There’s something deeply satisfying about homemade bread, and bagels are no exception. Recently, I embarked on a culinary adventure with King Arthur Flour to create homemade bagels, and the experience was nothing short of delightful. Using high-quality ingredients is key, and King Arthur Flour’s reputation for excellence preceded them. Armed with their High-Gluten Flour and a sense of culinary curiosity, I set out to make King Arthur Overnight Bagels.
Firstly, the process began with mixing the flour, water, yeast, and a touch of salt to create a smooth dough. The King Arthur specialty flour’s high gluten content ensured a sturdy yet supple dough, perfect for shaping into the iconic bagel rounds. After an initial rise, the dough was divided and shaped into rings, each one carefully formed to achieve that classic bagel shape.
Slow Fermentation Overnight
The overnight part of the recipe is where the magic happens. Allowing the bagels to rest in the refrigerator overnight not only develops their flavor but also simplifies the morning baking process. This slow fermentation process, encouraged by the quality of King Arthur Flour, enhances the bagels’ texture and taste, resulting in a chewy interior with a slightly crispy crust when baked.
On the morning of baking, the bagels were gently simmered in water infused with baking soda and honey, a step that adds a hint of sweetness and helps achieve that distinctive bagel exterior. The kitchen filled with an irresistible aroma as they baked to golden perfection. The bagels emerged from the oven with a satisfying chewiness and a wholesome flavor that far surpassed any store-bought counterpart.
Enjoying a freshly baked Overnight Bagel, topped with freshly made cream cheese “schmear” or paired with smoked salmon, could easily become a morning ritual. The pride in creating something so delicious from scratch, with the help of King Arthur Flour’s quality ingredients, was immensely rewarding. It’s a testament to the joy of home baking and the satisfaction that comes from knowing exactly what goes into the food we eat.
Making thes Overnight Bagels was not just about following a recipe; it was a journey of exploration and discovery in the realm of homemade bread. King Arthur Flour’s commitment to quality ensured that every step of the process was a pleasure, from mixing the dough to savoring the final product. If you’ve ever considered making your own bagels, I highly recommend trying it with King Arthur Flour. The results speak for themselves—delicious, wholesome bagels that rival any bakery, made right in your own kitchen.
Overnight Bagels
Notes
You’ll need:
- 11 x 17 baking sheet
- Stand mixer with dough hook
- Digital scale (for best results)
- Rubber or plastic bowl scraper
- Bench scraper/knife (metal is preferred)
- Large pot with lid
- Slotted spoon or ‘spider’ strainer
- Large and medium mixing bowls
- Digital thermometer
- Parchment paper
- Cling film
Ingredients
- Bagel Dough
- • 1 1/4 cups plus 1 tablespoon (295g) water
- • 4 1/4 cups (510g) High-Gluten Flour (I use King Arthur)
- • 2 teaspoons (12g) table salt
- • 1 tablespoon (21g) barley malt syrup
- • 1/2 teaspoon (2.5 grams) non-diastatic malt powder (I use King Arthur)
- • 1 1/2 teaspoons (5g) instant yeast
- Water bath
- • At least 2 quarts (2,000g) water
- • 1 tsp baking soda
- • 1 tablespoon honey
- Assembly and toppings
- • semolina flour, for sprinkling
- • sesame seeds, poppy seeds, coarse salt, Everything Bagel Topping, etc., as needed or preferred
Instructions
- INSTRUCTIONS
- 1. In the bowl of a stand mixer fitted with the dough hook, combine all the dough ingredients.
- 2. Mix on low speed for 2 to 3 minutes, then increase to medium-low and knead for 10 minutes. The dough should be at (or close to) the windowpane level of development.
- 3. Cover the dough and set it aside to rise for 1 1/2 hours.
- 4. Transfer the dough to a clean, un-floured work surface and divide it into 8 equal pieces (about 110g each).
- 5. Working with one piece at a time, deflate the dough and then tightly pre-shape each piece into short blunt log-shape about 4″ to 6″ in length.
- 6. Cover and lest rest for 10 minutes.
- 7. Starting with the first log-shaped piece (keeping the rest covered), roll each piece into a rope 8″ to 10″ in length.
- 8. Wrap each rope around the broad part of your palm, overlapping the ends by about 1″. Connect the ends of the dough in your palm and roll the dough against the work surface to seal.
- 9. Place the shaped bagels on a parchment-lined baking sheet sprinkled liberally with semolina flour. Cover to keep the air out.
- 10. Repeat with the remaining dough.
- 11. Cover your tray of shaped bagels with cling film so it is airtight, and place in the refrigerator overnight.
- 12. The next morning, allow the shaped bagels to come to room temperature, tightly covered, for about 15 – 30 minutes.
- 13. While the dough is resting, prepare the water bath.
- 14. In a large, stock pot or 2 quart deep sauce pot, bring the water to a very gentle boil. (Use enough water to fill the pan at least 4″ – 6” deep.)
- 15. Optional: add 1 tsp baking soda and 1 tablespoon honey to the water and stir to dissolve.
- 16. Preheat the oven to 475°F.
- 17. Working in batches, transfer the bagels to the simmering water. (Only boil as many bagels as can comfortably fit in the pot at one time.)
- 18. Simmer the bagels on one side for 20 seconds, and then flip and simmer for another 20 seconds (for a total of about 40 seconds), stirring and making sure to flip the bagels halfway through.
- 19. Using a slotted spoon, individually remove the bagels from the water and while the bagel is still moist, place it in a bowl with your desired toppings to lightly coat (while still wet), and then transfer to a parchment-lined baking sheet. Alternately, transfer bagels directly to the parchment-lined baking sheet and sprinkle with toppings.
- 20. Repeat with the remaining bagels.
- 21. Place your tray of bagels in your preheated oven and bake the bagels for about 20 minutes, until well-browned. Color is flavor, so a bolder bake (deeper color) will yield more flavor and better texture.
- 22. Remove the bagels from the oven and allow them to cool briefly before slicing.
- 23. Slice carefully! Using a serrated knife, lay the bagel flat on your cutting board, and place your palm on the top of the bagel and gently press to keep in place. Place your serrated knife horizontal and cut between your palm and the counter, avoiding your hand and fingers. Spread with schmear or toppings of your choice, or just eat plain, and enjoy!
- 24. Storage information: Store bagels, covered, at room temperature for up to 3 days or freeze for up to 1 month. Thaw bagels before serving.
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