Foolproof Homemade Bagels Recipe
Foolproof Homemade Bagels Recipe
  • prep: 20 min
  • cook: 30 min
  • total: 50 min
Print Save
  • servings:
  • Summary

    Equipment Notes: As noted above, I find a scale to be imperative here: I use it to weigh not only the flour but also the water, salt, and yeast. A large sheet pan is so handy — it fits all 12 bagels at once. If you don't have a large one, use two standard sheet pans, and bake 6 on each.  You'll need a spider or a slotted spoon to remove the bagels from the boiling water to a sheet pan. A food processor or stand mixer will allow you to knead the dough quickly and powerfully.  I love my 14-cup Cuisinart. Note: Watch your food processor closely! If you make the larger amount (12 bagels), it's a lot of dough for even a large food processor. You'll only run the machine for 90 seconds, but it will work hard during those 90 seconds and may jump around a bit — at any sign of the blade jamming, stop the machine and remove the dough. Also, after you add the liquids to the food processor, begin the kneading immediately to prevent the liquid from escaping through the center hole. If you don't have a food processor or a stand mixer, knead the dough by hand briefly, using as little additional flour as possible. Ingredient Notes: Many bread authorities swear by using high-gluten flour. This is something I have yet to try, but I imagine it would only improve the chewiness. But if you don't feel like picking up another product, don't hesitate to use all-purpose flour, which is what I typically use in all of the breads I bake. Barley malt syrup is hard to find. Shops like Whole Foods Market typically sell it. I order it online. Also, as one commenter noted, beer making supply stores carry barley malt syrup. For homemade everything bagel seasoning, combine: 1/4 cup sesame seeds 1/4 cup poppy seeds 3 tablespoons dried onion flakes 3 tablespoons dried garlic flakes 2 tablespoons flaky sea salt

    Ingredients

    • 4 cups (512 g) all-purpose flour, plus more for dusting
    • 2 teaspoons (13 g) Diamond Crystal kosher salt
    • 1 tsp (4 g) instant yeast
    • 1 1/4 cups (350 g) lukewarm water
    • 1 teaspoon barley malt syrup, maple syrup, or honey + more for boiling
    • grapeseed or olive or other neutral oil
    • 6 cups (768 g) all-purpose flour
    • 3 teaspoons (20 g) kosher salt, I use Diamond Crystal
    • 1.5 tsp (6 g) instant yeast
    • 2 cups + 2 tablespoon (530 g) lukewarm water
    • 1  heaping teaspoon barley malt syrup, maple syrup, or honey + more for boiling
    • 1 egg whisked with 1 tablespoon water
    • various toppings: everything bagel seasoning, sesame seeds, dukkah, etc.

    Instructions

    Click Here For Step-By-Step Instructions

    Video

    Tags

    Nutrition

    Nutritional Info
    • Servings Per Recipe: 8
    • Amount Per Serving
    • Calories: 571 % Daily Value *
    • Total Fat: 2 g 2.36%
    • Saturated Fat: 0 g 1.21%
    • Trans Fat: 0 g %
    • Cholesterol: 0 mg 0%
    • Sodium: 1205 mg 50.19%
    • Calcium: 26 mg 2.56%
    • Potassium: 169 mg 4.84%
    • Magnesium: 0 mg 0%
    • Iron: 7 mg 40.28%
    • Zinc: 0 mg 0%
    • Total Carbohydrate: 120 g %
    • Dietary Fiber: 4 g 16.88%
    • Sugar: 1 g
    • Protein: 16 g
    • Alcohol: 0 g
    • Omega 3 Fatty Acid: 0 g
    • Omega 6 Fatty Acid: 1 g
    • Vitamin A 0%
    • Vitamin C 0%
    • Vitamin D 0%
    • * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
    Diabetes Exchanges
    • Exchange - Fat0
    • Exchange - Fruit0
    • Exchange - NonFat Milk0
    • Exchange - Other Carbs0
    • Exchange - Starch8
    • Exchange - Vegetables0
    • Exchange - Lean Meat0
    • Exchange - Alcohol0
    MyPlate Info
    • MyPlate - Grain Total10 oz-eq
    • MyPlate - Vegetable Total0 c
    • MyPlate - Fruit0 c
    • MyPlate - Dairy0 c
    • MyPlate - Protein Total0 oz-eq

    OTHER RECIPES YOU MAY LIKE