Homemade Bagels Recipe

Name: Homemade Bagels Recipe
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 8
Ingredients: 1 packet active dry yeast; 4 cups bread flour; 1 tablespoon sugar; 2 teaspoons salt; 1 1/2 cup warm water; Sesame seeds; Poppy seeds; Coarse salt; Everything bagel seasoning

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5 from 2 votes

Prep Time 30 mins Cook Time 30 mins Total Time 1 hr

Tasty

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Cuisine: American Courses: Breakfast Recipe Keys:

Bread Nut Free

Vegetarian

Difficulty: Beginner Servings: 8 Calories: 270 Best Season: Suitable throughout the year

Description

Homemade bagels are a delightful treat, and you can customize them with various toppings or add-ins for a unique twist. Enjoy your freshly baked bagels!

Instructions

In a small bowl, combine the warm water and sugar. Stir until the sugar is dissolved. Sprinkle the yeast over the water-sugar mixture and let it sit for about 5-10 minutes, or until it becomes frothy. This indicates that the yeast is active and ready to use.
In a large mixing bowl, combine the flour and salt. Pour in the activated yeast mixture and stir until a dough forms.
Turn the dough out onto a lightly floured surface and knead it for about 10 minutes, or until it's smooth and elastic. You may need to add a little more flour if the dough is too sticky.
Divide the dough into 8 equal portions. Roll each portion into a ball, then use your finger to poke a hole in the center. Gently stretch and shape the dough into a ring. Make the hole slightly larger than you want it to be when the bagel is finished, as it will shrink during boiling and baking.
Preheat your oven to 425°F (220°C) and bring a large pot of water to a boil. Add a tablespoon of sugar to the boiling water. Carefully place the bagels in the boiling water, a few at a time, and boil for about 1-2 minutes on each side. This gives the bagels their chewy texture. Remove them with a slotted spoon and let them drain on a clean kitchen towel.
If you want to add toppings like sesame seeds or poppy seeds, sprinkle them over the bagels while they are still wet from boiling.
Place the boiled and topped bagels on a baking sheet lined with parchment paper. Bake in the preheated oven for about 20-25 minutes or until they turn golden brown and sound hollow when tapped on the bottom.
Allow the bagels to cool on a wire rack before slicing and serving. You can enjoy them with cream cheese, smoked salmon, or your favorite toppings.

Equipment

Tips

Quality matters when it comes to flour. Bread flour works well for bagels because it has a higher protein content, which helps with gluten development and chewiness.
Ensure your yeast is fresh and active. Activate it in warm water with a touch of sugar to get a frothy reaction before adding it to the flour.
Kneading the dough for about 10-15 minutes helps develop gluten, giving the bagels their chewy texture. The dough should be smooth and elastic.
After kneading, let the dough rest for about 10-15 minutes. This helps relax the gluten, making it easier to shape the bagels.
Divide the dough into equal portions to create uniform-sized bagels. Roll each portion into a ball, then use your fingers to create a hole in the center. Stretch and shape the hole to your desired size.
Boiling the bagels briefly before baking is essential for their characteristic chewiness. Add a tablespoon of sugar to the boiling water for extra flavor.
Add your favorite toppings like sesame seeds, poppy seeds, coarse salt, or everything bagel seasoning for extra flavor and texture.
When placing the shaped bagels on the baking sheet, ensure they have enough space to expand during baking without touching.
Make sure your oven is fully preheated to the correct temperature before baking. This helps the bagels rise and bake evenly.
Bake the bagels until they turn golden brown on the outside. They should also sound hollow when tapped on the bottom.
Get creative with your bagels by adding ingredients like cinnamon, raisins, blueberries, or grated cheese to the dough for flavored bagels.
Store homemade bagels in an airtight container at room temperature for up to a day, or freeze them for longer storage. Toast or reheat them when ready to eat.
Homemade bagels are best enjoyed fresh out of the oven. Serve them with your favorite spreads, such as cream cheese, butter, or jam.

Keywords: bagel

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Frequently Asked Questions

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Can I use all-purpose flour instead of bread flour for making bagels?

Yes, you can use all-purpose flour, but keep in mind that bread flour has a higher protein content, which helps with gluten development and chewiness. Using bread flour will give your bagels a better texture.

How long should I knead the bagel dough?

Knead the bagel dough for about 10-15 minutes until it becomes smooth and elastic. Proper kneading is crucial for achieving the desired texture.

Can I make different flavors of bagels?

Absolutely! Bagels can be customized with various flavors and add-ins. For example, you can make cinnamon raisin bagels by adding cinnamon and raisins to the dough or experiment with savory options like sesame or onion bagels.

Do I need to boil the bagels before baking them?

Yes, boiling the bagels briefly before baking is a crucial step in making traditional bagels. This process gives them their characteristic chewy texture and helps set the crust.

How long should I boil the bagels?

Boil the bagels for about 1-2 minutes on each side. The longer you boil them, the chewier the texture will be.

Can I freeze homemade bagels?

Yes, you can freeze homemade bagels for longer storage. Allow them to cool completely, then place them in an airtight container or freezer bag. To thaw, simply leave them at room temperature or reheat in the oven or toaster.

What toppings can I use for bagels?

You can use a variety of toppings, including sesame seeds, poppy seeds, coarse salt, minced garlic, grated cheese, or everything bagel seasoning. Add them before baking for extra flavor and texture.

Can I make gluten-free bagels?

Yes, you can make gluten-free bagels by using a gluten-free flour blend and following a gluten-free bagel recipe. Ensure that all your ingredients are gluten-free.