Ben has been on a bagel sandwich kick lately, so I thought "why not save money and make these bagels since I already have everything on hand?"
He makes himself a bagel sandwich for lunch every day, which is nice because since I have to be at work at 6 am (eeks!) I don't really have time to make it for him in the morning. I must admit, that in the past I have felt a little bad about not making his lunch. Don't get me wrong...I'm not the one to say "good wives always make their husband's lunches," but I'm also not on the ultra-feminist side that says "why should I have to make my husband's food when I work, too!" In fact, I would love to make his lunch every day... if only I had the stamina.
Well, I can feel a little better now that I made these homemade bagels. Although, I can't say that I slaved over them, because they were SO easy! When I was searching for a bagel recipe, I came across a Peter Reinhart recipe on Smitten Kitchen's blog that looked very tempting. But, I really didn't have time for that TWO day recipe since it was Sunday and Ben needed his bagel for lunch on Monday. So, I found this one on Baking Bites and I am glad I didn't sacrifice two days.
The original recipe is for twelve smaller bagels, but I wanted large sandwich size bagels so I made eight. Recipe below includes my own edits. Ben loves the 'everything bagel' so I added seasonings to this otherwise plain bagel. He loved it! I'll be making these every weekend until he gets over his bagel kick.
Homemade Bagels
Printable Recipe
1 tablespoon active dry yeast
1 tablespoon sugar
1 ¾ cups water, warm (100-110F)
4-5 cups bread flour (not all purpose)
1 tablespoon salt
1 egg, for egg wash
Optional Seasonings:
Poppy Seeds
Onion Powder (I used chives because I didn't have this on hand)
Caraway
Sesame Seeds
Kosher Salt
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.
When dough has risen, turn the dough out onto a very lightly floured surface and divide into 8 equal pieces (first quarters, then halves). Shape each piece into a tight ball, pinching the corners together at the bottom of the 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.
Meanwhile, bring a large pot of water to a gentle boil and preheat the oven to 400F. (I used a deep dish skillet because it's wider.) Line a baking sheet with paper towels and another baking sheet with parchment paper sprinkled with cornmeal.
Working four at a time, drop the bagels carefully into the boiling water. Boil for 2 minutes on each side. Using a slotted spoon or strainer, transfer bagels to the paper towels to drain for a moment, then place on the parchment-lined baking sheet. Repeat process with remaining bagels.
Brush boiled bagels with lightly beaten egg (a pastry brush is a good tool for this) and sprinkle with seasonings. Bake for 24 minutes, or until golden brown. Cool completely on a wire rack (bagel will soften slightly as it cools). Slice and toast to serve.
Adapted from Baking Bites
FAQs
Bread flour – Because of its high protein content, bread flour makes these homemade bagels delightfully chewy. This recipe also works with all-purpose flour, they're just a bit less chewy than bagels made with bread flour. Maple syrup – It activates the yeast and gives the bagels a hint of sweetness.
What are good toppings for bagels? ›
butter, cheese, ham, turkey, lettuce, mayo, smoked whitefish, tomatoes, peanut butter, olive spread, red peppers, etc. Literally anything you can add to a sandwich can also be added to a bagel. It is just bread after all. Personal favorite for me is a burger with cheese, lettuce, tomato, and mayo.
What makes a good bagel? ›
That crust should give way to a crumb that's dense and chewy, but tender and easy to bite through. A bagel should not ooze cream cheese from its center when you take a bite, any more than a cheeseburger should slide out the back when you clamp down on its bun. These are the qualities that great bagel-makers strive for.
Why are my homemade bagels hard? ›
When too much flour is kneaded in, bagels become dense, hard and tough, instead of crisp and chewy. It can easily take 10 minutes of mixing and kneading before the right texture and gluten strength is achieved. This is what the inside of a well-made bagel should look like.
Is baking soda or baking powder better for bagels? ›
To make bagels properly you need to give them a bath. Make sure you use only baking soda and not baking powder. The baking soda helps the bagels form that beautiful golden crust and give them the distinct bagels taste.
How do you make bagels more interesting? ›
Eight bagel toppings to try beyond just cream cheese
- Spinach & Artichoke Dip Bagel. ...
- Jalapeño Popper Bagel. ...
- Honey Pecan Bagel. ...
- Everything Reuben Bagel. ...
- Berry Cream Cheese Bagel. ...
- White Bean & Roasted Red Pepper Bagel. ...
- Pesto Egg in a Hole Bagel. ...
- Bacon, Tomato & Alfredo Bagel Melt.
Before baking, let's top the bagels. Brush with a little egg white, then coat in everything bagel seasoning. This is a blend of poppy seeds, sesame seeds, dried minced onion, dried garlic flakes, and coarse salt. Feel free to use more of one seasoning than another, or leave one out if you don't like it.
Why are my homemade bagels wrinkled? ›
1) A tight preshape = wrinkle-free bagels
Molly says, “The tighter the ball you can preshape, the easier the bagel-shaping will be, and the more likely you'll have a beautiful final bagel without wrinkles.” This shaping technique involves making a rope of dough, then forming into a circle.
Is bagel healthier or bread? ›
Unfortunately there's no simple answer to this question. In terms of calories, on average one bagel has more calories than one slice of bread. However, if you choose to have a bagel with more fibre, this may help you feel fuller for longer and potentially reduce your snacking throughout the day.
What happens if you boil bagels too long? ›
A brief boil gives bagels a thin and fairly elastic crust that will still allow the bagels rise quite a bit in the oven, resulting in a softer texture. A longer boil and a thicker crust prevents the bagel from rising very much at all, giving you a very dense interior.
Moreira: Cook your bagels for 15 minutes at 450 to 500°F. As long as your oven temperature is correct, they should be ready. If you're looking for signs: they should have a golden-brown crust, feel light and not heavy or dense, and the bottom should be crispy and golden-brown, as well.
How to get a better crust on bagels? ›
The boiling before baking step is crucial to get that firm, crisp crust and a chewy interior. Using a spider or spatula, gently place your bagels in simmering water (not a rolling boil) for twenty seconds and remove to a lightly oiled sheet pan.
Can you use bread vs all-purpose flour for bagels? ›
Bread Flour: Bagels require a high protein flour. Bread flour is a must. Here are all my recipes using bread flour if you want more recipes to use it up. All-purpose flour can be used in a pinch, but the bagels will taste flimsy and won't be nearly as chewy.
Can 00 flour be used for bagels? ›
I keep Italian 00 flour in the pantry for making pizza dough, and whenever I'm low on all-purpose flour, I would use 00 flour instead. It turns out that 00 flour makes a superior version of these bagels, making the outside crispier while inside chewier.
What is the best flour for soft bread? ›
“AP flour can be used in the making of rich or enriched breads such as soft rolls, or brioche,” says Chef Stephen, which are meant to be softer in nature, rather than crusty.
What makes New York bagels so much better? ›
Much like a specific vineyard terroir is used to make a wine, certain minerals in New York City tap water are attributed to creating the best bagels. These include low concentrations of calcium and magnesium and a high level of sediment.
