Overnight New York Style Bagels.

Learn how to make overnight New York style bagels in your home kitchen by following my step-by-step tutorial.

(recipe adapted from Peter Reinhart)

Shame on me! I only had a bagel four years ago when I moved to New York City, and I met my wife, a true Brooklyn jew that introduced me to this deliciousness.  

Now I am totally hooked and have tried dozen and dozen of bagels. You can always find me staring through the bakery window, watching the magic happen. 

Although making a good at-home bagel at first may seem like a complicated and demanding task, it is easier than it looks. Using everyday ingredients and a regular oven, you can make a great bagel at home! 

This overnight bagel recipe covers all you should know about homemade bagels, from the type of flour you need, how to substitute hard-to-find ingredients, how to shape bagels, and storage instructions.

After this tutorial, you’ll be able to make fresh bagels at home better than at your local bagel shop.

INGREDIENTS: 

Flour: To make the bagel nice and chewy, high-gluten flour works best, and I use King Arthur high-gluten flour. You can use bread flour with similar results, but not all-purpose flour.

Yeast: Instant yeast.

Water: Lukewarm water(110°F) helps start the fermentation process.

Salt: Kosher salt.

Barley malt syrup: Adding malt syrup gives the traditional old-school flavor. Sometimes it can be hard to find at the grocery store and can be substituted for honey or maple syrup.

Toppings: The most common are poppy seed, white sesame, garlic salt, dried onion, or everything seasoning, which is a mix of everything, my favorite by far! 

HOW TO MAKE OVERNIGHT BAGELS:

STEP 1: Making the sponge

We make the sponge by mixing the yeast, flour, and water in a stand mixer bowl. Combine with a spatula until a sticky batter is formed, then cover with a kitchen towel. Let proof at room temperature for a couple of hours. 

CHEF TIP: 

Making the sponge for the bagel can sound like a hassle, but it makes all the difference. The sponge gives the bagel a more complex flavor and lighter texture while improving its shelf life.

STEP 2:  

Add the rest of the flour, yeast, water, and kosher salt to the mixing bowl. Turn on the mixer at low speed at first to avoid spilling the flour, then increase to medium speed. Continue to mix for 10 minutes or until a stiff dough is formed.

STEP 3: Windowpane test

To be sure that your dough is ready and the gluten is well-developed, we perform the windowpane test. 

Grab a small portion of the dough and stretch it until it becomes paper thin and you can see through it. If the dough breaks before making the windowpane test, mix for five more minutes, then repeat the test.  

STEP 4:  

Move the dough ball into an oiled bowl, cover it with plastic and let the dough rise in a warm place for an hour, then move it to the refrigerator overnight.

STEP 5:  

Next morning, remove the dough from the fridge, uncover and deflate it using the palm of your hand. Divide the dough into 12 equal pieces using a bench scraper and a kitchen scale, then roll it into loose balls using a cupped hand and circular motion.

STEP 6: 

Line two baking sheets with parchment paper, mist with spray oil, and place the dough balls onto them. Cover it with a damp towel and let it rest for 30 minutes. 

STEP 7:   

To shape the bagels, poke a hole through the center of the ball,

hold it with both hands, then place both thumbs inside the hole and rotate the dough to widen the center to approximately 2 inches in diameter.  

STEP 8: 

Place the formed bagels on the baking tray with one inch of space between them, then cover them with a damp kitchen towel. 

Let proof at room temperature for 60-90 minutes or until they pass the float test. 

To do so, fill a large bowl with room-temperature water and drop in a bagel. If they float within 30 seconds, they are ready to be boiled, and if they sink to the bottom, return it to the pan and repeat the test after 30 minutes.

STEP 9:  

Bring a large pot of water to boil, then stir in the malt syrup, kosher salt, and baking soda. Bring this mixture to a boil, drop in the shaped bagels, and leave them in the boiling mixture for 30 seconds on each side (you can go up to a minute if you like extra-chewy bagels).  

STEP 10: 

Remove the bagels from the boiling mixture using a slotted spoon and place them on the baking tray. Repeat the process with the remaining bagels.  

STEP 11: 

Brush each bagel with an egg wash,

then sprinkle the bagels with your favorite topping as soon as they come out of the mixture. Bake at 450° in a preheated oven for 8 minutes. Turn the tray and bake for another 8 minutes or until golden brown. 

STEP 12: 

Remove from the oven and cool on a wire rack for 30 minutes before slicing.

OVERNIGHT BAGEL SERVING SUGGESTION:  

The best way to enjoy bagels like a true New Yorker is to cut them in half, toast them in the oven and fill them with cream cheese and cured salmon called “lox.” If you’re vegan, a great alternative is tofu cream cheese, and avocado.

STORAGE INSTRUCTIONS: 

Store leftover bagels at room temperature wrapped in plastic wrap. You can also freeze leftover bagels, wrap them individually in aluminum, then place them in a ziplock bag. When needed, let thaw at room temperature, slice in half, and put in the toaster or preheated oven at 350°F.

FAQS: 

What’s the difference between NY and Montreal bagels?  

Montreal bagels are usually smaller and thinner than new york bagels and are baked in a wood oven instead of gas.

Are bagels vegan?  

Substitute the honey in the recipe for the same amount of brown sugar.

What is lox?   

Lox is a salmon fillet cured with salt for several days until the fish loses part of its moisture; it is then sliced very thin and placed on top of the bagel and cream cheese.

What is everything seasoning?  

Everything seasoning is one of the most common bagel toppings, and it’s made by mixing; poppy seeds, sesame seeds, black sesame, dried onion, dried garlic, and flaky salt.

What’s the best flour to make a bagel? 

The best option is high-gluten flour to make an authentic NY bagel that is dense and chewy. This type of flour is rare at the supermarket, but you can find it in the King Arthur Baking store.

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