Bagel Recipe
These classic bagels are chewy, golden, and versatile, perfect for customizing with your favorite toppings or using as the base for hearty breakfast sandwiches like lox and cream cheese or bacon, egg, and cheese.This recipe makes 8 bagels.
Servings 8
Calories 250kcal
Ingredients
- 1¼ cups warm water about 105°F
- 1 tbsp maple syrup or barley malt syrup
- 1 1/4-ounce package active dry yeast (2 1/4 tsp)
- 4 cups bread flour 510 grams
- 2 tsp salt
For Poaching
- 4 quarts water
Toppings (optional)
- 1 egg white beaten (for brushing)
- everything bagel seasoning sesame seeds, poppy seeds, or grated cheese
Instructions
Activate the Yeast
- In a large mixing bowl, combine the warm water and maple syrup (or barley malt syrup). Sprinkle the yeast on top and let it sit for 5–10 minutes until it becomes foamy. This indicates the yeast is activated.
Mix the Dough
- Add the flour and salt to the yeast mixture and stir with a wooden spoon or with the paddle attachment if using a stand mixer until the dough comes together.
- To knead with the mixer: Attach the dough hook to your stand mixer. Knead with the dough hook on low or medium-low speed for 6–8 minutes, or until the dough is smooth and elastic, and pulls away from the sides of the bowl.
- To knead by hand: Turn the dough onto a clean surface and knead for about 8–10 minutes. Use the heels of your hands to push the dough away from you, fold it over, and turn it 90°. Repeat until the dough is smooth, elastic, and slightly tacky to the touch.
Rising the Dough
- Place the kneaded dough in a lightly oiled bowl, turning the dough to coat it with oil. Cover with plastic wrap or a clean kitchen towel.
- Let the dough rest in a warm, draft-free spot for 60 to 90 minutes, or until it doubles in size.
Shape the Bagels
- Once the dough has risen, turn it onto the counter. Divide it into 8 equal pieces.
- Roll each piece into a smooth ball by cupping your hand over the dough and gently pulling it toward you against the countertop. This motion creates surface tension, which helps form a tight, smooth ball.
- Let the balls rest for 5 minutes on the counter, so the gluten can relax slightly.
- Then use your thumb to poke a hole in the center of each ball. Gently stretch the hole to about 1.5–2 inches in diameter, as it will shrink slightly during baking.
- Alternatively, you can roll each ball into a log, and pinch the ends together. Place the shaped bagels on a parchment-lined tray.
Poach the Bagels
- Preheat your oven to 425°F (220°C). Line two baking trays with parchment paper.
- Bring 4 quarts of water to a boil in a large pot. Add a tablespoon of maple syrup or barley malt syrup to the water if desired (this adds a subtle sweetness and helps with browning, but it’s not necessary).
- Gently drop 2–3 bagels into the boiling water, making sure they don’t overcrowd the pot. Boil for 1 minute on each side. Use a slotted spoon to remove the bagels and let them drain briefly on a clean kitchen towel.
- Place the poached bagels onto the prepared parchment-lined trays, spacing them evenly.
- Add Toppings (Optional)
- If using toppings, brush the tops of the bagels with the beaten egg white to help the toppings stick. Sprinkle generously with your choice of everything bagel seasoning, sesame seeds, poppy seeds, or grated cheese.
Bake
- Bake in the preheated oven for 20–25 minutes, or until the bagels are golden brown and firm.
- Rotate the trays halfway through baking for even browning.
Cool and Serve
- Remove the bagels from the oven and let them cool on a wire rack for at least 10 minutes before serving.
Notes
Measure Accurately: For consistent results, weigh your flour using a kitchen scale instead of relying on measuring cups. This ensures you’re using the correct amount and prevents overly dry or sticky dough.
Check Your Yeast: Always ensure your yeast is fresh and active. If it doesn’t foam during activation, it may be expired, and the dough won’t rise properly.
Don’t Skip Poaching: Boiling the bagels is key to achieving their signature chewy texture and shiny crust. Adding maple syrup or barley malt syrup to the poaching water enhances flavor and promotes browning.
Apply Toppings Immediately: Brush the bagels with egg white right after poaching and sprinkle with toppings while the surface is still damp to ensure they stick.
Monitor Baking Time: Ovens can vary, so keep an eye on your bagels during baking. They should be golden brown and firm to the touch. Rotate the trays halfway through for even browning.
Storage Tip: Store cooled bagels in an airtight container at room temperature for up to 2 days or freeze them for longer storage. Toast them before serving for the best flavor and texture.
Nutrition
Serving: 1 bagel | Calories: 250kcal