Overnight Bagels
Easy and delicious overnight bagels that will disappear before you know it!
Servings: 6 Small Bagels or 3 large
Ingredients
- 1/2 cup warm water
- 1 teaspoon active dry yeast
- 2 tablespoon sugar
- 1/2 teaspoon salt
- 1-1/4 cup flour
- For egg wash:
- 1 egg white
- 2 tablespoons water
Instructions
- In a stand mixer or in a large mixing bowl, combine warm water and yeast and let sit for 2 minutes.
- Add the sugar and salt and stir.
- Add in the flour and mix until a stretchy and non-sticky dough forms.
- Knead dough for 5 minutes by hand or 3 minutes with an electric dough hook.
- Cut the dough into 6 pieces for small bagels or 3 pieces for large bagels and roll dough pieces into a ball.
- Poke your finger through the center and widen the hole slightly. (about 1 and 1/2 inches wide).
- Place the bagels on a piece of parchment paper and cover with plastic wrap and refrigerate overnight.
- In the morning, remove the tray. The bagels won't be much bigger.
- Preheat oven to warm then when it reaches warm, shut it off.
- Place bagels in the oven and let them raise for 90 minutes.
- Remove from the oven and Preheat the oven to 350 F.
- Fill a pot of water and bring it to a boil.
- Gently place the risen bagel one at a time into the boiling water.
- Boil for 1 minute, flipping over at 30 seconds.
- Remove from the water and place on a parchment paper lined baking pan.
- Mix together 1 egg white and 2 tablespoons water and brush tops of bagels with the egg wash.
- If you are adding seasoning or toppings then add them on top now.
- If you are making cinnamon sugar bagels, dust lightly with cinnamon but no sugar. You will roll the bagel in butter and then in cinnamon sugar mixture after you remove them from the oven.
- Bake for 15 minutes.
- Enjoy!