Easy Fast Bagels Recipes

EXPRESS BAGEL RECIPE

Steps:

• Put flour, sugar, and salt into large bowl and mix lightly. Add yeast and water, then knead together ingredients with hands. The dough will be sticky at first.
• Once you have combined the ingredients into a manageable dough, take out the dough onto a flat kneading surface. Knead dough firmly with your hands until the dough is no longer lumpy and powdery, approximately 15min. Add sprinkles of water or flour as necessary to keep the dough manageable -- it will get elastic but pretty stiff.
• Cut dough into 6 pieces. Shape each piece into a ball. Cover with plastic wrap or a damp paper towel to prevent drying.
• Shape the dough. You can either poke a hole in the middle with your finger and stretch out into a bagel shape or roll out the dough into a rope and tie the ends together. The dough will expand, so leave a nice big hole in the middle.
• Cover the bagels with plastic wrap and let rest for about 15 minutes (30-40 min during winter time).
• In the meantime, fill a large pot with water and a teaspoon of sugar or honey and bring to a simmer. Preheat oven to 375 degrees.
• When the dough is ready, carefully drop them into the water and let them simmer for about 15 seconds on each side, flipping them only once. The bagels should float. Keeping the water boiling too hard or flipping too much will cause the surface of the bagels to crinkle later. I usually boil two at a time.
• Take the bagels out with a slotted spoon and blot excess water. If you would like to add toppings, do so now. For small or crumbly toppings such as sesame and poppyseed, dump out the toppings on a small plate and gently press the top of the bagel into the topping.
• Put the bagels onto a baking sheet and let bake until brown, approximately 15 minute.
• Note: You can use whole wheat flour and even ingredients such as cocoa, pureed spinach, pureed pumpkin/cinnamon/nutmeg to make different kinds (and different colors!) of bagel dough. Be sure to decrease the amount of added water accordingly -- I would try making the plain first to get an idea of what the dough should feel like.

THE BEST BAGELS {STEP-BY-STEP}

Steps:

• Line two half-size baking sheets with parchment paper (spray the parchment with cooking spray to help avoid sticking, optional) and set aside. Heat water in the microwave on high for 1 to 2 minutes or on the stove until it is between 110 and 130 degrees F.
• In a stand mixer add water, salt, 3 tablespoons brown sugar, about half of the flour, and the yeast on the top. Turn on mixer and add additional flour as needed to form a firm but still soft dough (see note). Dough should clear the sides and bottom of the bowl while it is mixing. It should be firmer than a roll or bread dough, but not so over floured that it becomes tough. Let mixer knead dough for 6 minutes to develop the gluten.
• Divide dough into 12 pieces (about 4 ounces each) and roll each into a ball. Cover the dough balls and let rest for 5 minutes to relax the dough.
• Once they have rested, one-by-one use your thumb to gently poke a hole in the center and carefully stretch the hole with your fingers until it is about an inch wide. For best looking bagels work quickly and gently, not worrying about trying to shape a perfect bagel. The less you handle them at this stage the better looking your bagels will be. Place the shaped bagels on the prepared baking sheets (6 per sheet). Cover them and let them rise for 20-30 minutes.
• While bagels are rising preheat the oven to 400 degrees F. Heat 3-4 quarts of water in a wide-diameter pan with 4 tablespoons brown sugar to a boil, stirring to dissolve the brown sugar. You can use a large pot or a deep straight-edge skillet. Then adjust the heat until it stays at a low boil.
• After bagels have risen, transfer them, three at a time, to the simmering water so that the bottom (or ugly side) is facing up. Increase the heat under the pan to bring the water back up to a gently simmering boil, if necessary. Cook the bagels for 30 seconds to 1 minute, flip them over using a wide slotted spatula, and cook 30 seconds to 1 minute more. Using a wide slotted spatula, carefully remove the bagels from the water and place them back on the baking sheet. Repeat with the remaining bagels.
• Top the bagels with your desired ingredients or keep them plain. For a dry topping, such as sesame seeds or poppy seeds, whisk together 1 egg with 1 tablespoon water and brush each bagel with the mixture before topping heavily with seeds or spices. If using Asiago or another cheese, there is no need to brush the bagels with an egg wash, simply place the shredded cheese on the bagels.
• Bake one sheet of bagels at a time for 20 to 25 minutes, or until they're as deep brown as you like. Remove the bagels from the oven, and cool completely on a wire rack.

REAL HOMEMADE BAGELS

Steps:

• Combine 1 1/4 cup water, flour, sugar, 1 teaspoon salt, vegetable oil, and yeast in the mixing bowl of a stand mixer. Mix on low speed using the dough hook until well-developed, about 8 minutes. To ensure the gluten has developed fully, cut off a walnut-sized piece of dough. Flour your fingers, and then stretch the dough: if it tears immediately, the dough needs more kneading. Fully developed dough should form a thin translucent "windowpane."
• Transfer the dough to a lightly oiled bowl, cover it with plastic wrap and a kitchen towel, and let rise for 2 hours.
• Punch the dough down, place it on a lightly floured work surface, and use a knife or dough scraper to divide the dough into 6 pieces (or more, for smaller bagels). Roll each piece of dough into a sausage shape about 6 inches long. Join the ends to form a circle. Repeat with the remaining dough, and let the bagels rest for 15 minutes.
• Preheat oven to 475 degrees F (245 degrees C). Line a baking sheet with parchment paper. Arrange small plates with poppy seeds, sesame seeds, and onion flakes next to the baking sheet.
• Bring 4 quarts water to a boil in a large pot. Add honey, if desired (see Editor's Note). Boil the bagels, three at a time, until they rise to the surface of the pot, about 1 minute per side. Remove the bagels with a slotted spoon and place them on the parchment-lined baking sheet.
• Dip the tops of the wet bagels into the toppings and arrange them, seeds up, on the baking sheet. Sprinkle with coarse salt, if desired. Bake in the preheated oven until the bagels begin to brown, 15 to 20 minutes.

EASY BAGELS!

Steps:

• Preheat Oven to 450°.
• Mix Yeast with warm water and sugar and stir. Set aside for 5 minutes.
• Add 1 cup of flour at a time to the yeast mixture and salt and oil.
• Mix together, when it starts to get stiff use your hands.
• Put on floured counter and knead until smooth.
• In the meantime, boil a large pot of water for 15 minutes.
• Once dough is well kneaded, cut into twelve even pieces.
• Roll pieces and form into bagel shapes.
• Rest for 15 minutes on greased baking sheet covered with a towel.
• Boil 4 at a time, 30 seconds per side.
• While wet, sprinkle with salt/sesame seeds etc.
• Put on a baking sheet and bake for about 10 minutes, or until the tops are golden brown.

HOMEMADE BAGELS RECIPE

Steps:

• Whisk the warm water and yeast together in the bowl of your stand mixer fitted with a dough hook attachment. Cover and allow to sit for 5 minutes.
• Add the flour, brown sugar, and salt. Beat on low speed for 2 minutes. The dough is very stiff and will look somewhat dry.
• Turn the dough out onto a lightly floured surface. With lightly floured hands, knead the dough for 4-5 minutes. The dough is too heavy for the mixer to knead it!
• Lightly grease a large bowl with oil or nonstick spray. Place the dough in the bowl, turning it to coat all sides in the oil. Cover the bowl with aluminum foil, plastic wrap, or a clean kitchen towel. Allow the dough to rise at room temperature for 60-90 minutes or until double in size.
• Line two large baking sheets with parchment paper or silicone baking mats.
• When the dough is ready, punch it down to release any air bubbles. Divide the dough into 8 equal pieces. (Just eyeball it- doesn't need to be perfect!) Shape each piece into a ball. Press your index finger through the center of each ball to make a hole about 1.5 - 2 inches in diameter. Watch video above for a visual. Loosely cover the shaped bagels with kitchen towel and rest for a few minutes as you prepare the water bath.
• Preheat oven to 425°F (218°C).
• Fill a large, wide pot with 2 quarts of water. Whisk in the honey. Bring water to a boil, then reduce heat to medium-high. Drop bagels in, 2-4 at a time, making sure they have enough room to float around. Cook the bagels for 1 minute on each side.
• Using a pastry brush, brush the egg wash on top and around the sides of each bagel. Place 4 bagels onto each lined baking sheet. Bake for 20-25 minutes, rotating the pan halfway through. You want the bagels to be a dark golden brown. Remove from the oven and allow bagels to cool on the baking sheets for 20 minutes, then transfer to a wire rack to cool completely.
• Slice, toast, top, whatever you want! Cover leftover bagels tightly and store at room temperature for a few days or in the refrigerator for up to 1 week.

RIDICULOUSLY EASY HOMEMADE BAGELS

Steps:

• Preheat oven 375 deg F (190C).
• Line baking sheet with parchment paper.
• In a small bowl, combine egg white and 1 tsp water. Mix with a fork to loosen egg wash. Set aside.
• Combine all dry ingredients in bowl and stir with whisk to combine.
• Add yogurt to dry ingredients.
• Mix dry and wet ingredients well using a fork or pastry cutter, making sure ingredients are well mixed.
• Using your hands, gather dough into a ball. If it is too dry, add 1 tsp of water and mix again until it comes together.
• On a lightly floured surface, knead the dough about 10 times and form into a slightly flattened ball.
• Cut dough into 8 equal pieces.
• Roll each piece into a log.
• Shape log into a bagel, overlapping and squeezing the ends together well.
• Transfer to parchment lined baking sheet. Repeat with remaining dough.
• Brush bagels with egg wash, making sure to brush around all the edges.
• Sprinkle toppings over bagels if desired.
• Bake for 25 minutes on an upper rack.
• Transfer to a cooling rack and let cool at least 15 minutes before slicing, preferably longer.
• Store in a sealed bag for 1-2 days.

HOMEMADE BAGELS

Steps:

• Combine the water, yeast, and 3 tablespoons of the sugar in the bowl of an upright mixer fitted with a dough hook. Stir and let stand until foamy, about 5 minutes. Gradually add 4 cups of the flour and the salt, and mix until the mixture comes together.
• Add 1 to 1 1/2 cups additional flour 1/2 cup at a time to make a stiff dough, either stirring with the wooden spoon or working with your hands. Turn out onto a lightly floured surface and knead until smooth and no longer sticky, about 5 minutes, adding just as much flour as needed. (Dough should be heavier and stiffer than regular yeast bread dough.)
• Grease a large bowl with 1 teaspoon of the oil. Place the dough in the bowl, turning to coat. Cover and let rise in a warm, draft-free spot until almost doubled, about 1 hour.
• Grease a baking sheet with the remaining teaspoon of oil.
• Remove the dough from the bowl and punch it down. Divide into 12 equal pieces, about 2 to 3 ounces each, measuring about 4 inches across. Form each piece of dough into a ball. Roll each ball into a 4 to 6-inch log. Join the ends and place fingers through the hole and roll the ends together. Repeat with the remaining dough. Place on the prepared baking sheet, cover with a clean cloth, and let rest until risen but not doubled in a draft-free spot, 20 to 30 minutes.
• Preheat the oven to 400 degrees F.
• Sprinkle the cornmeal on another baking sheet.
• In a large, heavy pot, bring 12 cups of water and the remaining tablespoon of sugar to a boil. In batches, add the bagels to the water and boil, turning, for 30 seconds to 1 minute. Dip the bagel tops in desired toppings. Flip bagels onto the prepared sheet pan. Bake for 5 minutes, turn over and cook for another 30 to 35 minutes.
• Remove from the oven and let cool on a wire rack.

EASY HOMEMADE EVERYTHING BAGELS

Steps:

• Add the water, honey and yeast to a liquid measuring cup and set aside for the yeast to begin to grow (about 5 minutes).
• Measure the flour and salt into a large bowl and whisk together.
• Add the yeast mixture to the flour mixture and mix together well with a wooden spoon or a rubber spatula until a rough dough forms.
• Turn the dough out onto a well floured surface and knead for about 10-15 turns until the dough forms a ball and isn't too sticky.
• Add the dough ball back into the bowl and cover with plastic wrap, letting it rise for about 60-90 minutes or until the dough doubles in size.
• Once the dough has risen, turn it out onto your work surface (flour the work surface a little bit, but this dough is a bit on the dry side to don't add too much flour!)
• Add the water and honey to a pot and let it come to a low boil, turning the heat to medium after it boils to maintain a very gentle boil.
• Preheat your oven to 425 degrees Fahrenheit and prepare 2 baking sheets by lining them with parchment paper.
• As you wait for the water to boil, divide the dough into 12 pieces (as evenly sized as possible). Roll each piece into a ball with a smooth surface.
• To form a bagel shape, press your middle and ring finger (together) into the centre of one ball to make a hole right through the middle. Move your fingers gently in a circular motion to make the hole a little bit bigger.
• Then, holding the bagel with your thumbs inside the hole, pick it up off the work surface and stretch it gently to make the hole bigger. The goal is to make the hole a little bigger than you actually want it, as the dough will shrink back slightly during baking.
• Let the bagels you've formed sit on the work surface for about 5 minutes before gently lowering them into the boiling honey water 1 or 2 at a time.
• Let the bagels boil for about 1 and a half to 2 minutes per side. Don't skip this step! This is what gives bagels their chewy texture and perfect crust and baking them without boiling will not give you the same result.
• After boiling, place the bagels on a parchment paper-lined baking sheet (6 bagels per large baking sheet).
• Whisk the egg and water together and brush the mixture lightly over the tops of the bagels.
• Sprinkle the Everything Bagel Seasoning over the top of the bagels generously, dividing the seasoning between all the bagels (use more or less if you like).
• Bake at 425 degrees Fahrenheit for about 15-18 minutes, or until golden brown.
• Let the bagels cool on the baking sheet for a few minutes before moving them to a wire rack to cool completely.
• Enjoy with some cream cheese, toasted, or however you like!

EASY FAST BAGELS

Steps:

• 1. Combine all ingredients well (except egg & toppings)
• 2. Knead about 5 minutes, till a dough ball forms, IF too tacky add a dusting of flour, small amounts until dough no longer sticky.
• 3. divide dough equally into 6 balls.
• 4. line a cookie sheet with parchment paper, punch your thumb into each ball and place on cookie sheet, now brush each one with the egg wash and top with your favorites.
• 5. Bake about 20 mins at 375 degrees, the turn oven to 450 degrees for 5 more mins for a nice brown top.