Everything Bagels From Scratch
User Reviews
5
Everything Bagels From Scratch
Description
The dough combines warm water, activated yeast, barley malt syrup, bread flour, and kosher salt to create a dense, stiff dough that is kneaded and allowed to double in size. After proofing, the dough is divided and shaped into balls then shaped into bagels. The bagels are boiled in water sweetened with barley malt syrup or honey, which helps form a glossy crust and chewy texture during baking.
The everything topping, consisting of poppy seeds, sesame seeds, minced onion, and coarse salt, is applied after brushing the boiled bagels with an egg white wash mixed with water, which helps the seeds stick. Baking produces bagels with a crisp exterior and chewy interior, typical of New York-style bagels.
This recipe can be adapted by omitting or changing toppings to create plain, poppy seed, or sesame bagels. Using bread flour is important for the right gluten development and chew.
The malt syrup enhances crust color and adds subtle sweetness, though brown sugar and honey can substitute.
Ingredients
Bagel Dough
- 2 3/4 teaspoons active yeast
- 1 1/2 cups water 90 - 100 degrees, warm
- 4 cups bread flour
- 1 tablespoon barley malt syrup or brown sugar
- 2 teaspoons kosher salt
- olive oil
Everything Topping
- 2 tablespoons poppy seeds
- 2 tablespoons sesame seeds
- 2 tablespoons onion minced
- 1/2 tablespoon coarse salt or coarse kosher salt, bagel salt
- 1 egg white
- 1 tablespoon water
Water Bath
- 2 quarts water
- 1/3 cup barley malt syrup or honey
Instructions
- Activate the yeast by adding warm water to stand mixer and sprinkling yeast on top. Let activate, about 10 minutes until it is frothy.
- Once yeast is activated, add malt barley syrup to stand mixer and then add flour and salt. Mix on low for about 2-3 minutes. The dough will be super stiff and a little dry - it's ok!
- Add dough to lightly floured surface and knead for 5 minutes.
- Use Misto to lightly oil a large bowl. Add dough to the bowl and turn it a couple of times to coat it. Cover with plastic wrap and and let double in size - 90 to 120 minutes.
- Meanwhile, prep everything bagel topping in a wide shallow bowl and then prep the egg wash in another small bowl.
- Line an extra large baking sheet with parchment paper or two small baking sheets with parchment paper.
- Punch down dough and then separate dough in half. Half the halves, and half those halves until you have 8 even (or mostly) shaped balls.
- Prep water bath by adding water into a large pot and add malt barley syrup, whisk to combine, heat on high until it comes to a boil.
- Meanwhile, shape bagels by poking a hole through the center of the ball, and shape ball into a bagel shape. Make the hole a little extra large because the hole will shrink a little.
- Lower the heat of the water bath to medium high and pre-heat oven to 425 degrees.
- Add bagel doughs to water bath a couple at a time (3) and boil for 1 minute and then flip and cook on other side for 1 minute.
- Once bagels are done in water bath, return to parchment lined baking sheet. Brush with egg wash and then dip the top of the bagels in the everything bagel seasoning, or whatever seasonings you'd like - or leave plain!
- Complete for all bagels and then bake in oven for 20-25 minutes until lightly browned. Check after 20 minutes. Remove from oven and cool 20 minutes.
- Enjoy!! Store in a plastic bag at room temperature for a couple of days, in fridge for up to a week, or freeze immediately for up to 3 months.
Notes
- Use bread flour rather than all-purpose for proper texture and chewiness in bagels.
- You can make this recipe by hand without a stand mixer by mixing and kneading the dough for 10-15 minutes.
- Barley malt syrup contributes to flavor and crust; brown sugar and honey can be used as alternatives.
- Adjust toppings by omitting everything seasoning or using only poppy seeds or sesame seeds to create variation in bagels.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8bagels
Amount Per Serving
Calories 269 kcal
% Daily Value*
| Calories | 269kcal | 13% |
| Carbohydrates | 49g | 16% |
| Protein | 10g | 20% |
| Fat | 3g | 5% |
| Saturated Fat | 1g | 5% |
| Sodium | 1040mg | 43% |
| Potassium | 154mg | 3% |
| Fiber | 3g | 12% |
| Sugar | 1g | 2% |
| Vitamin C | 1mg | 1% |
| Calcium | 72mg | 7% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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