Description
Making your own bagels is good for the soul, I am convinced. And once you try a delicious, freshly baked bagel out of your own oven, you may never go back to the bakery!Â
Ingredients
Units
Scale
- 2-1/4 teaspoons instant yeast (2-3/4 teaspoons active dry yeast can be substituted)
- 1-1/2 cups lukewarm water
- 2-1/4 teaspoons kosher salt
- 1 tablespoon dark brown sugar
- 530 grams bread flour (or 4 cups, weight is more reliable if you have a scale); all purpose flour can be substituted
- Canola oil for greasing the rising bowl
- Your choice of toppings (sesame seeds, poppy seeds, grated parmesan or asiago cheese and garlic, dried rosemary and sea salt, "everything bagel" mix, etc.)
- 1 egg white if you are using sesame seeds
- 1/2 teaspoon barley malt syrup (honey can be substituted)
Instructions
- In the bowl of a stand mixer, add yeast, lukewarm water, salt, brown sugar and flour. Combine at low speed until flour is fully incorporated and then move to medium high speed for 6-7 minutes until dough is smooth and tacky. If it is still sticking to the sides of the bowl in a substantive way or to your fingers, add more flour a little at a time until the desired consistency is reached. If you are not using a stand mixer, combine ingredients in a large bowl and stir with a wooden spoon until well combined. Then turn out onto a lightly floured surface and knead for 8-10 minutes until smooth and tacky, adding more flour a little at a time, if needed.
- Form dough into a ball and place into a large bowl lightly greased with canola oil or cooking spray, roll around to coat, then cover with plastic wrap. Leave to rise at room temperature for one hour and 45 minutes until dough has approximately doubled in size. Doubling in size is the more important reference point here; if it takes more time, let it continue to rise.
- Turn the dough out onto an unfloured surface, divide into 8 approximately equal pieces or use a scale. (Each piece will be between 111-113 grams.) Keep the dough pieces covered with a dish towel, as you work to prevent drying out.Â
- Form each piece of dough into a tight ball. To do this, first place a piece of dough onto an unfloured surface and pull its edges up and over into the center 6-8 times, then flip it over (seam-side-down) and with a cupped hand roll in a circular motion until a ball is formed (see photos in the post). Place balls onto a parchment covered baking sheet and cover with a clean dish towel. Let sit for 10 minutes while you preheat the oven and boil the water.
- Pre-heat oven to 425ºF/220ºC.
- Fill a large pot (preferably 16 quarts or more) halfway with water and bring to a boil.
- Using a little flour, stick both thumbs through the center of a dough ball and then gently stretch the hole with your fingers to a width of about 2 inches (it will shrink back) and place bagel-shaped dough back onto the parchment-covered baking sheet. Repeat with remaining dough balls, and let them rest for five minutes while the water comes to a complete boil.
- Prepare whatever toppings you want to use on small plates in advance so they are ready for the next steps which will move fast.
- Mix 1/2 teaspoon of barley malt syrup or honey into the boiling water. Place four bagels (or however many will fit into the pot on the surface of the water without touching the sides) and boil for 2 minutes. Flip bagels over using a spatula and boil for another 2 minutes.
- Remove bagels from pot and place onto a clean cutting board or countertop. (Time is of the essence here so add the toppings to this first batch before boiling the remainder of the bagels.) After about 15-20 seconds out of the boiling water, pick up bagels one at a time, pat lightly onto a doubled paper towel to remove excess water and then press each side firmly into the topping(s) of your choice. If you are using sesame seeds, brush with egg white before doing this or the seeds will fall off after baking. Place bagels onto parchment covered baking sheets (4 bagels per sheet). Repeat the boiling and toppings process with the remaining bagels.
- Bake bagels for a 23-24 minutes, switching the positions of the baking sheets halfway through. Remove from oven when golden brown and transfer to a cooling rack.
- Let rest for 15 minutes before eating (see note below on slicing bagels). After the bagels have cooled, for any you don't intend to eat within the next 3 hours or so, slice them in half, place in freezer bags and put into the freezer. Thaw these out for half an hour before toasting. Enjoy!!
Notes
Note on slicing these bagels: to minimize the loss of topping when you slice bagels fresh out of the oven, I advise that you hold them with a paper towel while you cut them vs your bare hands.
- Prep Time: 45 minutes
- Rising Time: 1 hour, 45 minutes
- Cook Time: 30 minutes (boil and bake)
- Category: Bread
- Method: Boil and Bake
- Cuisine: New York