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
• 2 liters water
• 1 Tablespoon brown sugar
• 2 teaspoon baking soda
• Poppy seeds or sesame seeds for sprinkling

Instructions

1. 1

   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.

2. 2

   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.

3. 3

   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.

4. 4

   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.

5. 5

   --- Shaping the bagels ---

6. 6

   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.

7. 7

   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.

8. 8

   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.

9. 9

   Preheat the oven to 425°F/220°C.

10. 10

    --- Poaching ---

11. 11

    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.)

12. 12

    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.

13. 13

    --- Baking ---

14. 14

    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.

15. 15

    Remove the baked bagels from the oven and let them cool before slicing.