After years of making this recipe, I can attest that it is foolproof and produces the best bagels I have ever eaten! I cannot even remember the last time I bought bagels from the store, and I can guarantee you that I will most likely never buy them again. This recipe is perfect for beginner or advanced bread bakers and yields perfectly professional, New York-style bagels. For an even healthier version of this recipe, I also have an einkorn flour one on our site, which you can view here.
Cal: 198 Total Fat: 0.1g Total Carbs: 41g Fiber: 2g Sugar: 0.5g Protein: 7.4g
Prep Time: ~20 minutes
Rise Time: 1 hour 20 minutes
Cook Time: 30 minutes
Total Time: ~2 hours 10 minutes
1 1/4 cups of warm water (100-115 degrees F)
2 1/4 tsp of active dry yeast (1 packet)
1 tsp of granulated sugar
3 1/2 cups of all-purpose flour (plus more for flouring surface)
1 1/2 tsp of salt
Oil for bowl
Optional toppings (cinnamon sugar, Everything Bagel seasoning, poppy seeds, etc.)
Add 2 1/4 tsp of yeast, 1 tsp of sugar, and 1 1/4 cup of warm water to a bowl for 10 minutes until foamy.
While the yeast is proofing, add the 3 1/2 cups of all-purpose flour and 1 1/2 tsp of salt to a bowl and mix until combined.
Slowly add the water/yeast mixture to the flour while mixing until it forms a ball of dough.
Gently knead in the bowl for 8-10 minutes until it forms a smooth ball of dough.
Coat the dough in a thin layer of oil and let rest, covered, for 1 hour or until the dough has pretty much doubled in size.
After it has doubled in size, punch the dough down and let it rest for an additional 10 minutes.
After 10 minutes, cut the dough into 8 pieces and form each piece into a smooth ball.
Coat your finger in flour and push it into the middle of a dough ball to form a ring. Gently stretch the ring with two fingers until it is about 1/3 the diameter of the dough ball. Repeat with the rest of the balls.
Transfer the bagels to a baking sheet and let it rest for 10-15 minutes.
While the bagels are resting, preheat your oven to 425 degrees F / 218 degrees C and bring a pot of water to a boil.
Add the bagels to the pot of boiling water (you may have to work in batches) and boil for 1-2 minutes on each side. They should puff up slightly.
Once boiled, transfer the bagels back to the baking sheet and add any toppings you want.
Bake for 20-25 minutes. Enjoy!
The reason I boil the bagels before baking them is because that is what creates that chewy, New York-style crust, so do not skip that step.
As always, I hope you liked it and that it becomes your go-to bagel recipe.
Comment below how you like to eat your bagels, whether it be with a schmear of cream cheese, as a sandwhich, or any other way! :)
See you next Wednesday!