Yields: 8 bagels
Prep time: 20 minutes + rising time
Cook time: 20-25 minutes
Ingredients
Dough:
- 1 and 1/4 cups (300 ml) warm water (105-115°F/ 40-46°C)
- 1 tablespoon granulated sugar or honey
- 2 and 1/4 teaspoons (1 packet) active dry yeast
- 4 cups (500g) bread flour
- 1 and 1/2 teaspoons salt
Water bath:
- 2 quarts water
- 1 tablespoon honey or barley malt syrup (optional)
Toppings (optional):
- 1 egg, lightly beaten
- Everything bagel seasoning, sesame seeds, poppy seeds, etc.
Instructions
Make the Dough:
- Activate the yeast: In a large bowl, combine warm water, sugar (or honey), and yeast. Let stand for 5 minutes until foamy.
- Mix the dough: Add bread flour and salt to the yeast mixture. Using a stand mixer with a dough hook or your hands, knead the dough until smooth and elastic (about 5-7 minutes).
- First rise: Lightly oil a bowl. Place the dough in the bowl, cover with plastic wrap or a damp kitchen towel, and let it rise in a warm place until doubled in size (about 1-2 hours).
Shape the bagels:
- Punch down and divide: Punch down the risen dough and divide it into 8 equal pieces.
- Shape: Roll each piece into a rope about 8-inches long. Form a circle by joining the ends and pinching to seal. Alternatively, poke a hole through the center of a dough ball and stretch gently to form the bagel shape.
- Second rise: Place shaped bagels on a baking sheet lined with parchment paper. Cover loosely with a towel and let rise for 10-20 minutes.
Preheat and prepare the water bath:
- Preheat oven to 425°F (218°C).
- In a large pot, bring 2 quarts of water and honey (or malt syrup, if using) to a boil, then reduce to a simmer.
Boil the bagels:
- Boil the bagels in batches of 2-3 for 1 minute on each side. Use a slotted spoon to remove them and return them to the baking sheet.
Topping and baking:
- Brush the boiled bagels with the beaten egg. Sprinkle with your desired toppings, if using.
- Bake for 20-25 minutes, or until a deep golden brown. Rotate the baking sheet halfway through baking for even browning.
Cool and enjoy!
- Let the bagels cool slightly on a wire rack before slicing and serving.
Tips:
- Flour matters: Bread flour is key for that classic bagel chew. Using all-purpose flour will still make bagels but with a somewhat softer texture.
- Warm it up: Ensure your water is warm but not too hot, as this will help the yeast activate properly.
- Honey vs. Malt Syrup: Barley malt syrup is traditional, but honey provides a similar sweetness and promotes browning.
- Overnight rise: For more flavor, place the covered dough in the refrigerator to rise overnight after the first rise. Let it come to room temperature for 30 minutes before shaping.
- Storage: Store bagels in an airtight container at room temperature for a day or two, or freeze for longer storage.
