No-Fail Bagels

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Servings: 16 Difficulty: Advanced
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Classic chewy, crusty bagels with a perfect rise and golden finish.
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No-Fail Bagels

Author: chefs-mate Cooking Method: , Cuisine: Courses:
Difficulty: Advanced
Servings: 16 Calories: 1605.4

Description

These homemade bagels deliver the authentic texture and flavor you crave from artisan bakeries, without the hassle. Made with simple ingredients like bread flour, yeast, and a touch of sugar, they feature a dense, chewy crumb and a crisp, shiny crust achieved through boiling before baking. The process yields sixteen sturdy bagels that hold up beautifully to generous spreads of cream cheese, butter, or avocado. Ideal for hearty weekend breakfasts, brunch gatherings, or as a versatile sandwich base, these bagels are a comforting staple. The recipe includes a chilling step to develop flavor and prevent over-proofing, ensuring consistent results every time. Enjoy them fresh out of the oven for the best experience.

Ingredients

Directions

  1. In a small bowl, combine 1/2 cup warm water and yeast. Stir in sugar until yeast is dissolved.
  2. Let the mixture stand for 5 minutes, until it becomes foamy on top.
  3. Pour the yeast mixture into a large mixing bowl and add 2 cups lukewarm water.
  4. Stir in salt until dissolved.
  5. Add 5 1/2 cups of the bread flour, one cup at a time, mixing with a wooden spoon after each addition.
  6. Spread 1/4 cup of the remaining flour on a clean work surface.
  7. Turn the dough out onto the floured surface and sprinkle another 1/4 cup flour on top of the dough.
  8. Begin kneading slowly until the loose flour incorporates into the dough.
  9. Knead vigorously for 15 minutes, adding several tablespoons of flour if the dough remains too sticky to handle.
  10. Use a sharp knife dipped in flour to cut the dough into 16 equal portions.
  11. Roll each portion into a smooth ball.
  12. Poke your thumb through the center of each ball to create a hole about the size of a quarter, then gently widen the hole to about 1 inch.
  13. Spread 1/4 cup of cornmeal on each of two trays or cutting boards.
  14. Place 8 formed bagels on each tray, spacing them about 1 inch apart.
  15. Cover the bagels with a clean dish towel and let them rise in a warm, draft-free spot for 45 minutes.
  16. Remove the towel and place the trays in the refrigerator for 1 hour to chill.
  17. Preheat the oven to 400 degrees F (200 degrees C).
  18. Bring 3 cups of water to a boil in a large pot.
  19. Spread 1/4 cup of yellow cornmeal on 2 cookie sheets.
  20. Carefully place 4 bagels at a time into the boiling water.
  21. Boil for 4 minutes, turning the bagels every 30 seconds.
  22. Remove bagels with a slotted spoon and place them on a clean towel for a few seconds to drain excess water.
  23. Transfer the drained bagels to the prepared cookie sheets.
  24. Add desired toppings such as sesame seeds, garlic, or onion if using.
  25. Bake for 35 minutes, or until the bagels are deep golden brown.
  26. Remove bagels from the cookie sheets and let them cool completely on a wire rack.

Nutrition Facts

Servings 16

Amount Per Serving
Calories 1605.4kcal
% Daily Value *
Total Fat 6.6g11%
Saturated Fat 0.9g5%
Cholesterol 0.0mg0%
Sodium 1251.0mg53%
Total Carbohydrate 336.5g113%
Dietary Fiber 14.3g58%
Sugars 4.2g
Protein 55.1g111%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: bagels, bread, yeast, homemade, baking, boiling, dough, kneading, cornmeal, breakfast, artisan, chewy, crusty, from-scratch, comfort-food, vegetarian, vegan, flour, fermentation, no-fail
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