Bagels (Dawn Scotting)
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.
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
- 1 tsp sugar
- 1 Tbsp flour
- 2/3 cup lukewarm water
- 2 eggs
- 2 sachets (1 1/2 Tbsp) dry yeast
- 1/4 cup vegetable oil
- 3 cups flour
- 2 Tbsp sugar extra
- 1 1/2 tsp salt
- 16 cups water
- 2 Tbsp sugar
- 1 egg yolk
- 1 Tbsp water
Directions
- 1 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.
- 2
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.- 3
Beat with a wooden spoon until smooth. Stir in enough of the remaining flour to make a soft dough.- 4
Turn the dough onto a lightly floured surface and knead until smooth and elastic, about 10 minutes.- 5
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.- 6
Punch down the dough with your fist and knead for 2 minutes.- 7
Divide the dough into 12 equal portions. Shape each piece into a ball, keeping the dough covered with plastic wrap while shaping.- 8
Poke a finger through the center of each ball. Twirl the dough around your finger to form a ring.- 9
Place the bagels on a floured oven tray and cover. Allow them to rise for 15 minutes.- 10
Meanwhile, bring 16 cups of water to a boil in a large pan. Add the 2 Tbsp sugar.- 11
Place half the bagels into the boiling water. Cook for 1 minute, turn them over, and cook for 1 minute longer.- 12
Using a slotted spoon, remove the bagels to a greased baking tray lined with greased foil.- 13
Cook the remaining half of the bagels in the same manner.- 14
In a small bowl, combine 1 egg yolk and 1 Tbsp water. Brush this glaze over the poached bagels.- 15
Sprinkle with poppy or sesame seeds if desired.- 16
Bake in a hot oven (400°F) for 25 minutes, or until golden brown.- 17
Cool on a wire rack before serving.NoteStorage: 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.
bagels, homemade, bread, yeast, dough, breakfast, brunch, poached, chewy, crusty, flour, baking, traditional, artisan, from scratch - 2