Can I leave my bagels to rise overnight?

Yes, the overnight rise is actually essential for developing the complex flavors that make authentic NY style bagels so special - I recommend 8-12 hours in the refrigerator for best results.

Will bagels be good overnight?

Absolutely! These overnight ny style bagels stay fresh for 24 hours when stored properly in a paper bag inside a plastic bag, and the overnight proofing actually improves their flavor and texture.

Can you prepare a bagel the night before?

I always shape my bagels the evening before and let them cold-proof overnight in the refrigerator - this method fits perfectly into busy schedules and delivers superior flavor.

What makes NY style bagels different?

New York bagels get their distinctive dense, chewy texture and slightly sweet flavor from barley malt syrup, hand-rolling techniques, and boiling before baking - plus that long fermentation time really develops the character.

Overnight NY Style Bagels – 6 Chewy, Glossy Beauties

Overnight NY Style Bagels

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Authentic New York-style bagels with a chewy crust and soft interior, made with an overnight cold proof.

Author: Emily Rose Carter
Prep Time: 40 minutes
Cook Time: 19 minutes
Total Time: 13 hours
Yield: 6 large bagels 1x
Category: Breakfast
Method: Baking
Cuisine: American
Diet: Vegetarian

Ingredients

Scale

500g bread flour
290g warm water (95°F)
20g barley malt syrup
8g kosher salt
4g instant yeast
2 quarts water (for boiling)
⅛ cup barley malt syrup (for boiling)
1 large egg + 1 tsp water (egg wash)
Semolina flour for dusting
Optional toppings: everything seasoning, sesame seeds, poppy seeds

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Instructions

Whisk flour and yeast in stand mixer bowl. Dissolve syrup and salt in warm water.
With mixer on low, gradually add liquid. Mix until shaggy dough forms. Rest 10 minutes.
Knead on medium-low until smooth and tacky, 7-8 minutes. Rest 10 minutes.
Divide into 6 pieces (about 138g each). Flatten and roll each into a rope.
Shape each rope into a bagel by wrapping around your hand and sealing ends.
Place on semolina-dusted sheet. Cover and cold proof in fridge for 8-12 hours.
Float test: If a bagel floats in water, it’s ready. If not, let rise longer at room temp.
Preheat oven to 450°F. Prep parchment-lined pan with semolina dusting.
Boil each bagel 45 sec per side in water with barley malt syrup. Transfer to pan.
Brush with egg wash and add toppings. Bake 17-19 minutes until golden brown.
Cool 5 minutes on pan, then transfer to rack to finish cooling.

Notes

Store in paper bag inside plastic with paper towel.
Freeze within 24-48 hours. Reheat at 350°F for 8-12 minutes.

Nutrition

Serving Size: 1 bagel
Calories: 280 kcal
Sugar: 4g
Sodium: 420mg
Fat: 2g
Saturated Fat: 1g
Unsaturated Fat: 1g
Trans Fat: 0g
Carbohydrates: 55g
Fiber: 2g
Protein: 9g
Cholesterol: 30mg

Find it online: https://www.benefitiany.com/overnight-ny-style-bagels/