These overnight bagels are seriously delicious! If you have never had a warm bagel straight from the oven you are missing out! Hopefully this recipe will make your life better! I love bagels but they do take a lot of time! This recipe cuts out a chunk of the time by allowing you to make the dough the night before, form them into bagel shapes and pop them in the refrigerator. This eliminates the need for 2 separate rises! So it saves you 1.5 hours of work! I am all about that time save!
What do the critics say?
My kids think these are the best food to grace the planet and my 4 year old said “can you make these everyday?!”. The only problem is these last approximately 2 minutes after they come out of the oven. They get snarfed. Never thought about what a funny word that is until I typed it. ha ha. Snarfed. I like it!
My first bagel.
My first fresh bagel was when I was a teenager and I swam for the high school swim team. We would wake up at 5 am and swim for an hour and a half, go to school then come back for another 2 hours of practice. It was intense but I loved it. My coach would occasionally bring us breakfast. One time, and I have never forgotten it, she bought us fresh bagels from Einstein Bagels. I had the cinnamon sugar bagel and it changed my life. Ha! Seriously though I have never forgotten how delicious it was!
Resourcefulness and creativity.
I grew up in a large family of 11 people. My dad went to graduate school when he had 8 kids, so eating out anywhere was never an option, it literally would have broken the bank. I remember the first Little Caesars pizza I got in high school and I savored it because it came from a “restaurant”. Don’t get me wrong, I ate better than any restaurant at home! Not having things available at my finger tips is a big part of what created my hunger for knowledge, fueled my study of how things are made, ignited my love for cooking and gave me the ability to make something delicious out of anything. Resourcefulness and creativity flourished in my home life environment. However, I have never forgotten that fresh bagel from a real restaurant. These bagels taste amazing and bring back the memories of my first fresh bagel.
What you need to make overnight bagels:
makes 6 small bagels or 3 large bagels
- 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!
Here are a few other overnight recipes you may love:
Overnight Belgian Waffles
Overnight Orange Rolls
Overnight Cinnamon Rolls
Overnight Rolls
Overnight Bagels
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!