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Asiago and Parmesan cheese overnight New York-style bagel made from scratch resting on a white table with bagels in the background.

Homemade Overnight Bagel Recipe

5 from 11 votes
This overnight bagel recipe is by far the easiest method to have fresh, delicious, golden brown, and chewy bagels right from your own kitchen. A recipe that is sure to be a family favorite.
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Prep Time 40 minutes
Cook Time 30 minutes
Resting Time 12 hours
Total Time 13 hours 10 minutes
Servings: 8 bagels
Course: Breakfast
Ingredients Equipment Method Notes

Ingredients
  

Bagels
  • 4 1/3 cup bread flour
  • 1 tsp dry yeast
  • 1 tbsp sugar
  • 2 tsp brown sugar
  • 2 tsp kosher salt
  • 1 1/3 cup warm water 110-115ºF
  • 1 tbsp melted butter or coconut oil
Kettle Bath
  • 1/2 tsp kosher salt
  • 1 tbsp brown sugar
  • water to submerge the bagels

Equipment

  • stand mixer
  • large bowl (stand mixer bowl)
  • baking sheet
  • parchment paper optional
  • kitchen scale optional
  • large pot for kettle bath
  • tongs or slotted spoon to remove bagels from kettle bath
  • wire rack

Method
 

Mixing the Dough and Shaping the Bagels
  1. First, follow the instructions on the yeast packet using only 1 tsp of the dry yeast. See TIPS below for exactly how I dissolve my dry yeast.
  2. Then, sift the flour into the bowl of the stand mixer. Add the rest of the dry ingredients to the flour.
  3. Once the yeast is foamy and bubbly (about 15 minutes), combine the yeast and the wet ingredients with the dry ingredients. Knead dough with hook attachment for 10-12 minutes. Check the dough to see if it passes the Window Pane Test (see TIPS).
  4. Cover with a lightly damp tea towel and rest for 10 minutes. While the dough rests, prepare a baking sheet with parchment paper and a non-stick method. I use coconut oil.
  5. Now, divide the dough into eight pieces, approximately 4 ounces each. Shape the dough into balls. Cover and rest on the counter for 10 minutes. While the dough is resting, clear a spot in the refrigerator where you can store your bagels overnight.
  6. Next, poke a hole in the center of each ball and use a circular motion to form the ball into a bagel. The center should be about 1.5-2 inches in diameter. Place the bagels on the prepared pan. Cover with a tea towel and place in refrigerator overnight.
Kettle Bath and Bake
  1. First, preheat the oven to 425ºF. Then, set the bagels on the counter while you prepare the kettle bath. Fill a pot with enough water to submerge the bagels and place on high heat on the stovetop.
  2. Then, stir in salt and brown sugar in the pot of water. The kettle bath must be a rolling boil. Once boiling, carefully place the bagels into the water for 30 seconds on each side. Remove and top with seasoning or cheese.
  3. Bake the bagels for 20-30 minutes. Cooking time may vary based on the oven.

Notes

  • Dry Yeast Instructions: Follow active dry yeast packet instructions. Or, warm 1 1/3 cups of water to 110-115ºF. Stir in a 1/2 tsp of sugar (or a pinch) and gently mix in 1 tsp of yeast. Whisk with a fork and set aside for 10-15 minutes until the yeast doubles or foams at the top. 
  • Kneading with hands: Stir the flour into the wet ingredients until it can no longer be stirred. Then pour dough on a lightly floured surface and knead for 10-15 minutes. The dough will be very stiff. 
  • Using Electric Mixer: This is a heavy dough. If doubling the recipe, knead the dough in separate batches. 
  • Window Pane Test: Take a small portion of dough and stretch it thin between your fingers. If you can stretch the dough so thin you can see light pass through like a window, then it is ready. 
  • Storing: 
    • Room temperature: Store in an airtight container for 2-3 days. To reheat, pop in the toaster or preheat the oven to 350ºF with a spritz of water and heat through. 
    • Freeze: Slice before freezing. For freshness, freeze immediately. Freeze for up to 3 months. To reheat, thaw them overnight in the refrigerator and pop them in the toaster.