These homemade bagels deliver that authentic, chewy texture and crusty exterior that store-bought versions often lack. The secret lies in the poaching step, which sets the crust and ensures a dense, satisfying bite. Made with simple pantry staples like flour, yeast, and a touch of sugar, these bagels are versatile enough for savory toppings or sweet spreads. The egg wash gives them a beautiful, shiny golden finish. Perfect for a lazy Sunday brunch, a hearty breakfast, or as a delicious vehicle for cream cheese and smoked salmon. Making bagels from scratch is a rewarding process that fills your kitchen with the irresistible aroma of fresh bread.
Bagels (Dawn Scotting)
Description
These homemade bagels deliver that authentic, chewy texture and crusty exterior that store-bought versions often lack. The secret lies in the poaching step, which sets the crust and ensures a dense, satisfying bite. Made with simple pantry staples like flour, yeast, and a touch of sugar, these bagels are versatile enough for savory toppings or sweet spreads. The egg wash gives them a beautiful, shiny golden finish. Perfect for a lazy Sunday brunch, a hearty breakfast, or as a delicious vehicle for cream cheese and smoked salmon. Making bagels from scratch is a rewarding process that fills your kitchen with the irresistible aroma of fresh bread.Ingredients
Directions
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In a large bowl, combine 1 tsp sugar, 1 Tbsp flour, and 2/3 cup lukewarm water. Sprinkle in the yeast and let stand for 2 minutes until frothy.
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Stir in the 2 whole eggs and vegetable oil. Mix in 1 cup of the flour, along with the extra 2 Tbsp sugar and 1 1/2 tsp salt, into the yeast mixture.
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Beat with a wooden spoon until smooth. Stir in enough of the remaining flour to make a soft dough.
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Turn the dough onto a lightly floured surface and knead until smooth and elastic, about 10 minutes.
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Place the dough in a greased bowl, turning it over to grease all over. Cover with plastic wrap and let rise in a warm place for 1 hour, or until doubled in size and an imprint remains when pressed.
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Punch down the dough with your fist and knead for 2 minutes.
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Divide the dough into 12 equal portions. Shape each piece into a ball, keeping the dough covered with plastic wrap while shaping.
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Poke a finger through the center of each ball. Twirl the dough around your finger to form a ring.
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Place the bagels on a floured oven tray and cover. Allow them to rise for 15 minutes.
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Meanwhile, bring 16 cups of water to a boil in a large pan. Add the 2 Tbsp sugar.
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Place half the bagels into the boiling water. Cook for 1 minute, turn them over, and cook for 1 minute longer.
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Using a slotted spoon, remove the bagels to a greased baking tray lined with greased foil.
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Cook the remaining half of the bagels in the same manner.
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In a small bowl, combine 1 egg yolk and 1 Tbsp water. Brush this glaze over the poached bagels.
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Sprinkle with poppy or sesame seeds if desired.
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Bake in a hot oven (400°F) for 25 minutes, or until golden brown.
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Cool on a wire rack before serving.
Note
Storage: These bagels can be stored in an airtight container at room temperature for up to 3 days. For longer storage, freeze them after baking and thaw as needed.
Substitutions: You can use whole wheat flour for a heartier texture, though you may need slightly more liquid. Olive oil can be substituted for vegetable oil for a richer flavor.
Tips: Ensure the water for the yeast is lukewarm, not hot, to avoid killing the yeast. The poaching step is crucial for achieving the classic bagel texture; do not skip it.
Variations: Add dried herbs, garlic powder, or everything bagel seasoning to the top before baking for extra flavor.
