Yeast Bagels | Homemade Bagels | Bagel Recipe | How to Make Bagels at Home
Updated: 6 days ago
We love having Bagels at home because they have this texture that is different to bread. If you've bought bagels at a supermarket and they don't have a chewy texture, they were not made correctly! Bagels MUST a chewy texture as that is part of its character!
In this video, I'll show you how easy it is to make bagels at home! Enjoy!
Yeast Bagels Recipe Cooking Time 1 Hour 45 Minutes (Approx)
Makes 12 Bagels
· 6 Cups (850g) Plain Flour or Bread Flour
· 530ml tepid water (105°F to 110°F)
· 10g Active Dry Yeast (1 Tbspn)
· 4 tspn (20g) Granulated Sugar
· 3 Tbspn Maple Syrup
· 3 tspn (20g) Sea Salt
· 1 Tbspn (10g) Dark Brown Sugar
· 1 Tbspn (15g) Soda Bicarbonate (Baking Soda)
· Poppy Seeds, Sesame Seeds, Caraway Seeds, Salt, Garlic Powder, Onion Powder for topping (optional)
Put about ¾ Cup of the tepid water into large cup (you’ll want to have space for the yeast to grow). Add the yeast and the granulated sugar and mix it with a spoon so it’s well combined.
Let this rest for about 5 minutes. Your yeast should start to foam up if it is active. If it doesn’t, try placing it in a warm place and leave it for another 5 minutes. If I still doesn’t foam, your yeast is not active anymore and I recommend you buy some more yeast.
Mix the flour, maple syrup, and salt in to the bowl of a mixer if you have one and fit it with the dough hook attachment. If you don’t have a stand mixer, just mix and knead by hand. It's great exercise!
Add the yeast mixture, making sure to scrape all of it out of the cup.
Mix all of this on a low setting until most of the flour has been mixed in. This takes about 2 minutes.
Then increase the speed to medium low and knead until the dough is smooth and elastic, about 8-9 minutes. It should be a fairly stiff dough. If the dough feels tacky, go ahead and add a little more flour to remove the tackiness.
Remove the dough to a large, oiled bowl. Turn the dough to coat the outside with oil. Then cover the bowl with a damp cloth and let the dough rise (not double) for about 20 minutes.
Meanwhile, fill up a large pot of water until it is half full and put it on to boil. Once it comes to a boil, cover it and reduce the heat to a gentle simmer.
Heat up the oven to 425°F/220ºC.
Prepare two oven trays by lining them with greaseproof paper or something similar. Spray the surface of the paper with oil to avoid having the bagels stick to the paper.
Once the dough has risen, fold to knead it and prepare to shape it into 12 bagels. Roll the dough ball into a large ball and cut it in half, then into quarters. Cut each quarter into 3 pieces. You can weigh each piece if you want all the bagels to be exactly the same size.
Then shape each piece into a bagel by stretching the outside of each piece and tucking it underneath to the middle. Roll to smooth out each ball.
Then poke a hole in the middle using your thumb. To make the hole larger, roll your fingers in the hole as shown in the video.
The hole should be the size of a 10p coin. Shape all the bagels like this.
Let them rise again for another 10 minutes. During this time, the hole will become smaller, but don’t worry about that as we’ll stretch it out again before boiling.
Then, add the brown sugar and baking soda to the boiling water and mix it in. Bring the water back up to a boil.
Before adding the bagels to the water, stretch out the center hole again to the size of a 10p coin. Add 3-4 bagels to the boiling water at a time and cook each side for about 30 seconds.
The bagels will start to shrivel a bit, but they’ll puff up once baked. Remove them with a slotted spoon onto the prepared oven trays. You’ll be able to fit 6 bagels to a tray.
Increase the heat if needed to keep the water simmering.
If you’d like to top the bagels, add the toppings as soon as they come out of the boiling water. You can brush the bagels with egg wash (egg white mixed with 1Tbspn water) first if you like, then top them.
As the trays become ready, place them in the pre-heated oven for 12-14 minutes, depending on your oven and how brown you like the bagels.
Then remove them to a rack to cook completely. This allows the bagels to finish cooking inside and creates a nice, chewy bagel.
Enjoy with your choice of butter, cream cheese, salmon or hummus.
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