The Best Bagels Step By Step Recipes
MONTREAL BAGEL RECIPE
Steps:
- HEAT OVEN TO 425F/217C. [for mini bagels, heat oven to 450F/232C]. Line a large pan or two smaller ones with parchment paper.
- MAKE DOUGH BY HAND: To use mixer instead, Note 2. In large bowl, mix warm water, sugar and maple syrup. Add yeast and let sit for 5 minutes. It will froth up a bit. Stir in egg, oil, salt and flour until dough begins to come together. Pull dough onto a sheet of parchment on the counter or a cutting board, lightly dusted with flour. Begin kneading, adding up to an extra 1/2 cup/62g of flour until the dough is no longer sticky. Knead for about 12 minutes. Here's a video on how to knead dough. The dough will lighten up a bit in color.
- REST DOUGH: Cover smooth dough with a bowl and let it rest for 10 minutes.
- SHAPE BAGELS: Cut dough into 12 equal parts for regular bagels (or 24 for mini bagels). Roll each piece on a lightly floured surface into a log 8-10 inches long (20-25cm). Curve each log into a bagel shape, overlapping 1-2 inches (2.5-5cm). Roll the overlapped part on the counter to smooth it or just pinch the dough together. No need for perfection - mis-shaped bagels are just fine. The dough will puff up when boiled.
- LET BAGELS REST FOR 10 MINUTES. While they are resting, put sesame seeds in a bowl. And Fill a large pot or frying pan with about 2 1/2 to 3 liters of water, add brown sugar or honey and bring to a boil. Lower heat to simmer.
- BOIL BAGELS: Put in 3-4 bagels at a time and boil for 45 seconds. Flip over and boil another 45 seconds. Remove to drain on a paper towel.
- DIP IN SEEDS: Don't wait too long to dip each bagel in seeds (top, bottom, sides) and place them in a single layer in the prepared pan(s).
- BAKE: Bake bagels for 8 minutes. Turn over, then bake another 6-8 minutes until a light golden brown. A total of 14-16 minutes, depending on how hot your oven is. If doing a second batch, they will bake quicker. Cool on a rack. For mini bagels, Note 3.
Nutrition Facts : Calories 307 kcal, Carbohydrate 49 g, Protein 7 g, Fat 9 g, SaturatedFat 1 g, TransFat 1 g, Cholesterol 14 mg, Sodium 398 mg, Fiber 3 g, Sugar 14 g, ServingSize 1 serving
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- Combine the dry ingredients in the bowl of a stand mixer fit with the dough hook. Add the ingredients in this order: flour, brown sugar, white sugar, salt and yeast.
- Add 1 cup of water to the dry ingredients. You can add up to 1/2 cup more water to your dough if this is not enough, but starting with 1 cup will ensure you don’t end up adding too much!
- Start your mixer starting on low and gradually increasing to high. If the dough seems too dry add in a little more of the remaining 1/2 cup of water slowly.
- Once the dough starts to come together into a ball, you can continue to knead it on medium speed in your stand mixer with the dough hook for about 10 minutes, or you can turn it out onto a clean counter with a little flour and knead it by hand. I prefer to knead it by hand, just to make sure that the gluten is building up well, but it’s not necessary.
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