Plain Bagels Recipes

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.

PLAIN BAGELS

Steps:

• Combine all ingredients to make a smooth elastic dough.
• Let rise until double. Punch down.
• Divide dough into four parts. Divide each part into three pieces.
• Make a 1-2 inch hole in center of each piece.
• Pull gently all the way around to form circles.
• Heat 2 qts water and 2 TBSP sugar to boiling.
• Place a few bagels at a time in boiling water.
• Simmer 3 minutes, turning once.
• Remove with slotted spoon.
• Place on greased cookie sheet.
• Bake at 375 degrees for 20-25 minutes until golden brown.
• Remove from cookie sheet and cool.

WATER BAGELS (PLAIN)

Steps:

• In a large bowl thoroughly mix 1 1/2 cups flour, sugar, salt and undissolved yeast.
• Gradually add warm water to dry ingredients and beat for 2 minutes with electric mixer (at medium speed), scrape bowl occasionally.
• Add 1/2 cup flour.
• Beat at high speed for 2 minutes, scraping bowl.
• Stir in enough additional flour to make a soft dough (about 2 to 2 1/2 cups).
• Turn dough on to a lightly floured board and knead until smooth and elastic (about 10 minutes).
• Place dough in ungreased bowl, cover and let rise in warm, draft free place for 20 minutes.
• (Dough will NOT be doubled in bulk.) Punch dough down and turn out on to a lightly floured board.
• Roll dough into a rectangle, 12 x 10 inches.
• Cut dough into 12 equal strips, 1 x 10 inches each.
• Pinch ends of strips together to form a circle.
• Place on ungreased baking sheets.
• Cover and let rise in warm, draft free place for 20 minutes.
• (Dough will NOT be doubled in bulk.) In a large shallow pan, boil a 1 3/4 inch depth of water.
• Lower heat and add a few bagels at a time.
• Simmer bagels for 7 minutes (3 1/2 minutes on each side).
• Remove bagels from water and place on a towel to cool.
• Cool bagels for 5 minutes, then place them on ungreased baking sheets.
• Bake bagels at 375°F for 10 minutes.
• In a small bowl, beat egg white with cold water.
• Remove bagels from oven and brush with egg white/water mixture.
• Return bagels to oven and bake about 20 minutes longer, or until done.
• Remove bagels from baking sheets and cool on wire rack.

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).

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.