Top-ranked recipe named "Bagels"
King Arthur Flour has hit the nail on the head with this recipe. No more store bought bagels for me.
This recipe will take some time to prepare, but the results are well worth it.
"**Note - While baking, the bagels didn't seem to be browning much, but when I turned them over, the bottom (now on top) was nice and brown, so that's something to keep an eye on."- AnnieBananie
Manual/Mixer Method: To make this dough by hand or in a mixer, combine all of the dough ingredients and knead vigorously, by hand for 10 to 15 minutes, or by machine on medium-low speed for about 10 minutes. Since we're using a high-protein bread flour here, it takes a bit more effort and time to develop the gluten. The dough will be quite stiff; if you're using an electric mixer it will "thwap" the sides of the bowl, and hold its shape (without spreading at all) when you stop the mixer. Place the dough in a lightly greased bowl, and set it aside to rise till noticeably puffy though not necessarily doubled in bulk, 1 to 1 1/2 hours.
Bread Machine Method: Place all of the dough ingredients in the pan of the machine, program the machine for Dough or Manual, and press Start. Check the dough after 10 minutes; it should be quite stiff, and won't have formed a smooth ball. The dough will feel quite firm when you poke your finger into it. Allow the machine to complete its cycle, then complete bagels as instructed below.
Transfer the dough to a work surface, and divide it into eight pieces. Working with one piece at a time, roll it into a smooth, round ball. Cover the balls with plastic wrap, and let them rest for 30 minutes. They'll puff up very slightly.
While the dough is resting, prepare the water bath by heating the water, malt and sugar to a very gentle boil in a large, wide-diameter pan. Preheat your oven to 425F.
Use your index finger to poke a hole through the center of each ball, then twirl the dough on your finger to stretch the hole till it's about 2 inches in diameter (the entire bagel will be about 4 inches across). Place each bagel on a lightly greased or parchment-lined baking sheet, and repeat with the remaining pieces of dough.
Transfer the bagels, four at a time if possible, to the simmering water. Increase the heat under the pan to bring the water back up to a gently simmering boil, if necessary. Cook the bagels for 2 minutes, flip them over, and cook 1 minute more. Using a skimmer or strainer, remove the bagels from the water and place them back on the baking sheet. Repeat with the remaining bagels.
Bake the bagels for 20 to 25 minutes, or until they're as deep brown as you like, turning them over about 15 minutes into the baking time (this will help them remain tall and round). Remove the bagels from the oven, and cool completely on a wire rack. Yield: 8 bagels.
To make sesame seed or poppy seed (or other seed) bagels, brush each bagel, just before baking, with a glaze made of 1 egg white beaten till frothy with 1 tablespoon of water. Glaze each bagel, and sprinkle heavily with seeds.
To make onion-topped bagels, bake bagels for 20 to 22 minutes (or until they're almost as brown as you like), and remove the pan from the oven, keeping the oven turned on. Working with one bagel at a time, glaze as instructed above, and sprinkle with minced, dried onion. Return the bagels to the oven for no more than 2 minutes (the onions will burn if the bagels are left in longer than that).
Want to make cinnamon-raisin bagels? Knead about 2/3 cup of raisins into the dough toward the end of the kneading process. Just before you're done kneading, sprinkle your work surface heavily with cinnamon-sugar, and give the dough a few more turns; it'll pick up the cinnamon-sugar in irregular swirls. Divide the dough into eight pieces, form each piece into a ball, and roll each ball in additional cinnamon-sugar. Proceed to let rest and shape as directed above.
Nutritional information per serving (1 plain bagel, 111g): 211 cal, .5g fat, 7g protein, 43g complex carbohydrates, 2g sugar, 2g dietary fiber, 536mg sodium, 101mg potassium, 3mg iron, 106mg calcium, 67mg phosphorus.
Metaphoric 3 weeks agoI've made these before and am making them again today with a variation. I'm adding 1 cup tiny cubes of aged Parmesan to the dough while mixing, then after the boil stage, brushing additional boil water on top and adding potato peeler slices of Parmesan on top. I made KAF's Asiago Bagel recipe last time and decided it was great but liked this recipe better. And it doesn't require an overnight sponge. I'll let you all know how it works out.
drouchea 3 years agoExcellent recipe, excellent bagels! Totally worth the effort involved.
chefb 6 years agogreat recipe thank you
AnnieBananie 6 years ago**Note - While baking, the bagels didn't seem to be browning much, but when I turned them over, the bottom (now on top) was nice and brown, so that's something to keep an eye on.
AnnieBananie 6 years agoNo more store bought bagels for this gal. These are great and easy to make (albeit a bit time consuming). Try mixing up a batch with your kids. They'll have a blast. [I posted this recipe.]