Bagels
Making bagels at home is a super easy process requiring just a few pantry staples and no special skills. Make a batch, freeze the extras and pop them in the toaster for a quick and simple breakfast any day of the week.
Servings: 8
Ingredients
Bagels
- 500 grams of bread flour (approximately 3 3/4 cups), plus more for kneading)
- 2 teaspoons of salt
- 7 grams of packet of active dry yeast (1 packet)
- 30 grams of honey (1 1/2 tablespoons)
- 300 grams of water, warm (around 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
- Whisk 30 grams of honey into 300 grams of warm water (between 100-110 degrees) in a small bowl
- Add 7 grams of active dry yeast and let it sit for about 5 minutes or until foamy
- Combine 500 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 and mix
- Transfer the dough onto a floured work surface and knead for 7-8 minutes, lightly dusting in additional flour if necessary 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 and let it rest in a warm place until it has doubled in size (about 90 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 parchment lined baking sheet, cover with a light towel and rest for 30 minutes
- Preheat your oven to 450 degreesand stir in 2 tablespoons of brown sugar
- Bring a large pot of water to a boil and 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 with a 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 450 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 for 1-2 days or slice them in half and freeze them for longer storage