Bagels 7
Submitted by sunnylee
Chewy homemade bagels made with a bread machine, boiled in barley malt water for that glossy golden crust, then baked with your choice of poppy seeds, sesame, or onion.
YIELD
8 servingsPREP
40 minCOOK
20 minREADY
60 minThere is nothing in the bread aisle that compares to a bagel you pulled out of your own oven.
This recipe uses a bread machine to handle the kneading, which takes the arm workout out of what is normally a stiff, dense dough.
Once the dough cycle finishes, you shape the bagels by hand, give them a quick boil in barley malt water (that’s the secret to the shiny, slightly sweet crust), and bake until golden.
Top them with poppy seeds, sesame seeds, kosher salt, or minced onion, and you’ve got a batch of eight chewy, dense, proper bagels that will ruin store-bought for you forever.
Pro Tips
- Use bread flour, not all-purpose. The higher protein content gives bagels their signature chewy, dense bite.
- Keep the rise to just 5 minutes after shaping. Bagels that over-proof lose their density and turn bready.
- Boil only a few bagels at a time so the water temperature stays high. Pull them out as soon as they float to the surface.
- Press the toppings gently into the damp surface right after boiling while the bagels are still sticky. They’ll bake on permanently.
Ingredients
Directions
Add all ingredients for the dough except the barley malt syrup in the order suggested by your bread machine manual and process on the dough cycle according to the manufacturer’s directions.
At the end of the dough cycle, remove the dough from the machine.
Preheat the oven to 375℉ (190℃). In a large pot bring 2 quarts of water to a boil.
While the water comes to a boil, divide the dough into 8 pieces. Roll each piece into a roll 12 inches long. Make a circle of each piece, overlapping the ends by at least an inch and pressing or rolling the overlap tightly to seal. Let the bagels rise for only 5 minutes.
Add the malt syrup to the boiling water. (The syrup gives the bagels their golden color.) Lower a few bagels at a time into the boiling water.
As soon as the bagels rise to the top, remove with a skimmer or spatula to a lightly greased baking sheet. Sprinkle about ¾ teaspoon of any of the toppings over each bagel and bake 20 minutes, or until golden.
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