Faylen's Bagels
Submitted by blue light.com
Homemade bagels boiled then baked for that classic chewy crust and tender crumb. Customize with poppy, sesame, garlic, or onion toppings. Freezer-friendly and worth every minute of kneading.
YIELD
2 dozenPREP
25 minCOOK
60 minREADY
90 minReal bagels have a specific personality: a shiny, stubborn crust that gives a little pushback when you bite, followed by a chewy-but-tender interior. That texture comes from two non-skippable moves in this recipe. First, you knead the heck out of the dough (8 to 10 full minutes) to build the gluten structure that gives bagels their signature pull. Second, you poach the shaped rings in simmering water before they ever see the oven, which sets the crust and keeps the insides dense.
The yeast gets two rises here, so don’t rush it. Dough that hasn’t doubled will bake up squat and dense.
An egg white wash right before baking is what delivers that glossy, golden finish and gives toppings something to cling to. Poppy, sesame, flaked salt, minced garlic, onion flakes, or a wild combination of all of them, dealer’s choice.
Pro Tips
- Weigh the dough portions on a kitchen scale for uniform bagels; eyeballing leads to some that burn while others stay doughy.
- If the hole closes up during the second rest, stretch it wider than you think necessary. It shrinks during the boil.
- For a chewier crust, boil 2 minutes per side. For a softer bite, reduce to 1 minute per side.
- Want crispier crust? Brush the egg wash AFTER 10 minutes of baking instead of before, as the directions note.
- These freeze beautifully; slice before freezing so you can pop halves straight into the toaster.
Variations
- Stir 1 tablespoon barley malt syrup into the boiling water for that authentic New York deli flavor.
- Knead in raisins and cinnamon before the first rise for breakfast bagels.
- Swap 1 cup of white flour for whole wheat for a nuttier, denser chew.
Ingredients
Directions
Combine yeast and ½ cup warm water in measuring cup, stirring with a fork until dissolved.
Combine flour, salt, and sugar in bowl.
Add dissolved yeast and remaining 1 cup of warm water.
Beat vigorously with whisk or spoon for 2 minutes.
Gradually add enough of remaining flour, ¼ cup at a time, to make a soft dough.
Turn out of bowl. Knead until smooth and elastic, adding as little flour as necessary, about 8 to 10 minutes.(Don’t skimp on the kneading!) Place dough in a bowl, cover with plastic wrap, put in warm place to rise until doubled in size.(45-60 minutes. Watch carefully.)
Punch down dough and divide into 12 equal portions (about 3 to 4 oz each. Weigh dough on a kitchen scale for accuracy and even size.)
Form into smooth balls, gently pulling sides of dough down and tucking ends underneath.
Place on floured surface. Let rest 10 minutes.
Using a finger or wooden spoon handle, punch a hole in the center of each piece and twirl or stretch into a bagel shape.
Cover with a towel and let rest 20 to 30 minutes.
Bring to a boil 6 cups of water, 1 tablespoon sugar and 1 tablespoon salt in a large shallow pan.
Gently drop 3 or 4 bagels at a time into the simmering water.
Poach first side 2 minutes, turn to cook other side 2 minutes.
Remove bagels from water with a slotted spoon and place on a towel to cool.
Over the sink, brush each bagel with egg white wash (1 egg white mixed with 1 tablespoon water).
You may now sprinkle bagel with salt, poppy seeds, minced garlic or onion, sesame seeds, whatever suits your fancy.
Place bagels on a greased baking sheet and bake at 375℉ (190℃) for 30 minutes.
If you like your crust crispy rather than chewy, bake at 375℉ (190℃) for 10 minutes, then brush on the egg wash and sprinkle with desired topping and return bagels to oven for 20 minutes more.
Remove from baking sheet and cool on wire racks.
These freeze well.
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