Bagelsfresh Recipes

HOMEMADE BAGELS RECIPE

Steps:

• Whisk the warm water and yeast together in the bowl of your stand mixer fitted with a dough hook attachment. Cover and allow to sit for 5 minutes.
• Add the flour, brown sugar, and salt. Beat on low speed for 2 minutes. The dough is very stiff and will look somewhat dry.
• Turn the dough out onto a lightly floured surface. With lightly floured hands, knead the dough for 4-5 minutes. The dough is too heavy for the mixer to knead it!
• Lightly grease a large bowl with oil or nonstick spray. Place the dough in the bowl, turning it to coat all sides in the oil. Cover the bowl with aluminum foil, plastic wrap, or a clean kitchen towel. Allow the dough to rise at room temperature for 60-90 minutes or until double in size.
• Line two large baking sheets with parchment paper or silicone baking mats.
• When the dough is ready, punch it down to release any air bubbles. Divide the dough into 8 equal pieces. (Just eyeball it- doesn't need to be perfect!) Shape each piece into a ball. Press your index finger through the center of each ball to make a hole about 1.5 - 2 inches in diameter. Watch video above for a visual. Loosely cover the shaped bagels with kitchen towel and rest for a few minutes as you prepare the water bath.
• Preheat oven to 425°F (218°C).
• Fill a large, wide pot with 2 quarts of water. Whisk in the honey. Bring water to a boil, then reduce heat to medium-high. Drop bagels in, 2-4 at a time, making sure they have enough room to float around. Cook the bagels for 1 minute on each side.
• Using a pastry brush, brush the egg wash on top and around the sides of each bagel. Place 4 bagels onto each lined baking sheet. Bake for 20-25 minutes, rotating the pan halfway through. You want the bagels to be a dark golden brown. Remove from the oven and allow bagels to cool on the baking sheets for 20 minutes, then transfer to a wire rack to cool completely.
• Slice, toast, top, whatever you want! Cover leftover bagels tightly and store at room temperature for a few days or in the refrigerator for up to 1 week.

REAL HOMEMADE BAGELS

Steps:

• Combine 1 1/4 cup water, flour, sugar, 1 teaspoon salt, vegetable oil, and yeast in the mixing bowl of a stand mixer. Mix on low speed using the dough hook until well-developed, about 8 minutes. To ensure the gluten has developed fully, cut off a walnut-sized piece of dough. Flour your fingers, and then stretch the dough: if it tears immediately, the dough needs more kneading. Fully developed dough should form a thin translucent "windowpane."
• Transfer the dough to a lightly oiled bowl, cover it with plastic wrap and a kitchen towel, and let rise for 2 hours.
• Punch the dough down, place it on a lightly floured work surface, and use a knife or dough scraper to divide the dough into 6 pieces (or more, for smaller bagels). Roll each piece of dough into a sausage shape about 6 inches long. Join the ends to form a circle. Repeat with the remaining dough, and let the bagels rest for 15 minutes.
• Preheat oven to 475 degrees F (245 degrees C). Line a baking sheet with parchment paper. Arrange small plates with poppy seeds, sesame seeds, and onion flakes next to the baking sheet.
• Bring 4 quarts water to a boil in a large pot. Add honey, if desired (see Editor's Note). Boil the bagels, three at a time, until they rise to the surface of the pot, about 1 minute per side. Remove the bagels with a slotted spoon and place them on the parchment-lined baking sheet.
• Dip the tops of the wet bagels into the toppings and arrange them, seeds up, on the baking sheet. Sprinkle with coarse salt, if desired. Bake in the preheated oven until the bagels begin to brown, 15 to 20 minutes.

BAGELS FROM SCRATCH

Steps:

• Combine the flour and water with 20 grams (1 tablespoon) of the malt syrup, 25 grams (1 tablespoon plus 1 teaspoon) of the salt, and all of the yeast in the 6-quart bowl of a heavy-duty stand mixer and mix with the hook attachment on the stir setting until the mixture forms a shaggy dough. Increase the speed to low and knead until the dough is no longer sticky and springs back when pressed with a finger, about 10 minutes. It may still be slightly tacky, which is okay. If the dough gets stuck on the hook at any time during the mixing, stop the machine and pull the dough off the hook, pushing it to the side of the bowl so that it can continue kneading.
• Move the dough to the counter and shape into a ball. Place in a tall 2- to 4-quart transparent container, pressing down the top to flatten the dough. Mark the dough height on the outside of the bowl with tape or a rubber band. Cover the bowl with plastic wrap and leave to rise at room temperature until the dough is about 1 1/2 times its original size, 1 1/2 to 2 hours. Meanwhile, line two half sheet pans with parchment paper and have standing by.
• When the dough has increased to 1 1/2 times its original size, punch the dough down and transfer to a cutting board. Cut into 12 (4-ounce) pieces and cover with a clean kitchen towel. Working with one piece at a time, roll each into a 16- to 18-inch-long snake, making sure to pop any large air bubbles, and then wrap around the palm of your hand twice to form a tight circle. With the seam side down and the snake still around your hand, roll your hand across the counter to seal the ends together. (Sometimes my wood board gets so dry, the dough just slides. If that happens, moisten the surface lightly with water. A spritz bottle is perfect for this.) Continue rolling on the counter to seal the seam all the way around the bagel. Transfer to the prepared pans and repeat with the remaining dough, evenly spacing 6 bagels on each tray. Cover with plastic wrap and refrigerate, preferably in the coldest part of your fridge, for 18 to 24 hours. (Tip: I place metal ramekins, the kind you might serve melted butter in, in the corners of the first pan so that I can stack the second pan on top of it without crushing the bagels below. This will save a lot of refrigerator space.)
• When ready to bake, preheat the oven to 450 degrees F and place a rack in the center position. You'll be boiling, then baking the bagels, so you'll need to set up a work area around your cooktop. You'll need to drain the bagels as they come out of the water (a wire rack over a pan or even a kitchen towel will suffice) and you'll need a fresh piece of parchment to put them on for baking.
• Remove one pan of bagels from the refrigerator and set by the cooktop until they soften and register between 60 and 65 degrees F, about 30 minutes.
• Meanwhile, bring a gallon of water to a boil over high heat in a wide pot, along with the remaining 80 grams (1/4 cup) of malt syrup and 50 grams (3 tablespoons) of salt. Once the water boils, reduce the heat to a gentle, not rolling, boil. At this point, remove the second pan of bagels from the fridge so they can warm up while you cook the first batch.
• Check the temperature of the first pan of bagels. If they're at 60 degrees F, carefully place three into the boiling water, making sure they don't overlap. (Use your fingers for this.) Boil for 1 minute, flipping if they rise to the surface in 30 seconds or less. (Don't worry if the bagels don't fully rise to the surface.) Remove the bagels with a slotted spoon and set them on the rack to drain and cool. Repeat with the other three bagels. As they drain, replace the parchment on their original pan (trust me, they'll stick if you use the old paper again) and then move the bagels back to it.
• Bake for 10 minutes, then rotate the pan and continue baking until the sides of the bagels are golden brown and the bottoms are firm, 10 to 15 minutes. Remove the pan from the oven and transfer the bagels to a cooling rack.
• Repeat the same steps with the second pan of bagels.
• Let all of the bagels cool at least 10 minutes before serving. If you're not planning to eat all of them in one sitting, slice the cooled bagels, then wrap in plastic wrap, transfer to a gallon-size zip-top freezer bag, and freeze until ready to eat. To reheat, wrap frozen bagels in a paper towel and microwave on high to thaw, 30 seconds to 1 minute, then toast if desired.

HOMEMADE BAGELS RECIPE BY TASTY

Steps:

• In a food processor, add the flour, yeast, salt, and sugar. Pulse until incorporated.
• While running, slowly add the warm water until the dough balls up. You may not need all the warm water.
• Carefully push the dough back into the blade's path and continue to process for an additional 30 seconds or until the dough is firm and stretchy, but not sticky nor squishy.
• Gently round the dough into a ball and place in a lightly oiled bowl. Cover with a damp, warm towel for an hour or until the dough has doubled in size.
• Add the barley malt syrup to about 6 quarts of water and bring to a boil.
• Place a tray with about 2 quarts of water on the bottom shelf of the oven. Preheat to 425°F (220°C).
• Place the dough onto a lightly floured surface and divide into 6 equal pieces (roughly 5 ounces (140 g) a piece if you use a scale). Cover the pieces with a damp towel.
• One at a time, form the dough into a ball, pinching the seams together at the bottom. Place the dough seam side down and-cupping your hand over the dough-apply gentle pressure, working the ball in circles until the seams on the bottom are smoothed out. Gently reshape the edges of the ball into a circle.
• Using your thumb, press down into the center of the ball to the counter. Working in a circle, carefully stretch the dough into a ring until the hole at the center is about 2 inches (5 cm) in diameter.
• Place the dough rings under a damp towel and let rise for 10 minutes.
• Working in batches of two, place the bagels in the boiling water/syrup. They should float at the surface. Let them boil for 30 seconds, then flip and boil for an additional 30 seconds.
• Remove the bagels from the water/syrup and gently pat dry with a clean towel.
• Brush the tops with the beaten egg. Optionally, if you want toppings, dip the egg-washed side of the bagel into the mixture of your choice.
• Place the bagels on a parchment paper-covered baking sheet. Bake until golden brown, about 15 to 20 minutes.
• Transfer to a wire rack to cool.
• Enjoy!

BAGELS

Steps:

• Mix the yeast with 300ml lukewarm water. Put the flour, sugar and 1 tsp salt in a large bowl and mix together. Pour over the yeasty liquid and mix into a rough dough.
• Tip out onto the work surface and knead together until smooth and elastic - this should take around 10 mins.
• Put the dough in a lightly oiled bowl and cover with a piece of oiled cling film. Place in a warm area and leave until doubled in size, about 1 hr, then uncover and tip onto your work surface.
• Divide the dough into 10 portions and form into balls - I like to weigh them to make sure that they're all the same size. Line up on 2 parchment-lined baking trays and cover lightly with cling film.
• Leave for around 30 mins or until risen and puffy, then remove the cling film.
• Use a floured finger to make a hole in the centre of each bagel, swirling it around to stretch the dough a little, but being careful not to knock out too much air. Heat oven to 180C/160C fan/gas 4.
• Fill a large saucepan with water and bring to the boil. Add the bicarbonate of soda to alkalise the water (see tip, below left). Place 1-2 of the bagels in the water at a time and boil for 1 min (2 mins if you want a chewier bagel), turning over halfway through. Using a slotted spoon, lift out the bagels, drain well and place back on the baking tray.
• Brush the bagels with the egg white and sprinkle with your chosen seeds. Bake for 20-25 mins or until golden brown. Transfer to a wire rack to cool before eating. They will keep for 3-4 days, or freeze for 2 months (see How to freeze, below left).