Bagels
Why Make This Recipe
Bagels are a beloved breakfast staple, cherished for their chewy texture and delightful crust. Making bagels at home allows you to customize the flavor and toppings to your liking while filling your kitchen with the irresistible aroma of freshly baked bread. With a little time and patience, you can create a batch of artisanal bagels that rival those from your favorite bakery.
How to Make Bagels
Making bagels is a straightforward process that involves several key steps, from preparing the dough to poaching and baking. The unique boiling step is what gives bagels their characteristic chewy texture and glossy crust. Follow these detailed directions, and you’ll be rewarded with delicious bagels that can be enjoyed in numerous ways.
Ingredients:
- 1 ⅛ cup warm water (1 cup + 2 Tbsp, about 90-110℉)
- 1 Tablespoon barley malt syrup (21 g)
- 1 ½ teaspoon dry active yeast
- 3½ cups unbleached bread flour (455 g)
- 1 Tablespoon coarse kosher salt
- 4 quarts water
- 2 Tablespoon barley malt syrup
- 1 ½ Tablespoon baking soda
- ½ Tablespoon coarse kosher salt
- Egg white wash
- Everything seasoning mix, poppy seeds, sesame seeds, etc.
Directions:
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In a small bowl, whisk together the warm water, barley malt syrup, and yeast. Let the mixture sit for 8-10 minutes to activate the yeast. It is ready when it looks cloudy, aromatic, and foamy.
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In the bowl of a stand mixer fitted with a dough hook, combine the flour and salt. Mix on low speed to combine. Add the yeast mixture and mix on the lowest speed for 3 minutes. Stop the mixer and let the dough rest for 5 minutes.
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Continue mixing on low speed for another 3 minutes until the dough is stiff yet supple. Transfer the dough to a lightly oiled bowl, cover with plastic wrap, and let it rise at room temperature for 1 hour.
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After the dough has risen, divide it into 8 equal pieces, weighing about 4 oz each. Form each piece into a loose ball, flatten it slightly, and poke a hole through the center using your thumb. Rotate the dough with both thumbs to stretch the hole to about 2 inches in diameter.
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Place each formed bagel onto a greased, parchment-lined sheet pan. Mist with oil or cooking spray and cover with plastic wrap. Refrigerate overnight.
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The next morning, prepare the poaching liquid. In a large saucepan, heat the water to a simmer. Add the barley malt syrup, baking soda, and kosher salt.
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Remove the bagels from the fridge. Test if they are ready by placing a bagel in cold water. If it floats, it’s ready to cook; if it sinks, let it rest at room temperature for another 15-30 minutes. Preheat your oven to 500°F.
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Once the bagels have passed the float test, gently lower them into the simmering water using a slotted spoon. Cook each bagel for 1 minute, then flip and cook for another minute. Remove with a slotted spoon and place them domed side up on a lightly oiled, parchment-lined baking sheet. If desired, brush the tops with egg white and sprinkle with toppings.
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Lower the oven temperature to 450°F. Bake the bagels for 8 minutes, then rotate the pan. Check the bottoms; if browning too quickly, place another baking tray underneath. Bake for an additional 8-10 minutes, or until the bagels are a rich golden brown. Cool on a wire rack before serving.
How to Serve Bagels
Bagels are incredibly versatile and can be served in various ways. Enjoy them toasted with cream cheese and smoked salmon for a classic breakfast. For a sweeter option, try them with butter and jam or almond cream. You can also be creative by making breakfast sandwiches with eggs and cheese or using bagels as the base for a delicious brunch spread.
How to Store Bagels
To keep your bagels fresh, store them in a brown paper bag at room temperature for up to 2 days. For longer storage, freeze them in an airtight container or resealable bag for up to 3 months. To revive the frozen bagels, simply toast or bake them until warm.
Tips to Make Bagels
- Water Temperature: Ensure your water is warm enough for yeast activation but not too hot, as it can kill the yeast.
- Poaching Time: Adjust boiling time based on how chewy you want your bagels. A longer boil yields a chewier texture.
- Toppings: Experiment with different toppings, from classic everything seasoning to various seeds or even a sweet cinnamon sugar mix.
Variation
Feel free to customize these bagels by adding ingredients like chopped herbs, garlic powder, or cheese to the dough for a unique twist. You can also try different toppings such as cheddar, chopped bacon, or sun-dried tomatoes for a more gourmet experience.
FAQs
1. Can I use all-purpose flour instead of bread flour?
While bread flour is preferred for its higher protein content, all-purpose flour can be used if needed. The texture might differ slightly.
2. What’s the purpose of the barley malt syrup?
Barley malt syrup adds flavor and aids in the browning of the crust during baking, contributing to that authentic bagel taste.
3. Can I make bagels without a stand mixer?
Yes! You can knead the dough by hand. Just make sure to knead it for about 10 minutes until it reaches a stiff yet supple texture.
By following this recipe, you can create delicious homemade bagels that will impress family and friends alike. Enjoy the process and the rewarding experience of baking your own bagels!
Bagels
Ingredients
Dough Ingredients
- 1 ⅛ cup warm water (1 cup + 2 Tbsp, about 90-110℉) Ensure the water is at the right temperature for yeast activation.
- 1 Tablespoon barley malt syrup
- 1 ½ teaspoon dry active yeast
- 3½ cups unbleached bread flour Bread flour is preferred for its higher protein content.
- 1 Tablespoon coarse kosher salt
Poaching Ingredients
- 4 quarts water For poaching the bagels.
- 2 Tablespoon barley malt syrup
- 1 ½ Tablespoon baking soda
- ½ Tablespoon coarse kosher salt
Toppings
- 1 each egg white wash
- to taste everything seasoning mix, poppy seeds, sesame seeds, etc. Use your favorite toppings.
Instructions
Preparation of Dough
- In a small bowl, whisk together the warm water, barley malt syrup, and yeast. Let the mixture sit for 8-10 minutes to activate the yeast.
- In the bowl of a stand mixer fitted with a dough hook, combine the flour and salt. Mix on low speed to combine.
- Add the yeast mixture and mix on the lowest speed for 3 minutes. Stop the mixer and let the dough rest for 5 minutes.
- Continue mixing on low speed for another 3 minutes until the dough is stiff yet supple.
- Transfer the dough to a lightly oiled bowl, cover with plastic wrap, and let it rise at room temperature for 1 hour.
Shaping the Bagels
- After the dough has risen, divide it into 8 equal pieces, weighing about 4 oz each.
- Form each piece into a loose ball, flatten it slightly, and poke a hole through the center using your thumb.
- Rotate the dough with both thumbs to stretch the hole to about 2 inches in diameter.
- Place each formed bagel onto a greased, parchment-lined sheet pan. Mist with oil or cooking spray and cover with plastic wrap.
- Refrigerate overnight.
Poaching and Baking
- The next morning, prepare the poaching liquid. In a large saucepan, heat the water to a simmer. Add the barley malt syrup, baking soda, and kosher salt.
- Remove the bagels from the fridge and test if they are ready by placing a bagel in cold water. If it floats, it’s ready to cook; if it sinks, let it rest at room temperature for another 15-30 minutes.
- Preheat your oven to 500°F.
- Once the bagels have passed the float test, gently lower them into the simmering water using a slotted spoon. Cook each bagel for 1 minute, then flip and cook for another minute.
- Remove with a slotted spoon and place them domed side up on a lightly oiled, parchment-lined baking sheet. If desired, brush the tops with egg white and sprinkle with toppings.
- Lower the oven temperature to 450°F. Bake the bagels for 8 minutes, then rotate the pan.
- Check the bottoms; if browning too quickly, place another baking tray underneath. Bake for an additional 8-10 minutes, or until the bagels are a rich golden brown.
- Cool on a wire rack before serving.
