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golden brown bagels topped with black and white seeds.
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4.67 from 6 votes

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!
Prep Time1 hour
Cook Time15 minutes
Resting Time13 hours
Total Time14 hours 15 minutes
Course: Breakfast, Snack
Cuisine: American
Servings: 12 bagels
Calories: 266kcal
Author: Jessica Mode

Equipment

Ingredients

  • 2 cups, plus 2 tablespoons water
  • 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

  • In a small saucepan, warm water over medium-low heat until it reaches 110°F (43°C) on an instant-read thermometer. Transfer water to a medium bowl, and whisk in yeast and 1 tablespoon (17 grams) of molasses until both are 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. Combine the 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 time 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 be extra safe, grab a piece of dough between your fingers, stretch it, and see the web fibers that 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.
  • Turn oven to 200°F (93°C). Place the dough in a clean bowl, and cover with plastic wrap. Allow the dough to rise on top of the warm oven (not in the oven) for 60 - 90 minutes, until it’s nearly doubled in size.
  • 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, unfloured surface, remove the dough from the bowl. Using a bench scraper, divide the dough into pieces weighing about 4 ounces (113 g) each.
  • 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 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. 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 dutch oven about halfway full with lukewarm water. Remove the bagels from the refrigerator. They will have puffed up slightly overnight. To test that the bagels have proofed long enough, gently place the bagel on the lukewarm water. If it floats, the bagels are ready to go. Pat the bagel dry and return it back to the covered baking sheets until the water begins to boil. If it sinks, the dough needs more time to proof. Remove baking sheets from the refrigerator and allow the bagels to sit at room temperature, still covered, until they float. Check every 15 minutes until they float.
  • Once the bagels float, begin to boil the water over high heat in the dutch oven. Once the water is at a rolling boil, add in molasses, a tablespoon at a time, until the water is dark brown.
  • Gently place as many bagels into the boiling water as will comfortably fit without over crowding the 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. Optionally top with flakey salt, sesame seeds, or poppy seeds immediately after the bagel has been removed from the water. 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 apart. Bake for 15 -19 minutes, rotating shelves halfway through, until bagels are deeply browned and shiny on top. Keep an eye on your bagels (without opening the oven door) to make sure 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!

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