Thick with the right amount of toothsome chew, this overnight bagel recipe makes the best homemade bagels.

In a large bowl, combine the water, yeast, and brown sugar and stir it together. Leave it to sit for 5 minutes until foamy. 

Add the flour and salt and use a fork to combine everything into a rough dough.

Knead the dough for around 10 minutes to develop the gluten. 

Place the dough in an oiled bowl and let the dough rest in the fridge overnight.

The next morning, pull the ball of dough out of the bowl onto a lightly floured work surface. Cut the dough into 8 equal pieces.

Shape each piece into a ball. Let these dough balls rest for 5 minutes.

Using your thumbs, push a hole into the middle of the dough ball, then roll the dough ball around your fingers in a circular motion to widen the hole.

Aim for a large hole as it will shrink back in size once it sits.

Place the shaped bagels on a prepared sheet pan lined with parchment paper and let them puff out  for around 20-30 minutes.

Preheat the oven and bring a pot of water to a boil during this time.

Add in a tablespoon of honey to the water. Keep the water at a rolling boil and poach 2-3 bagels at a time.

They don't need a long boiling time, only 30 seconds on each side.

After poaching, place them on a baking tray and sprinkle with seeds or seasoning.

The bagels are baked initially in a very hot oven for a few minutes, then the temperature is turned down a bit to let them bake all the way through.

Place them on a wire rack to cool down.