Homemade Bagel Recipe
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5.0
66 reviews
Excellent
Homemade Bagel Recipe
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No need to ever go to the store again because this homemade bagel recipe is not only incredibly easy to make, it’s also extremely delicious.
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Ingredients
- 375 grams warm water 115° to 118° F or 1 3/4 cups
- 16 grams barley malt syrup or brown sugar or 1 tablespoon + 1/3 cup
- 10 grams active yeast or 1 tablespoon
- 660 grams bread flour or 4 ¼ cup
- 6 grams sea salt or 1 teaspoon
Instructions
- In the bowl of a stand mixer, whisk together the water, syrup, and yeast until combined and let sit for 5-7 minutes or until a raft forms on the top.
- Attach the hook attachment and mix on low speed while adding in the flour until it is completely combined, then add in the salt and mix for 5 minutes.
- Transfer the dough to a clean floured surface and knead by hand for 5-7 minutes.
- Place the dough in a bowl with a lid and place in a warm place for 60-90 minutes or until it has doubled in size.
- Punch the dough down and divide it into 12 small dough balls and place them on 2 sheet trays lined with parchment paper.
- Dip your thumb in flour and press down into the center of the ball to make a ring. Stretch the ring out to form into the shape of a bagel. Repeat with the other 11 dough balls and cover and rest.
- In the meantime, add about 2 gallons of water and about a 1/3 cup or about 80 ML barley maly syrup to a large pot and bring to a boil.
- Cook 3-4 bagels at a time for 60-90 seconds a side flipping them using a slotted spoon.
- Once they are done in the water solution transfer back to the parchment-lined sheet trays. Sprinkle on any desired toppings at this time and then repeat the process with the other bagels.
- Now bake the bagels at 425° or 220° for 20-25 minutes or until golden brown.
- Cool on a rack until room temperature and serve.
Notes
- Chef Notes:
- Make-Ahead: You can make these up to 2 days ahead of time. Keep covered at room temperature or in the refrigerator before serving.
- How to Store: These will last covered at room temperature for up to 4 days and in the refrigerator for up to 60 days. These will freeze well covered for up to 3 months. Thaw in the refrigerator for 1 day or until softened before serving.
- If you do not have malt syrup when making the dough, please substitute with brown sugar.
- You can definitely use a starter in this recipe and remember that you should always use 10% to 15% of the flour weight. Follow my sourdough recipe for folding up until final shape, and then from there follow this recipe.
- If you only have instant yeast you can go right into mixing together the water, sugar, yeast, flour, and salt as there is no need to wait.
- You will need a high gluten flour so bread flour is preferred, however, you can get away with using all-purpose flour, just reduce the amount of water by 7%.
- No problem if you don’t have the malt syrup to boil the bagels in, simply substitute with light molasses or honey.
- For proofing add the dough in the covered bowl to an unused over with the door cracked and only the oven light on for a perfect proofing environment.
Nutrition Information
Show Details
Calories
246kcal
(12%)
Carbohydrates
49g
(16%)
Protein
8g
(16%)
Fat
1g
(2%)
Saturated Fat
1g
(5%)
Sodium
237mg
(10%)
Potassium
76mg
(2%)
Fiber
2g
(8%)
Sugar
1g
(2%)
Calcium
12mg
(1%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 10Serving
Amount Per Serving
Calories 246 kcal
% Daily Value*
| Calories | 246kcal | 12% |
| Carbohydrates | 49g | 16% |
| Protein | 8g | 16% |
| Fat | 1g | 2% |
| Saturated Fat | 1g | 5% |
| Sodium | 237mg | 10% |
| Potassium | 76mg | 2% |
| Fiber | 2g | 8% |
| Sugar | 1g | 2% |
| Calcium | 12mg | 1% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
66 reviews
Excellent
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