These are the homemade bagels that we learned how to make at a cooking class. They are better than any bagels you can buy (except for maybe NYC or Bodo's). They are crispy on the outside, chewy and soft on the inside, and full of awesome bagel flavor. If you love bagels, you have to try making you own - it's a game changer. We make a batch every weekend now.
1. Combine the yeast, 1 teaspoon of the sugar, and the warm water in a small bowl or measuring cup. Stir to dissolve the yeast then set aside until bubbly or foamy, about 10 to 15 minutes.
2. Put the flour, salt, honey (dip tablespoon in oil before putting in honey to make it easier to pour in), and remaining teaspoon of sugar in a large bowl and stir to mix. Pour in the yeast mixture making sure to scrape out any left in the bowl or cup. Stir with a spoon or spatula until flour and liquid come together into a shaggy lump of dough. Turn the dough out onto a floured surface and knead vigorously sprinkling with additional flour as needed, until firm, smooth, elastic, and not at all sticky, about 10 minutes. (This dough is somewhat stiff and takes some work to knead - This can also be done in a KA Mixer with the dough hook for 10 minutes - until it 'thumps' the side of the mixer bowl and no loose ends on the bowl sides).
3. Grease a large bowl with the 1/2 teaspoon oil. Shape the dough into smooth ball, drop it into the bowl, and turn to coat with the oil. Cover the bowl with saran wrap and let rise in a warm place until puffy, about 30 minutes. The dough will spring back when lightly poked with a finger and will have approximately doubled in size.
4. While the dough rises, preheat the oven to 425°F. Bring a large pot of water to a boil, then reduce heat just enough to keep it gently bubbling. Partially cover pot until ready to boil the bagels. Line a baking sheet with parchment paper and place another piece of parchment paper on your work surface for the bagels to rest on while you roll the dough.
5. Fill a small bowl with water and set aside. Turn the risen dough out onto a clean work surface then divide it into 6 equal pieces. While working, keep the dough you are not handling covered with a damp towel to prevent drying out on the work surface parchment paper. Roll each piece into a 6 to 7-inch-long rope, lightly moisten the ends with water, then overlap the ends by about 1-inch and gently press to seal, creating a circle. Gently stretch the hole in the middle to make it slightly larger than the size of a nickel. Cover the shaped bagels with a damp towel and let rest 20 minutes.
6. Moisten your fingers with water to prevent the dough from sticking to them then drop the bagels, one at a time, into the gently boiling water. Add only as many as you can fit without overcrowding. The bagels will sink a bit. and then rise to the surface. Cook for about 30 seconds on each side (chopsticks are a great tool for turning the bagels), then remove them with a slotted spoon, let the water drain off, and place on the baking sheet covered in parchment paper.
7. Brush the egg white mixture over the bagels and then sprinkle as desired with poppy seeds, sesame
seeds, asiago cheese, or coarse salt. Place the baking sheet in the oven and bake in the center of the oven for 20 minutes or until the bagels are deep golden brown. Remove and cool on a wire rack for at least 20 minutes.
Tip: These bagels are best when eaten within an how but will keep for 1 or 2 days in a sealed container or paper bag or tightly wrapped and frozen for up to 1 month. After I hour, they are best sliced and toasted.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (110g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 15 (5%)|
|Amt Per Serving||% DV|
|Total Fat 1.6g||2 %|
|Saturated Fat 0.2g||1 %|
|Monounsaturated Fat 0.4g|
|Polyunsanturated Fat 0.6g|
|Cholesterol 0mg||0 %|
|Sodium 12.1mg||0 %|
|Potassium 105.3mg||3 %|
|Total Carbohydrate 54g||16 %|
|Dietary Fiber 1.9g||8 %|
|Sugars, other 52g|
|Protein 9.5g||14 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 273
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