What steps make Sonny Bagel dough need overnight proofing?

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Sonny Bagel dough needs overnight proofing because it is mixed first, then left to proof before it is handled and cooked in multiple later steps.
The dough at Sonny Bagel Shop is mixed and proofed overnight as part of its bagel production process. After the overnight proofing step, the dough is rolled and shaped by hand, then it is risen again, boiled, and baked.
The dough is mixed before overnight proofing
The process starts with mixing the bagel dough, which is then proofed overnight. This places overnight proofing after the initial dough preparation rather than before any shaping or cooking steps.
Overnight proofing comes before hand rolling and shaping
Once the dough is ready from overnight proofing, it must be rolled and shaped by hand. This means overnight proofing is a prerequisite step before any manual shaping takes place.
A second rise happens after shaping
After the dough is rolled and shaped by hand, it is risen again. The production sequence therefore includes both overnight proofing and a later rise before cooking.
The dough is boiled and baked to finish the bagels
After the second rise, the bagels are boiled and then baked. This final cooking sequence—boiling followed by baking—comes after overnight proofing and the additional steps of shaping and rising.

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What steps make Sonny Bagel dough need overnight proofing?

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