Easy Overnight Bagel Recipe
Overnight bagels are one of my favorite make ahead bakes. The slow rise gives them a deeper flavor and better texture. You can also make these bagels in the same day. The dough rises quickly at room temperature, so they can be shaped, boiled, and ready to eat in just a few hours.
Why I like to make the dough the night before
When the dough rests overnight, the long cold ferment lets the yeast work slowly. During that time the starches in the flour break down into simple sugars, which deepens the flavor and helps the crust brown more. The gluten also has more time to relax and strengthen without being overworked, which creates that classic dense chew and tighter crumb you expect in a bagel.
A same day rise is warmer and faster, so the yeast produces gas more quickly. You get good lift, but there is less time for those starches to fully break down and for the gluten network to mature. That makes the inside a little softer and slightly more open, though still chewy once boiled.
Just a few ingredients
Method
- Combine the dough ingredients in a bowl.
- Mix with a fork to make a rough dough, then use your hands to knead until smooth.
- Once kneaded, let the dough rise overnight in the fridge or at room temperature.
- Divide the dough and roll each piece into a tight ball.
- Poke a hole through the center and stretch it into a ring.
Two ways to shape bagels: There are two common ways to shape bagels. The first is the poke method. Roll the dough into a tight ball, poke a hole through the center with your thumbs, then stretch it into a ring. The second is the rope method. Roll the dough into a short rope and wrap it around your hand. Seal the ends together by rolling the overlap on the counter. Both give a good shape, but the poke method is quicker and more beginner friendly, while the rope method can give a slightly more even rise.
Poaching bagels
- Poach the bagels in hot water with brown sugar and a dash of baking soda.
- After poaching you can leave the plain or top with seeds while they are wet from the water. Then bake.
Tips
I like to proof my bagels on cut squares of parchment paper. It makes the boil step so much easier. Just lift the bagel up by the parchment and lower the whole thing straight into the water. After a few seconds the parchment slips off on its own and you can pull it out with tongs. It keeps the dough from stretching or losing its shape and makes the transfer really clean.
FAQS
If you make the initial holes too small when shaping the bagels, the dough will shrink back too much and you’ll lose the bagel holes.
If the bagels were left to rise too long they may overproof and lose their structure, resulting in flat and wrinkly bagels.
Lack of gluten development (which could be a lack of kneading or a weak flour), can result in a rougher bagel crust. If your crust is wrinkly it can be a sign of over-proofing.
This could be due to expired yeast or lack of proofing.
Spices can be added at the same time as the other ingredients. Larger additions such as dried fruits, nuts or seeds can be added at the end of the kneading period.
Up to 24 hours.
Use high-gluten flour for the classic bagel chew – flour with a protein level between 11-13%. This is best done with bread flour.
More bagel and bread recipes
Easy Overnight Bagels
Ingredients
- 250 g water lukewarm
- 1 1/2 teaspoon instant yeast or active dried yeast
- 2 Tablespoons soft brown sugar or barley malt syrup
- 440 g bread flour with a protein level of at least 11%
- 1 1/2 teaspoon salt
Poaching
- 2 liters water
- 1 Tablespoon brown sugar
- 2 teaspoon baking soda
- Poppy seeds or sesame seeds for sprinkling
Instructions
- In a large bowl, combine the water, yeast, and sugar and stir it together. Leave it to sit for 5 minutes until foamy. If using instant yeast this waiting step can be skipped.
- Add the flour and salt and use a fork to combine everything into a rough dough. Switch to using your hands and push the dough together into a stiff, rough ball. Tip it into a clean bench.
- Knead the dough for around 10 minutes to develop the gluten. If you get tired, take a break and let the dough sit, then return to it after a few minutes.
- Once the dough is kneaded, place it in a greased bowl. For a same day bake, let it rise at room temperature until doubled (around 1-1.5 hours.)For an overnight option, cover the bowl tightly and refrigerate it for 8 to 24 hours to slow ferment and build flavor.
Shaping the bagels
- Once risen, pull it from the bowl onto a clean bench. Cut the dough into 8 even pieces and shape each piece into a ball. Let the dough balls rest for 10 minutes.
- Using your thumbs, push a hole into the middle of the dough ball, then roll the dough ball around your fingers to widen the hole. Aim for a large hole as it will shrink back in size once it sits.
- Place the shaped bagels on parchment paper and let them rise for around 20-30 minutes until puffed. Don’t let them overproof. They should look slightly puffed and feel a bit lighter, but they should still hold their shape. If they get too soft or airy, they can collapse in the boil and bake up flat.
- Preheat the oven to 425°F/220°C.
Poaching
- Bring 2 liters of water to a boil and add in the sugar and baking soda. Keep the water at a rolling boil and drop in 2-3 bagels at a time. Poach each bagel for 1 minute (30 seconds on each side.)
- Use a slotted spatula to lift the bagels out and let them drain for a few seconds. Place them on a parchment paper-lined baking tray and sprinkle over any seeds for toppings whilst they are still sticky from the water.
Baking
- Place the poached bagels in the oven and let them bake for 20-22 minutes until deep golden brown. If they are baking unevenly or your oven has hot spots, turn the oven tray around after 15 minutes of baking.
- Remove the baked bagels from the oven and let them cool before slicing.
This is the best batch of bagels I’ve ever made!! Such an easy to follow recipe and love the option of refrigerating for a period or baking same day!
This is the best bagel I have ever eaten!!!!
Super easy and flexible dough and very tasty
These are my new sleepover bagels to treat the kids when my daughter has kids over for a sleepover. Wake up in the morning to fresh bagels for Brekky and soooo easy to prep the night before. Thanks 🤩
Fantastic recipe. This is the second batch of these bagels that I have made. They were delicious. I followed the recipe to a tee. Thanks for sharing the recipe with us.