Homemade bagels is a delicious recipe for making your own bagels at home.
Servings: 12 Bagels
- 1 egg white
- 1 Tablespoon water
- 1/4 cup sesame seeds
Place water yeast and honey in the bowl of a stand mixer. Mix lightly and let rest for 5 minutes until mixture is bubbly.
Mix in 1 cup of flour, vital wheat gluten and salt.
Continue adding flour until dough comes together and forms a ball. You might not use all the flour.
Knead in mixer for 10 minutes.
Place dough in a separate bowl that has been lightly greased. Cover and let sit until doubled (1 1/2 - 2 hours)
Shaping the Bagels
Remove dough and lightly deflate. Cut dough in half. Working with one half at a time, cut each half into six equal pieces.
Shape pieces into rounds.
Poke your finger through the center of the round. Enlarge the hole by placing one finger from each hand in the hole and rotate your hands in a circular motion. The hole should be larger than you desire for your final product. The dough will rise and the hole will shrink.
Place shaped dough on a baking sheet lined with parchment paper. Cover bagels with plastic wrap lightly sprayed with a nonstick spray. Allow dough to rest for 25-30 minutes.
Cooking the Bagels
Bring a large pot full of water to a full boil. Gently drop 3-4 bagels into the pot. Cook for one minute and flip bagels to other side. Cook for another full minute.
Gently remove bagels from boiling water using a flat skimmer. Allow excess water to drain from bagels. Place back on baking sheet.
Brush bagels with egg wash (egg white and water mixed together)
Apply seeds or topping if desired
Bake in a preheated 425 degree oven for 20-22 minutes until golden brown.
Move bagels to a baking rack to cool.
Repeat with 2nd half of dough.
Tips for making homemade bagels
- Use a mixture of all purpose flour and vital wheat gluten. Bagels need the extra protein to help form the chewiness bagels are known for. You may use bread flour in place of the all purpose and vital gluten.
- Allow first rise to double in size
- When forming bagels, make the hole larger than anticipate. The dough will rise and the hole becomes smaller
- Allow bagels to rest 25-30 minutes. Cover lightly with plastic wrap sprayed with a nonstick spray to help prevent sticking
- Make certain water is boiling before adding bagels
- Do not overcrowd pot.
- Carefully remove bagels from boiling water with a flat skimmer or a spoon. Do not use tongs or you will flatten the bagel
- Brush lightly with an egg wash before adding seeds or toppings
- Bake in a preheated 425 degree oven for 20-22 minutes
Serving: 1Bagel | Calories: 327kcal | Carbohydrates: 64g | Protein: 11g | Fat: 3g | Saturated Fat: 1g | Sodium: 204mg | Potassium: 124mg | Fiber: 3g | Sugar: 3g | Calcium: 46mg | Iron: 4mg