Easy Homemade Bagels Recipe 445

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.

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.

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.

HOMEMADE BAGELS

Steps:

• Prepare the dough: In a small bowl, combine the maple syrup, yeast, and water, and proof for 5 minutes or until foamy.
• In the bowl of a mixer fitted with a dough hook attachment, place the flour, salt, and the yeast mixture. Mix on medium-low speed for 5 to 7 minutes, until the dough is well-formed around the hook. If the dough is very dry after 3 minutes, add 1 tablespoon water. (Note: I don't recommend mixing this dough without a stand mixer, it's a stiff dough that gets nice and smooth this way).
• Transfer the dough to a clean work surface and knead 2 to 3 minutes, until smooth and barely tacky, then form into a ball and place into a large bowl. Cover with plastic wrap and set aside in a warm spot for 60 to 90 minutes, until the dough has risen (it may double in size or slightly less).
• Line 2 baking sheets with parchment paper, grease them very lightly with oil, and set aside. Turn the dough out onto a clean, unfloured, work surface and divide into 8 pieces. Form each piece into a ball by rolling on the countertop with a cupped hand. As you work with each piece through the next few steps, keep the dough that you're not working with covered in plastic wrap.
• Sprinkle a few drops of water onto the countertop. Take each dough ball and roll into a rope about 9 inches long. Place one hand palm up so that your four fingers are centered on top of the rope. Fold each side of the dough over your fingers, so that the ends overlap by about 2 inches. (see photo above). Holding the dough, turn your hand over and roll your hand on the countertop to seal the two ends together.
• Place each finished piece onto a baking sheet. Dust the tops with a very slight amount of flour to keep the plastic wrap from sticking to the dough. Cover with plastic wrap and refrigerate overnight.
• The next morning, remove the pans from the fridge and let sit at room temp for 1 hour.
• Preheat the oven to 450°F.
• Place one bagel into a small bowl of water to make sure it floats. If it sinks, let the dough proof for an additional 30 minutes or until one floats.
• Prepare the poaching water: In a large pot, bring two quarts of water to a boil with the maple syrup, baking soda, and salt.
• Add 3 bagels (or as many that comfortably fit) to the pot, reducing the heat if the water starts to boil over. Boil for 1 minute per side. Transfer the bagels back to the baking sheet, flipping them over so the smooth side is on top. Repeat with remaining bagels.
• Prepare the toppings: Beat the egg white and water together in a small bowl, if desired. Brush the bagels with the egg wash and sprinkle with the seasoning. Alternatively, you can skip the egg wash and dip the top of the bagel straight into the seasoning, but the egg wash helps the seasoning adhere better to the bagel.
• Bake for 14 to 18 minutes or until lightly golden brown.

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.

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.

HOMEMADE BAGELS

Steps:

• In a small bowl, add yeast, sugar and 1/2 cup of the warm water. Whisk together and then let the mixture sit for 5 minutes until yeast is foamy.
• In a large bowl or the bowl of a stand mixer, stir together flour and salt. Add the yeast mixture and the remaining warm water into the bowl and stir to combine. Mix using the dough hook or a wooden spoon until the dough comes together in a ball.
• Knead dough by hand on a lightly floured bench, adding more flour as needed until a firm but smooth and elastic dough forms, about 10 minutes. You could also knead it in a stand mixer but I found that the dough was quite stiff and the mixer had a bit of a hard time.
• Shape the dough into ball and place in a lightly greased bowl. Cover with gladwrap or a tea towel and let rise in a warm place until doubled in size, about 1 hour.
• Once the dough is doubled in size, punch down and let it rest for 10 minutes. Divide the dough into 8 equal pieces. Roll each piece of dough into a smooth ball and then use your finger to poke a hole in the center of each ball and stretch it until the hole is as big as half the diameter of the bagel. It will look like a big hole but it will shrink when boiling and baking. Place bagels on a lightly greased or lined baking tray. Cover with a tea towel and let rest for 10 minutes.
• While waiting, preheat the oven to 220°C/430°F and bring a large pot of water to a boil, then reduce heat to just below a simmer. Using a slotted spoon, lower a few bagels at a time into the water. Allow bagels to float to the top. Leave bagels in the water for 2 minutes, then flip over and leave in the water another 2 minutes. The longer the bagels stay in the water, the chewier they become. Remove the bagels with slotted spoon and return to prepared baking sheet. Repeat with remaining bagels.
• If you are wanting to add toppings to the bagels, sprinkle them on top now. You can brush the bagels with milk or an egg wash first but this is not necessary, it just makes the bagels shinier once baked!
• Bake until golden brown, about 15-20 minutes. Remove from oven and let cool completely on a cooling rack before slicing.
• Bagels are best eaten within 2 days of baking but are still great toasted after that. They also freeze really well, I like to slice them before freezing in a snaplock bag or container.

HOMEMADE BAGELS

Steps:

• Make sponge: In a large bowl, stir together 1 tsp instant yeast, 4 cups bread flour, and 2 1/2 cups warm water until no dry spots remain. Cover with a dishtowel and let rise at room temperature until foamy and doubled in size, about 2 hours.
• Make dough: Stir sponge until it collapses. Stir in ingredients for dough - 1/2 tsp instant yeast, 3 cups bread flour, 1 Tbsp honey, and salt. Once dough starts to come together, turn it out onto a lightly floured counter.
• Knead dough, adding more bread flour as needed, until it forms a smooth ball, about 10 minutes total.
• Form bagels: Roll the dough into an even ball and use a knife or dough cutter to divide it into 12 portions. Roll each portion into a ball, tucking the ends under so it is smooth on the surface. (See note below if making cinnamon-raisin bagels.)
• Cover the balls of dough with a slightly damp paper towel and allow them to rest on the counter for 20 minutes.
• Line two large sheet pans with parchment paper. Spray the parchment with nonstick cooking spray (don't forget this step or the bagels will stick).
• Working with one portion of dough at a time, hold the dough with two hands and gently press your thumbs through the center to create a hole. Work your hands once around the dough to expand the hole. Place bagels on prepared sheet pans.
• Rest bagels (15 minutes or overnight): Let bagels rest at room temperature for 15 minutes or refrigerate them, uncovered, overnight.
• Boil and bake: Bring a large pot of water to a boil. Preheat oven to 450°F / 232°C.
• When the water is boiling, stir in baking soda and 3 Tbsp honey. Gently drop the bagels into the boiling water, working in batches so that the bagels float on the surface with some space between them. Boil the bagels for 1 minutes on each side (2 minutes total). (Note: The easiest way to flip them is to push gently on one end of the bagel to submerge it - the bagel should flip right over. If some but not all of the batch of bagels includes cinnamon raisin bagels, boil those last to avoid flavoring the water.)
• Return bagels to the prepared sheet pan.
• If you'd like to add toppings, whisk together egg and 1 Tbsp water. Brush this egg wash over the top of the bagels and sprinkle on toppings.
• Bake the bagels until golden brown, 12 to 14 minutes, rotating the pans halfway through baking.
• Cool on a wire rack. Slice and serve!

EASY HOMEMADE BAGELS

Steps:

• In a medium bowl or liquid measuring cup, stir together the warm water and sugar until the sugar is dissolved then add the yeast and let the mixture sit for about 5 minutes or until it is foamy.
• In the bowl of a stand mixer fitted with the dough hook attachment, combine the flour and salt. With the mixer on LOW speed, pour in the yeast mixture then allow the stand mixer to knead the dough for about 5 minutes until it comes together into a cohesive ball.
• Grease a large bowl with vegetable oil then add the dough to the bowl and cover it with plastic wrap. Place the dough in a warm, dark location for 90 minutes or until it has doubled in size.
• Lightly flour your work surface then turn the dough out and punch it down.
• Divide the dough into 8 portions then flatten each piece into a 4-to- 5-inch disk. Using your thumb, poke a whole through the center of each disk to form the bagels, stretching them slightly.
• Preheat the oven to 350°F. Line two baking sheets with parchment paper.
• In a large stockpot, bring 8 cups of water to a boil then stir in the honey. Arrange the bagel toppings in small bowls ("everything" seasoning, poppy seeds or sesame seeds; See Notes for jalapeño-cheddar).
• Boil the bagels, two or three at a time, for 1 minute and then gently flip them over once and boil them an additional 1 minute.
• Using a slotted spoon, remove the bagels from the boiling water and arrange them on the baking sheet.
• Brush the tops of the bagels with egg wash then press them into your preferred toppings.
• Bake the bagels for about 25 minutes or until they are golden brown. Remove them from the oven and allow them to cool before serving.
• The toppings listed are enough to make two "everything" bagels, two poppy seed bagels, two sesame bagels and two jalapeño-cheddar bagels.
• To make the jalapeño-cheddar bagel, top each baked bagel with a few slices of jalapeño then lay a cheese slice on top. Broil the bagel for 1 to 2 minutes until the cheese is melted.
• After baking and cooling, the bagels can be frozen for up to three months. Wrap them securely in plastic wrap and store them in sealable plastic bags in the freezer.
• ★ Did you make this recipe? Don't forget to give it a star rating below!

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.