Homemade Overnight Bagel Recipe New York Style

Overnight Bagel Recipe (6 Ingredients) Homebody Eats

WebJan 3, 2021 · In a separate bowl, whisk 1 large (50 grams) egg and 1 tablespoon (14 grams) of water to make an egg wash. Immediately after …

1. In a small saucepan, warm water over medium-low heat until it reaches 110°F on an instant-read thermometer. Transfer water to a medium bowl. Whisk in the yeast and 17 grams of molasses until both are dissolved. Allow the mixture to sit until it’s foamy on top, about 5 minutes.
2. Whisk together flour and salt in a stand mixer bowl. Fit stand mixer with the dough hook attachment. Combine the yeast mixture with the flour on low speed, just until a shaggy dough forms. Scrape down the sides and increase speed to medium as needed until the majority of the loose flour is incorporated into the dough. Once a shaggy dough is formed, increase the speed to medium high and set a timer for 10 minutes to allow the dough to knead. During this time, keep an eye on your stand mixer to ensure it doesn’t wiggle off the counter or overheat. If at any time your mixer becomes too hot, take a break or begin hand kneading (see notes). You know your dough is done kneading when it is flexible and bouncy to the touch. To be extra safe, grab a piece of dough between your fingers, stretch it, and see the web fibers that have developed. If your dough rips as soon as you start pulling, you need to keep kneading the dough. You want your dough to be able to stretch rather than tear.
3. Turn stove on ‘keep warm’ setting. Place the dough in a clean bowl and cover with plastic wrap. Allow the dough to rise on top of the warm stove for 60 - 90 minutes, until it’s nearly doubled in size.
4. While the dough is rising, prepare two baking sheets generously sprinkled with cornmeal. Set aside.

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