Do I have to let bagels proof in the fridge overnight?

You do not, however, allowing bagels to slowly ferment in the fridge overnight will develop more flavor and help create a studier and crisper crust with tiny blisters. If you'd like to bake them the same day, skip the cold proof and let the shaped bagels sit on the counter for 30 to 40 minutes before boiling. Learn more in my Jalapeño Cheddar Bagel post.

Can I use instant yeast to make this overnight bagel recipe?

I have not tested these bagels with instant yeast, but you probably could. However, I recommend using active dry yeast to prevent the bagels from overproofing.

Why are my bagels flat after boiling?

Usually it's a sign that the bagels have been over-proofed and therefore collapses when boiled. It's better to underproof bagels than to overproof them. When you pull your bagels from the fridge, boil them within 30 minutes.

Why are bagels boiled?

Boiling gelatinizes the crust and locks in the moisture. Boiling also prevents the bagels from rising too much in the oven.

Are bagels dairy free?

Yes, these plain bagels are dairy-free! They are also vegan, if you skip the egg wash.

Overnight Bagel Recipe

Description

Easy New York-style Overnight Bagel Recipe featuring a beautiful, crisp, shiny blistered crust and a soft and perfectly chewy interior!

Ingredients

Overnight Bagel Dough

1 Cup + 2 tablespoons (255g) Warm Water, about 105ºF (40ºC)
1 Teaspoon (4g) Active Dry Yeast
2 Teaspoons (14g) Barley Malt Syrup
2 1/2 cups + 2 Tablespoons (315g) Bread Flour
3/4 Cup (90g) All-Purpose Flour
2 Teaspoons White Sugar
2 Teaspoons Fine Salt

Water Bath

8 Cups (2 quarts) Water
1/4 Cup (42g) Barley Malt Syrup, see note below

Egg Wash (optional)

1 Egg + 1 Tablespoon Water

Cook Mode Press to prevent your screen from going dark!

Instructions

Bloom Yeast - Warm water with barley malt syrup in the microwave or saucepan until it reaches 105ºF. Combine dry active yeast with the warm water/barley malt syrup mixture in a large measuring cup or bowl and allow to bloom for 5 to 7 minutes. Mixture should be frothy.
Combine Dry & Wet Ingredients - In a large bowl or stand mixer bowl, combine bread flour, all-purpose, sugar and salt. Pour in the frothy yeast mixture and then stir mixture together until a dry shaggy ball forms.
Knead the Dough - If using a tilt-head kitchenaid mixer, knead the dough on speed 2 or 3 for 10 minutes. The dough should be tacky, but not sticky and pull clean from the sides of the bowl. You can add 1 tablespoon of extra flour (either flour works) at a time, if needed. Then turn the dough out onto a clean work surface and continue kneading for another 5 minutes or so. If you don't have a stand mixer, you can also knead by hand the entire time, about 20 minutes. You're done kneading when the dough is smooth and when you press your finger into the dough, it springs back quickly and leaves a slight indentation. If it doesn't spring back, keep kneading for a few more minutes.
Rest - Cover the ball of dough with a large bowl or plastic wrap that has been sprayed with oil and allow to rest for 15 minutes. We do not want the dough to double in size. We just want the gluten to relax, so it will be easier to shape.
Divide the Dough - Using a kitchen scale, weigh the entire dough and then divide by 6. Each dough ball should weigh about 114 grams or so.
Shape Into Buns - Cover your dough balls with plastic wrap or a kitchen towel to prevent them from drying out. Working one dough ball at a time, press it flat to get rid of any air bubbles. Gather and pinch the edges together and then place it on your work surface seam side down. Form your hand into a relaxed “claw” shape and cup it over the ball of dough. Then move your hand in small circular motions, gently dragging the ball along until smooth. Flip it over to make sure the seams are closed. Please see photos in the body of the post for reference.
Shape the Bagels - Dip your pointer finger into some flour and create a hole in the center of the bun, piercing all the way through. Then twirl it around your pointer finger, rotating several times. As the hole gets larger, wrap it around both pointer fingers and roll in a circular motion. You'll want it to be at least 1.5 inches wide because it will shrink a little.
Proof Bagels Overnight - Set bagels on small parchment paper squares (5 inches/12 cm) and then transfer to a large baking sheet. Cover with plastic wrap that has been sprayed with a bit of oil and allow to proof in the fridge for 12 to 48 hours.
Remove Bagels From the Fridge - When you are ready to bake, remove the tray of bagels from the fridge and let it sit on the counter for 30 minutes (still covered in plastic wrap). We're not letting the bagels completely come to room temperature. We're just taking the chill off a bit before boiling.
Prep - Meanwhile, set a rack in the center of the oven and preheat oven to 450ºF (232ºC). Line a large baking sheet with parchment paper and set aside. Prep your toppings if using. Make the egg wash (if using) by beating an egg and 1 tablespoon of water. Finally, prep the water bath by bringing 8 cups of water and 1/4 cup of barley malt syrup to a boil.
Boil - When ready, gently place 2 to 3 bagels into the boiling water smooth side down. Remove the parchment paper (the steam will release the paper) and boil each side for about 45 seconds. Using a kitchen spider or slotted spoon, scoop the bagels out and transfer to your prepared baking sheet.
Egg Wash & Toppings - Lightly brush the bagels with the egg wash and add toppings if desired. If you're not using an egg wash, top the bagels as soon as it comes out of the water as it will help the toppings adhere better. If the bagels dry up before adding the toppings, you can lightly brush it with the starchy cooking water.
Bake - Bake for 15 to 20 minutes, rotating after 10 minutes. Bake for a full 20 minutes if you'd like a deep golden crust.
Cool & Serve - As soon as the bagels come out of the oven, transfer it to a wire rack and cool for at least 20 minutes before serving. Enjoy!

Notes

Barley Malt Syrup for the Dough - If you don't have any on hand, you can substitute with molasses, maple syrup, honey or brown sugar.

Barley Malt Syrup for Water Bath - You can substitute with 3 tablespoons of molasses, maple syrup, honey, baking soda or a few teaspoons of salt.

Blooming Yeast - If you're not using barley malt syrup when blooming the yeast, be sure to feed with 1 teaspoon of white sugar.

Topping Options - After brushing the bagels with the egg wash, you can top with everything bagel seasoning, poppy seeds, caraway seeds, sesame seeds, jalapeño & cheddar cheese and rosemary. If you're unable to have eggs, as soon as it comes out of the water, add your toppings.

Storage - Bagels are best when eaten within a few days. You can store covered on the counter for 2 days or 1 week in the fridge. Reheat in the toaster or toaster oven for a few minutes before eating. You can also store whole or sliced bagels in the freezer for up to 2 months.

Prep Time: 1 Hour + 30 Minutes
Overnight Proof: 12 to 48 Hours
Cook Time: 15 to 20 Minutes