Bagels were a staple of my college life, in part because they were an easy breakfast to take on the go, and in part because there was a bakery near campus that served the best bagels. I’ve made this recipe a few times and luckily, it’s just as delicious–crunchy, chewy, and the perfect vehicle for all sorts of toppings. Bonus: they’re not as difficult to make as one might think!
Ingredients:
2 teaspoons yeast
4 ½ teaspoons sugar
1 ¼ cups warm water (you may need ± ¼ cup more)
3 ½ cups flour (bread flour is best if you have it OR add 1/4 cup vital wheat gluten to all-purpose flour to raise the gluten level. You may also need an additional 1/2 cup for kneading)
1 ½ teaspoons
In ½ cup of the warm water, pour in the sugar and yeast. Do not stir. Let it sit for five minutes, and then stir the yeast and sugar mixture until it all dissolves in the water. Sift the flour and salt in a large bowl. Make a well in the middle and pour in the yeast and sugar mixture. Slowly add more water, as needed, mixing until the dough is moist and firm.
On a floured countertop, knead the dough for about 10 minutes until it is smooth and elastic. Try working in as much flour as possible to form a firm and stiff dough.
Lightly brush a large bowl with oil and turn the dough to coat. Cover the bowl with a damp dish towel. Let rise in a warm place for 1 hour, until the dough has doubled in size. Punch the dough down, and let it rest for another 10 minutes.
OR
Add ingredients into a bread machine pan, wet first with dry on top. Set on dough cycle.
Divide the dough into 8 pieces, shaping each piece into a ball. Coat a finger in flour, and gently press your finger into the center of each dough ball to form a ring. Stretch the ring to about ⅓ the diameter of the bagel and place on a lightly oiled cookie sheet. Repeat the same step with the remaining dough.
After shaping the bagels and placing them on the cookie sheet, cover with a damp kitchen towel and allow to rest for 10 minutes. Meanwhile, preheat your oven to 425ºF.
Bring a large pot of water to a boil. Reduce the heat to avoid the water boiling over when bagels are added. Use a slotted spoon to lower the bagels into the water, several at a time, while avoiding overcrowding. Let them simmer for a minute, and then flip them over to boil for another minute. Extend the boiling times to 2 minutes each, if you’d prefer a chewier bagel.
If you want to add toppings to your bagels, such as cinnamon sugar or sesame seeds, add them as you take them out of the water. Alternatively, an egg wash can get the toppings to stick before baking the bagels. Once all the bagels have boiled, transfer them to an oiled or parchment-lined baking sheet.
Bake for 20 – 25 minutes, or until golden brown. Cool on a wire rack, slice, and serve.
Enjoy!
Thanks to the Sophisticated Gourmet for the recipe inspiration!
