Bagels, with their unique chewy texture and signature hole in the middle, have become a beloved staple in many parts of the world. They're not just enjoyable to eat, but also surprisingly straightforward to make at home. with my Bagel Recipe. With my detailed recipe, you'll discover the joy of...
Read more... crafting your own bagels from scratch. From mixing and kneading the dough to boiling and baking it to golden perfection, each step is a fun and rewarding experience. And the best part? You get to enjoy fresh, homemade bagels that are far superior to store-bought ones. So, roll up your sleeves and get ready to embark on a delightful culinary adventure. By following all the steps of my recipe, you won't just be a bagel enthusiast, but a true bagel master. And remember, the joy of cooking isn't just in the eating, but also in the process of creating something delicious with your own hands. Happy baking!
Read less
Tom the Chef Founder
* You can use any rye flour you have available.
** You can optionally substitute barley malt syrup for the more cost-effective alternative, molasses.
Optionally sprinkle with:
Let’s start the preparation of the bagel recipe.
4 cups of bread flour
½ cup of rye flour
1 TBSP of active dry yeasts
1 TBSP of granulated sugar
2 TSP of salt
Briefly stir with a hand whisk just enough to combine all ingredients (about 1 minute).
2 cups of water – warm, about 80 to 90°F (preheat in a kettle or microwave)
1 TBSP of barley malt syrup
Knead on low speed until all ingredients are partially incorporated (about 1 – 2 minutes).
Then increase speed to medium-high and knead until the dough is compact and stops sticking to the bowl (usually about 2 – 3 minutes).
Remove the bowl from the mixer and cover with plastic wrap.
Let it rise in a warm place until it’s doubled in size (about 2 – 3 hours).
Important:
Work on a non-floured surface (countertop).
Tip:
If you prefer jumbo bagels, separate the dough into 8 even pieces (about 5 OZ each).
Important:
Work one by one.
To stretch the dough, place the bowl scraper at a slight angle against the bottom part of the dough while making sure that the bottom of the bowl scraper is touching the table.
Then, keeping one hand on the top of the dough, push the scraper to move the dough slightly. The dough will roll slightly and stretch at the same time.
Note:
Optionally, you can form each piece of the dough into a dough ball another way (rolling between two hands), but the method mentioned above is recommended.
Important:
To form the bagel, take a dough ball and penetrate it in the middle with your thumb.
Important:
If you rip the dough ball during shaping, you need to form it into the dough ball again and repeat the steps – this doesn’t happen very often.
Place the formed bagel on an upside-down baking sheet with a floured silicone mat and continue forming each ball.
Note:
Each ball will increase its’ size. Do not focus on how much; just make sure that they are resting for about 30 minutes. Most important is that the balls recover from shaping and are ready to be boiled.
4 – 6 QT of water
3 TBSP of barley malt syrup
And briefly stir.
Bring to a boil with occasional stirring and boil until the water and syrup are fully combined (usually a couple of minutes).
Set oven to preheat to 400°F.
Important:
Since bagels will expand during boiling, it is important to boil them in batches. I use a pot with a 14” top diameter that can accommodate 6 bagels being boiled at the same time. With a pot with a smaller diameter, you may have to split boiling into more than 2 batches.
When the bagels have reached the end of their proofing time, place them into the boiling bath for 2 minutes and 30 seconds.
In the meantime, dust off all flour from the silicone mats – it doesn’t need to be perfect, but it is important to bake the bagels on non-floured silicone mats.
After the bagels are precooked for 2 minutes and 30 seconds, place them for about 15 seconds on a paper towel to partially dry. Then place them on a baking sheet with a silicone mat.
Brush the boiled bagels with milk.
Optionally, immediately sprinkle them with sesame seeds, poppy seeds, other kinds of seeds, crushed pepper flakes, or sea salt.
Bake in a preheated oven until done (about 20 minutes). Rotate the baking sheets in the middle of baking.
Test with a toothpick.
Then, cool on a cooling grate.
Serve while still warm or when fully cooled.
Sarah Cool Cook Tom the Chef Founder
The Headless Chef Resident Chef Tom the Chef Founder
Share
Click on the icons below to share "Title of the item to share"