Bagels
User Reviews
4.8
Bagels
Description
The recipe starts by mixing bread flour, instant yeast, fine sea salt, barley malt syrup, and lukewarm water to form a stiff dough. The dough is kneaded until it becomes tacky and holds shape. After an initial rise where it becomes puffy, the dough is punched down and divided into equal pieces which are shaped by forming holes in the centers and stretching these to create the classic bagel shape.
Shaped bagels rest before being boiled in a water bath flavored with barley malt syrup and baking soda, which helps develop a chewy crust and shiny exterior. The bagels are then baked until golden and cooked through. The boiling step is essential for the distinct bagel texture and appearance.
Bagels are versatile for breakfast or sandwiches and can be topped with a variety of seeds, salt, or other toppings before baking. They keep well and can be frozen to preserve freshness.
The notes provide tips on yeast substitution, recommending active dry yeast with proofing as an alternative to instant yeast. For advanced preparation, the recipe can be refrigerated to slow yeast activity and develop more flavor before boiling and baking. Malt syrup alternatives include brown sugar or molasses if barley malt is unavailable.
Ingredients
For the Dough:
- 6 cups bread flour 762 grams
- 1 tablespoon instant yeast 9 grams
- 1 tablespoon sea salt fine, (18 grams
- 1 1/2 tablespoons barley malt syrup or brown sugar, 32 grams
- 2 cups water lukewarm, (473 grams
For the Water Bath:
- 2 quarts water 64 ounces
- 2 tablespoons barley malt syrup or molasses or brown sugar
- 2 teaspoons baking soda
For Topping:
- 1 egg white
- Desired toppings
Instructions
Prepare the dough:
- Combine all the dough ingredients in the bowl of a stand mixer fitted with a dough hook. Knead on medium-low speed for about 7 to 10 minutes (or knead vigorously by hand for 10 to 15 minutes). The dough will be stiff yet tacky and hold its shape without spreading. Place the dough in a lightly greased bowl, cover, and let rise until puffy but not necessarily doubled in size, about 1 to 1 1/2 hours.
Shape the dough:
- Punch down the dough and transfer to a clean work surface and divide into ten equal pieces. Roll each piece into a tight ball. Cover and let rest for 15 minutes.
- Starting with the first ball you formed, pierce one or two fingers through the center to form a hole. Twirl the dough around your fingers to stretch out the hole to about 1 1/2 inches in diameter. Repeat with the remaining dough balls. Place all shaped bagels on two greased parchment paper-lined half-sheet pans (5 bagels on each pan).
- Cover and let them rest for 45 minutes to 1 hour, or until visibly puffed but not doubled.
- Preheat the oven to 450°F.
Prepare the water bath:
- In a large wide pot, combine the water, malt syrup, and baking soda. Bring to a boil, then reduce heat to a gentle boil.
- Gently transfer bagels, two to four at a time (don't overcrowd the pot), to the boiling water. Cook the bagels for 1 to 2 minutes (2 minutes for a stronger crust and chew), gently flip them over, and continue cooking for 1 minute. Use a skimmer to remove the bagels back to the baking sheet and repeat with the remaining bagels. Beat the egg white with 1 tablespoon of water and brush egg wash on the smooth side of each bagel. Place your desired topping(s) in a shallow dish, and place each bagel, egg white-side down, onto the toppings to coat.
- Bake the two pans of bagels for 17-25 minutes, or until they reach your desired brown color and exterior crunch, rotating the pans and switching shelves halfway through. Remove the bagels from the oven and cool on a wire rack for at least 20 minutes.
- Uncut bagels can be stored up to 48 hours in a paper bag (or loosely wrapped in parchment), then sliced and briefly toasted to serve.
- To freeze bagels whole, wrap each in plastic then place in an airtight container. To freeze bagels sliced, slice them and place on a baking tray in the freezer until solid. Remove to an airtight container. Toast directly from frozen.
Notes
- Active dry yeast can replace instant yeast by proofing it in warm water before mixing.
- For make-ahead dough, reduce yeast, refrigerate shaped bagels for 24 to 48 hours, and bring to room temperature before boiling and baking.
- If barley malt syrup is not available, substitute with brown sugar or molasses for similar color and flavor effects.
User Reviews
Overall Rating
4.8
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