Homemade Bagels

Rich, wholesome, and humble HOMEMADE BAGELS are easy delicacies that take you halfway across the world with its taste. You’ll love everything about these baked treats; from its fresh aroma to its soft insides! This popular bread recipe might look simple but there is actually much more into it than meets the eye.

Course Appetizer, Bread, Breakfast, Snack

Cuisine American, Fusion

Servings pieces

Calories 444kcal

Author Imma

Ingredients

1 ¼ cups (300 ml) warm water , you may need ± ¼ cup /60 ml more
2 tablespoons granulated sugar
2 teaspoons (6 g) active dry yeast
3 ½ - 4 cups bread flour
1 ½ teaspoon salt
optional toppings (please refer to the notes)

Instructions

Combine warm water, sugar, and yeast in a standing mixer or large bowl. Let it sit until dissolved for about 5 minutes.
Add 3 cups of bread flour and salt. If you’re using a stand mixer, switch with dough hook attachment to proceed, adding a little flour at a time until it forms a stiff firm dough - about 8- 10 minutes. Remove and place in a large bowl. Coat the dough in oil.
If you plan to mix by hand, mix it thoroughly until stiff dough forms, then place dough on a lightly floured surface and knead for 8 to 10 minutes or more or until dough is smooth. Clean the large bowl, oil and place dough inside. Coat the dough in oil.
Cover loosely with a clean cloth and let it rise in a warm, draft-free place for 1 to 2 hours or until doubled.
As soon as the dough doubles in size, punch it down and place it on a lightly floured work surface.
Next, divide the dough into 8 pieces, for even bagels use a kitchen scale to measure accurately.
Roll the dough on the board to form a ball. Then flatten gently.
Dust your thumb or any finger (except for your pinky) with flour and press right in the middle of the ball. Then stretch and shape the dough to form a 1-½-inch hole or an even ring.
Place the shaped dough in a prepared cookie sheet pan. Cover with a damp cloth and let them rest for 10 -12 minutes.
Pour water into a saucepan, about ¾ full. Bring to a boil. Cook for 45 seconds; turn and cook for another 45 seconds-60 seconds. The longer you cook the bagel in water, the chewer it is.
Remove the bagel(s) with a slotted spoon, and place it on a paper towel to soak up any excess water from the bagels.
Preheat the oven to 425ºF / 220ºC. Line a baking sheet. Set aside. Repeat the process with the rest of the bagels.
Finally, brush each bagel with the egg mixture, and sprinkle with your desired topping or seeds.
Bake for about 20-25 minutes or until golden brown. Remove from the sheet pans and transfer them to the wire racks to cool. Serve with cream cheese or any of your desired filling.

Notes

You can top your bagels with almost anything! From smoked ham to a simple schmear of cream cheese, it's A-ok.
Chop some dill and mix in some olive oil and a generous amount of cream cheese to make a truly refreshing spread.
The classic bacon and eggs makes a well-prepared breakfast bagel
Top it your bagel with a mind-blowing flavor packed slice of cured salmon. Go check out my Cured Salmon Recipe HERE.

Nutrition