Homemade Bagels

This past Sunday was my youngest daughter’s birthday and she requested bagels and salmon for her birthday breakfast treat. Good choice! Since I have already shared my seasonal spiced pumpkin bagel recipe, it’s time to share the plain version. Don’t let the moniker fool you; these are anything but plain in taste and texture.

If you are a regular reader, you may know that I enjoy baking my own bread, like white bread, pita, and country bread. There are several reasons why I put in the time and effort required. One taste and it is hard to go back to the store-bought. Besides the obvious better taste and texture, homemade bread has far fewer ingredients and I can pronounce them all:) 

Many people are intimidated by making bread (or in this case, bagels) from scratch, but really all it takes is a little practice and getting to know the unbaked feel and look of the dough.

Unlike some bagel recipes that require a sponge, a “float test”, and overnight refrigeration (I can see why such a recipe would be intimidating), this one is hands down easy peasy for homemade bagels in under 2 hours, really. I have included a few step-by-steps to help you along visually.

Once the dough has been kneaded and allowed to rise, turn it out onto a lightly floured work surface. Gently de-gas the dough and allow to rest for 10 minutes.

Divide the dough equally into 8 pieces (about 3 1/4-ounces each). Roll each piece into a ball.

Using a floured finger, poke a hole through each ball and gently stretch the opening about 1/3 of the bagel’s diameter.

Place the shaped bagels on a baking sheet lined with parchment paper, or in this case, a silpat; cover and let them rise for another 10 minutes.

Poach the bagels in a large pot of water for 1 minute on each side.

Remove the bagels from the water; drain and return to the baking sheet. Optional toppings, like poppy seeds and sesame seeds are added at this time. Bake in a 425ºF oven for 20-25 minutes or until golden brown.

We enjoy them plain, with poppy seeds or sesame seeds, and some with both. They have a perfect light texture and a good pull. The only hard part about these bagels is trying to decide what you are going to top or sandwich them with. Will it be cream cheese, butter-n-jam, peanut butter, Nutella (oh yeah), cheese, eggs, salmon…?!

Homemade Bagels

By Nicole Prep: 20 minsCook: 30 minsRest and Rise Time: 1 hr 20 minsTotal: 2 hrs 10 mins Servings: 8 This easy homemade bagel recipe proves that you can make deliciously chewy bagels in your own kitchen with only a few basic ingredients!

Ingredients 

• 2 ¼ teaspoons dry active yeast
• 2 teaspoons granulated sugar
• 1 ⅓ cups warm water
• 3 ½ cups bread flour, plus extra for kneading
• 1 ¾ teaspoons kosher salt
• Poppy seeds, optional
• Sesame seeds, optional

Instructions 

1. In the bowl of a stand mixer, add the flour, sugar, yeast and salt. With the mixer on low, slowly add the water. Continue to mix until the dough comes together in a mass, about 4-6 minutes. Increase speed to medium-high and knead for another 8-10 minutes until soft and smooth. Put the dough in a bowl sprayed lightly with non-stick baking spray. Cover with a towel or lightly oiled plastic wrap and let rise for 1 hour or until doubled in size.
2. Gently de-gas the dough and let the dough rest for 10 minutes.
3. Meanwhile, preheat the oven to 425ºF and bring a large pot of water to a boil; then reduce to a simmer.
4. Divide the dough into 8 pieces. Press each piece down to get rid of air bubbles. Form into balls and roll the balls between your palm and the work surface, rotating to form a smooth ball. Coat a finger in flour and press it through each ball to form a ring.Twirl the ring around the index of one hand and the thumb of the other, stretching the dough and widening the hole to about ⅓ of the bagel’s diameter. Place the bagels on a baking sheet lined with parchment paper or a silpat and cover with a towel. Let rest for another 10 minutes.
5. Gently lower the bagels into the water in batches, 2-3 bagels at a time. Boil uncovered for about 1 minute. Turn them over once and boil for another minute. Using a perforated skimmer, remove the bagels from the pot, letting the water drain; return to the baking sheet. (Optional- sprinkle the top of the bagel with poppy seeds, sesame seeds, or both). Bake for 20-25 minutes or until golden. Transfer to a wire rack to cool completely. Enjoy!

Nutrition

Calories: 204kcal, Carbohydrates: 41g, Protein: 7g, Fat: 1g, Saturated Fat: 0.1g, Polyunsaturated Fat: 0.4g, Monounsaturated Fat: 0.1g, Sodium: 510mg, Potassium: 63mg, Fiber: 2g, Sugar: 1g, Vitamin A: 1IU, Vitamin C: 0.003mg, Calcium: 9mg, Iron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.