Best Bagel Recipes

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REAL HOMEMADE BAGELS



Real Homemade Bagels image

A recipe for that authentic bagel flavor and texture.

Provided by PLAWHON

Categories     Bread     Yeast Bread Recipes     Bagel Recipes

Time 3h20m

Yield 6

Number Of Ingredients 12

1 ¼ cups water
4 ½ cups bread flour
3 tablespoons white sugar
1 teaspoon salt
2 tablespoons vegetable oil
1 tablespoon instant yeast
4 quarts water
1 cup honey
2 tablespoons poppy seeds
2 tablespoons sesame seeds
2 tablespoons dried onion flakes
1 tablespoon coarse salt

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.

Nutrition Facts : Calories 278.2 calories, Carbohydrate 55.9 g, Fat 7.4 g, Fiber 1.3 g, Protein 2.1 g, SaturatedFat 1.1 g, Sodium 1372.4 mg, Sugar 53.5 g

THE BEST BAGELS {STEP-BY-STEP}



The Best Bagels {Step-by-step} image

The best bagel recipe you will ever need complete with step-by-step instructions. These bagels have a delicious flavor and are perfectly dense and chewy with a lovely outer crust.

Provided by Heather @ thecookstreat.com

Categories     Bread     Breakfast     Brunch     Lunch     Snack

Time 1h15m

Number Of Ingredients 10

2 ¼ cups (18 ounces) water
1 tablespoon salt
3 tablespoons brown sugar
5 ½ - 6 cups (28.5 ounces) all-purpose flour (see note)
1 ½ tablespoons instant yeast (see note)
2-3 quarts water
4 tablespoons brown sugar
1 large egg
1 tablespoon water
toppings: sesame seeds, poppy seeds, everything but the bagel seasoning, grated Asaigo or other cheese, cinnamon sugar, etc.

Steps:

  • Line two half-size baking sheets with parchment paper (spray the parchment with cooking spray to help avoid sticking, optional) and set aside. Heat water in the microwave on high for 1 to 2 minutes or on the stove until it is between 110 and 130 degrees F.
  • In a stand mixer add water, salt, 3 tablespoons brown sugar, about half of the flour, and the yeast on the top. Turn on mixer and add additional flour as needed to form a firm but still soft dough (see note). Dough should clear the sides and bottom of the bowl while it is mixing. It should be firmer than a roll or bread dough, but not so over floured that it becomes tough. Let mixer knead dough for 6 minutes to develop the gluten.
  • Divide dough into 12 pieces (about 4 ounces each) and roll each into a ball. Cover the dough balls and let rest for 5 minutes to relax the dough.
  • Once they have rested, one-by-one use your thumb to gently poke a hole in the center and carefully stretch the hole with your fingers until it is about an inch wide. For best looking bagels work quickly and gently, not worrying about trying to shape a perfect bagel. The less you handle them at this stage the better looking your bagels will be. Place the shaped bagels on the prepared baking sheets (6 per sheet). Cover them and let them rise for 20-30 minutes.
  • While bagels are rising preheat the oven to 400 degrees F. Heat 3-4 quarts of water in a wide-diameter pan with 4 tablespoons brown sugar to a boil, stirring to dissolve the brown sugar. You can use a large pot or a deep straight-edge skillet. Then adjust the heat until it stays at a low boil.
  • After bagels have risen, transfer them, three at a time, to the simmering water so that the bottom (or ugly side) is facing up. Increase the heat under the pan to bring the water back up to a gently simmering boil, if necessary. Cook the bagels for 30 seconds to 1 minute, flip them over using a wide slotted spatula, and cook 30 seconds to 1 minute more. Using a wide slotted spatula, carefully remove the bagels from the water and place them back on the baking sheet. Repeat with the remaining bagels.
  • Top the bagels with your desired ingredients or keep them plain. For a dry topping, such as sesame seeds or poppy seeds, whisk together 1 egg with 1 tablespoon water and brush each bagel with the mixture before topping heavily with seeds or spices. If using Asiago or another cheese, there is no need to brush the bagels with an egg wash, simply place the shredded cheese on the bagels.
  • Bake one sheet of bagels at a time for 20 to 25 minutes, or until they're as deep brown as you like. Remove the bagels from the oven, and cool completely on a wire rack.

BAGELS FROM SCRATCH



Bagels from Scratch image

Provided by Alton Brown

Time 21h35m

Yield 1 dozen bagels

Number Of Ingredients 5

855 grams (6 1/4 cups) bread flour
520 grams (2 1/4 cups) filtered water, at 85 to 88 degrees F, plus more for boiling the bagels
100 grams (1/4 cup plus 1 tablespoon) malt syrup
75 grams (1/4 cup plus 1 teaspoon) fine salt
4 grams (3/4 teaspoon) active dry yeast

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



Homemade Bagels image

Provided by Food Network

Time 1h26m

Yield 12 bagels

Number Of Ingredients 11

2 cups warm water, about 110 degrees F
2 (1/4-ounce) packets active dry yeast
3 tablespoons granulated sugar, plus 1 tablespoon
5 to 6 cups all-purpose flour
2 teaspoons salt
2 teaspoons vegetable oil
2 tablespoons yellow cornmeal
1/2 cup lightly toasted chopped onions (2 teaspoons each)
2 tablespoons poppy seeds (about 1/2 teaspoon each)
2 tablespoons sesame seeds (about 1/2 teaspoon each)
1 tablespoon kosher salt (about 1/4 teaspoon each)

Steps:

  • Combine the water, yeast, and 3 tablespoons of the sugar in the bowl of an upright mixer fitted with a dough hook. Stir and let stand until foamy, about 5 minutes. Gradually add 4 cups of the flour and the salt, and mix until the mixture comes together.
  • Add 1 to 1 1/2 cups additional flour 1/2 cup at a time to make a stiff dough, either stirring with the wooden spoon or working with your hands. Turn out onto a lightly floured surface and knead until smooth and no longer sticky, about 5 minutes, adding just as much flour as needed. (Dough should be heavier and stiffer than regular yeast bread dough.)
  • Grease a large bowl with 1 teaspoon of the oil. Place the dough in the bowl, turning to coat. Cover and let rise in a warm, draft-free spot until almost doubled, about 1 hour.
  • Grease a baking sheet with the remaining teaspoon of oil.
  • Remove the dough from the bowl and punch it down. Divide into 12 equal pieces, about 2 to 3 ounces each, measuring about 4 inches across. Form each piece of dough into a ball. Roll each ball into a 4 to 6-inch log. Join the ends and place fingers through the hole and roll the ends together. Repeat with the remaining dough. Place on the prepared baking sheet, cover with a clean cloth, and let rest until risen but not doubled in a draft-free spot, 20 to 30 minutes.
  • Preheat the oven to 400 degrees F.
  • Sprinkle the cornmeal on another baking sheet.
  • In a large, heavy pot, bring 12 cups of water and the remaining tablespoon of sugar to a boil. In batches, add the bagels to the water and boil, turning, for 30 seconds to 1 minute. Dip the bagel tops in desired toppings. Flip bagels onto the prepared sheet pan. Bake for 5 minutes, turn over and cook for another 30 to 35 minutes.
  • Remove from the oven and let cool on a wire rack.

HOMEMADE BAGELS



Homemade Bagels image

For the best bagels with a chewy interior and crisp outer crust, we use the traditional method of boiling the bagels briefly before baking.

Provided by Martha Stewart

Categories     Food & Cooking     Breakfast & Brunch Recipes     Bread Recipes

Yield Makes 10

Number Of Ingredients 9

3/4 teaspoon active dry yeast
1 2/3 cups warm water (about 110 degrees)
3 tablespoons sugar
3 tablespoons barley malt syrup
1 pound 6 ounces (about 4 1/4 cups) bread flour
1 1/2 tablespoons table salt
Vegetable oil, for bowl, plastic wrap, and parchment
Fennel seeds, poppy seeds, and sesame seeds, for topping (optional)
Coarse salt, for topping (optional)

Steps:

  • In the bowl of an electric mixer, whisk together yeast and warm water. Let stand until foamy, about 5 minutes. Attach bowl to mixer fitted with the dough hook. With the mixer on a low speed, add sugar, 1 tablespoon malt syrup, flour, and salt. Knead until a dough forms, about 1 minute. The dough should be slightly tacky but not sticky (if necessary, add more flour or water, 1 tablespoon at a time). Continue to knead dough for 5 more minutes. Transfer the dough to a lightly oiled bowl; cover with oiled plastic wrap. Let rise in a warm place until doubled in bulk, about 2 hours. Divide dough into 10 equal pieces. Cover with a damp, clean kitchen towel, and let rest for about 20 minutes. (This will relax the dough and make it easier to shape.)
  • Line two unrimmed baking sheets with parchment paper, and lightly brush with oil; set aside. With lightly oiled hands, roll each piece of dough into a 6-inch rope. Holding one end of rope between your thumb and forefinger, wrap dough around your hand to form a circle with overlapping ends (they should overlap by a few inches). Still holding the dough, press the overlapping ends on the work surface, rolling back and forth to seal with the palm of your hand.
  • Place the bagels 2 inches apart on the prepared baking sheets. Cover with a piece of oiled plastic wrap, and let rest until slightly puffed, about 20 minutes.
  • Preheat the oven to 500 degrees, with racks in the upper and lower thirds. Fill a large stockpot (the wider, the better) with about 5 quarts of water, and bring to a boil. Add remaining 2 tablespoons malt syrup. Gently drop bagels into the water. (Add as many bagels as will comfortably fit without touching each other.) After 30 seconds, use a slotted spoon or skimmer to flip bagels over; simmer for 30 seconds more.
  • Using the slotted spoon, return bagels to parchment-lined sheets. Top with seeds or coarse salt, as desired, while bagels are still wet.
  • Immediately place sheets in the oven. Bake for 5 minutes, then rotate sheets and reduce oven temperature to 350 degrees. Continue to bake until the tops of the bagels begin to turn golden brown, about 10 minutes. Using a spatula, flip bagels over, and continue to bake until other sides turn golden brown, about 5 minutes more. Transfer bagels to a wire rack to cool completely.
  • Bagels can be kept in an airtight container at room temperature for up to 1 day, or frozen, tightly wrapped in plastic or stored in resealable bags, for up to 3 weeks. Preslice bagels before freezing for easy toasting.

THE REAL NEW YORK BAGEL RECIPE



The Real New York Bagel Recipe image

This isn't a fast & easy recipe; unfortunately, it is quite a process. However everyone knows quality takes time! Especially in baking. If you know and love a dense, chewy, flavorful bagel just like the you can get in a wonderful Jewish bagel shop, This process will be worth it to you! I have been making bagels for a while according to a Montreal bagel recipe and everyone swoons about them, but I really do like this one better... Enjoy! Thanks all for your kind comments, I've added a few updates/details to the recipe...Reading your results made me hungry for these after not making them for a while!

Provided by Crazy Christobal

Categories     Yeast Breads

Time 12h25m

Yield 12 Bagels, 12 serving(s)

Number Of Ingredients 12

4 cups bread flour or 20 ounces bread flour
2 1/2 cups water
1 teaspoon instant yeast
1/2 teaspoon instant yeast
3 3/4 cups bread flour or 18 ounces bread flour
2 3/4 teaspoons salt or 1 tablespoon kosher salt
1 tablespoon brown sugar (can use 1/2 T)
1 tablespoon baking soda
1 eggs or 1 egg white
1/2 cup cornmeal
1/2 cup toasted sesame seeds
1/2 cup poppy seed

Steps:

  • In a medium/large bowl or pot, stir the sponge together with a whisk or wooden spoon. Make sure to get all dry materials mixed in well.
  • Cover with plastic wrap and keep at room temperature for 2+ hours.
  • After sponge is bubbly with small holes at the top and about 2 hours have gone by, pour sponge into your mixing bowl.
  • Attach dough hook. Then add all ingredients listed for dough. Flour can be added gradually as mixer is going.
  • Knead with dough hook for approximately 10 minutes or until dough looks smooth and is not too sticky. Dough should be quite stiff (add more flour if needed).
  • Turn out on counter and knead by hand for a few minutes. (More if your mixer couldn't handle the kneading for very long). Make sure dough does not stick to fingers to get to proper consistency.
  • Divide dough with a knife into 12 equal pieces about 4.5 oz. each. make into "balls". Cover to rest with plastic wrap for 20 minutes.
  • Shape each ball into a bagel by pushing your thumb(s) through the middle.
  • then using your two index fingers in the hole, make fast circular motions, stretching the hole out a bit. Don't worry if they are not perfect.
  • Place bagels on sheet pans or cookie sheets that have been sprayed with cooking spray oil. Leave an inch or so on all sides.
  • Let rise under plastic wrap for 20 minutes then place in refrigerator.
  • Refrigerate for at least 3 hours or preferably overnight.
  • Pull pans from fridge, get a large pot (4 quarts) of water on the boil and preheat the oven to 500 deg. F. move racks to the top of the oven.
  • Add 1 T. baking soda to water (this increases the color depth and flavor of the bagel while baking).
  • When water is boiling, pull 2-3 bagels at a time gently and place them upside down in the water.
  • Boil for 30 seconds then flip over with a large slotted spoon or similar and repeat for other side. (if perchance your bagels have had time to warm up from the fridge the boiling time decreases--if your bagels are coming out of the boiling water looking too flat, decrease the boiling time on each side but always go a minimum of 15 seconds per side).
  • Remove each bagel with spoon and slide off on to a large clean cotton cloth (flour sack type material not terry cloth) for draining.
  • Repeat with all other bagels.
  • Place parchment paper in your sheet pans or cookie sheets.
  • Spread corn meal evenly and lightly on parchment paper.
  • Place moist, warm bagels gently on corn meal. You can place them touching one another. Sometimes we like our bagels plain with no toppings, if you do, skip the next couple steps --.
  • Make an egg wash with 1 egg mixed with approx 1/2 cup of water and when well-mixed, brush across tops of bagels. If you don't like a slightly eggy taste, you could brush with just egg whites mixed with a bit of water. This will help hold topping on.
  • Sprinkle with desired toppings (I like toasted sesame seeds and poppy seeds the best, but this could include a dizzying number of different toppings-whatever you like).
  • Turn oven down to 450 deg F. as you place pan(s) in oven.
  • Bake for 5-7 minutes then turn pan around and switch pans on racks as necessary.
  • Bake for another 5-10 minutes turning as necessary and repeat this until all bagels are evenly deep golden brown. Total cooking time will be 20-25 minutes until all are evenly deep golden.
  • Remove from oven, let cool on pan for a few minutes, then transfer to a wire rack for at least 15 minutes (ok, 5 minutes!) before devouring.

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From foodnetwork.ca


RECIPE: MONTREAL BAGELS | CBC LIFE
2019-03-11 Preheat oven to 450° F with a parchment paper-lined baking sheet inside. Fill a large pot with water. Put to boil over medium-high heat. In a large bowl, whisk together water, sugar, oil, yeast ...
From cbc.ca


BAGELS | KING ARTHUR BAKING
Lightly grease two baking sheets, or line them with parchment and grease the parchment. Transfer the dough to a work surface, and divide it into eight pieces (for large bagels), or 12 pieces (for standard-size bagels). Working with one piece at a time, roll it into a smooth, round ball. Place the balls on one of the prepared baking sheets.
From kingarthurbaking.com


HOMEMADE BAGEL RECIPE - LOVE AND LEMONS
Preheat the oven to 450°F. Place one bagel into a small bowl of water to make sure it floats. If it sinks, let the dough proof for an additional 30 minutes or until one floats. Prepare the poaching water: In a large pot, bring two quarts of water to a boil with the …
From loveandlemons.com


10 BEST BREAKFAST BAGEL RECIPES | YUMMLY
2022-05-04 bagels, fresh dill, smoked salmon, eggs, cream cheese, fresh chives and 1 more Berry Breakfast Bagel French Toast Casserole House of Nash Eats salt, butter, cinnamon, chopped pecans, bagels, eggs, vanilla and 12 more
From yummly.com


TOP SUGGESTIONS FOR BAGELS
Home; Bagels; Relevant Suggestions for Bagels. Check out the list of relevant suggestions for Bagels here.
From therecipes.info


BAGEL RECIPES - OVERNIGHT, EVERYTHING, TRADITIONAL & MORE | TASTE …
This bread comes from my Turkish heritage and they are commonly eaten for breakfast. You'll find them sold from street carts where the rings are hung on racks for display. They are not boiled like regular bagels, but dipped in molasses and sesame seeds which gives a chewy texture similar to the bagel we know and love. — Trisha Kruse, Eagle ...
From tasteofhome.com


22 BEST BREAKFAST & LUNCH BAGEL SANDWICH RECIPES - HOW TO MAKE …
2022-01-14 Best Bagel Sandwich Recipes for Breakfast or Lunch. Imagine filling your favorite bagel with egg, cheese, avocado and ham, to make …
From parade.com


15 BAGEL TOPPINGS FOR BREAKFAST, LUNCH, AND DINNER
Jelly and peanut butter. Cream cheese and smoked salmon. Chocolate-hazelnut spread and banana. Lunch. Ham and cheese bagel. BLT (Bacon, Lettuce, and Tomatoes) Tuna and cheese melt bagel. Turkey salad club ‘sandwich’. Vegetarian ‘everything’ bagel.
From thekitchencommunity.org


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