Bagels
Description
Homemade bagels that are fresh out of the oven are delicious! Once you get the technique down, they are relatively easy to make.
During quarantine (2020), we stopped going to our grocery store to pick up fresh bagels in the mornings. After a few months, I decided to try making bagels at home. I could not believe how much I missed bagels!
Bagels are delicious by themselves, but I especially like them with peanut butter and jelly or as a breakfast sandwich (with scrambled eggs and bacon)!
Tips
When making the hole in the bagels, use your thumb to press a hole through the center of the dough ball and then use your index fingers to stretch out the dough to make the hole about 1" in diameter.
It may seem that the dough is to wet when it comes out of the boiling water, but this is good. The moisture on the dough makes for a crunchy exterior while keeping the interior nice and soft.
The water needs to be between 100-110 degrees (Fahrenheit) to active the yeast; I use a thermometer to check the water temperature. The sugar also helps the yeast bloom.
Make sure to thoroughly combine the salt into the flour; salt can kill the yeast if applied directly to the yeast.
List of Ingredients
- 500 grams of Bread Flour
- 1.5 Tablespoons of Sugar
- 1 Packet (10g) of Instant Dry Yeast
- 320 mL Water (between 100-100 degrees (Fahrenheit))
- 1.5 Teaspoons of Salt
- 0.5 Tablespoons of Canola Oil
Recipe Steps
- Pour the yeast into the bowl of a stand mixer; Add the water and sugar to bloom the yeast.
- Measure out the flour and salt into a separate bowl and combine thoroughly.
- Knead all the ingredients in a stand mixer for 5-10 minutes. The dough should come together with almost no dough sticking to the sides of the bowl.
- Transfer the dough (using a spatchula) onto a clean surface and knead into a smooth ball of dough.
- In a new bowl, spray the Canola oil on the bottom and sides to prevent the dough from sticking during the rise time.
- Place the dough ball into the new bowl and cover tightly with sticky wrap.
- Place the bowl in a warm spot in the kitchen to let rise for 1-2 hours. The dough should double in size during this time.
- Transfer the dough onto a clean surface and divide into 8 pieces.
- Form each dough piece into a little ball and let rest on baking sheet (no parchment paper is needed).
- Bring a large pot of water to a gentle boil.
- Preheat the oven to 425 degrees (F).
- Use your thumb to make a hole in the center of each dough ball and then use your index fingers to stretch out the dough to have the hole be 1" in diameter.
- Once the water is boiling, place each bagel into the boiling water. You'll need to do this multiple batches to prevent crowding the pot.
- Boil for 1 minute on each side and then return the bagels to the baking sheet.
- When the bagels are wet, place any toppings on the bagels (like sesame seeds).
- Bake for 20 minutes at 425 degrees (F).
- Let the bagels cool for 10 minutes before eating!