This straightforward do-it-yourself bagel recipe proves you can make deliciously chewy bagels in your personal kitchen with just a few primary elements and baking instruments!
A brand new month, a brand new yr, a truckload of carbs.
Welcome to the January Baking Problem the place I’m educating you how you can make do-it-yourself bagels with just a few primary components and kitchen instruments. That is the yr if you’re going to deal with any fears of yeast and bread baking– and I’m proper right here to information you alongside!
Bagels, crème brûlée, tender pretzels, and scorching ham & cheese pockets. What do these meals have in widespread? Every appear actually difficult to make at house, however secretly couldn’t be simpler. Homemade variations style brisker, are cheaper, and also you’ll earn the bragging rights for from-scratch baking. (PS: Every of these recipes has a video tutorial!)
Video: Learn how to Make Homemade Bagels
Right here’s a video to information you alongside the method.
Bagels Require a Lean Dough
The first step is to make the bagel dough. This is identical dough you employ for all the things bagels, a recipe already revealed on my weblog. There’s solely 5 components.
- Heat Water: Liquid for the dough.
- Yeast: Permits the dough to rise. I like to recommend an immediate or lively dry yeast.
- Bread Flour: A excessive protein flour is important for bagels. We would like a dense and chewy texture, not mushy and ethereal like cinnamon rolls. Bread flour is the one answer!
- Brown Sugar: Bakeries use barley malt syrup to sweeten the bagel dough– it may be somewhat troublesome to seek out, however brown sugar is a high-quality substitute.
- Salt: Taste.
Discover how there isn’t any fats? That is referred to as a lean dough. Lean dough is right for dense loaves of bread. Candy bread, corresponding to cinnamon rolls, embrace fats for richness and taste.
You possibly can put together the dough with a mixer or by hand. Kneading the dough by hand is crucial. Bagel dough could be very heavy and dense, which might rattle your mixer an excessive amount of. You’ll solely knead for a couple of minutes and you may watch me do it within the video above. After the dough is kneaded, let it rise for 60-90 minutes. Punch it down, then divide into eight sections and form into bagels.
Find out how to Form Bagels
Shaping the whole lot bagels is simpler than it seems. Poke your finger via the middle of the ball of dough, then use 2 fingers to widen the maintain to about 1.5 – 2 inches. That’s it! I don’t actually do something fancy and the bagels don’t have to be good. Mine by no means are!
Bagel Water Tub
Bagels should prepare dinner for 1 minute on all sides in a pot of boiling water. That is truly crucial step in the entire recipe. Why?
- Boiling the bagels provides the bagel its lovely shine. However seems to be aren’t every thing– this shine is definitely a results of the dough’s starches gelatinizing which creates a crisp, shiny coating. I discovered this from Cooks Illustrated.
- Boiling bagels cooks the outer layer of dough, which ensures they’ll maintain their form within the oven.
Add honey or barley malt syrup to the water tub. Why? The sugar provides additional caramelization and crisp. Brushing the boiled bagels with egg wash does the identical. Don’t skip both!
Homemade Bagel Varieties
- Plain Bagels: Comply with the recipe under.
- Cinnamon Raisin Bagels: Comply with my cinnamon raisin bagels recipe.
- The whole lot Bagels: Comply with my selfmade every part bagels recipe.
- Sesame Seed Bagels: Use 1/three cup sesame seeds. After brushing with egg wash in step 9, prime with or dunk every bagel into topping. Use extra as wanted.
- Poppy Seed Bagels: Use 1/three cup poppy seeds. After brushing with egg wash in step 9, prime with or dunk every bagel into topping. Use extra as wanted.
- Salt Bagels: Use 1/three cup coarse salt. After brushing with egg wash in step 9, prime with or dunk every bagel into topping. These are fairly salty, so be happy to go lighter on the salt.
Some readers have used this bagel recipe to make entire wheat bagels by changing half of the bread flour with entire wheat flour. I haven’t tried it, however let me know should you do!
Be a part of Sally’s Baking Problem
Bake a batch of do-it-yourself bagels. You can also make any taste listed.
When you’re not into this recipe, right here is the alternate January Baking Problem:
After you make the selfmade bagels or alternate recipe, share your photographs all through the month utilizing #sallysbakingchallenge in your public Instagram or Twitter account. Or add a photograph to my Fb web page or Fb group. Or e mail it to me. By sharing or emailing your photograph, you’re routinely entered in the $250 giveaway!
- 1 and half cups heat water (between 100-110°F, 38-43°C)
- 2 and three/Four teaspoons prompt or lively dry yeast*
- Four cups bread flour, plus extra for work floor and palms*
- 1 Tablespoon packed mild or darkish brown sugar (or barley malt syrup)*
- 2 teaspoons salt
- coating the bowl: nonstick spray or 1 Tablespoon olive oil
- egg wash: 1 egg white crushed with 1 Tablespoon water
- 2 quarts water
- 1/Four cup honey (or barley malt syrup)*
- Put together the dough: Whisk the nice and cozy water and yeast collectively within the bowl of your stand mixer fitted with a dough hook attachment. Cowl and permit to take a seat for five minutes.
- Add the flour, brown sugar, and salt. Beat on low velocity for two minutes. The dough could be very stiff and can look considerably dry.
- Flip the dough out onto a calmly floured floor. With flippantly floured arms, knead the dough for Four-5 minutes. The dough is just too heavy for the mixer to knead it!
- Calmly grease a big bowl with oil or nonstick spray. Place the dough within the bowl, turning it to coat all sides within the oil. Cowl the bowl with aluminum foil, plastic wrap, or a clear kitchen towel. Permit the dough to rise at room temperature for 60-90 minutes or till double in measurement.
- Line two giant baking sheets with parchment paper or silicone baking mats.
- Form the bagels: When the dough is prepared, punch it right down to launch any air bubbles. Divide the dough into eight equal items. (Simply eyeball it– does not must be good!) Form each bit right into a ball. Press your index finger by way of the middle of every ball to make a gap about 1.5 – 2 inches in diameter. Watch video above for a visible. Loosely cowl the formed bagels with kitchen towel and relaxation for a couple of minutes as you put together the water tub.
- Preheat oven to 425°F (218°C).
- Water tub: Fill a big, large pot with 2 quarts of water. Whisk in the honey. Deliver water to a boil, then scale back warmth to medium-high. Drop bagels in, 2-Four at a time, ensuring they’ve sufficient room to drift round. Prepare dinner the bagels for 1 minute on both sides.
- Utilizing a pastry brush, brush the egg wash on prime and across the sides of every bagel. Place Four bagels onto every lined baking sheet. Bake for 20-25 minutes, rotating the pan midway via. You need the bagels to be a darkish golden brown. Take away from the oven and permit bagels to chill on the baking sheets for 20 minutes, then switch to a wire rack to chill utterly.
- Slice, toast, prime, no matter you need! Cowl leftover bagels tightly and retailer at room temperature for a couple of minutes or within the fridge for as much as 1 week.
In a single day: Put together the dough by means of step Four, permitting the dough to rise in a single day within the fridge. The sluggish rise provides the bagels fantastic taste! Within the morning, proceed with step 5. I do not advocate shaping the bagels the night time earlier than as they could puff up an excessive amount of in a single day.
Freezing: Baked bagels freeze splendidly! Freeze them for as much as three months, thaw in a single day within the fridge or at room temperature, then heat to your liking. You may as well 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 as much as three months. Thaw in a single day within the fridge, then punch the dough down once more to launch any air bubbles. Proceed with the remainder of step 6.
- Particular Gear: stand mixer fitted with a dough hook attachment, giant baking sheets (I really like these), huge pot (I exploit my 5.5 quart dutch oven), pastry brush.
- Yeast: Use immediate or lively dry yeast. If utilizing lively dry yeast, the rise time could also be as much as 2 hours.
- Bread Flour: Bagels require a excessive protein flour. Bread flour is a should.
- Barley Malt Syrup: This ingredient could be a little onerous to seek out, however really provides bagels that conventional malty taste everyone knows and love. Most pure meals shops carry it. I supply options resembling brown sugar within the dough and honey within the water tub; I’ve made bagels with these options AND with barley malt syrup and truthfully love each variations.
- Bread machine: Place the dough components into the pan of the machine. Program the machine to dough or guide, then begin. After 9-10 minutes, the dough shall be fairly stiff. Permit the machine to finish its cycle, then proceed with the recipe.
- By hand: When you wouldn’t have a mixer, you possibly can combine the dough collectively in a big bowl then knead by hand for 10-15 minutes.
- Bagel Varieties: See weblog publish above for numerous add-ins and toppings. Observe that the toppings are added after the egg wash in step 9. Some readers have used this bagel recipe to make entire wheat bagels by changing half of the bread flour with entire wheat flour. I have never tried it, however let me know when you do!
Tailored from a mixture of recipes I’ve tried: King Arthur Flour, Prepare dinner’s Illustrated, and Full Guide of Breads
Did you make a recipe?
Tag @sallysbakeblog on Instagram and hashtag it #sallysbakingaddiction.
Sally’s Baking Problem E-mail Updates
Join e-mail updates so that you’re alerted as quickly as I publish a brand new problem recipe!