Breakfast & Brunchculinaryhill5.0
How to Make Bagels
Not all bagels are created equal; in fact, truly great bagels are so hard to find, I decided to learn how to make bagels at home. This recipe for the classic bagel is easy to follow; once you get the basics down, switch up the toppings and flavors to delight every bagel lover in the house.
π₯ 12 Servingsβ±οΈ Prep & Cook: 2hπ₯ Cook: 2hπ€ Meggan Hillπ culinaryhill
π₯ Ingredients
Check off ingredients as you prepare them:
π³ Cookware
- βbowl
- βbaking sheet
- βpan
- βoven
- βstove
π Preparation Steps
1
Soften (bloom) the yeast in the warm water for β±οΈ 5 minutes.
2
In an electric mixer fitted with the dough hook attachment, combine flour, 2 tablespoons barley malt syrup, sugar, and salt. With the motor running on low, slowly drizzle in the yeast mixture.
salt2 teaspoons
3
Increase the mixer speed to medium and mix until shiny and smooth, 6 to β±οΈ 10 minutes. If the dough becomes stuck to the dough hook, scrape the dough off the hook and return to the bottom of the mixer bowl.
4
Turn out the dough onto a dry surface and shape into a ball. Place in a greased bowl and brush with olive oil. Cover the bowl with plastic wrap and let rise in a warm place (80 to 85 degrees, see notes) for β±οΈ 20 minutes (it will double in volume).
olive oil1 tablespoon
5
Turn out the dough onto a dry surface and divide into 12 equal portions of dough. Working with 1 portion of a dough at a time, roll the dough into a 9-inch rope. Moisten the ends of each rope and wrap the dough around to form a circle. There should be a hole approximately the size of a quarter in the middle and the ends of the dough should overlap by at least 1 inch. Repeat with remaining portions.
6
Cover the shaped bagels with a damp towel and let rise in a warm place (80 to 85 degrees) for another β±οΈ 10 minutes. Meanwhile, arrange a cooling rack over a baking sheet. Line a second baking sheet with parchment paper.
7
Bring a large, shallow pan of water and remaining 1 tablespoon barley malt syrup to a simmer. Boil the bagels in batches, 3 to 4 at a time, for β±οΈ 30 seconds on each side, adjusting the heat of the stove to maintain a simmer. Remove to the cooling rack set over a baking sheet and repeat with remaining bagels. Preheat the oven to 425 degrees.
8
While the top of the bagels are still damp, sprinkle with Everything Bagel Seasoning, sesame seeds, poppy seeds, or coarse salt. Transfer the bagels to the parchment-lined baking sheet.
salt2 teaspoons
9
Bake until the bagels are golden brown, about 20 to β±οΈ 25 minutes. Switch the positions and rotate the orientation of the sheets halfway through baking time. Remove from the oven and let rest for at least β±οΈ 30 minutes before serving.
Nutrition Facts
calories
177 kcal
fat Content
1 g
serving Size
1 bagel
fiber Content
2 g
sugar Content
5 g
sodium Content
393 mg
protein Content
6 g
carbohydrate Content
36 g
saturated Fat Content
1 g
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