How To make Best Bagels Ever
1 1/2 Cups warm water
1 T yeast
mix in: 2 T honey
1 T salt
4 C Flour -- Ww, Oat, White
Let yeast proof in water for 5 minutes, then mix in the honey, salt and flour.
Knead for 10 minutes until dough is happy
Rise, covered in oiled bowl for 15 minutes
Pat dough into rectangular slab 1 " thick and cut into strips. Join ends of strips together to form bagels. Let rise, covered, on oiled tray for 20 minutes
Preheat oven to 375 degrees and put a pot of water on to boil
After the 20 minute rise is done, drop bagels, one at a time, into boiling water. Take them out once they rise to the top of the water (Should be anywhere between 30 sec and 1 minute)
While still wet, sprinkle on toppings of choice (onion, garlic, sesame seeds, poppy seeds, and sea salt all at once is my favorite) Bake on tray with cornmeal to prevent sticking.
They will be done in around 25 minutes (varies) - when tops are golden brown.
can be made in 1 1/2 hours, start to finish. This recipie has been tried by friends who have never worked with yeast before with great success.
How To make Best Bagels Ever's Videos
Best Homemade Bagels: 8 Tips To Make Them Great!
Bagels are one of my husband's passions. He's been making them for 4-5 years, tweaking them along the way. This recipe below is the culmination of all that learning making countless batches of bagels enjoyed by family and friends.
Recipe for 8 good sized bagels or 12 smaller bagels
Dry Ingredients:
600g Bread Flour (King Arthur bread flour is fantastic if you can get it)
1 tsp of Instant Yeast
1 1/2 tsp of fine Sea Salt
1 tsp Diastatic Malt Powder ( Link below)
Wet Ingredients:
342g of Spring Water
1 tsp of Barley Malt Syrup ( Link below)
2 tsp of Honey
Optional Toppings
Egg wash (1 egg beaten with a little water)
Toppings: Poppy Seeds, Sesame Seeds, Everything Mix, Dried Onions, Corse Salt, Caraway Seeds, etc...
Instructions:
1. Combine Dry Ingredients and sift together
2. Bring Spring water to 100-110 Fahrenheit
3. Combine wet ingredients until dissolved
4. Add Wet Ingredients to stand mixer bowl
5. Add Dry Ingredients and set mixer to low speed and combine ingredients until they come away from the sides of the bowl. Let it sit for 5-10 minutes to allow the dough to hydrate. This dough is dense and stiff. My Kitchenaide Classic is only 325 Watts and is good making 1-2 batches, but by the third batch it starts to heat up. Letting the dough rest makes it much easier on the mixer or the baker if you are kneading by hand.
6. Knead the dough on Medium Low for 10 minutes. If kneading by hand, you may have to knead for 15-20 minutes.
7. Turn the dough out, form into a ball and place it in a lightly oiled bowl. Cover and let proof for 30 minutes
8. Divide Dough into 8 pieces (120-122g each if you are using a scale) and form each one into a ball. Cover, let sit for 5 minutes.
9. Form each ball into bagel shape by piercing a hole through the center of the ball and then twirling and gently expanding the hole until it is 1-2 in diameter.
10. Place on lightly oiled parchment paper on a sheet pan and cover.
11. Place bagels in refrigerator over night (You can let them cold ferment in the refrigerator for 3-5 days. The longer you let them ferment, the better they will taste.)
Next Morning
1. Take the bagels out of the refrigerator and let them rest covered for 30 minutes
2. Set oven to 425
3. Bring a water to a boil (about 3 inches deep in a 10 diameter or larger pot)
Note: after 30 minutes, if your yeast is good and it's not freezing cold in your kitchen, the bagels should be ready. You can check them by doing a float test. Add cold water to a bowl and place a bagel in the water. If it floats, they are ready. If they don't float, let them rest until they do. If they never float, your yeast died.
4. When the bagels are ready, add 2 TBSP of salt to the water, and 1 TBSP of BAKED Baking Soda (or just plain baking soda). See below
5. Bring the water back to a gentle boil.
6. Place 3-4 bagels in the water, but do not crowd them, for 1 1/2 - 2 minutes. Then flip to the other side for an additional 1 1/2 -2 minutes.
7. Transfer to your baking sheet and continue boiling the bagels until your tray is full
8. If you are topping your bagels, brush with egg wash and sprinkle on your toppings
9. Bake for 20-22 minutes at 425, turning the sheet half way through the bake time
10 Allow to cool fully before eating
Enjoy!
Baked Baking Soda:
1. Line a baking sheet with Tin Foil
2. Spread a thin layer 1/8-1/4 of baking soda on tin foil
3. Bake in a 400 degree oven for 1 hour
4. Carefully put the baked baking soda in an airtight container. you may want to use gloves as this is a bit caustic. You can keep it for many months.
Links:
Diastatic Malt Powder
This is what I have
Barley Malt Syrup
Instant Yeast:
I recently bought 1lb package of SAF at Smart and Final on sale for $3.99. on Amazon it is a bit more expensive, but found Fleischmann's for a reasonable price:
Check out my Instagram Page for a few more pics of Bagels and other things
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Looking for a quick and satisfying breakfast option? Try Easy Bagels with Egg! This simple dish combines a toasted bagel with a cooked egg, making it both smart and easy. Bagels are a good source of carbohydrates and fiber, which provide energy and aid in digestion. Meanwhile, the egg provides protein and healthy fats for a well-rounded meal. Plus, it can be customized with your favorite toppings or seasonings for added flavor.
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How Bagels Are Made • Tasty
Take a look behind the scenes at the mesmerizing process to make soft, chewy bagels.
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EXTERNAL CREDITS
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The Best New York Style Bagels at home
High gluten flour, New York water, vital wheat gluten, 48-hour cold fermentation, barley malt syrup, and lye... I'm not gonna lie New York-style bagels can be complex if you want to go down that path, but do you need all of those things to make some great bagels at home? Nope, because I didn't, let's make some bagels.
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Music: Provided by Epidemic Sound
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2-ingredient bagels in the air fryer! #easyrecipe #shorts