I love these bagels for many reasons. For starters, it doesn't take a mathematician to figure out that making your own homemade bagels is much cheaper than buying them at the local coffee shop. I'm talking an entire batch of bagels costs about the same as buying a single bagel at the bakery. Not to mention that they're so much more delicious! They taste so fresh. The texture of these bagels is a divine combination of soft and moist without being overly chewy like so many bakery versions can be. (Tip: Don't boil the dough longer than one minute or your bagels might be too chewy...unless you like them extra chewy, then go for it.) You'll be eating fresh baked bagels in just about 2 hours, and you probably already have all of the ingredients in your pantry.
This recipe is for plain bagels. However, the toppings are all up to you. I topped some of mine with poppy seeds, some with egg wash to make them golden and glossy, some with coarse salt (delicious for sandwiches), and some just plain. If I had some sesame seeds in my cupboard, I would have used those too. Have fun with it!
I think poppy seeds are so cute on these bagels...like tiny polka dots on my breakfast. :)
Also, these mugs? Can't handle how cute they are in all of their vintage-y glory. The glass is iridescent, so they make rainbow reflections...What's not to love?
Homemade Bagels
- Total Time: 2 hours
- Yield: 8-10 large bagels 1x
Ingredients
- 2 ¼ teaspoons (1 envelope) active dry yeast
- 2 teaspoons granulated sugar
- 1 ⅓ cups warm water
- 3 ½ cups bread flour, plus extra for kneading
- 1 ¾ teaspoons kosher salt
- Poppy seeds (optional)
- Sesame seeds (optional)
Instructions
- In the bowl of a stand mixer fitted with the dough hook, add the flour, sugar, yeast and salt. With the mixer on low, slowly add the water.
- Continue to mix until the dough comes together, about 4 minutes.
- Increase speed to medium-high and knead for another 8-10 minutes until soft and smooth.
- Place the dough in a bowl sprayed lightly with non-stick spray. Cover with a towel or lightly oiled plastic wrap and let rise for 1 hour or until doubled in size.
- Gently deflate the dough and let the dough rest for 10 minutes.
- Meanwhile, preheat the oven to 425º F and bring a large pan of water to a boil; then reduce to a simmer.
- Divide the dough into 8-10 pieces and shape into balls, pressing to release air bubbles.
- With floured hands, press your fingers through the center of each ball to form a ring, stretching the dough and widening the hole to about 1-inch in diameter.
- Place the bagels on a baking sheet lined with parchment paper or a silpat and cover with a towel. Let rest for another 10 minutes.
- Gently lower the bagels into the water in batches, 2-3 bagels at a time. Boil uncovered for about 1 minute. Turn them over once and boil for another minute.
- Using a slotted spoon or spatula, gently remove the bagels from the pot, letting the water drain.
- Return bagels to the baking sheet. Sprinkle the tops of the bagels with poppy seeds, sesame seeds, or other desired toppings.
- Bake for 20-25 minutes or until golden. Transfer to a wire rack to cool completely.
- Enjoy!
Notes
Adapted from: thegalleygourmet.net
Comments
No Comments