These homemade bagels deliver that authentic, chewy texture and crisp crust you crave. Enriched with malted milk powder, they boast a deep, slightly sweet flavor and a beautiful golden-brown finish. The traditional boiling step before baking is key to achieving that distinctive dense crumb and shiny exterior. Perfect for weekend breakfasts, brunch gatherings, or as a hearty vehicle for cream cheese and lox. This recipe yields sixteen substantial rings, making it ideal for feeding a crowd or freezing extras for quick weekday mornings. The dough is sturdy yet forgiving, allowing for beautiful shaping. Whether you prefer them plain, sesame, or poppy-seed topped, these bagels are a rewarding baking project that smells incredible while they rise and bake. Enjoy them warm from the oven for the ultimate comfort food experience.
Bagels (Hal Render)
Description
These homemade bagels deliver that authentic, chewy texture and crisp crust you crave. Enriched with malted milk powder, they boast a deep, slightly sweet flavor and a beautiful golden-brown finish. The traditional boiling step before baking is key to achieving that distinctive dense crumb and shiny exterior. Perfect for weekend breakfasts, brunch gatherings, or as a hearty vehicle for cream cheese and lox. This recipe yields sixteen substantial rings, making it ideal for feeding a crowd or freezing extras for quick weekday mornings. The dough is sturdy yet forgiving, allowing for beautiful shaping. Whether you prefer them plain, sesame, or poppy-seed topped, these bagels are a rewarding baking project that smells incredible while they rise and bake. Enjoy them warm from the oven for the ultimate comfort food experience.Ingredients
Directions
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Place yeast in a warm bowl and add the 2 cups of warm water, stirring to dissolve.
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In a large bowl, combine the malted milk powder, sugar, salt, and flour all at once.
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Add the yeast mixture to the dry ingredients. Work the dough with fingers and hands, kneading into a stiff dough. Alternatively, use a mixer equipped with a dough hook until smooth.
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Shape the dough into a ball and place it in an ungreased bowl. Cover with plastic wrap and let rise in a warm place until double in bulk.
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Meanwhile, prepare the water bath: In a large pot, bring 2 quarts of water to a boil. Add the remaining 2 tablespoons malted milk powder and 1 tablespoon sugar, stirring until dissolved.
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Punch the dough down and divide into 16 equal portions. Roll each portion into a ball.
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Pierce the center of each ball with thumb and index finger. Using fingers, shape each ball into a ring like a doughnut.
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Preheat the oven to 400 degrees F.
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If the water bath is boiling, turn off the heat. When the bagels are dropped into it, the water should be just below the boiling point.
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Drop the bagel rounds into the just-under-boiling water and let them cook for about 20 seconds on each side.
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Remove the rounds from the water using a slotted spoon. Place the bagel rounds on an ungreased cookie sheet.
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Bake for 15-17 minutes or until lightly browned.
Note
Store fresh bagels in an airtight container at room temperature for up to 3 days.
For longer storage, freeze the bagels in a freezer-safe bag. Toast directly from frozen.
You can add toppings like sesame seeds, poppy seeds, or salt immediately after removing from the water bath and before baking.
Ensure the water bath is not at a rolling boil when adding bagels, as this can make the dough too soft. It should be simmering gently.
