HOMEMADE BAGELS
Steps:
- In a large bowl, dissolve yeast in warm milk. Add the butter, sugar, salt and egg yolk; mix well. Stir in enough flour to form a soft dough. , Turn onto a floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour. , Punch dough down. Shape into 12 balls. Push thumb through centers to form a 1-1/2-in. hole. Stretch and shape dough to form an even ring. Place on a floured surface. Cover and let rest for 10 minutes; flatten bagels slightly. , Fill a Dutch oven two-thirds full with water; bring to a boil. Drop bagels, 2 at a time, into boiling water. Cook for 45 seconds; turn and cook 45 seconds longer. Remove with a slotted spoon; drain well on paper towels. , Sprinkle with sesame or poppy seeds if desired. Place 2 in. apart on greased baking sheets. Bake at 400° until golden brown, 20-25 minutes. Remove from pans to wire racks to cool.
Nutrition Facts : Calories 237 calories, Fat 9g fat (5g saturated fat), Cholesterol 38mg cholesterol, Sodium 271mg sodium, Carbohydrate 33g carbohydrate (3g sugars, Fiber 1g fiber), Protein 5g protein.
REAL HOMEMADE BAGELS
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
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
HOMEMADE BAGELS RECIPE
Make fresh bagels right at home with this tested dough recipe. Don't skip the water bath and egg wash-- both provide an extra chewy and golden brown crust.
Provided by Sally
Categories Bread
Time 3h
Number Of Ingredients 9
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.
HOMEMADE BAGELS
Provided by Food Network
Time 1h26m
Yield 12 bagels
Number Of Ingredients 11
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
There is absolutely nothing like a freshly baked bagel with a crispy, crackly crust and soft chewy interior. Though it might seem challenging, making them at home is completely doable! Flat bagels are often the result of over proofing; when transferring your bagels to the refrigerator for their final proof, try to place them in the coldest part, away from the door, which can be drafty. This will also help you limit your bagels' exposure to rushes of warm air every time the door opens. Brushing the bagels with egg whites before topping them is totally optional, but it will really secure the seeds, making it ideal for those who like a well-covered bagel.
Provided by Food Network Kitchen
Time 3h15m
Yield 6 bagels
Number Of Ingredients 9
Steps:
- Make the dough: Stir together 1/2 cup warm water and 1 tablespoon malt syrup in a small bowl; sprinkle the yeast on top. Let soften a minute, then stir. Set aside until foamy or bubbly, about 5 minutes.
- Whisk the flour and salt in a large bowl; make a well in the center. Pour in the yeast mixture and 2/3 cup warm water and stir with a wooden spoon to make a shaggy dough. Not all the flour will be mixed in.
- Knead the dough in the bowl to mix in more of the flour, and work the dough into a rough ball in the bowl.
- Knead the dough: Turn out the dough onto a clean surface and begin kneading. As you knead, the dough will become tacky and stick to your fingers, then it should lose its stickiness and form a somewhat smooth ball (this should take 3 to 4 minutes). If the dough is still sticky, lightly dust with flour.
- Once the dough starts to smooth out, continue kneading until it's very satiny and pillowy feeling (this should take 5 to 10 minutes). Rip off a small piece of dough and gently stretch the 4 corners. If it can stretch very thin without tearing, it's ready. If it tears, knead another 2 minutes and test again.
- Transfer the dough to a clean bowl lightly misted with cooking spray, cover tightly with plastic wrap and let stand at room temperature until doubled in size, about 1 hour. You don't want the dough to over-proof or form bubbles on the surface. Keep an eye on it; the dough can proof quickly in a warm spot.
- Divide the dough: Line a baking sheet with parchment paper and mist with cooking spray. Turn out the dough onto a clean surface and press to flatten and deflate the dough, making sure to press out any large air bubbles. Divide into 6 pieces, 3 1/2 to 3 3/4 ounces each.
- Pull the corners of each piece together into the center of the dough, turn over so the seam is on the bottom and roll the dough against the counter into a tight ball with a smooth surface. Do not use any flour or the dough will not stick to itself properly.
- Form the bagels: Form the bagels one at a time: First stick your thumb through the middle of a dough ball, then insert your index finger and gently start to stretch the hole.
- Roll the bagel in a circle around your index fingers to stretch the hole until 1 1/2 to 2 inches wide. If the hole pulls back together, let rest 1 to 2 minutes, then reshape.
- Transfer the bagel to the baking sheet and repeat with the remaining dough balls. Cover the baking sheet with plastic wrap and refrigerate at least 4 hours or overnight. The bagels will puff slightly.
- Cook the bagels: About 30 minutes before boiling, preheat the oven to 450˚ F and remove the bagels from the refrigerator. Bring 2 quarts of water to a boil in a wide pot. Stir in the remaining 3 tablespoons malt syrup. Gently add 2 or 3 bagels, rounded-side down, and boil for 2 minutes, flipping halfway through.
- Remove the bagels with a slotted spoon and put back on the baking sheet. Repeat with the remaining bagels. It's OK if they deflate a bit as they cool but they should mostly keep their shape. (If they do deflate and wrinkle, they'll still be good - just a little flat.)
- Line a separate baking sheet with parchment paper and dust with cornmeal. Brush the tops and sides of the bagels with the egg white and sprinkle with toppings. Place rounded-side up on the cornmeal-dusted baking sheet, about 1 inch apart.
- Bake on the middle oven rack until the bagels are golden brown and crisp, rotating the pan halfway through, 18 to 20 minutes. Let cool at least 15 minutes. Serve slightly warm or at room temperature.
HOMEMADE BAGELS
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
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.
HOMEMADE BAGELS RECIPE BY TASTY
Here's what you need: bread flour, instant yeast, salt, white sugar, warm water, water, barley malt syrup, egg, poppy seed, sesame seed
Provided by Matt Ciampa
Categories Breakfast
Yield 6 bagels
Number Of Ingredients 10
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!
Nutrition Facts : Calories 293 calories, Carbohydrate 57 grams, Fat 2 grams, Fiber 2 grams, Protein 10 grams, Sugar 5 grams
BAGELS
Great British Bake Off 2010 winner, Edd Kimber, shows us how to make these distinctive bread buns with seeded toppings
Provided by Edd Kimber
Categories Treat
Time 1h5m
Yield Makes 10
Number Of Ingredients 7
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).
Nutrition Facts : Calories 207 calories, Fat 2 grams fat, Carbohydrate 39 grams carbohydrates, Sugar 4 grams sugar, Fiber 1 grams fiber, Protein 7 grams protein, Sodium 0.9 milligram of sodium
More about "homemade bagels recipes"
OUR BEST HOMEMADE BAGEL RECIPES | TASTE OF HOME
From tasteofhome.com
AUTHENTIC NEW YORK-STYLE HOMEMADE BAGELS RECIPE
From cdkitchen.com
HOMEMADE BAGEL RECIPE - LOVE AND LEMONS
From loveandlemons.com
EASY HOMEMADE BAGEL RECIPE (IN 60 MINUTES) – SUGAR …
From sugargeekshow.com
BEST HOMEMADE BAGEL RECIPE - HOW TO MAKE …
From delish.com
THE BEST BAGEL RECIPE {STEP-BY-STEP} | THE COOK'S TREAT
From thecookstreat.com
HOW TO MAKE BAGELS - CULINARY HILL
From culinaryhill.com
BAGEL RECIPES | ALLRECIPES
From allrecipes.com
HOMEMADE BAGELS - JOYOFBAKING.COM *VIDEO RECIPE*
From joyofbaking.com
HOMEMADE BAGELS - JO COOKS
From jocooks.com
HOMEMADE BAGEL RECIPE - SUGAR SPUN RUN
From sugarspunrun.com
NEW YORK BAGEL RECIPE - BAKING A MOMENT
From bakingamoment.com
HOMEMADE BAGELS – MY RECIPE REVIEWS
From myrecipereviews.com
HOMEMADE BAGELS RECIPE | THE RECIPE CRITIC
From therecipecritic.com
THE COMPLETE GUIDE TO EASY HOMEMADE BAGELS - JUST A TASTE
From justataste.com
HOMEMADE BAGELS | JAMIE OLIVER RECIPES
From jamieoliver.com
RIDICULOUSLY EASY HOMEMADE BAGELS | A DAY IN THE KITCHEN
From adayinthekitchen.com
HOMEMADE BAGELS - SUGAR AND SOUL
From sugarandsoul.co
HOMEMADE BAGELS – LAUREN GROVEMAN
From laurengroveman.com
HOMEMADE EVERYTHING BAGELS - SALLY'S BAKING ADDICTION
From sallysbakingaddiction.com
HOMEMADE BAGELS (STEP BY STEP!) - BROMA BAKERY
From bromabakery.com
HOMEMADE BAGEL RECIPE | SHE'S NOT COOKIN'
From shesnotcookin.com
BAKING RECIPES // HOW TO MAKE EVERYTHING BAGELS - HOMEGROWN
From homegrownshow.ca
BAGELS – STANDARD RECIPE – HOTELTALK – FOR HOTELIERS | GUESTS
From hoteltalk.app
PERFECT HOMEMADE BAGELS — THE REGULAR CHEF
From theregularchef.com
HOMEMADE BAGEL (EASY RECIPE) - IMMACULATE BITES
From africanbites.com
HOMEMADE BAGELS RECIPE (NO YEAST!) - RUN LIFT EAT REPEAT
From runlifteatrepeat.com
HOMEMADE BAGELS - THE KIWI COUNTRY GIRL
From thekiwicountrygirl.com
HOMEMADE BAGELS RECIPE - ZOE NATHAN | FOOD & WINE
From foodandwine.com
HOMEMADE BAGELS RECIPE WITH EVERYTHING BAGEL SEASONING - ALINE …
From aline-made.com
☀ GLUTEN FREE BAGEL RECIPE GREEK YOGURT - DANNY'S BLOG
From banny-ferguson.github.io
EVERYTHING BAGEL RECIPE IDEAS - THERESCIPES.INFO
From therecipes.info
HOMEMADE BAGELS RECIPE - SERIOUS EATS
From seriouseats.com
EASY HOMEMADE EVERYTHING BAGELS - THE BUSY BAKER
From thebusybaker.ca
BAGELS | KING ARTHUR BAKING
From kingarthurbaking.com
GLUTEN-FREE SOURDOUGH BAGELS RECIPE - CULTURES FOR HEALTH
From culturesforhealth.com
EASY HOMEMADE BAGELS - BEYOND THE BUTTER
From beyondthebutter.com
GLUTEN FREE BAGEL RECIPE NO YEAST - DANNY'S BLOG
From danmy-ferguson.github.io
HOW TO MAKE CLASSIC BAGELS (SOFT, CHEWY, CRISP) - TASTE OF ARTISAN
From tasteofartisan.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
#15-minutes-or-less #time-to-make #course #preparation #healthy #breads #breakfast #low-fat #dietary #low-cholesterol #low-saturated-fat #low-in-something
You'll also love