This homemade bagel recipe is so good that you’ll be impressed with yourself and totally satisfied after you take a nice bite out of one of these freshly made chewy bagels. https://www.melskitchencafe.com/homemade-bagels-step-by-step PUMPERNICKEL BAGELS: Follow basic recipe, omitting sugar. Punch the dough down, and let it rest for another 10 minutes. Pour 1/3 cup / 80ml of warm water into the well. Mix the flour and salt in a large bowl. The most important thing when making the dough is to make sure it is homogenous and smooth– do not get caught up on the water measurement. For all other concerns, please review past comments and refer to the FAQ below the recipe card for this recipe. Once the bagel dough has rested, you will need to deflate it. The bagels came out delicious, but were really flat. Working with one piece at a time, roll it into a smooth, round ball. For your convenience, I’ve updated the post with photos, more information, and answers to your Frequently Asked Questions. You want a moist and firm dough after you have mixed it. This gives the bagels their New York-Style signature delicious, chewy, and shiny crust. Yes, you can bake them until they are a faint gold tinge (about 10-15 minutes). Cover with a towel. keeping the oven turned on. If you’d like, I can help troubleshoot with you via email (simply use the information provided on the contact page). You do not have to be exacting about this; just make sure they’re roughly even so that all the bagels bake at the same time. https://www.yummly.co.uk/recipes/bagel-with-all-purpose-flour Gradually add in Bob's Red Mill All Purpose Flour until the dough begins to form. thanks for this amazing recipe! Lightly grease two baking sheets, or line them with parchment and grease the parchment. Once that is done, the bagel rings are gently stretched to about a third of the diameter of the bagel. How to make Skinny Bagel Recipe: Step 1. Make a well in the middle and pour in the yeast and sugar mixture. You may want to use the “Optional Toppings” listed above to top the bagels. • Bagel with butter and jam– more specifically homemade butter and homemade strawberry jam– a match made in heaven. Take a bite… Oh babyyy! Bring a large pot of water to a boil. ball, and roll each ball in additional cinnamon-sugar. These homemade chewy bagels are a treat fresh out of the oven, but when they’re toasted– oh, my! Bake the bagels for 20 to 25 minutes, or until they're as deep brown as you like, turning them over about 15 minutes into the baking time (this will help them remain tall and round). I’ve been learning recipes that only use all-purpose flour and have come to love these homemade bagels that you can make with all-purpose flour! The method used here is done by simply poking the hole in the middle of taught rounds of bagel dough. This is because of environmental factors (humidity, temperature, altitude, etc.) Did the dough rise completely overnight? Once all the bagels have boiled (and have been topped with your choice of toppings), transfer them to an oiled or parchment-lined baking sheet. Plain Greek yogurt. Alternatively, if you can find vital wheat gluten (it’s usually carried at health food stores), add 4 teaspoons to the all-purpose flour, and you should have a good substitute for the bread flour called for in the recipe. I no longer live in New York City, and I constantly crave the good old-fashioned bagels I grew up on– flavorful, modestly sweet, and chewy with soft, shiny crusts. This probably does sound difficult at first, but essentially all you’re doing is making the dough round taut by pulling its sides in and keeping it round. • Can I prepare the bagel dough in my bread maker or KitchenAid / stand mixer? • My bagels stuck to my pan. Or fry an egg up, over easy, season it with salt and pepper, top it with cheese and bacon. I’ve been told by bakers who live at a higher elevation that this recipe works well as is, however I know that high-altitude baking, especially with yeast, can be a headache as dough tends to rise about 25 to 50 percent quicker than at lower altitudes, so do keep that in mind. Once in the water, the bagels will float on the top. Because this is not easily found, I have not made it a required ingredient for the recipe. tablespoon of water. Then, mix the bagel dough together. Do not stir. FLOUR. In ½ cup /120ml of the warm water, pour in the sugar and yeast. This bagel recipe is grain-free, gluten-free, and SCD, using almond flour. Many bakers reach for bread flour for recipes … Bread flour has a higher gluten content than all-purpose flour, meaning your dough will be a bit more elastic. High-gluten flour contains the most gluten protein of all flours: up to 14-1/2 percent, compared to 12 percent in bread flour and 10 percent in all-purpose flour. You will find answers to your questions about Yeast, types of flour you can use, and everything you may need to keep in mind when it comes to preparing this homemade bagel recipe and storing the bagels properly. Lightly brush a large bowl with oil and turn the dough to coat. Place the balls on one of the prepared baking sheets. The water called for in the recipe is a guide– your ultimate goal is to form a smooth bagel dough that is moist and firm. Any idea what went wrong here? Our recipe uses 100% bread flour to achieve that satisfying chewy texture that rivals even the best bagel shops. The reason for boiling the dough is because the water helps create a chewier, heartier, thicker crust . You can use any or all of the topping options listed in the recipe. Being gentle is crucial to the formation of smooth looking bagels. Shape each piece into a round. Baking Parchment Paper - Set of 100 Half-Sheets, 2 tablespoons (28g) non-diastatic malt powder or brown sugar or barley malt syrup. Can I substitute regular (all-purpose) flour? When substituting fresh yeast, you may want to make a few adjustments to the method; fresh yeast does not need to be proofed like active dry yeast (the water, sugar, and yeast step will be unnecessary in this case), so do keep that in mind. Increase the heat under the pan to bring the water back up to a gently simmering boil, if necessary. Once cool, out of the oven, you can freeze the bagels without any issues. In a medium bowl combine the flour, baking powder and salt and whisk well. This results in bagels that have a pleasant chew and a tight, toothsome crumb that perfectly contrasts the crisp exterior. Using a skimmer or strainer, remove the bagels from the water and place them back on the baking sheet. You’ll thank me later. Some folks like to use small squares of parchment that they cut up before hand– do what is most comfortable for you. What is a “schmear” you ask? I no longer live in New York City, and I constantly crave the good old-fashioned bagels I grew up on– flavorful, modestly sweet, chewy ones with soft, shiny crusts. Use a slotted spoon or skimmer to lower the bagels into the water. Knead about 2/3 cup of I made it last week for the 2nd time and it came out perfectly! The dough will be quite stiff; if you're using a mixer it will "thwap" the sides of the bowl, and hold its shape (without spreading at all) when you stop the mixer. This easy bagel recipe is delicious and results in perfection. If you don’t have access to bread flour, it is okay to use all-purpose flour; they will still come out wonderfully. The more circular the balls are, the easier it will be to get a circular bagel. Until they’re uniformly golden brown. Bacon is perfect on top, if you’re into that. Once the dough has come together and has been kneaded, place the bagel dough in an oiled bowl to rest for an hour (about 2 hours if you’re using less yeast) or covered overnight in the refrigerator. It was my first introduction to homemade bagels. Repeat this with the other portions. and give the dough a few more turns; it'll pick up the cinnamon-sugar in Once the bagels are in, it shouldn’t take too long for them to float to the top (a couple seconds). Try working in as much flour as possible to form a firm and stiff dough. shape as directed above. When it comes to boiling, make sure the water is not at a rolling boil; this will also prevent them from looking rough. This homemade bagel recipe consists of four major parts– making and preparing the bagel dough, shaping and boiling the bagels, the bagel topping, and the things you’ll need to serve them with. On a floured countertop, knead the dough for about 10 minutes until it is smooth and elastic. They will puff up quite a bit, so do keep in mind they do need some breathing room. Working with one piece at a time, roll it into a smooth, round ball. Here are all my recipes using bread flour if you want more recipes to use it up! Do they keep well? The water should ideally be between 105F / 40.5C – 115F / 46C. Transfer the dough to a lightly oiled bowl, cover it with plastic wrap and a kitchen towel, and let rise … To make the poolish: In a medium bowl, stir together the flour and yeast. To be bake from frozen, bake the bagels for an additional 10-15 minutes, until soft and golden brown. The higher the protein level in your flour, the chewier your bagels will come out. Perfection. Have another question? After so much love (this recipe has received over 11 years worth on here! Mix, adding warm water a little bit at a time until the dough is moist but firm (and slightly … In a medium size mixing bowl, mix together flour, baking powder and salt. Cover the balls with plastic wrap, and let them rest for 30 minutes. Over the years, this has become the best bagel recipe that I’ve ever made. For a stand mixer: use the hook attachment, and knead the dough on the lowest setting. you're done kneading, sprinkle your work surface heavily with cinnamon-sugar, Let them sit for 1 minute, then gently flip them over to boil for another minute on the other side. Bread Flour: Bagels require a high protein flour. This is simply the best homemade New York-Style Bagel Recipe. Proofing basically means you’re activating the yeast. Transfer the dough to a work surface, and divide it into eight pieces (for large bagels), or 12 pieces (for standard-size bagels). Watch King Arthur baker/blogger Kye Ameden demonstrate one of the techniques from this recipe: How to Shape Bagels, Facebook Instagram Pinterest Twitter YouTube LinkedIn. and the flour you are using. Bake for 20 - 25 minutes, or until golden brown (I usually err on the side of 20 minutes). These bagels are made the classic way: You boil them in water for a couple of minutes before you bake them. Hi there, • Do the bagels need an eggwash before they go into the oven? Like many folks, I am paranoid about things sticking to pans, so I use parchment paper or a silpat baking mat (as shown in this post). Place the dough in a lightly greased bowl, cover, and set it aside to rise until it's noticeably puffy though not necessarily doubled in bulk, 1 to 1 1/2 hours. I do oil the parchment just a bit to add a little bit of extra non-stick protection, but it’s not necessary. If the dough has doubled in size after 1-hour, it’s good to start working with. Boil as many bagels as you can comfortably fit into the pot. Use 3 Tbsp dark molasses in place of sugar. This will give them a nice crust and their signature New York-Style chew. So, if good bagels cannot be found where you live, worry no more; this recipe is infinitely adaptable, and the little bit of effort you put into making these bagels is well worth it. (or until they're almost as brown as you like), and remove the pan from the oven, Your altitude, brand of flour, humidity, and room temperature are factors that would make the rising times vary. If it bounces back, the bagel dough has not risen enough. Add 1/2 cup of flour. In these bagels, you will not find any yogurt, maple-syrup, or ingredients you might not have in your pantry. If you can make bread dough, you can easily make bagels. As a native New Yorker, I know there’s nothing better than a fresh bagel schmeared with cream cheese. irregular swirls. Working with one bagel at a time, glaze as instructed Boil the bagels and don’t overcrowd the water. These are a great treat to make with the young baker in your life. • Bagel with butter– especially with homemade butter or a delicious French butter. Repeat with 7 other dough rounds. Proceed to let rest and However, it does add a delicious taste. Feel free to use a scale or eyeball it. Mix and stir in the rest of the water (the scant 1/2 cup / 100ml that is remaining), as needed. Alternatively, readers have told me that they’ve made the bagels entirely out of spelt flour with great success. And if good bagels cannot be found where you live, worry no more; this recipe is infinitely adaptable, and the little bit of effort you put into making these bagels is well worth it. You’ll need a slotted spoon or a skimmer to place the bagels into the water. Allow the irregular edge of the dough to pull onto itself, while decreasing the pressure on top of the dough slightly until a perfectly smooth round ball forms. Be creative! After a short rest, each bagel is boiled. To do this, you will need to add sugar and yeast into luke warm water. It’s time to get baking! If you squeeze the dough roughly, it’ll turn out wrinkly. The best means of making the dough ahead of time would be to prepare it, cover its container with plastic wrap, and rest it over night in the refrigerator. If you’d like to use fresh yeast instead of dry, you’ll need about 0.6 ounces for this bagel recipe. Mix water, 3 tablespoons sugar and salt together, and add to the dry ingredients. Toast the bagel. When mixed with water and kneaded, the protein fragments in the flour form gluten, which is what gives bagel dough its strength, elasticity, and chewiness. To make onion-topped bagels, bake bagels for 20 to 22 minutes Toast the bagel, smash a ripe avocado on top, season to your liking, and serve it. Move dough onto a floured flat surface and knead for 5 mins until no lumps are left in the dough. Use 2 cups / 255 g whole-wheat flour and 2 1/2 cups / 315 g sifted spelt four. A sure-fire way to ensure that the finished product is not very dense would be to reduce the amount of yeast to 1 teaspoon and allow the dough to rise for the recommended time in the recipe. There’s no need to proof the yeast, so add the yeast to the flour with the sugar and jump straight to making the dough. Knead with white flour. Was your yeast fresh? Handling the uncooked dough with the utmost care will preserve their shape as well. Preheat the oven to 350 degrees. They'll puff up very slightly. Let rise in a warm place for 1 hour, until the dough has doubled in size. It’s a generous slather of cream cheese. Was the dough properly kneaded? Divide the dough into pieces, form each piece into a • How can I make the dough ahead of time? • Can I use instant yeast for this bagels recipe? As a native New Yorker, I know there's nothing better than a fresh bagel schmeared with cream cheese. Cover the bowl with a damp dish towel. Add the yogurt and mix … © 2021 Sophisticated Gourmet, All Rights Reserved. Combine 2 cups all-purpose flour, 1 tablespoon baking powder, and 1/2 teaspoon fine sea salt and whisk until well incorporated. Mix 1 1/2 cups of the flour, sugar, salt, and yeast in a bowl. Once deflated, divide the dough. You’re supposed to let these cool for at least a few minutes once they’re out of the oven, until you can handle them. Leave a comment below! Everything but the bagel seasoning mix. Mix and stir in the rest of the water (the scant 1/2 … Cool on a wire rack (Or, if you’re impatient like I am, slice one of these babies open and spread on some of your favorite cream cheese or softened butter. Stir and let stand until foamy, about 5 … There’s two factors that come into play here: the way the dough is handled and the water the dough is boiled in. If the dough is too firm, add in more water to ensure the dough is not dry and flaky– this has to be done when mixing the dough, not after you’ve allowed it to rise. than that). The following is a comprehensive list of Frequently Asked Questions I receive about this New York-Style Bagel Recipe. A bagel with lox is also another classic. All-purpose flour. Meanwhile, preheat your oven to 425ºF / 220ºC / Gas Mark 7. Alternatively, you can use a couple tablespoons of brown sugar and/ or honey in the boiling water to achieve a similar effect. Add ketchup, if you’re into it; add aioli, hot sauce, sriracha, sambal olek, or a combination thereof if you’d prefer that. So, with all kinds of good bagels available just about wherever you turn, why make your own? In the bowl of an electric mixer fitted with a dough hook, mix the flour, yeast, sugar, and salt in a … The recipe measurements for the water in the recipe is a guide; not all 1 1/4 cups (300 ml) will be used unless you need it. Baking powder. Substitute an equal amount. Place the balls on … I do have a question though – the first time I made them, I let it proof overnight and let it rest for 30-40min at room temperature before working it the next morning. I know many people who are partial to single toppings like minced onion or coarse salt. As mentioned above, please use bread flour. If you’re looking for a good breakfast idea, go the New York City deli route and make yourself an Egg and Cheese Bagel (bacon is preferred, but optional). Whisk to combine and then add in 3 tablespoons shelled unsalted sunflower seeds. Second, so you can customize them to your taste, as in pesto bagels with sun-dried tomatoes and pine nuts; and third, it's easy and fun! Simply coat a finger with flour and gently press your finger into the center of each dough ball. raisins into the dough toward the end of the kneading process. First, proof the yeast. Bake it better! Sometimes you may need more water, depending on humidity, brand of flour, your altitude, climate, amongst many other things. It should be divided into 8 equal portions. Here’s what you’ll need: • Granulated Sugar– this is used to slightly sweeten the bagel dough and to activate the yeast.Feel free to use natural cane sugar here if you have it. The general rule of thumb is a ratio of 2.5:1, fresh to active dry. Extend the boiling times to 2 minutes each, if you’d prefer a chewier bagel (results will give you a more New York-Style bagel with this option). Beat with a mixer for half a minute at a low speed, scraping … Make a well in the center and pour in the yeast mixture. Remove the bagels from the oven, and cool completely on a rack. Now, here comes the part when we shape the bagel dough! Step 2. Stir yogurt into flour mixture, stirring until combined and dough is crumbly. To make sesame seed or poppy seed (or other seed) bagels, brush each bagel, just This is probably one of the most bizarre things a person can do to the dough, but it works. So, while the unbaked bagels rest, bring a large pot of water to a bubbling boil. Transfer the bagels, four at a time if possible, to the simmering water. Caraway seeds, cinnamon sugar, coarse salt, minced fresh garlic, minced fresh onion, poppy seeds, sesame seeds, everything bagel seasoning, or a mix of your favorite flavors. If you allowed the bagel dough to rest in the refrigerator, allow it to sit at room temperature for about 1/2 hour before working with it. Often times I do a combination of toppings to make a delicious homemade everything bagel or I sometimes just keep it plain or stick to one ingredient on each bagel. As the amount of active dry yeast used in the recipe is only 6 grams, you would need about 15 grams of fresh yeast. The bagels will be just as beautiful and delicious if you forego the egg wash– this is especially a great option for vegans. Add the water, mixing until … Place six bagels on each of the baking sheets. This easy homemade New York-Style Bagel recipe is simply the best! Obviously, self-rising flour is not low in carbs and as a result, we will make our own low carb self-rising flour recipe for to use in these bagels. Coat a finger in flour, and gently press your finger into the center of each dough ball to form a ring. The bagels will keep in a resealable plastic bag at room temperature for up to 2 days. It’s a same-day homemade bagel recipe that comes together in 2 hours. However, there are multiple ways you can serve them– all of which I have listed within this post. A schmear is a New York classic, and it’s so good. • Can I par-bake the bagels for later baking? All-purpose flour works here too, they will be just as delicious– just not as chewy as ones made with bread flour (Read: New York-Style Bagel Recipe FAQ located below the recipe in this post for more information about flour alternatives for these homemade bagels). This is the time when you can let your creativity run free. Since we're using a high-protein bread flour here, it takes a bit more effort and time to develop the gluten. I've played around quite a bit with almond flour, cashew flour, and coconut flour, and making a bagel with them is an interesting endeavor. You can. • Can I make bagels with whole-wheat flour? Use about 1 teaspoon of barley malt in the dough and a generous tablespoon in the pot of boiling water. If you’re impatient like me, I brave through it, slice one open and schmear some cream cheese on mine right away. • I live at high elevation, what can I do to ensure these come out properly? Cut it in half. Let them sit there for 1 minute, and then flip them over to boil for another minute. Carefully divide the dough into 8 pieces (I used a scale to be extra precise, but it’s not necessary). Pour 1/3 cup / 80ml of warm water into the well. If not, continue to let it rise, checking on it every 15 minutes until doubled in size. Press the dough against the work surface (remember to avoid flouring it) and move your hand and the dough in a slow, circular motion. Did you punch the dough down after it came out of the refrigerator or after you let it sit for 1/2 hour? Can we just say that you’ll be making this bagel recipe time and time again? Depending on where you live, you may need to add an additional couple tablespoons to about ¼ cup/60ml of water. Like many folks, I bake these bagels a lot, and some batches come out smooth and gorgeous, and on bad days some come out wrinkly. Cool the par-baked bagels completely before storing them in a resealable bag to be stored in the freezer. For many recipes, bread flour and all-purpose flour can be interchangeable — but in the case of a few recipes, bagels included, the extra protein content yields a chewy, dense bagel. Leftover guacamole is also delicious. The instructions for this 2 ingredient bagel recipe are quite easy. You can find bread flour right next to the all-purpose flour … You can absolutely use either. above, and sprinkle with minced, dried onion. King Arthur Unbleached Bread Flour - 8 lb. • Bagel with Avocado– a nice, healthy option. If you are unable to get active dry or instant yeast, you can use fresh yeast. There are many methods in which you can shape a bagel; there is a more traditional method that many bagel shops use– you roll the bagel dough into logs and bind the ends together. Working gently and firmly with the dough will result in perfectly smooth bagels. Want to make cinnamon-raisin bagels? ). After making this New York-Style bagel recipe on your own, you will feel a sense of accomplishment and satisfaction.