Homemade Overnight Bagels
Homemade Overnight Bagels
Sourdough or yeast, delicious regardless
Hello my friends,
When we do tasks over and over again, we can become so familiar with them they become like old friends. I no longer think about the best method for vacuuming my floors or how to curl up next to my husband at night - I’ve done them so many times, it is as natural as breathing.
So it is with homemade bagels.
I’ve made these homemade overnight bagels on repeat since learning to make them from Carla Bartolucci over five years ago. She was the one who showed me how to mix, cut, and shape the dough. If you knew Carla, or have ever watched any of her videos via Jovial, you’ll know how calm and confident her voice was. That’s how she moved too. Calm and confident. I think of her every single time I mix my dough without fail. And each time I wish desperately that she was still here on Earth to share her baking wisdom with us all.
Still, we bake on. And this week I’m sharing with you Carla’s homemade bagels. Not only are the bagels fresh (obviously) and long-fermented for optimal digestion (obviously) but because of the einkorn flour, they’re full of real flavor. That comes from the high concentration of nutrients - nutrients are flavor. While Carla only calls for proofing the bagels for 2-3 hours, I always proof them overnight. That allows me to have fresh bagels for breakfast and because the dough is so dense, it rises reallllly slowly. That gives the baker lots of wiggle room for important tasks. Like sleeping.
You can certainly make the bagels with a different flour if you’d like, but I’m partial to all-purpose einkorn flour. The flavor just can’t be matched.
In my newest YouTube video, I'll take you step-by-step through the process of crafting these delightful, chewy wonders right in your own kitchen and show you just how Carla showed me.
Homemade Overnight Bagels
1 cup active sourdough starter or 1 cup flour mixed with 1/2 cup of water plus a large pinch of active dry yeast
175 grams (about 3/4 cup) warm water
2 teaspoons maple syrup
540 grams (about 4 1/2 cups) all-purpose einkorn flour
2 teaspoons sea salt
1 teaspoon baking soda, for boiling
Mix together the sourdough starter, warm water, and maple syrup. Stir well to combine.
Add in the flour and salt. Again, stir well until no dry pockets remain. Transfer the dough to a lightly floured work surface and knead by hand until the dough is smooth and homogeneous. Transfer to a lightly floured bowl and cover with plastic wrap. Leave out at room temperature overnight (or at least 4-5 hours).
Preheat the oven to 500 degrees.
Bring a pot of water to a boil on the stove. Add in the baking soda.
Scrap the dough out onto a work surface. Divide it evenly into as many pieces as you’d like (I usually do about 12 from this recipe). Roll and shape each bagel - the technique is demonstrated in the video.
Allow the bagels to rest for 30 minutes.
Working in batches of three, boil the bagels for 1 minute. Transfer the bagels to a baking tray. When all the bagels have been boiled and placed on the baking tray, transfer to a preheated oven and bake for about 15 minutes until golden.
There’s something incredibly satisfying about creating something so simple, yet so complex in flavor and texture. Carla’s bagels are not just easy to make but also bring that authentic, artisanal touch to your breakfast table.
Whether you're a seasoned baker or a curious newbie, this video is for everyone who shares a love for good food and heartwarming kitchen experiences.
Head over to my YouTube channel (please subscribe and follow if you haven’t already), grab your apron, and let's bake some bagels together. Also, if you’d like more from-scratch, whole-food based inspired recipes, be sure to join The Elliott Homestead Cooking Community!
To Carla.
Love,
Shaye