Bagel Recipe
12 bagels Bagels, with their unique chewy texture and signature hole in the middle, have become a beloved staple in many parts of the world. They're not just enjoyable to eat, but also surprisingly straightforward to make at home. with my Bagel Recipe. With my detailed recipe, you'll discover the joy of... Read more ... crafting your own bagels from scratch. From mixing and kneading the dough to boiling and baking it to golden perfection, each step is a fun and rewarding experience. And the best part? You get to enjoy fresh, homemade bagels that are far superior to store-bought ones. So, roll up your sleeves and get ready to embark on a delightful culinary adventure. By following all the steps of my recipe, you won't just be a bagel enthusiast, but a true bagel master. And remember, the joy of cooking isn't just in the eating, but also in the process of creating something delicious with your own hands. Happy baking! Read less x saved Tom the Chef Founder January 5, 2024 30 min.3+ h.3/5 30 min. 3+ h. 3/5 Directions: 1. Dough for Bagel Recipe: Let’s start the preparation of the bagel recipe. 1.1. Place into a kitchen mixer with hook attachment: 4 cups of bread flour ½ cup of rye flour 1 TBSP of active dry yeasts 1 TBSP of granulated sugar 2 TSP of salt Briefly stir with a hand whisk just enough to combine all ingredients (about 1 minute). 1.2. Add: 2 cups of water – warm, about 80 to 90°F (preheat in a kettle or microwave) 1 TBSP of barley malt syrup Knead on low speed until all ingredients are partially incorporated (about 1 – 2 minutes). 1.3. Then increase speed to medium-high and knead until the dough is compact and stops sticking to the bowl (usually about 2 – 3 minutes). 2. Rising the Dough: 2.1. Remove the bowl from the mixer and cover with plastic wrap. 2.2. Let it rise in a warm place until it’s doubled in size (about 2 – 3 hours). 3. Form Dough Balls: Important: Work on a non-floured surface (countertop). 3.1. Place the dough on a work surface and, using a bowl scraper, separate the dough into 12 even pieces for regular-sized bagels (about 3.5 OZ each). Tip: If you prefer jumbo bagels, separate the dough into 8 even pieces (about 5 OZ each). 3.2. Form each piece of dough into a dough ball by stretching it: Important: Work one by one. 3.2.1. To stretch the dough, place the bowl scraper at a slight angle against the bottom part of the dough while making sure that the bottom of the bowl scraper is touching the table. 3.2.2. Then, keeping one hand on the top of the dough, push the scraper to move the dough slightly. The dough will roll slightly and stretch at the same time. 3.2.3. Repeat this step a few times until a nice dough ball is shaped. Each time, turn the dough about 90° to the right (usually about 2 times from each of the four sides). Note: Optionally, you can form each piece of the dough into a dough ball another way (rolling between two hands), but the method mentioned above is recommended. 4. Form Bagels: Important: To make sure that formed bagels will not stick and will be easy to release for boiling, place them on an upside-down baking sheet with a generously floured silicone mat. Make sure that bagels have at least 1” space between each other – I usually place no more than 6 of them on each baking sheet. To make sure that formed bagels will not stick and will be easy to release for boiling, place them on an upside-down baking sheet with a generously floured silicone mat. Make sure that bagels have at least 1” space between each other – I usually place no more than 6 of them on each baking sheet. 4.1. To form the bagel, take a dough ball and penetrate it in the middle with your thumb. 4.2. Leaving the thumb in the center of the dough ball, start rotating the dough ball around your thumb and at the same time, start gently stretching it into a bagel shape until you reach a center hole with approximately a 1” diameter. Important: If you rip the dough ball during shaping, you need to form it into the dough ball again and repeat the steps – this doesn’t happen very often. 4.3. Place the formed bagel on an upside-down baking sheet with a floured silicone mat and continue forming each ball. 5. Proofing: 5.1. Then, let all bagels proof at room temperature for about 30 minutes (keep the tray uncovered). Note: Each ball will increase its’ size. Do not focus on how much; just make sure that they are resting for about 30 minutes. Most important is that the balls recover from shaping and are ready to be boiled. 6. Boiling Bath: 6.1. While the bagels are proofing, prepare your boiling bath. Place into a large pot: 4 – 6 QT of water 3 TBSP of barley malt syrup And briefly stir. 6.2. Bring to a boil with occasional stirring and boil until the water and syrup are fully combined (usually a couple of minutes). 7. Set Oven to Preheat: 7.1. Set oven to preheat to 400°F. 8. Boil Bagels: Important: Since bagels will expand during boiling, it is important to boil them in batches. I use a pot with a 14” top diameter that can accommodate 6 bagels being boiled at the same time. With a pot with a smaller diameter, you may have to split boiling into more than 2 batches. 8.1. When the bagels have reached the end of their proofing time, place them into the boiling bath for 2 minutes and 30 seconds. 8.2. In the meantime, dust off all flour from the silicone mats – it doesn’t need to be perfect, but it is important to bake the bagels on non-floured silicone mats. 8.3. After the bagels are precooked for 2 minutes and 30 seconds, place them for about 15 seconds on a paper towel to partially dry. Then place them on a baking sheet with a silicone mat. 9. Brush and Optionally Sprinkle: 9.1. Brush the boiled bagels with milk. 9.2. Optionally, immediately sprinkle them with sesame seeds, poppy seeds, other kinds of seeds, crushed pepper flakes, or sea salt. 10. Baking: 10.1 Bake in a preheated oven until done (about 20 minutes). Rotate the baking sheets in the middle of baking. 10.2. Test with a toothpick. 10.3. Then, cool on a cooling grate. 11. Bagel Recipe Complete And Ready to Be Served: 11.1. Serve while still warm or when fully cooled. About the Author: Tom the ChefFounder # 1 120 Followers Published Recipes: 268Av. Recipe Evaluation: Location: Iowa, USAMember since: 2023-02-02 Published Recipes: 268 Av. Recipe Evaluation: Location: Iowa, USA Member since: 2023-02-02 Disclaimer All content and information (including recipes, articles, and other materials) on CookingHub.com are the opinions of the authors and are not intended to provide dietary, medical, legal, or political advice. 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The overall outcome of following recipes, including the look and taste of the final product. Possible errors in articles and recipes (including incorrectly or unclearly explained steps and directions). Typos. Any health risk related to the handling of food, food quality, and/or not following USDA recommendations (including minimum safe serving temperatures and other guidelines). Safety during preparation, including the handling of equipment and the equipment’s suitability for food preparation. Improper performance of cooking techniques. Sourcing of ingredients, providing tools, equipment, and anything else related to the preparation and consumption of the products of this recipe. Nutritional data and information and diet-related information (and their accuracy). It is important to consult with your medical provider to ensure that the diet you are considering is suitable for you and to verify the information provided before proceeding. The overall outcome of following recipes, including the look and taste of the final product. Possible errors in articles and recipes (including incorrectly or unclearly explained steps and directions). Typos. All readers (users and visitors of www.CookingHub.com) are responsible for evaluating the recipes and articles and making their own decisions about whether to follow the steps and recommendations. They must ensure that the ingredients and steps fit with their dietary restrictions and avoid preparation methods that could pose a health risk due to an unsuitable diet.