Get ready to embrace the delightful world of homemade bagels! These chewy, golden beauties are not just a treat but a fun culinary adventure. Let’s dive into the steps to create the perfect bagels right in your kitchen!
Tips for Perfect Bagels
Remember, the key to that authentic bagel texture is all in the dough and the boiling process. Make sure to knead well and don’t skip the water bath!
Favorite Toppings
Experiment with your favorite toppings! From sesame seeds to everything bagel seasoning, the options are endless and oh-so-delicious!
Ingredients
- For the Dough:
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- For the Water Bath:
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- For Topping:
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Instructions
- Prepare the dough:
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Step 1- Mix the dough: Combine all the dough ingredients in the bowl of a stand mixer fitted with a dough hook. Knead on medium-low speed for about 7 to 10 minutes (or knead vigorously by hand for 10 to 15 minutes). The dough will be stiff yet tacky and hold its shape without spreading. Place the dough in a lightly greased bowl, cover, and let rise until puffy but not necessarily doubled in size, about 1 to 1 1/2 hours.
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Step 2- Shape the dough: Punch down the dough and transfer to a clean work surface and divide into ten equal pieces. Roll each piece into a tight ball. Cover and let rest for 15 minutes.Starting with the first ball you formed, pierce one or two fingers through the center to form a hole. Twirl the dough around your fingers to stretch out the hole to about 1 1/2 inches in diameter. Repeat with the remaining dough balls. Place all shaped bagels on two greased parchment paper-lined half-sheet pans (5 bagels on each pan).Cover and let them rest for 45 minutes to 1 hour, or until visibly puffed but not doubled. Preheat the oven to 450°F.
- Prepare the water bath:
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Step 3- Boil the bagels: In a large wide pot, combine the water, malt syrup, and baking soda. Bring to a boil, then reduce heat to a gentle boil.Gently transfer bagels, two to four at a time (don't overcrowd the pot), to the boiling water. Cook the bagels for 1 to 2 minutes (2 minutes for a stronger crust and chew), gently flip them over, and continue cooking for 1 minute. Use a skimmer to remove the bagels back to the baking sheet and repeat with the remaining bagels.Beat the egg white with 1 tablespoon of water and brush egg wash on the smooth side of each bagel. Place your desired topping(s) in a shallow dish, and place each bagel, egg white-side down, onto the toppings to coat.
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Step 4- Bake the bagels: Bake the two pans of bagels for 17-25 minutes, or until they reach your desired brown color and exterior crunch, rotating the pans and switching shelves halfway through. Remove the bagels from the oven and cool on a wire rack for at least 20 minutes.
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Step 5- Storage tips: Uncut bagels can be stored up to 48 hours in a paper bag (or loosely wrapped in parchment), then sliced and briefly toasted to serve.To freeze bagels whole, wrap each in plastic then place in an airtight container. To freeze bagels sliced, slice them and place on a baking tray in the freezer until solid. Remove to an airtight container. Toast directly from frozen.
Nutrition
- Calories: 250, Fat: 1g, Carbs: 50g, Protein: 10g
Cooking techniques
This recipe involves kneading the dough for the right texture, boiling for a chewy crust, and baking to perfection.
Variations or substitutions
Feel free to substitute barley malt syrup with brown sugar or molasses. You can also experiment with different toppings like poppy seeds or garlic.
Storage tips
Store bagels in a paper bag at room temperature for a couple of days or freeze them for longer storage.
Notes
Best enjoyed fresh out of the oven, but they still taste delightful later!
