I have never tried to make it the night before because it mixes up so quickly, but I do think it could be done. Allow to come to room temperature before shaping and baking. Since most baking powder is double acting these days (the first action takes place with moisture and the second with heat), the bagels should be fine in terms of rising. In the link to the original recipe, she shares lots of tips, including gluten-free options. LMK!
Anne, as you already know, I'm no baker. But quick-bagel concept might appeal to a few of my friends. Can this dough be made the night before, pulled out of the fridge and baked in the morning with minimal fuss? (Srsly, I don't know too many morning people.)
Hi Sc'Eric,
I have never tried to make it the night before because it mixes up so quickly, but I do think it could be done. Allow to come to room temperature before shaping and baking. Since most baking powder is double acting these days (the first action takes place with moisture and the second with heat), the bagels should be fine in terms of rising. In the link to the original recipe, she shares lots of tips, including gluten-free options. LMK!
Beautiful
Anne, as you already know, I'm no baker. But quick-bagel concept might appeal to a few of my friends. Can this dough be made the night before, pulled out of the fridge and baked in the morning with minimal fuss? (Srsly, I don't know too many morning people.)