Perfect Overnight NY Style Bagels at Home

Overnight NY style bagels are absolutely worth the wait, and this authentic recipe delivers bakery-quality results right in your home kitchen—just like my Fresh Baked Bagels that bring that same warm, chewy charm. After years of perfecting this technique, I can confidently say these hand-rolled overnight NY style bagels rival any Manhattan bagel shop.

There’s something magical about waking up to perfectly proofed bagel dough, ready to transform into golden, chewy perfection. I still remember the first time my Grandma taught me the secret to authentic overnight NY style bagels – it’s all about that long, slow overnight rise and the barley malt syrup that gives them their distinctive flavor. This recipe captures that same heartland kitchen wisdom, creating six incredible overnight NY style bagels that’ll have your whole house smelling like a proper bagel bakery—much like the irresistible aroma of my Cinnamon Raisin Bagels. The overnight fermentation develops complex flavors you simply can’t achieve with a quick rise, while the hand-rolling technique ensures each overnight NY style bagel has that perfect dense-yet-chewy texture that makes New York bagels legendary.

Overnight NY Style Bagels vs Traditional NY Style Bagels

Since I’ve already shared my traditional New York style bagels recipe on Benefitiany, you might be wondering how these overnight NY style bagels compare. Here’s a detailed breakdown to help you choose the perfect method for your schedule and taste preferences:

Aspect	Overnight NY Style Bagels	Traditional NY Style Bagels
Total Time	8-12 hours (mostly hands-off)	3.5-4 hours (active)
Yield	6 large bagels	8-10 regular bagels
Prep Method	Direct dough method	Sponge preferment method
Rise Time	8-12 hours cold fermentation	3 hours room temperature sponge
Flavor Profile	Deep, complex, tangy	Clean, classic malty
Texture	Extra chewy, dense	Chewy with lighter crumb
Convenience	Make-ahead friendly	Same-day baking
Skill Level	Beginner-friendly	Intermediate

Nutritional Comparison (Per Bagel)

Nutrition	Overnight Version	Traditional Version
Calories	245 kcal	280 kcal
Carbohydrates	48g	55g
Protein	8g	9g
Fat	1.5g	1g
Fiber	2g	2g
Sodium	280mg	320mg
Sugar	2g	3g

Key Differences That Matter:

Choose Overnight NY Style Bagels if you:

• Prefer planning ahead and minimal morning effort
• Love deeply complex, tangy flavors from long fermentation
• Want extra-dense, chewy texture
• Are new to bagel making (more forgiving timing)

Choose Traditional NY Style Bagels if you:

• Want fresh bagels the same day
• Prefer classic, clean bagel shop flavor
• Like slightly lighter texture with good chew
• Enjoy the traditional sponge method technique

Both recipes deliver authentic New York bagel experience, but the overnight method develops more complex flavors while being more convenient for busy schedules.

Why You’ll Love This Overnight NY Style Bagels Recipe

This overnight NY style bagels recipe brings authentic New York bakery flavors to your kitchen using time-tested techniques passed down through generations of bagel makers. I’ve spent countless mornings perfecting this method, and the results speak for themselves.

• Authentic New York flavor thanks to barley malt syrup in both the dough and boiling liquid
• Perfect chewy texture achieved through proper hand-kneading and overnight cold fermentation. Learn how long, slow fermentation builds flavor and chew
• Consistently reliable results with detailed instructions and helpful timing tips
• Make-ahead convenience since the overnight rise fits perfectly into busy schedules
• Impressive homemade quality that rivals the best New York bagel shops
• Versatile base for any toppings from classic everything seasoning to simple sesame seeds

Ingredient Note List

Bread flour: I always recommend using high-protein bread flour because it creates the dense, chewy texture that makes authentic New York bagels so special.

Barley malt syrup: This ingredient is absolutely essential for genuine NY bagel flavor and gives them that distinctive slightly sweet, malty taste – honey or molasses can substitute but will change the authentic flavor profile.

Diamond Crystal kosher salt: The larger crystals dissolve evenly and provide the perfect amount of seasoning without overpowering the delicate malt flavor.

Instant yeast: This type of yeast works beautifully for the long overnight rise and doesn’t require proofing like active dry yeast would.

Warm water: I always use water heated to exactly 95°F because it helps dissolve the barley malt syrup and salt while creating the perfect environment for the yeast.

Semolina flour: Dusting with semolina prevents sticking during the long rise and adds that authentic bakery touch to the bottom of each bagel.

Wire spider: This specialized tool makes transferring the boiled bagels much easier and safer than regular tongs or a slotted spoon.

Egg wash: A simple mixture of egg and water creates that glossy, golden crust that makes these overnight ny style bagels look professionally made.

How to Cook Hand-Rolled New York-Style Bagels

Step 1. I usually start by whisking the bread flour and instant yeast together in my stand mixer bowl, making sure they’re evenly distributed for consistent rising.

Step 2. In a separate bowl, I mix the warm water, barley malt syrup, and salt until completely dissolved – this ensures every bite has balanced flavor.

Step 3. With the mixer on low speed, I gradually pour the liquid mixture into the flour, letting it come together slowly to avoid overworking the dough.

Step 4. I’ve found that increasing to medium-low speed and letting the dough hook work for 5-7 minutes creates the perfect shaggy texture, then I always cover and rest for 10 minutes to let the flour fully hydrate.

Step 5. After the first rest, I knead on medium-low speed for 7-8 minutes until the dough feels smooth and slightly tacky – this develops the gluten structure these bagels need, then rest again for 10 minutes.

Step 6. My grandma always said to divide the dough into equal pieces using a scale, and she was right – each piece should weigh about 138 grams for consistent results, keeping unused pieces covered with a damp towel.

Step 7. I flatten each piece into a rectangle first, then roll it into a tight log, pressing firmly with my fingertips to seal as I go, before shaping into a 9-10 inch rope with even thickness.

Step 8. For the classic bagel shape, I wrap the rope around my hand with 2-3 inches of overlap, then roll the seam firmly under my palm to seal it properly.

Step 9. The overnight cold proof is crucial – I arrange them on a semolina-dusted pan, cover with plastic wrap (spraying the underside with non-stick spray), and refrigerate for 8-12 hours to develop that complex flavor.

Step 10. Before boiling, I remove the bagels from the fridge about 30 minutes ahead and always do the float test in a bowl of water – if they float, they’re perfectly proofed and ready for boiling.

Step 11. I bring the water and barley malt syrup to a rolling boil, then reduce to an active simmer before gently adding 2-3 bagels at a time for exactly 45 seconds per side using a wire spider to flip them.

Step 12. After transferring to a parchment-lined pan sprinkled with semolina, I brush with egg wash, add toppings, and bake these overnight ny style bagels at 450°F for 17-19 minutes until golden and lightly blistered.

How to Store & Reheat

I usually store fresh bagels in a paper bag placed inside a plastic bag with a paper towel, where they stay at their best for up to 24 hours at room temperature. This method prevents them from getting soggy while maintaining that perfect chewy texture.

For longer storage, I recommend slicing and freezing within 24-48 hours of baking. Wrap individual bagels tightly in plastic wrap, then place in freezer bags where they’ll keep for up to 3 months without losing quality.

For best results, I like to reheat frozen bagels directly from the freezer in a 350°F oven for 8-12 minutes, or toast them straight from frozen. Fresh bagels can be warmed in a 300°F oven for just 3-5 minutes to restore that just-baked texture.

What to Serve with Overnight NY Style Bagels

Classic Cream Cheese: The rich, tangy flavor of quality cream cheese perfectly complements the malty sweetness of these bagels—especially when paired with homemade Chive Cream Cheese for an herby twist. Smoked Salmon and Capers: This traditional pairing brings elegant brunch vibes to your table. Fresh Sliced Tomatoes with Salt: Perfect in summer. Or explore toppings like my Vegan Sun-Dried Tomato Bagels or Sesame Bagel for variety. My family loves turning these overnight NY style bagels into breakfast sandwiches, and if you’re into spice, try them with Jalapeño Cheddar Bagels for a bold kick.

Smoked Salmon and Capers: This traditional pairing brings elegant brunch vibes to your table, with the salty fish and bright capers contrasting beautifully against the chewy bagel base.

Fresh Sliced Tomatoes with Salt: In my kitchen, I often serve these bagels with thick tomato slices and a sprinkle of coarse salt during summer months when tomatoes are at their peak.

Everything Seasoning Blend: The combination of sesame seeds, poppy seeds, garlic, and onion creates that iconic overnight NY style bagels flavor that never gets old.

Butter and Jam: Sometimes the simplest combinations are the best – quality butter and your favorite jam make these overnight ny style bagels shine for a comforting breakfast or snack.

My family loves turning these overnight NY style bagels into breakfast sandwiches with fluffy scrambled eggs and melted cheese for a hearty, satisfying meal.

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