Homemade Bagels

Ingredients

• 565 g bread flour
• 35 g brown sugar
• 398 ml warm water
• 2 tsp granulated sugar (for yeast mixture)
• 2 tsp active dry yeast
• 1.5 tsp salt
• 2 quart water (for boiling)
• 0.25 cup brown sugar (for boiling)
• 1 tbsp honey (for boiling)
• jalapeños (sliced, optional topping)
• cheddar cheese (grated, optional topping)
• sesame seeds (or everything bagel seasoning, optional topping)
• egg wash (1 egg beaten with a splash of water)

Steps

1. 1

   In a large bowl, combine the warm water and 2 teaspoons of granulated sugar.

2. 2

   Stir in the active dry yeast and let it sit for 5–10 minutes, until the mixture becomes frothy.

3. 3

   Add the bread flour, 35g brown sugar, and salt to the yeast mixture.

4. 4

   Mix until a shaggy dough forms, then knead by hand for 10-15 minutes or in a stand mixer with a dough hook for 6–8 minutes, until the dough is smooth and elastic and passes the window pane test.

5. 5

   Place the dough in a lightly oiled bowl, cover, and let it rise for 60 minutes or overnight in the refrigerator (cold fermentation) until doubled in size.

6. 6

   Punch down the risen dough and divide it into 8 equal pieces, approximately 110g each.

7. 7

   Roll each piece into a smooth ball. Place them on parchment paper and let them rest for 15 minutes.

8. 8

   Poke a hole in the center of each ball with your finger and gently stretch to form a 1–2 inch hole. Cover and let them rise for an additional 25-30 minutes.

9. 9

   Preheat your oven to 425°F (220°C).

10. 10

    In a large pot, bring 2 quarts of water, 1/4 cup brown sugar, and 1 tablespoon of honey to a boil.

11. 11

    Boil the bagels for 30–60 seconds per side; boiling longer will result in a chewier texture.

12. 12

    Remove the bagels with a slotted spoon and return them to the baking sheet.

13. 13

    Brush the tops with egg wash and add your desired toppings (jalapeños, cheddar, or seeds).

14. 14

    Bake in the preheated oven for 18-25 minutes, until the bagels are golden brown.

15. 15

    Transfer to a wire rack to cool completely before enjoying.

Notes

The author recommends cold fermentation (overnight rise in the fridge) for better flavor and texture. For chewier bagels, boil for the full 60 seconds per side.

Nutrition per serving

• bagels
• baking
• breakfast
• bread
• homemade
• vegetarian