Bagels

It was a rainy Saturday afternoon, and I found myself craving something warm, chewy, and utterly delightful. The smell of fresh bagels wafted through my mind, conjuring memories of early morning trips to the bagel shop, where I would be greeted by the comforting aroma and the sight of those golden beauties gleaming under the bakery lights. In that moment, I decided to embark on my own bagel-making adventure, determined to recreate that magic in my own kitchen.

The beauty of homemade bagels is more than just their delectable taste; it’s the joy of the process itself. As you knead the dough and prepare the toppings, you become part of a culinary tradition that has delighted breakfast tables for centuries. I am excited to share this journey with you—let’s dive into the wonderful world of homemade bagels!

Recipe Timing

• Prep Duration: 1 hour and 30 minutes (including rising time)
• Active Cooking: 30 minutes
• Total Duration: 12-14 hours (including overnight chilling)
• Portion Size: 8 bagels
• Complexity: Moderate

Nutritional Recipe

• Calories per portion: Approximately 250
• Protein: 10 g
• Carbs: 50 g
• Fats: 1 g
• Fiber: 2 g
• Sugars: 1 g
• Sodium: 400 mg

Why You’ll Love This Bagel

Alright, let’s get straight to the heart of the matter! These bagels are beautifully chewy with a crisp exterior, imparting that beloved texture that everyone craves. You can customize them with various toppings—think everything seasoning, poppy seeds, or sesame seeds—making them perfect for any palate. Plus, they are way more satisfying knowing you made them with your own hands.

The Complete Cooking Journey

Making bagels is a multi-step process that rewards you with a sense of accomplishment and, of course, the most delightful bagels you’ve ever tasted. Follow along as we break down each part of the journey—from mixing the ingredients to boiling and baking, you’ll learn all the tips to make your homemade bagels a success!

Ingredients:

• 1 ⅛ cup warm water ((1 cup + 2 Tbsp) about 90-110℉)
• 1 Tablespoon barley malt syrup ((21 g))
• 1 ½ teaspoon dry active yeast
• 3½ cups unbleached bread flour ((455 g))
• 1 Tablespoon coarse kosher salt
• 4 quarts water
• 2 Tablespoon barley malt syrup
• 1 ½ Tablespoon baking soda
• ½ Tablespoon coarse kosher salt
• Egg white wash
• Everything seasoning mix, poppy seeds, sesame seeds, etc.

Method:

Step 1: Activate the Yeast

In a small bowl, whisk together the warm water, barley malt syrup, and yeast. Let it sit for 8-10 minutes until the mixture becomes cloudy, aromatic, and foamy. This is your gentle reminder that magic is happening!

Step 2: Mix the Flour

In the bowl of a stand mixer fitted with a dough hook attachment, combine the flour and salt. Give it a little stir to unite the two before moving on.

Step 3: Blend the Mixtures

Pour the activated yeast mixture into the bowl of flour. Mix on the lowest speed for 3 minutes. This helps our ingredients to get to know each other. Stop the mixer and let the dough rest for 5 minutes to give it some time to relax.

Step 4: Knead the Dough

Continue mixing for another 3 minutes on the lowest speed. Your dough should now be stiff yet supple. Time to transfer it to a clean, lightly oiled bowl. Cover it with plastic wrap and let it rise at room temperature for 1 hour.

Step 5: Shape the Bagels

Once your dough has risen, divide it into 8 equal pieces (about 4 oz each). Shape each piece into a loose ball, then flatten it slightly. Poke a hole through the center using your thumb, and carefully stretch it to create a 2-inch diameter hole. Place each bagel on a greased parchment-lined sheet pan.

Step 6: Chill the Dough

Mist the bagels with oil or cooking spray and cover with plastic wrap. Place them in the fridge to chill overnight. This is where all the flavors commence their overnight party!

Step 7: Prepare the Poaching Liquid

The next morning, let’s make the poaching liquid. In a large saucepan, add 4 quarts of water, cover, and bring to a boil. Once boiling, reduce the heat to keep it at a simmer, and add the remaining barley malt syrup, baking soda, and kosher salt.

Step 8: Test the Bagels

Remove the bagels from the fridge. Test their readiness by placing one in a bowl of cold water. If it floats, it’s ready. If it sinks, give it a little more time to relax at room temperature for 15-30 minutes.

Step 9: Preheat the Oven

While the bagels are resting, preheat your oven to 500 degrees F.

Step 10: Poach the Bagels

Once they pass the float test, gently lower the bagels into the simmering poaching liquid using a slotted spoon. Poach each bagel for 1 minute on each side, then remove with the slotted spoon. Place each bagel, domed side up, on a lightly oiled parchment-lined sheet tray.

Step 11: Egg Wash and Topping

If you want toppings, brush the domed tops with egg wash and sprinkle your favorite toppings generously.

Step 12: Bake to Perfection

Lower the oven temperature to 450 ℉ and bake the bagels for 8 minutes. Rotate the pan and bake for an additional 8-10 minutes until they’re beautifully golden brown.
Let them cool on a wire rack before serving and enjoy the enticing aroma filling your kitchen!

Serving Suggestions & Pairings

These bagels are perfect for any time of day! Serve them fresh with cream cheese and lox, or simply spread butter and a sprinkle of salt for a classic treat. Pair them with a warm bowl of soup for lunch, or toast them for a delicious breakfast sandwich topped with eggs and avocado.

Storage & Leftovers Guide

To store, place cooled bagels in a resealable bag at room temperature, where they will stay fresh for 2-3 days. For longer storage, freeze them for up to 3 months. When ready to enjoy, pop them in a toaster or microwave to revive that fresh-out-of-the-oven taste!

Kitchen Wisdom & Success Tips

1. Make sure your yeast is fresh; it should bloom when combined with warm water.
2. Don’t skip the chilling step; it deepens the flavor while helping the dough maintain its shape.
3. Experiment with different toppings! Try cinnamon sugar for a sweet twist or garlic for a savory bite.

Flavor Variations & Adaptations

Feel free to swap in whole-wheat flour for a healthier option or add ingredients like diced onions or jalapeños into the dough for an added kick. Want sweeter bagels? Fold in some raisins or top with a cinnamon sugar mixture.

Reader Questions & Solutions

• Q: My bagels turned out too dense, what could I do differently?

  • A: Ensure you’re measuring flour accurately (using a scale is best) and that your yeast is fresh.

• Q: Can I skip the overnight chill?

  • A: While it’s best to chill the dough, you can bake it after a rise—just expect a slightly different texture!

• Q: How can I get my bagels to have a shiny crust?

  • A: Make sure to poach them long enough; this creates that wonderful chewy exterior.

• Q: What if my bagels don’t float?

  • A: If they sink, give them more time to rest; they need to puff up a little more before cooking.

• Q: How can I tell when my bagels are fully baked?

  • A: They should be golden brown and sound hollow when tapped on the bottom.

Wrapping Up

There’s something truly special about making bagels from scratch. The joy of kneading the dough, the anticipation of the rise, and the aroma wafting through your kitchen as they bake is unmatched. So, gather your ingredients, invite a friend or family member to join in, and make a batch of these delightful bagels. Embrace the mess, savor every moment, and enjoy the satisfaction of creating delicious food right at home! Happy bagel-making!

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