Cover with plastic wrap and let dough rise in a draft - free place
at warm room temperature until doubled, about 2 hours.
Let it rise for 3 - 4 hours
at warm room temperature (around 75 F (24 C)-RRB- or place in the refrigerator for up to 20 hours.
If it was just chilled in the fridge, it should be fine at room temperature for 6 - 8 hours (depending on
how warm room temperature is in your house).
Proof for about 2 hours
at warm room temperature (longer if your room is cooler), until the bagels look and feel a bit puffy.
If you've strong arms or can borrow some, and have your cream cheese truly at close to
warm room temperature, you can make this with no machines at all.
Let dough rest at least 12 hours, preferably about 18, at
warm room temperature, about 70 degrees.
Cover the bowl and ferment for 12 hours at
warm room temperature (about 72F), or longer for a cooler room.
Cover the container loosely and let the mixture sit at
warm room temperature (about 70 °F) for 24 hours.
Keep chilled or frozen as it will melt at
warmer room temperatures.
Remove from the heat and let cool to
warm room temperature.
Let the dough rise for 1 hour at
warm room temperature; 76 °F is ideal.
Remove from the heat and let cool to
warm room temperature.
Let the dough rest at least 12 hours, preferably about 18, at
warm room temperature.