Like Freshly Baked Bagels for Breakfast? Use the Cold Proofing Method!

Cold proofing is really growing on me. It is the perfect method for breakfast bakes because all the work is done the previous evening and the only thing left to do the next day is baking. Having freshly baked homemade bread in the morning could not be simpler.

These super tasty and chewy bagels are just waiting for some awesome fillings.

As an added extra this is a no-knead recipe, so that makes it even simpler. There is no excuse not to bake these bad boys!

This recipe makes 5 large bagels. To make more simply multiply all the ingredients.

Watch the video down below for detailed instructions.


For the dough

250g (8.8oz) white bread flour

50g (1.75oz) whole wheat bread flour

3g (0.1oz) instant dry yeast or 3.6g (0.12oz) active dry yeast or 9g (0.31oz) fresh yeast

6g (0.21oz) salt

10g (0.35oz) olive oil

20g (0.7oz) honey

165g (5.8oz) warm water*

*To learn more about dough temperature control click here.


1 egg for glazing

Seeds to sprinkle on top


To boil –

1.5kg (3.3lb) water

40g (1.4oz) honey

20g (0.7oz) baking soda


The flour I use has a protein content of 13%. If your flour is weaker, then you may need to lower the hydration.

If you are using active dry yeast, then you may need to let it sit in the water for 10 minutes before adding the other ingredients or else it could take a lot longer to raise the dough.


  1. In a large bowl combine the water, yeast, salt, oil, honey, and whole wheat flour. Mix well to dissolve the salt completely.
  2. Add the white flour and mix to a dough. *Desired dough temperature 25C (77F). If your dough is warmer, then it will ferment more rapidly. If it is cooler, then it will take longer. Adjust proofing time accordingly.
  3. Cover and ferment for 40 minutes.
  4. Fold.
  5. Ferment for 40 minutes.
  6. Divide the dough into 5 equal pieces and shape into balls.
  7. Rest for 30 minutes.
  8. Shape the bagels. See video for instructions.
  9. Boil the bagels in the water, honey, soda solution for no more than 20 seconds per side.
  10. Place on a rack to drain and leave to cool down for 10 minutes.
  11. Brush the bagels with egg and sprinkle with seeds. Move them to a non-stick paper lined tray.
  12. Cover and cold proof for around 12 hours.
  13. The next day bake the bagels in a pre-heated oven at 210C (410F) for 20 minutes.

Leave to cool down slightly and enjoy!


Keep in mind that the conditions in each kitchen are different, so fermentation times may vary for you. It is up to the baker to control the bread and react accordingly.

Your oven may be different too, so your baking time may vary.

Watch the video here

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