Homemade Bagel Recipe
User Reviews
5
Homemade Bagel Recipe
Description
The Homemade Bagel Recipe combines warm water, barley malt syrup, active yeast, bread flour, and sea salt to form a classic bagel dough. After mixing and kneading, the dough is allowed to double in size. Dividing into smaller balls, each piece is shaped by forming a hole in the center and stretching it into a ring. Boiling the shaped dough rings in water sweetened with barley malt syrup sets the crust and contributes to the bagel's distinctive chewiness. Baking follows to finish the crust development and cook through. The result is bagels with a firm, shiny crust and a soft, dense crumb typical of traditional bagels.
The lightly sweet malt syrup in both the dough and boiling water enhances crust coloration and flavor depth. Shaping each bagel by hand gives control over size and hole diameter. After baking, these bagels can be sliced and spread with cream cheese, topped with seeds, or used for sandwiches. Storing covered at room temperature preserves freshness for several days.
The recipe includes tips for substituting malt syrup with brown sugar for dough and molasses or honey for boiling water if needed. Proofing the dough in a warm spot or oven light ensures good rise. Bread flour provides necessary gluten strength, though all-purpose flour with slightly less water can also be used. Instant yeast can replace active yeast by mixing all ingredients directly. Bagels made ahead can be refrigerated or frozen for storage and thawed before serving.
Ingredients
- 375 grams water 115° to 118° F or 1 3/4 cups, warm
- 16 grams barley malt syrup + 1/3 cup, or brown sugar, quantity approx 1 tablespoon
- 10 grams active yeast quantity approx 1 tablespoon
- 660 grams bread flour quantity approx 4 1/4 cups
- 6 grams sea salt quantity approx 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
- These bagels can be made up to 2 days in advance and kept covered at room temperature or refrigerated before serving.
- Store finished bagels covered at room temperature for up to 4 days, refrigerated for up to 60 days, or frozen for up to 3 months; thaw frozen bagels in the refrigerator for about 1 day before eating.
- If barley malt syrup is unavailable, brown sugar can substitute in the dough, and molasses or honey can replace malt syrup in the boiling water.
- For using a sourdough starter, use about 10-15% of the flour weight and follow recommended folding and shaping methods before proceeding.
- Instant yeast allows skipping the yeast activation step: mix all ingredients together and proceed.
- Bread flour with higher gluten content is preferred to achieve chewy bagels; if using all-purpose flour, reduce water by approximately 7%.
- For proofing, placing the covered dough in an oven with the light on and door cracked provides a suitable warm environment.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
5
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