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
CLASSIC WATER BAGELS
A tight, perfect crumb. Honor it with a smear of cream cheese, a layer of lox, and a thick slice of a juicy, ripe tomato. Be sure to use instant or quick-rise yeast (available in most supermarkets)-not active dry.
Provided by Peter Reinhart
Categories Breakfast/brunch
Yield Yields 12 large or 24 mini bagels.
Number Of Ingredients 11
Steps:
- In a 4-qt. bowl, mix the flour and the 1 tsp. yeast. Add the water, whisking or stirring only until it forms a smooth, sticky dough (it should be thick but batter-like). Cover with plastic wrap and leave at room temperature until the mixture is very foamy and bubbly, 1 to 2 hours. It should swell to nearly double in size and collapse when the bowl is tapped on the counter.
- In a stand mixer bowl (or in a mixing bowl, if kneading by hand), stir the sponge with the 1/2 tsp. yeast. In a bowl, mix 3 cups of the flour with the salt. Add it to the sponge, along with the malt, honey, or sugar. Using a dough hook, mix on the lowest speed, or knead by hand, slowly working in the remaining flour until the dough is stiff, dry, and almost satiny; you may need extra flour or have some leftover. Keep kneading on low until the dough is very stiff and firm but still pliable, satiny, and smooth, about 6 minutes by machine or 15 minutes by hand. If the dough rides up the hook, stop the machine, pull it down, add a bit of flour, and continue. When the machine starts to struggle, remove the dough and finish kneading by hand. The dough at this point should be much stiffer than French bread dough and shouldn't be tacky-a finger poked into the dough should come out clean. There shouldn't be any visible raw flour, and the dough will feel neither cool nor warm, about 80°F.
- To check the dough, pinch off a small piece and gently stretch it while turning it. It should form a thin, translucent membrane. If it rips, the dough hasn't been kneaded enough or else it's too dry and needs a few drops of water.
- Divide the dough into 12 pieces, each weighing about 4-3/4 oz. for regular bagels. (For mini bagels, divide it into 24 pieces, each weighing just under 2-1/2 oz.) Wipe the counter with a damp towel to remove any flour dust. Shape each piece into a smooth ball by pulling the dough down and around to one point on the bottom and then pinching the bottom closed. Cover with a damp towel and let rest for 20 minutes so the gluten relaxes.
- Line two baking sheets with parchment and spray the parchment with vegetable oil.
- To shape the bagels, poke a hole in the center of each ball of dough with your thumb and then gently rotate the dough around both thumbs, slightly squeezing and stretching the dough little by little as you turn until the hole has enlarged to 1-1/2 to 2 inches. The dough ring should be an even thickness all around.
- Set the shaped bagels on the prepared pans so they're 2 inches apart. Mist the bagels very lightly with vegetable oil and cover the pans with plastic (the wrap keeps the dough from developing a skin, which would restrict the rise). Let the bagels sit at room temperature until they swell slightly, by about 15 to 20 percent.
- After 15 minutes, start doing the "float test" to see if they're ready to be retarded in the refrigerator: Drop one bagel in the water. If it floats within 10 seconds, the bagels are ready for the overnight rise, or retarding. Pat dry the tester bagel and return it to the pan. (If it doesn't float within 10 seconds, shake or pat it dry, return it to the pan, and test it again every 10 minutes until it floats.) Refrigerate the pans, still covered, for at least 8 hours, or up to two days.
- When you're ready to bake the bagels, heat the oven to 500°F. Bring a large pot of water to a boil (the wider the pot, the better) and add the baking soda; have ready a slotted spoon or skimmer. Remove one pan of bagels from the refrigerator. Slide the parchment along with the dough onto the counter. Line the pan with a clean sheet of parchment, mist with vegetable oil, and sprinkle with cornmeal or semolina flour.
- Gently drop the bagels into the water (it doesn't matter which side goes in first), boiling only as many as will comfortably fit; they should float within 10 seconds, if not immediately. Boil for 1 minute, flip them over, and boil for another 1 minute. For very chewy bagels, boil for 2 minutes per side.
- As the bagels finish cooking, lift them out with the skimmer and set them on the baking sheet with the cornmeal or semolina, top side up. If you're sprinkling sesame or poppy seeds, kosher salt, chopped onions, or minced garlic on the bagels, do so now. (I like a combination of seeds and salt; be judicious with the salt.)
- When the bagels on the first pan are boiled and topped, bake for 10 minutes, rotate the pan for even browning, and then continue baking until golden brown on top and bottom and very firm, about another 5 minutes. Remove the pan from the oven and transfer the bagels to a cooling rack. Let cool for at least 10 minutes. Meanwhile, remove the second pan of bagels from the fridge and boil and bake them the same way.
Nutrition Facts : Calories 100 kcal, Fat 10 kcal, TransFat 1 g, Carbohydrate 18 g, Fiber 1 g, Protein 3 g, Sodium 390 mg, UnsaturatedFat 0.5 g
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
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.
BAGELS
Provided by Peter Reinhart
Categories Bread Side Bake Poach Simmer Boil Sugar Conscious Vegan Vegetarian Pescatarian Dairy Free Peanut Free Tree Nut Free Soy Free Kosher
Yield makes 6 to 8 bagels
Number Of Ingredients 11
Steps:
- Do ahead
- To make the dough, stir the malt syrup, yeast, and salt into the lukewarm water. Place the flour into a mixing bowl and pour in the malt syrup mixture. If using a mixer, use the dough hook and mix on the lowest speed for 3 minutes. If mixing by hand, use a large, sturdy spoon and stir for about 3 minutes, until well blended. The dough should form a stiff, coarse ball, and the flour should be fully hydrated; if it isn't, stir in a little more water. Let the dough rest for 5 minutes.
- Resume mixing with the dough hook on the lowest speed for another 3 minutes or transfer to a very lightly floured work surface and knead by hand for about 3 minutes to smooth out the dough and develop the gluten. The dough should be stiff yet supple, with a satiny, barely tacky feel. If the dough seems too soft or overly tacky, mix or knead in a little more flour.
- Place the dough in a clean, lightly oiled bowl, cover the bowl tightly with plastic wrap, and let the dough rise at room temperature for 1 hour.
- When you're ready to shape the bagels, prepare a sheet pan by lining it with parchment paper or a silicone mat, then misting it with spray oil or lightly coating it with oil. Divide the dough into 6 to 8 equal pieces. (A typical bagel is about 4 ounces or 113 grams before baking, but you can make them smaller. If you make more than 6 bagels, you may need to prepare 2 sheet pans.) Form each piece into a loose ball by rolling it on a clean, dry work surface with a cupped hand. (Don't use any flour on the work surface. If the dough slides around and won't ball up, wipe the surface with a damp paper towel and try again; the slight bit of moisture will provide enough traction for the dough to form into a ball.) There are two methods to shape the balls into bagels.
- The first method is to poke a hole through the center of the ball to create a donut shape. Holding the dough with both thumbs in the hole, rotate the dough with your hands, gradually stretching it to create a hole about 2 inches in diameter.
- The second method, preferred by professional bagel makers, is to use both hands (and a fair amount of pressure) to roll the ball into a rope about 8 inches long on a clean, dry work surface. (Again, wipe the surface with a damp towel, if necessary, to create sufficient friction on the work surface.) Taper the rope slightly at each end and moisten the last inch or so of the ends. Place one end of the dough in the palm of your hand and wrap the rope around your hand to complete the circle, going between your thumb and forefinger and then all the way around. The ends should overlap by about 2 inches. Squeeze the overlapping ends together by closing your hand, then press the seam into the work surface, rolling it back and forth a few times to seal. Remove the dough from your hand, squeezing it to even out the thickness if need be and creating a hole of about 2 inches in diameter.
- Place each shaped bagel on the prepared sheet pan, then mist with spray oil or brush with a light coating of oil. Cover the entire pan with plastic wrap and refrigerate overnight or for up to 2 days. (You can also proof the full piece of dough in the oiled bowl overnight and then shape the bagels on baking day, 60 to 90 minutes before boiling and baking them, or as soon as they pass the float test.)
- On baking day
- Remove the bagels from the refrigerator 60 to 90 minutes before you plan to bake them, and if you plan to top them with dried onion or garlic, rehydrate those ingredients (see the variations). Immediately check whether the bagels are ready for baking using the "float test": Place one of the bagels in a small bowl of cold water. If it sinks and doesn't float back to the surface, shake it off, return it to the pan, and wait for another 15 to 20 minutes, then test it again. When one bagel passes the float test, they're all ready to be boiled. If they pass the float test before you are ready to boil and bake them, return them to the refrigerator so they don't overproof. About 30 minutes before baking, preheat the oven to 500°F (260°C) and gather and prepare your garnishes (seeds, onions, garlic, and so on).
- To make the poaching liquid, fill a pot with 2 to 3 quarts (64 to 96 oz / 181 to 272 g) of water, making sure the water is at least 4 inches deep. Cover, bring to a boil, then lower the heat to maintain at a simmer. Stir in the malt syrup, baking soda, and salt.
- Gently lower each bagel into the simmering poaching liquid, adding as many as will comfortably fit in the pot. They should all float to the surface within 15 seconds. After 1 minute, use a slotted spoon to turn each bagel over. Poach for another 30 to 60 seconds, then use the slotted spoon to transfer it back to the pan, domed side up. (It's important that the parchment paper be lightly oiled, or the paper will glue itself to the dough as the bagels bake.) Sprinkle on a generous amount of whatever toppings you like as soon as the bagels come out of the water (except cinnamon sugar; see the variation for details).
- Transfer the pan of bagels to the oven, then lower the oven heat to 450°F (232°C).
- Bake for 8 minutes, then rotate the pan and check the underside of the bagels. If they're getting too dark, place another pan under the baking sheet. (Doubling the pan will insulate the first baking sheet.) Bake for another 8 to 12 minutes, until the bagels are a golden brown.
- Cool on a wire rack for at least 30 minutes before slicing or serving.
- Variations
- You can replace any amount of the bread flour with an equal amount of whole grain flour (by weight), such as wheat or rye. If you do so, increase the water in the dough by 1 tablespoon (0.5 oz / 14 g) for every 2 ounces (56.5 g) of whole grain flour you substitute.
- Top your bagels with any combination of the following garnishes: poppy seeds, sesame seeds, coarse salt, or rehydrated dried onions or garlic. (Soak dried onions or garlic in water to cover for at least 1 hour before applying.) The toppings will stick even better if you first brush the top of each bagel with an egg white wash made by whisking 1 egg white with 1 tablespoon (0.5 oz / 14 g) of water. If using coarse salt as a garnish, remember that a little goes a long way.
- For raisin bagels, mix in 1 1/3 cups (8 oz / 227 g) of raisins during the final 2 minutes of mixing and, if you like cinnamon, stir 1/2 teaspoon (0.14 oz / 4 g) of ground cinnamon into the flour before you start mixing. When the bagels come out of the oven, brush the tops with melted butter and dip the top into a bed of cinnamon sugar to give it a very tasty cinnamon crust. You can make cinnamon sugar by whisking 2 tablespoons (1.6 oz / 44 g) of ground cinnamon into 1/2 cup (4 oz / 113 g) of granulated sugar.
GRANDMA SHERRILL'S BAGELS
A homemade tradition in our family for 30 years!
Provided by Terry
Categories Bread Yeast Bread Recipes Bagel Recipes
Time 1h40m
Yield 24
Number Of Ingredients 5
Steps:
- Mix flour, hot water, sugar, yeast, and salt in a large bowl; transfer dough to a work surface and knead for 10 minutes. Place dough in a bowl and let rise for 15 minutes.
- Preheat oven to 375 degrees F (190 degrees C). Grease a baking sheet.
- Form dough into 24 balls; punch a hole in the middle of each ball with a finger, creating a bagel shape. Place bagels on the prepared baking sheet; let rise for 20 minutes.
- Bring a large pot of water to a boil; cook bagels, working in batches, in the boiling water, about 45 seconds per side. Place boiled bagels on a clean towel to drain. Return bagels to the baking sheet.
- Bake in the preheated oven until cooked through and lightly browned, 30 to 35 minutes.
Nutrition Facts : Calories 180.2 calories, Carbohydrate 38 g, Fat 0.5 g, Fiber 1.4 g, Protein 5 g, SaturatedFat 0.1 g, Sodium 292.8 mg, Sugar 2.2 g
THE REAL NEW YORK BAGEL RECIPE
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
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.
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
More about "homemade water bagels recipes"
WATER BAGELS | KING ARTHUR BAKING
From kingarthurbaking.com
4.8/5 (102)Total Time 1 hr 50 minsServings 16-20Calories 173 per serving
- To make the dough: Weigh your flour; or measure it by gently spooning it into a cup, then sweeping off any excess.
- In a large bowl, mix all of the ingredients, then knead until smooth, using your hands, an electric mixer, or a bread machine set on the dough cycle., Shape the dough into a ball, place it in a lightly greased bowl covered with lightly greased plastic wrap, and allow it to rise until doubled in bulk, 1 to 1 1/2 hours., Gently deflate the dough, and transfer it to a lightly greased work surface., For the water bath: Put the water into a large, shallow pan; it should be about 3" deep.
- Add the malt and sugar. Bring the water to a boil while you're shaping the bagels., Preheat the oven to 425°F., Divide the dough into 16 pieces.
WATER BAGELS RECIPE | JEWISH RECIPES | PBS FOOD
From pbs.org
Estimated Reading Time 2 mins
- Put the water, sugar, and the yeast in an electric mixer fitted with the dough hook; mix on low speed until the yeast dissolves. Add the salt, malt powder, and 2 cups of the flour, and mix well.
- Shape the dough into an oblong mass and divide in half with a sharp knife or dough cutter, then divide in half once more. Cut each of these pieces into 4 parts.
- If you are baking the bagels right away place them on a board dusted very lighly with cornmeal and let rise, covered with a cloth, for about an hour. If you want to make them in a few days or freeze them, place on 2 jelly-roll pans dusted with cornmeal and wrap in 2 large plastic bags.
- Preheat the oven to 450 degrees. Boil 4 quarts of water in a 5-quart pan. Slide 4 bagels into the boiling water, and boil for 20 to 30 seconds, stirring at least once.
- Place the bagels, as soon as you can handle them, onto 2 baking sheets covered with parchment or sprinkled with cornmeal, and put them in the oven. Check them after 8 minutes an turn the pans back to front and switch from rack to rack.
WATER BAGELS RECIPE | EATINGWELL
From eatingwell.com
4/5 (1)Total Time 1 hr 30 minsCategory Healthy Bagel RecipesCalories 169 per serving
- To make bagel dough & shape bagels: Whisk 1 1/2 cups lukewarm water, yeast, sugar, 2 teaspoons malt syrup (or powder), if using, and oil in a large bowl until the yeast dissolves. Stir in 1 cup flour. Then stir in 1 tablespoon salt and enough additional flour to make a soft dough, about 2 1/2 cups.
- Turn the dough out onto a lightly floured surface. Knead, gradually incorporating more flour, until the dough is smooth and quite firm, 10 to 12 minutes. Cover with a towel and let rest for 10 minutes.
- Divide the dough into 12 pieces; roll each piece into a 10-inch-long rope. Form into bagels by overlapping the ends up 1 inch. Pinch ends together firmly. Set bagels aside, uncovered, to rise until slightly puffy, about 20 minutes.
- To kettle & bake bagels: Meanwhile, preheat oven to 450 degrees F. Line 1 large or 2 small baking sheets with parchment paper, sprinkle with cornmeal and set aside. Bring water, 2 tablespoons malt, if using, and 1 teaspoon salt to a boil in a large pot. Reduce heat to maintain a gentle simmer.
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