Is there anything more amazing than a freshly toasted bagel with some butter slathered on top? Sure isn’t. There is a Panera Bread within walking distance to our apartment and they almost know me on a first name basis. It’s an addiction. Their rapid pickup app on my phone is literally the best invention. I decided to try and curb that habit and make some homemade bagels that are waaaayy cheaper and pretty delicious. This recipe takes a few hours (including rise, prep and cook time) and makes about 8 medium sized bagels. If you wanted to go 90’s snack time, you could probably get away with making 12-14 smaller sized bagels for bagel bites.
I’ve made this recipe from Sophisticated Gourmet for homemade bagels a few times and it’s never failed me. Hence why I’m sharing it with you today! There are several options that you can choose for texture and toppings, which makes this recipe pretty great. But, I’ll get to that a little later on down the road.
You all know I love using yeast, hence the giant bag of Fleischmann’s. This recipe isn’t like other yeasty recipes that call for mixing up your sugar/water/yeast mixture, you just let these ingredients chill out together for a few minutes. Then, you’ll toss it in the middle of your flour and salt to mix it into an old scraggly dough. See, scraggly.
You can knead your homemade bagel dough on your counter with your hands for 10 minutes. Or you can leave it in your electric mixer, attach the dough hook and let it do it’s thing for about 5 minutes. Obviously, I do the latter. And since all good things take time, you’ll let the homemade bagel dough rise for about an hour. After all those shenanigans are finished, you’ll cut and roll the dough into 8 even sized balls. I should have taken a video to show the best way to form these into tight little balls. Basically you pinch the bottoms on to each other and then literally roll them into a ball until the creases are gone.
How do you form them into bagels you ask? Easy, peasy. You just take a floured finger and pop it through the middle of the ball. Then, form it around until it looks like a little bagel. Voila!
Now the fun part! Bring a big pot of water to boil and boil your homemade bagels to your desired texture. One minute on each side for the basic fluffy bagel and two minutes on each side for a chewier, New York Style bagel.
Now, you can top them with all the yummy toppings you’d like. I love a good cinnamon and sugar bagel, so I threw some of that on there. A few sesame seeds, poppy seeds or even coarse sea salt would be perfect. Just make sure you brush on a light egg wash after removing from the boiling water before you pop them in the oven.
Then, you bake them at 400 degrees for about 20 minutes. I think the best way to eat one is to slice it open out of the oven and smother on butter and indulge. I’m also a fan of super toasty bagels. I mean, there really is no bad way to eat these bad boys.
- 1 envelope active dry yeast (or 2 1/4 teaspoons)
- 2 tablespoons sugar
- 1-1 1/2 cups warm water (110 degrees F)
- 3 ½ cups all purpose flour
- 1 teaspoons salt
- Place sugar and yeast in 1/2 cup of warm water. Don't stir it. Let is sit for about five minutes then stir it together.
- Sift the flour and salt into your electric mixer bowl. Make a hole in the middle of the flour, then pour in the yeast mixture.
- Pour in another 1/2 cup of the warm water into the hole. Using a wooden spoon, mix it all up until you have a scraggly mixture. Keep adding water, 1 tablespoon at a time until your dough is moist and firm.
- Using your dough hook, mix the dough for about 5 minutes until smooth and elastic. Add flour if the dough is sticking too much.
- Brush a large bowl lightly with oil and turn the dough to coat. Cover the bowl with a damp towel and let rise in a warm bowl for one hour. Then, punch the dough down and let it rise for another ten minutes.
- Cut the dough into 8 even pieces and shape each one into a round ball. Using a floured finger, make a hole in the middle and form each ball into a bagel.
- Place each bagel on a cookie sheet and cover with a damp kitchen towel for about 10 minutes. Preheat oven to 425 degrees F.
- Bring a large pot of water to boil. Using a slotted spoon, lower the bagels into the water. Boil each side for one to two minutes on each side, depending on how chewy you like your bagels.
- If you'd like to put some toppings on your bagels, do it as you take them out of the water. Brush each one with an egg wash (whisked egg + 1 tablespoon milk) and then cover in your toppings.
- Place all boiled and topped bagels on a lightly oiled baking sheet. Bake for 20 minutes or until nice and golden brown.
- Optional toppings: sesame seeds, poppyseeds, coarse sea salt, cinnamon and sugar.