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    Homemade Bagels Recipe - Sally's Baking Addiction

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    hchager

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    Homemade Bagels Recipe - Sally's Baking Addiction

    Uploaded by

    hchager
    64 views3 pages

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    Copyright:

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    64 views3 pages

    Homemade Bagels Recipe - Sally's Baking Addiction

    Uploaded by

    hchager

    Copyright:

    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd
    Download as pdf or txt
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    Homemade Bagels Recipe

    ★ ★ ★ ★ ★ 4.9 from 537 reviews


    Author: Sally Prep Time: 2 hours, 10 minutes

    Cook Time: 25 minutes Total Time: 3 hours Yield: 8 bagels

    Make fresh bagels right at home with this tested dough recipe. Don’t skip the water bath
    and egg wash– both provide an extra chewy and golden brown crust.

    Ingredients

    1 and 1/2 cups (360ml) warm water (between 100-110°F, 38-43°C)


    2 and 3/4 teaspoons instant or active dry yeast*
    4 cups (520g) bread flour (spoon & leveled), plus more for work surface and
    hands*
    1 Tablespoon granulated sugar or packed light or dark brown sugar (or barley
    malt syrup)*
    2 teaspoons salt
    coating the bowl: nonstick spray or 2 teaspoons olive oil
    egg wash: 1 egg white beaten with 1 Tablespoon water

    For Boiling
    2 quarts water
    1/4 cup (60g) honey (or barley malt syrup)*

    Cook Mode Prevent your screen from going dark


    Instructions

    1 Prepare the dough: Whisk the warm water and yeast together in the bowl of your
    stand mixer fitted with a dough hook attachment. Cover and allow to sit for 5 minutes.
    2 Add the flour, brown sugar, and salt. Beat on low speed for 2 minutes. The dough is
    very stiff and will look somewhat dry.
    3 Turn the dough out onto a lightly floured surface. With lightly floured hands, knead the
    dough for 6-7 minutes. After kneading, the dough should still feel a little soft. Poke it
    with your finger—if it slowly bounces back, your dough is ready to rise. If not, keep
    kneading. The dough is too heavy for the mixer to knead it.
    4 Lightly grease a large bowl with oil or nonstick spray. Place the dough in the bowl,
    turning it to coat all sides in the oil. Cover the bowl with aluminum foil, plastic wrap, or
    a clean kitchen towel. Allow the dough to rise at room temperature for 60-90 minutes
    or until double in size.
    5 Line two large baking sheets with parchment paper or silicone baking mats.
    6 Shape the bagels: When the dough is ready, punch it down to release any air bubbles.
    Divide the dough into 8 equal pieces. (Just eyeball it– doesn’t need to be perfect!)
    Shape each piece into a ball. Press your index finger through the center of each ball to
    make a hole about 1.5 – 2 inches in diameter. Watch video below for a visual. Loosely
    cover the shaped bagels with kitchen towel and rest for a few minutes as you prepare
    the water bath.
    7 Preheat oven to 425°F (218°C).
    8 Water bath: Fill a large, wide pot with 2 quarts of water. Whisk in the honey. Bring
    water to a boil, then reduce heat to medium-high. Drop bagels in, 2-4 at a time,
    making sure they have enough room to float around. Cook the bagels for 1 minute on
    each side.
    9 Using a pastry brush, brush the egg wash on top and around the sides of each bagel.
    Place 4 bagels onto each lined baking sheet.
    10 Bake for 20-25 minutes, rotating the pan halfway through. You want the bagels to be a
    dark golden brown. Remove from the oven and allow bagels to cool on the baking
    sheets for 20 minutes, then transfer to a wire rack to cool completely.
    11 Slice, toast, top, whatever you want! Cover leftover bagels tightly and store at room
    temperature for a few days or in the refrigerator for up to 1 week.
    Notes
    1 Overnight Make Ahead Instructions: Prepare the dough through step 4, but allow the
    dough to rise overnight in the refrigerator instead of at room temperature for 60-90
    minutes. The slow rise gives the bagels wonderful flavor! In the morning, remove the
    dough from the refrigerator and let the dough rise for 45 minutes at room
    temperature. Continue with step 5. I don’t recommend shaping the bagels the night
    before as they may puff up too much overnight.
    2 Freezing Make Ahead Instructions: Baked bagels freeze wonderfully! Freeze them for
    up to 3 months, thaw overnight in the refrigerator or at room temperature, then warm
    to your liking. You can also freeze the bagel dough. After punching down the dough in
    step 6, wrap the dough tightly in plastic wrap, then a layer of aluminum foil. Freeze for
    up to 3 months. Thaw overnight in the refrigerator, then punch the dough down again
    to release any air bubbles. Continue with the rest of step 6.
    3 Special Tools (affiliate links): Stand Mixer | Baking Sheets | Parchment Paper or Silicone
    Baking Mats | Large Pot (such as a large 5.5 quart dutch oven) | Pastry Brush
    4 Yeast: Use instant or active dry yeast. If using active dry yeast, the rise time may be up
    to 2 hours. 1 standard packet is about 2 and 1/4 teaspoons, so you will need a little
    more than 1 packet of yeast. Reference my Baking with Yeast Guide for answers to
    common yeast FAQs.
    5 Bread Flour: Bagels require a high protein flour. Bread flour is a must. Here are all my
    recipes using bread flour if you want more recipes to use it up. All-purpose flour can
    be used in a pinch, but the bagels will taste flimsy and won’t be nearly as chewy.
    6 Barley Malt Syrup: This ingredient can be a little hard to find, but truly gives bagels
    that traditional malty flavor we all know and love. Most natural food stores carry it. I
    offer alternatives such as brown sugar in the dough and honey in the water bath; I’ve
    made bagels with these alternatives AND with barley malt syrup and honestly love
    both versions.
    7 Bread Machine: Place the dough ingredients into the pan of the machine. Program
    the machine to dough or manual, then start. After 9-10 minutes, the dough will be
    quite stiff. Allow the machine to complete its cycle, then continue with the recipe.
    8 Bagel Varieties: See blog post above for various add-ins and toppings. Note that the
    toppings are added after the egg wash in step 9. Some readers have used this bagel
    recipe to make whole wheat bagels by replacing half of the bread flour with whole
    wheat flour. I haven’t tried it, but let me know if you do!
    9 Halve or Double: You can halve this dough recipe by simply halving all of the dough
    ingredients (do not halve the water or honey for the boiling step). No changes to the
    recipe instructions. For best taste and texture and to not overwhelm your mixer with
    excess heavy dough, I do not recommend doubling this dough recipe. Instead, make
    separate batches of dough.
    10 Adapted from a mix of recipes I’ve tried: King Arthur Flour, Cook’s Illustrated,
    and Complete Book of Breads

    Find it online: https://sallysbakingaddiction.com/homemade-bagels/

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