Prep
1h
Cook
20m
Total
1h 20m
Ingredients
Method
Nutrition
Proof the dough overnight: I recommend allowing your dough to rise slowly overnight in the fridge. Cold dough is so much nicer to work with! But you can also let it proof at room temperature for one hour and make the bagels immediately. Bake the dough within 24 hours: To find that sweet spot between properly proofed with a developed flavor and over-fermented, I recommend giving the dough at least 5 hours to rise in the fridge, but no more than 24 hours. Brush the dough with an egg white: To give the bagels a deep golden, shiny crust, as well as help the topping stick, brush them with an egg white after the water bath and before baking.
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Prep
1h
Cook
20m
Total
1h 20m
Ingredients
Method
Nutrition
Proof the dough overnight: I recommend allowing your dough to rise slowly overnight in the fridge. Cold dough is so much nicer to work with! But you can also let it proof at room temperature for one hour and make the bagels immediately. Bake the dough within 24 hours: To find that sweet spot between properly proofed with a developed flavor and over-fermented, I recommend giving the dough at least 5 hours to rise in the fridge, but no more than 24 hours. Brush the dough with an egg white: To give the bagels a deep golden, shiny crust, as well as help the topping stick, brush them with an egg white after the water bath and before baking.
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