Overnight Bagels | Recipe Cart

Name: Overnight Bagels | Recipe Cart
Total time: 13 min
Ingredients: 2 cups (16 oz, 480 ml) warm water (about 100°F); 1 packet (2 1/4 teaspoons, 7g) instant yeast; 5 cups (25 oz, 700g) bread flour, divided; 2 tablespoons (1.5 oz, 42g) barley malt syrup (see note); 1 tablespoon table salt; 1/4 cup (2 oz, 56g) granulated sugar (for boiling); 2 teaspoons baking soda (for boiling); 1 egg white, whisked lightly; Sesame seeds, poppy seeds, caraway seeds or kosher/coarse sea salt for topping (optional)

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Chewy, crusty and properly dense, New York style bagels. They rise overnight so you can have fresh bagels for breakfast or brunch. All they need is a schmear of

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Ingredients

2 cups (16 oz, 480 ml) warm water (about 100°F)
1 packet (2 1/4 teaspoons, 7g) instant yeast
5 cups (25 oz, 700g) bread flour, divided
2 tablespoons (1.5 oz, 42g) barley malt syrup (see note)
1 tablespoon table salt
1/4 cup (2 oz, 56g) granulated sugar (for boiling)
2 teaspoons baking soda (for boiling)
1 egg white, whisked lightly
Sesame seeds, poppy seeds, caraway seeds or kosher/coarse sea salt for topping (optional)