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Homemade Bagels

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  • Total Time: 2 hours
  • Yield: 8-10 large bagels 1x

Ingredients

Units Scale
  • 2 1/4 teaspoons (1 envelope) active dry yeast
  • 2 teaspoons granulated sugar
  • 1 1/3 cups warm water
  • 3 1/2 cups bread flour, plus extra for kneading
  • 1 3/4 teaspoons kosher salt
  • Poppy seeds (optional)
  • Sesame seeds (optional)

Instructions

  1. 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.
  2. Continue to mix until the dough comes together, about 4 minutes.
  3. Increase speed to medium-high and knead for another 8-10 minutes until soft and smooth.
  4. 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.
  5. Gently deflate the dough and let the dough rest for 10 minutes.
  6. Meanwhile, preheat the oven to 425º F and bring a large pan of water to a boil; then reduce to a simmer.
  7. Divide the dough into 8-10 pieces and shape into balls, pressing to release air bubbles.
  8. 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.
  9. 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.
  10. 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.
  11. Using a slotted spoon or spatula, gently remove the bagels from the pot, letting the water drain.
  12. Return bagels to the baking sheet. Sprinkle the tops of the bagels with poppy seeds, sesame seeds, or other desired toppings.
  13. Bake for 20-25 minutes or until golden. Transfer to a wire rack to cool completely.
  14. Enjoy!

Notes

Adapted from: thegalleygourmet.net

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