Homemade Bagels
Nothing beats a fresh steamy bagel to start the morning. This recipe comes together really easily and only requires a few ingredients, most of which are probably in your house already.
Homemade Bagels:
warm water (110-115°), 1 1/2 c
dry yeast, 2 3/4 tsp
sugar, 1 Tbsp
AP flour, 4 cups + a little more for kneading
salt, 3 tsp
olive oil, 1-2 Tbsp
For Boiling:
baking soda, 1 Tbsp
honey, 1 Tbsp
Method:
Start with the yeast, warm water, and sugar in a mixing bowl. Stir gently and let sit for about 5 minutes, a foamy layer should form on top. This will indicate that the yeast is active and ready to use. If there is no foam then the water was too hot/cold, or the yeast is too old.
Add the flour and salt to the bowl and mix to combine. Knead the dough for about 8-10 minutes, in a stand mixer or by hand. If the dough is too sticky, add a spoonful of flour at a time and keep kneading. Avoid adding too much flour as it will lead to a drier dough, it should be a little tacky but not completely sticking to your hands. After kneading, the dough should be softer and bounces back after poking. An easy way to test if it’s been kneaded enough is the window pane test, stretch a small piece of dough until light passes through. If the dough breaks before light passes through then a bit more kneading is required.
Once ready, grease the inside of a bowl, place the dough in and turn gently to coat. Cover with clear wrap or a damp towel and let sit in a warm area for 1-2 hours. The dough should double in size.
Preheat oven to 425°. Once the dough has risen, remove the cover and punch to remove air bubbles. Divide into 8-10 pieces and shape into balls. Use your finger to poke a hole in the middle and stretch gently to a bagel shape. Once they’re all formed, let rest 10-15 minutes while preparing the water for boiling.
Bring a pot of water to boil, add the baking soda and honey. Boil a few bagels at a time, making sure not to cramp them in the pot. Cook each side for 1 minute before placing onto a baking rack or tray to dry. The toppings can be added now while they’re still sticky. Or finish boiling the bagels, brush some egg wash on the outside, then add your toppings (only reason I didn’t do an egg wash is because my niece is allergic).
Bake in the preheated oven for about 20-30 minutes, rotating the tray halfway through. The bagels should have a nice golden exterior but still soft on the inside.
