hours.
- Arrange the oven racks to the upper and lower thirds of the oven. Place a pizza stone on each of the racks, then heat oven to 450°F (230°C). Allow the oven and pizza stones to preheat for at least 30 minutes.
- Fill a large pot or dutch oven about halfway full with water. Place over high heat to boil. Once the water is at a rolling boil, add in molasses, a tablespoon at a time, until the water is dark brown.
- Remove the bagels from the refrigerator. They will have puffed up slightly overnight. Gently, place as many bagels into the boiling water as will comfortably fit without over crowding the pot or dutch oven. Allow the bagels to boil for 30 seconds on the first side, then flip, and boil for an additional 30 seconds on the second side. Using a slotted spoon, remove the bagel from the boiling water and place on a wire rack to cool. Repeat until all of the bagels have been boiled.
- Carefully, remove the hot pizza stones from the oven. Transfer the cornmeal from the original baking sheets to the hot pizza stone to prevent sticking. Place bagels on the stone about 2 inches (5 cm) apart. Bake for 15–19 minutes, rotating the pans halfway through baking, until bagels are golden brown and shiny on top. Keep an eye on your bagels (without opening the oven door) to ensure they're not getting too dark. Remove from the oven, and let cool completely on a wire rack.
Video
Notes
STORAGE: Bagels can be stored up to 4-6 days in an airtight container at room temperature. I suggest toasting to reheat. Bagels can also be frozen for up to 6 months. I suggest slicing them in half before you freeze them. Then, you can pop the frozen bagel straight into the toaster. Check out this article for the best bagel storage tips.
For hand kneading: Once a shaggy dough forms, begin kneading the dough by hand for a full 15 minutes (don’t cut this time short). If needed, switch out kneading the dough with a friend! If the dough is sticking to the counter, add more flour, a tablespoon at a time, to prevent this. You know your dough is done kneading when it is flexible and bouncy to the touch. To be extra safe, grab a piece of dough between your fingers, stretch it, and see the web fibers that have developed. If your dough rips as soon as you start pulling, you need to keep kneading the dough. You want your dough to be able to stretch rather than tear. Be sure to go by the dough test, rather than the kneading time, to ensure you get the best end product!
TOPPINGS:
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- Everything seasoning: Use ¾ cup (126 grams) of everything seasoning blend. Immediately after the bagel has been removed from the water, gently dunk the top of the bagel into the everything seasoning.
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- Sesame seeds: Use ¾ cup (96 grams) of sesame seeds. Immediately after the bagel has been removed from the water, gently dunk the top of the bagel into the sesame seeds.
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- Poppy seeds: Use ¾ cup (84 grams) of poppy seeds. Immediately after the bagel has been removed from the water, gently dunk the top of the bagel into the poppy seeds.
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- Sea salt flakes: Use 3 teaspoons (9 grams) of Maldon flakey sea salt. Immediately after the bagel has been removed from the water, gently dunk the top of the bagel into the Maldon flakey sea salt.
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- Za'atar seasoning: Use ¾ cup (78 grams) za'atar seasoning. Immediately after the bagel has been removed from the water, gently dunk the top of the bagel into the za'atar seasoning.
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- Cheddar cheese: Use 1 ½ cups (384 grams) finely shredded cheddar cheese. Immediately after the bagel has been removed from the water, top the bagel with 2 tablespoons (16 grams) of shredded cheddar cheese.
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- Asiago cheese: Use 1 ½ cups (312 grams) finely shredded Asiago cheese. Immediately after the bagel has been removed from the water, top the bagel with 2 tablespoons (13 grams) of shredded Asiago cheese.
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- Oatmeal: Use ¾ cup (108 grams) old fashioned oats. Immediately after the bagel has been removed from the water, gently dunk the top of the bagel into the oats.
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- Cinnamon and sugar: Mix ½ cup (107 grams) firmly packed dark brown sugar, 6 tablespoons (45 grams) bread flour, 3 tablespoons (37 grams) granulated sugar, 3 tablespoons (42 grams) melted unsalted butter, and 3 teaspoons (8 grams) ground cinnamon in a small mixing bowl until combined. In a separate bowl, whisk 1 large (50 grams) egg and 1 tablespoon (14 grams) of water to make an egg wash. Immediately after the bagel has been removed from the water, brush the bagel with egg wash and top with cinnamon sugar mixture (about 1 tablespoon or 15 ml).
Nutrition
Calories: 266kcal | Carbohydrates: 54g | Protein: 9g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 295mg | Potassium: 98mg | Fiber: 2g | Sugar: 1g | Vitamin A: 1IU | Vitamin C: 1mg | Calcium: 15mg | Iron: 1mg
