Homemade Everything Bagels
Coooking Temperature: 390°F / 200°C/ Gas Mark 6
Calories: 13
Adjust Servings Here: 12 Bagels
Description
Homemade bagels have a great yeasty flavor, a soft yet chewy texture, and crisp crusts on the outside. If you make these chewy bagels with everything bagel seasoning, I promise you will never want to buy them from a store again. Expert tips included.
Ingredients
Bagel dough
- 500 g (2.11 cups) Warm water 110 F
- 14 g (1½ tbsp) Instant dry yeast
- 30 g (2 tbsp) Olive oil
- 30 g (2 tbsp) Barley malt syrup or honey
- 733 g (5¾ cups) Bread flour
- 183 g (1½ cups) All-purpose flour
- 13 g (2 tsp) Salt
Baking soda bath
- 1½ ltr (6 cups) Water
- 30 g (2.5 tbsp) Baking soda
- 30 g (2.5 tbsp) Sugar
- 15 g (¾ tbsp) Salt
- 15 g (1.25 tbsp) Sugar
Everything bagels seasoning
- 1 Egg white beaten
- 2 tbsp sesame seeds
- 2 tbsp poppy seeds
- 1 tbsp garlic granules
- 1 tbsp dried minced onions granules not flakes
- 1 tbsp coarse sea salt
Instructions
Everything bagel seasoning
- Combine all the seasoning ingredients in a bowl or dry mason jar. Give it a good mix. Set aside until ready to use.2 tbsp sesame seeds, 2 tbsp poppy seeds, 1 tbsp garlic granules, 1 tbsp dried minced onions , 1 tbsp coarse sea salt
Bagel dough
- Combine - In the bowl of a stand mixer with the dough hook attachment on medium-high speed, combine the warm water, yeast, oil, and barley malt syrup (or honey). Add the bread, all-purpose flour, and salt.500 g Warm water , 14 g Instant dry yeast, 30 g Olive oil, 30 g Barley malt syrup , 733 g Bread flour, 183 g All-purpose flour, 13 g Salt
- Knead - Start the mixer at medium speed. Once all the flour is well incorporated, continue to knead on medium-low speed for 8 to 10 minutes or by hand on a well-dusted surface for 10 to 12 minutes.
- Rise - When the dough is smooth, soft, and elastic, shape it into a ball. Place the dough in an oiled bowl, seam side down. Cover with a clean kitchen cloth or plastic wrap. Leave in a warm place. Let rise for 60 to 90 minutes until it doubles in volume. You can also leave it to slow rise in the refrigerator overnight.
- Divide—When the dough is doubled in volume, transfer it to a well-dusted floured surface. Punch it down and remove any air bubbles. Divide the dough into two portions, each portion into six equal pieces. This makes 12 bagels of approximately 125 grams each.
- Ball - Roll each piece of dough into a tight ball, tucking all the seams under. Let the dough balls rest for 15 minutes.
Shape & proof
- Method 1- Using your fingers, poke a hole in the center of each ball. - Stretch it so the hole is at least 1 1/2 to 2 inches wide.
- Method 2 - Press the ball into a flat disc. - Roll from one side to the other and roll to about 10 to 11 inches long rope.- Flatten one side of the rope like a fan, - Twist the rope, and then tuck the other side into the fan. - Pinch the seams well.
- Method 3- Press the ball into a flat disc. - Roll from one side to the other and roll into a 10 to 11-inch-long rope. - Twist the rope and bring the two ends together and attach them. - Put your hand through the hole in the center and roll the dough back and forth on the unfloured work surface until the two ends are sealed together almost seamlessly.
- Baking tray - Line two large baking sheets with parchment paper. Spray the parchment with nonstick spray or dust with flour. Place the bagel on the parchment, leaving enough room to rise.
- Proof Counter - Leave to rise on the counter at room temperature for 60 to 90 minutes or until almost doubled in size. Overnight - Alternatively, you can leave the bagels in the refrigerator overnight to slow proof. Take them out on the counter for 45 to 60 minutes before you poach them in a water bath.
Boil & Bake
- Preheat the oven at 390°F / 200°C/ Gas Mark 6
- Boiling liquid - Bring a large pot of water to a boil. Add the salt, sugar, baking soda, and malt syrup.1½ ltr Water, 30 g Baking soda, 30 g Sugar, 15 g Salt, 15 g Sugar
- Water bath - Once the water comes to a boil, carefully add them a few at a time. Boil each bagel for 30 seconds on each side. Remove them back onto a baking tray lined with a wire rack to drain excess water.
- Egg wash - Transfer the bagels back to the baking sheet lined with parchment paper or wipe excess moisture from the tray. Then, brush the top and sides of the bagel with beaten egg white or olive oil using a pastry brush.1 Egg white
- Toppings - You can place them upside down in the topping in everything seasoning for a thicker coating or sprinkle the topping on the bagel for a lighter spread.
- Bake for 20 to 25 minutes until the top is golden brown. When they come out of the oven, move them to the baking tray to prevent them from sticking.
- Cool - Let cool on the baking tray for 3 to 5 minutes. Then, transfer to a wire rack to cool further. Bagels are at their best the day they are baked. But, leftovers make great toast. They also keep well in the freezer.
The nutrition information and metric conversion are calculated automatically. I cannot guarantee its accuracy. If this data is important to you please verify with your trusted nutrition calculator. Thank you
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