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Homemade Bagels

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  • Author: Cosette Posko
  • Prep Time: 30 minutes
  • Cook Time: 25 minutes
  • Total Time: 55 minutes
  • Yield: 12
  • Cuisine: American

Description

Making a batch of homemade bagels is a great way to liven up any brunch! I love to top with cream cheese mixed with capers, lemon juice and salt. Top bagels with smoked salmon for a special treat.

Ingredients

Units Scale
  • 2 1/2 cups warm water (110F degrees )
  • 2 1/4 tsp active dry yeast
  • 2 tablespoons honey, divided
  • 2 tsp granulated sugar
  • 6 1/2 cups bread or high gluten flour, level ((if you don't have bread flour, you can use all-purpose and add 4 tablespoons of vital wheat gluten))
  • 2 tsp kosher salt
  • 1 tsp olive oil (to coat bowl/dough)
  • 1 tsp baking soda
  • optional toppings (poppy seeds, sesame seeds, everything spice mix)
  • 1 egg, whisked with 1 tsp water

Instructions

  1. Dissolve the dry yeast in the warm water (about 110F) along with the sugar and 1 tablespoon honey. Set in warm place for about 5 minutes to proof.
  2. In the bowl of a stand mixer fitted with dough hook, mix together the flour and 2 tsp kosher salt. Add in the warm water, yeast mixture and mix on low for 2-3 minutes. Increase the speed and mix for about 10 minutes ensuring all the dough is incorporated. Stop mixer and push dough back in bowl as needed. The dough will be sticky but if it's ultra sticky, add a touch more flour.
    **See note below for cinnamon raisin bagels
  3. Shape dough into a smooth ball, lightly oil bowl and place dough back in mixer bowl. Cover with damp warm cloth and set in a warm place to rise for about 30 minutes. Dough will not rise significantly.
  4. Preheat oven to 425F. Bring large pot of water (about 4 quarts) to boil, then reduce to a simmer and add 1 tablespoon honey and baking soda.
  5. Prep baking sheet with parchment paper or silicone mat for baking.
  6. After the dough as risen slightly for 30 minutes, break dough up into 12 equal pieces (I like to use a kitchen scale to ensure accuracy, each bagel is about 110grams).
  7. Roll each piece into a long rope then shape into a ring, tucking the ends onto one another and leaving a center hole. Continue for all 12 pieces.
  8. Line the prepared baking sheet with the bagels ensuring they stay covered with damp cloth and let rise for another 10 minutes.
  9. Line a 2nd baking sheet with a cooling rack to place bagels on to drain after boiling.
  10. Boil bagels, usually about 3 at a time fit in the pot. Boil for 30 seconds, flip and boil for another 30 seconds. on Then remove with slotted spoon and place on the sheet pan lined with cooling rack.
  11. If you'd like to add any toppings (seeds) brush lightly with egg was on both sides and sprinkle or dip into seeds. Place on parchment/silicone lined pan to bake.
  12. Bake in oven in top 1/3 of oven for 15 minutes or until browned, rotate to the bottom for another 5 minutes. You want both the tops and bottoms to brown but not burn. Place back on top for another 5-10 minutes to fully allow tops to brown perfectly.
  13. Remove from oven, let cool and enjoy!

Notes

To make cinnamon raisin bagels, add in 2 Tbsp cinnamon to the flour mixture and 1 1/2 cups of raisins before adding your liquid. Proceed as instructed.  Bagels are best eaten fresh the first day. I like to split the bagels, wrap in plastic wrap then a large ziplock and stick in freezer to store extras. When ready to eat remove and toast frozen.  I love to flavor my cream cheese with capers + chives + lemon. Nancy's Cream Cheese has a lovely thick consistency. 

Find it online: https://cosetteskitchen.com/bagels