Overnight Bagel Recipe made with Freshly Milled Flour | Super Nutritious | Make America GRAIN Again

Thank you for stopping by! Please check out my other videos and subscribe to my channel!    / motherrabbitskitchen   Recipe yields 6 large bagels or 8 medium bagels Ingredients for dough: 550 g freshly milled flour (hard red or hard white wheat) 1 rounded tsp yeast 2 tbsp coconut sugar (or brown sugar) 2 rounded tsp salt 1 tbsp olive oil (or other preferred oil) 1.5 cups warm water (give or take) Ingredients for final cooking: A few good pinches of kosher salt 1 tbsp coconut sugar or brown sugar Cornmeal for dusting Everything bagel seasoning (optional) Directions: 1. Begin the process the night before. Whisk dry ingredients together and then add the oil and most of the water. Reserve a bit so that you can adjust as needed when mixing. 2. Mix with a dough hook on level 2 for about 12-15 minutes. Add more water as needed to form a ball of dough without any dry bits of flour left on sides of mixing bowl. I usually end up adding the full 1.5 cups. It should be a thick, sturdy dough. 3. Check your dough for gluten development. If you can stretch it thinly without it ripping, it's ready! If not, knead/mix for a few more minutes. 4. When dough is ready, form into a round ball and place back into the bowl. No need to oil. Cover bowl with plastic wrap and let it rest for about 10 minutes (more is fine). 5. Remove dough from bowl and cut into 6 or 8 equally weighted balls. You can tear pieces of dough from bigger sections to even out the smaller ones. Just play around with it until you have 6 pieces weighing about 167 grams each or 8 pieces weighing about 125 grams each. 6. Form each section into a ball and then poke through the middle with your thumb and stretch while turning to form that classic bagel shape. Place each piece onto a baking sheet lined with parchment and sprayed with avocado oil spray. Give another quick spray on top of the bagels and then cover with plastic wrap. Let rest on counter for about 30 minutes (give or take). Then place into the fridge overnight. 7. In the morning, take out the pan of bagels and let it come to room temp on the counter. You can let them sit anywhere from 30 minutes to an hour. It's really forgiving. 8. Preheat oven to 450 degrees. Get a shallow pan of water boiling and add the kosher salt and sugar. Place 2 bagels in at a time and boil for about 30 seconds per side. While boiling, dust the spots on the parchment with cornmeal. 9. After removing the bagels from the boiling water, sprinkle with desired topping ASAP so it sticks well. Continue with the rest of the bagels. 10. Bake at 450 for about 13 minutes for 6 large bagels (maybe 11-12 minutes for 8 medium size bagels). 11. Allow to cool for a few minutes before cutting.