Bagels
Homemade bagels that are super flavorful with a beautifully chewy texture.
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