Breakfast, brunch, lunch or dinner… bagels work anytime of day. Whether you enjoy them plain or toasted, with cream cheese or butter, on their own or with a warm, drippy egg in between their halves, people all over the world love bagels.
Although the beginning of the bagel making process is similar to making bread dough, bagels are boiled before they are baked, which gives them that classic dense, chewy texture that they are known for. I love the way these bagels always turn out and I know that you will love them too.
Let’s get these bagels started…
Although they may look like they are complicated, bagels are actually really simple to make.
Start by blooming 1 packet of active dry yeast in 1/2 cup of warm water with 20 grams of granulated sugar whisked in. Let this mixture sit for 5-10 minutes.
While the yeast is blooming, combine 440 grams of bread four and 2 teaspoons of salt in a large bowl. Once the yeast has bloomed, add it to the flour and salt mixture and mix to combine. You will have 1 cup of warm water left, begin adding it slowly until a moist, but firm dough forms. You may need the whole cup or you may need less, so work slow and add only 1 tablespoon at a time. You only want to add enough water for the dough to come together and incorporate all of the flour inside the bowl.
Once the dough comes together, transfer it out onto a floured work surface and wash the bowl. Dry the bowl well with paper towels and then lightly grease the entire interior.
Begin kneading the dough. Add flour as you knead and be generous about it. This is one of the ways that bagel dough differs from bread dough… you want to bring as much flour as you can into the dough, so it is firm and smooth by the end of the kneading process. This should take 7 or 8 minutes.
Form the dough into a smooth ball and transfer it into the greased bowl. Cover the bowl with a damp kitchen towel and let it rise in a warm place for about 60 minutes. You want the dough to double in size.
Once the dough has doubled in size, punch the air out of the dough and transfer it onto a smooth work surface (no flour necessary) and let it rest for 10 minutes.
Divide the dough into 8 equal portions. This is most efficiently done by dividing the dough in half and then both halves in half and then those four portions in half. Once the dough is divided, form each portion into a round ball by rolling it around on a dry work surface.
To form these unassuming little balls of dough into beautiful bagels, press your finger into the center and keeping your pointer finger and thumb in contact, gently form the bagel into a round and even circle. Once each bagel is formed, transfer them onto a lightly greased baking sheet.
Once all of the bagels have been formed, cover them with a damp kitchen towel and let them rest for 10-15 minutes.
While they are resting, bring a large pot of water to a boil and preheat your oven to 425 degrees.
Once the water is boiling, add 2 tablespoons of brown sugar into the water and mix until it is dissolved. Gently place 2 or 3 bagels into the boiling water using a large slotted spoon or mesh spider. Boil the bagels for 60 seconds, flip them over gently and boil them for another 60 seconds.
Once the bagels have boiled for 60 seconds per side (2 minutes total), transfer them back onto the baking sheet and repeat the process with the remaining bagels.
Once all of the bagels have been boiled, whisk 1 egg and 1 teaspoon of water and brush the egg wash over the tops all of the bagels.
* If you are adding toppings, add them immediately following the egg wash. I love making a variety of bagels, so I sprinkle some with cinnamon sugar, sea salt over others, shredded cheddar or dried onion flakes over a few and poppyseeds or everything bagel seasoning over the rest of them. Be creative with your bagel toppings!
Bake your bagels on parchment lined baking sheets for 22-25 minutes in a 425 degree oven. They are a little “full” to all fit on one baking sheet, so I divide them between two 13″x9″‘s and on racks set in the center and then one above that center rack. About half way through the baking process, I swap their positions. This is totally optional, but the ones on the top rack seem to brown a little quicker, so I like to give them both a little time up there.
Once all of the bagels are golden brown, transfer them onto a cooling rack and allow them to cool for about 20 minutes before slicing them. I find this particular step a little difficult to follow, so I usually “test” one right away. You can never be too sure that they are just right until you check them out. Better safe than sorry…
There are so many ways to enjoy bagels. Some of my favorites include toasting and buttering them, applying a thin coat of mayonnaise and browning them on a griddle (try it, trust me), making a breakfast sandwich with pancetta, havarti and an over easy egg and then, of course, a healthy schmear of good old cream cheese. I suggest you try them all.
I hope you fall in love with this easy, consistent bagel recipe and get creative with those toppings!
Bagels
Ingredients
Bagels
- 440 grams bread flour (approximately 3 1/2 cups), plus more for kneading
- 2 teaspoons salt
- 1 packet of active dry yeast
- 20 grams granulated sugar (approximately 4 teaspoons)
- 1 1/2 cups water, warm (between 100-110 degrees)
- 2 tablespoons brown sugar
- 1 egg
Optional Toppings
- dried onion flakes, everything bagel seasoning, sea salt, poppyseeds, cinnamon sugar, finely shredded cheddar cheese, finely chopped herbs (parsley, dill, thyme, rosemary)
Instructions
- Pour 1/2 cup of warm water (between 100-110 degrees) in a small bowl
- Add 1 packet of active dry yeast and 20 grams of granulated sugar into the warm water and let it sit for 5-10 minutes
- Combine 440 grams of bread flour and 2 teaspoons of salt in a large bowl
- Once the yeast has bloomed, pour it over the flour and salt mixture and mix to incorporate it
- Begin slowly adding the remaining warm water until a moist, but firm dough forms (you may not need the entire cup of water, so add it slowly and only add enough to bring the dough together)
- Transfer the dough onto a floured work surface
- Knead the dough for 7-8 minutes, dusting in additional flour until a firm, smooth dough comes together
- Form the dough into a ball and transfer it into a greased large glass bowl
- Cover the bowl with a damp kitchen towel and let it rest in a warm place until it has doubled in size (about 60 minutes)
- Punch the air out of the dough and transfer it out onto a flat dry work surface
- Divide the dough into eight equal portions
- Roll each portion into a round ball and form it into a bagel by poking your finger through the center and gently forming the outer ring into a even round shape
- Transfer the shaped bagels onto a lightly greased baking sheet
- Once all of the bagels are shaped, cover them with a damp kitchen towel
- Preheat your oven to 425 degrees
- Bring a large pot of water to a boil
- Once the water is boiling, stir in 2 tablespoons of brown sugar
- Carefully drop 2-3 bagels into the boiling water, being sure not to crowd them
- Boil the bagels for 60 seconds on each side (2 minutes total)
- Transfer the boiled bagels onto a parchment lined baking sheet
- Whisk together 1 egg and 1 teaspoon of water and brush this egg wash over the top surface of all of the bagels
- If you want to add toppings, add them immediately after the egg wash
- Bake the bagels in a 425 degree oven for 22-25 minutes
- Transfer the freshly baked bagels onto a cooling rack
- Allow the bagels to come to room temperature before storing or freezing them
- Store bagels in a paper bag and place the paper bag inside of a sealed zip lock bag
* This recipe is inspired by the Sophisticated Gourmet.
