Mom's Best Bagels
Submitted by gwyvern
Mom’s best bagels are the real deal: stiff yeast dough kneaded long, hand-shaped, boiled in sugared water, then baked with an egg yolk glaze for that signature chewy crust.
YIELD
35 servingsPREP
60 minCOOK
40 minREADY
2 hrsMom’s best bagels are the homemade version that ruins store-bought forever. The dough is stiffer than most yeast breads on purpose. That tight, dense structure is what gives bagels their famous chew instead of a fluffy bread crumb.
The 5-minute boil before baking is the step that separates real bagels from just round bread. Boiling sets the crust before the oven gets a crack at it, creating that glossy, slightly leathery skin and the dense interior bagel lovers crave.
A sugar bath in the boiling water and an egg yolk glaze before baking give the crust its bronzed shine. Sprinkling cornmeal on the baking sheet keeps the bagels from sticking and adds a faint crunch to the underside.
Pro Tips
- Knead 15 full minutes by hand. Bagel dough needs that extended kneading to develop the gluten strength for proper chew.
- Use bread flour if you have it for even more chew. All-purpose works but yields a slightly softer bagel.
- Poke through the center with both thumbs, then stretch the hole wide. It’ll shrink in the boil, so make it bigger than you think.
- Flip the bagels during the boil so both sides set evenly. A slotted spatula is the right tool.
Variations
- Press one side of each boiled bagel into sesame seeds, poppy seeds, or everything bagel seasoning before baking.
- Add 1 cup raisins and 1 tablespoon cinnamon to the dough for cinnamon raisin bagels.
- Brush with garlic-butter and sprinkle with herbs in the last 5 minutes for a savory finish.
Ingredients
Directions
Combine warm water, yeast and sugar.
Let stand 5 minutes, stir in salt.
Gradually mix in 4 cups of flour, beat at medium speed for 5 minutes.
With spoon add 1¼ cups more flour to make a stiff dough.
Turn out on a floured board and knead until smooth, elastic, and no longer sticky (about 15 minutes), adding more flour as needed.
Dough should be firmer than for most yeast breads.
Place in a greased bowl, cover, let rise until almost doubled (about 40 minutes).
Knead dough lightly and divide into 12 equal pieces. To shape, knead each piece, forming it into a smooth ball.
Holding ball with both hands, poke your thumbs through the center.
With one thumb in hole, work around perimeter, shaping bagel like a doughnut 3 to 3½ inches across.
Place shaped bagels on lightly floured board, cover lightly and let stand in a warm place for 20 minutes.
Bring the 3 quarts of water and 1 tbls sugar to boiling in large kettle.
Adjust heat to keep it boiling gently.
Lightly grease baking sheet and sprinkle with cornmeal.
Heat oven to 400℉ (200℃).
Gently lift one bagel at a time and drop into water, boil about 4 at a time, turning often, for 5 minutes.
Lift out with slotted spatula, drain briefly on a towel and place on baking sheet.
Brush with glaze made with 1 egg yolk and 1 tbls water.
Bake 35 to 40 minutes, or until well browned and crusty.
Cool on rack.
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