Bagel Recipe
User Reviews
4.8
Bagel Recipe
Description
The dough combines warm water, sugar or malt syrup, and active dry yeast to activate fermentation, then is mixed with bread flour and salt until smooth and elastic. Kneading by hand or mixer develops gluten, resulting in a dough that pulls away cleanly from the bowl. After rising until doubled, the dough is portioned and shaped into round bagels with a hole in the center.
The shaped bagels are boiled briefly in water with added sugar and baking soda, which gelatinizes the surface starch and produces a distinctive chewy crust. After draining, they are topped with desired seasonings and baked until golden brown. Proper water temperature and oven temperature are essential for yeast activity and baking success.
These bagels can be served plain or topped with cream cheese, smoked salmon, or other accompaniments. Adjust your topping choices for varied flavors. The dough rises best in a warm environment between 75-78°F to promote yeast activity.
Careful measurement of flour and gentle handling during shaping help produce smooth bagels with an even texture. The windowpane test is a useful method to check dough development. Using malt syrup adds traditional bagel flavor but can be substituted with sugar if unavailable.
Ingredients
For the Dough:
- 1½ cups water 100-110F (360ml, warm
- 1 tablespoon sugar or barley malt syrup
- 2¼ teaspoons active dry yeast (0.25-ounce packet/7g)
- 4½ cups bread flour plus more for sprinkling (540g)
- 2 teaspoons salt
For Boiling and Assembly:
- 3 quarts water (2.8L)
- 3 tablespoons sugar or barley malt syrup
- 1 teaspoon baking soda
- toppings such as everything bagel seasoning, sesame seeds, poppy seeds, dried minced onion
Instructions
For the Dough:
- In a large mixing bowl or the bowl of a stand mixer fitted with a dough hook, combine the water, sugar or malt syrup, and yeast and stir together. Let stand until the mixture is very foamy, about 10 minutes.
- To the yeast mixture, add the flour and salt. Mix together using a wooden spoon or turn the mixer on low speed and mix until a dough starts to form. If mixing by hand, turn out the dough onto a lightly floured surface and knead by hand until a smooth and elastic dough is formed, about 10 to 15 minutes. If using a stand mixer, continue mixing on low speed for about 10 to 15 minutes. (The dough should start to pull cleanly away from the bowl and “slap” the sides while mixing after about 8 minutes. Add another tablespoon of flour as needed.) Transfer the dough to a large lightly oiled bowl. Cover and let rise in a warm place until doubled in size, about 1 hour.
- Line two large baking sheets with parchment paper and lightly grease the paper.
- Punch down the dough and turn out onto a clean work surface. Divide the dough into 8 equal pieces. (For smaller bagels, divide into 12.) Shape each piece into a ball by cupping your hand around the dough ball and moving it in a circular pattern. (This will tighten the ball.)
- Gently flatten each ball. Lightly oil your hands, then press your finger into the center and through the dough creating a small hole. Pick up the dough and begin stretching it in a circular motion, widening the hole and creating a donut shape. When the hole is about 2 inches wide, place it on the greased parchment paper, spacing each one a few inches apart. Loosely cover and let rest for 20 minutes.
For the Boiling and Assembly:
- Meanwhile, preheat the oven to 425F.
- Place the water in a large wide pot and bring it to a boil over medium-high heat. Reduce the heat to medium-low to maintain a simmer and stir in the sugar or syrup and baking soda.
- Working with two or three at a time, add bagels to the pot of water. (They might sink to the bottom of the pot.) Cook for 1 minute. Using a spider or slotted spoon, flip them over and cook for another minute. (They should be floating at this point if they weren’t already.) Remove each bagel, letting the excess water drain off, and place it back on the baking sheet. Immediately sprinkle on or dip in the toppings of your choice, if desired.
- Bake for 15 minutes. Flip the bagels over and continue baking for 5 to 10 minutes or until deep golden brown. (Flipping creates a more even bake and helps keep their round shape.) Let cool on a wire rack for at least 10 minutes before serving. Cool completely before storing in an airtight container for up to 3 days. Bagels freeze great! Just cut in half before freezing.
Notes
- Ensure dough rises in a warm area, ideally between 75–78°F, to activate yeast effectively.
- Measure flour accurately to avoid a dense dough; weighing is preferred for best results.
- Test dough readiness with the windowpane test: dough should stretch thin without tearing.
- Boil bagels in water with sugar and baking soda to achieve traditional chewy crusts.
- Handle dough gently to maintain smooth bagel surfaces and avoid wrinkling during baking.
- Barley malt syrup adds signature flavor but can be replaced with granulated or brown sugar if unavailable.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8bagels
Amount Per Serving
Calories 334 kcal
% Daily Value*
| Calories | 334kcal | 17% |
| Carbohydrates | 61g | 20% |
| Protein | 11g | 22% |
| Fat | 5g | 8% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 1g | 5% |
| Sodium | 744mg | 31% |
| Potassium | 166mg | 4% |
| Fiber | 4g | 16% |
| Sugar | 6g | 12% |
| Vitamin A | 1IU | 0% |
| Vitamin C | 0.1mg | 0% |
| Calcium | 151mg | 15% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.8
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