Recipe by Cinnamonised
Courtesy of foodblog "Baking Bites", my first attempt at making home-made bagels, and they were a HUGE hit! Please, please try it for yourself!
Top Review by Penny S.
This was my first attempt at making my own bagels, and I have to say they were excellent! This is a simple, not many ingredients kind of recipe that any, I say ANYone can make. I added sesame seeds this time as well as plain, but next time I will mix in some dried blueberries...my favorite. Thank you RecipeZaar and thank you Cinnamonised!!
- 1 tablespoon active dry yeast
- 1 tablespoon sugar
- 1 3⁄4 cups water, warm (100-110F)
- 4 cups bread flour (not all purpose)
- 1 tablespoon salt
- 1 egg, for egg wash
Directions See How It's Made
- In a large bowl (or the bowl of a stand mixer) combine yeast, sugar and water.
- Let stand for 5 minutes, then stir in flour and salt.
- Mix dough thoroughly until it comes together in a large ball, pulling away from the sides of the bowl. Add an additional tablespoon of flour or water, if needed.
- If kneading by hand, turn dough out onto a lightly floured surface and knead until very smooth and elastic, about 10 minutes. If using a stand mixer, knead dough with the dough hook until elastic, about 8 minutes on a low speed.
- Place dough in a lightly greased bowl, cover with plastic wrap and let rise for 1 hour, or until doubled in size.
- Bring a large pot of water to a gentle boil and preheat the oven to 400°F.
- When dough has risen, turn the dough out onto a very lightly floured surface and divide into 8 equal pieces. Shape each piece into a tight ball, pinching the corners together at the bottom of the piece of dough. When all the balls are shaped, let the dough rest for 30 minutes covered with a clean dish towel.
- Once dough balls have rested, the bagel shape can be formed. Using your fingers, poke a hole through the center of each dough ball. Stretch out the dough into a ring with your fingers and be sure to make the hole a little larger than you want the finished bagel to have, as it will shrink slightly while the bagel is expanding during the baking process.
- Let bagels rest for about 10 minutes.
- Working a couple at a time, drop the bagels carefully into the boiling water. Boil for 2 minutes on the first side, then flip and boil for an additional minute.
- Using a slotted spoon or strainer, transfer bagels to a clean towel to drain for a moment, then place on a parchment-lined baking sheet. Repeat process with remaining bagels.
- Brush boiled bagels with lightly beaten egg (a pastry or bbq brush is a good tool for this) and bake for 20-24 minutes, until golden brown.
- Cool completely on a wire rack.
- Slice and toast to serve.