Bagel
- Lactose Free
- Vegetarian
- Vegan
- Energy Kcal 245
- Carbohydrates g 46.7
- of which sugars g 1.3
- Protein g 7.7
- Fats g 3.1
- of which saturated fat g 0.48
- Fiber g 2.1
- Sodium mg 395
- Difficulty: Average
- Prep time: 30 min
- Cook time: 30 min
- Makes: 6 pieces
- Cost: Very low
- Note + 5 h of rising
PRESENTATION
Bagels, man, they're like the ultimate brunch go-to in the United States. You know, they just show up at every single weekend get-together or breakfast spread. That soft, slightly chewy inside? Really sets them apart from your everyday breads. And look, you'll spot them loaded with all kinds of bagel toppings—think smoked salmon with cream cheese, a pile of fresh veggies, or maybe some cold cuts and cheese. People really really like to go all out. And, to be honest, some folks even toss on everything bagel seasoning for that extra savory kick.
Here's the deal, what makes a bagel recipe different is the process. It's about shaping that dough, then giving it a quick boil before it hits the oven. That's where the magic kicks in—turns the outside golden and crisp, while the inside stays all soft and a bit moist.
In New York, you find all kinds of variations, but truthfully, people everywhere dig the feel and taste of homemade bagels. When it comes to brunch, nothing quite gets folks chatting like a plate of fresh bagels. Seriously. This easy bagel recipe is a winner whether you’re making a big spread for friends or just a fast lunch for yourself.
Bagels, they pair up so nicely with things like orange or fruit juice. Usually, right there on the brunch table with all the favorites, like avocado toast or croque monsieur. There's something super cool about how bagels fit into any meal—sometimes stuffed with tangy cheeses, other times just a pat of butter does the trick.
Even for a picnic or quick outing—bringing along a few bagels is always a win. The best part? You can mess around with bagel dough and try different things. Add some seeds, make your own flavors. People love that first bite through the crisp outer layer into the tender middle. Making your own batch feels pretty rewarding, and sharing them? It brings a friendly, laid-back vibe to any table. Whether you stick to classic recipe flavors or play with new ideas, bagels have a way—really—of bringing everyone together for good food and good company.
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INGREDIENTS
- for 6 bagels about 3 oz each
- Water 0.9 cup (205 g) - at room temperature
- Type 0 flour 2 ½ cups (350 g)
- Fine salt 1 tsp (6 g)
- Brewer's yeast 0.8 tsp (4 g)
- Malt 0.4 oz (10 g)
- for garnish
- Sesame seeds to taste
How to prepare Bagel
To make the bagels, start by sifting the flour into a bowl 1, then add the dry yeast 2 and malt 3.
Also, add the room temperature water gradually 4 and start kneading with your hands 5; once you have a homogeneous mixture, you can add the salt 6 and continue working it until it is completely absorbed.
At this point, transfer the mixture to a work surface and knead it for about 5-6 minutes 7 until you get a smooth and homogeneous dough; then place it in a large bowl 8, cover with plastic wrap 9, and let it rise for about 4 hours at a temperature of 82-86°F (even the oven turned off with the light on will be fine). If you want to avoid plastic wrap, you can place the dough on a cutting board and cover it with a large bowl to keep it well covered and prevent contact with air that would create a crust on the surface, making leavening more difficult.
Once the dough has tripled in volume 10, transfer it back to the work surface with the help of a scraper 11 and use your hands to form a log 12.
Cut this into 6 pieces of about 3 oz each; you can use a scraper or a sharp knife to cut them 13. Using the palm of your hand, transform each piece into a ball, applying slight pressure against the work surface and rotating 14. Repeat for all 6 balls, then cover with a kitchen towel 15 and let rest for about ten minutes.
At this point, by inserting your fingers in the center of each sphere and stretching them outward, you'll create your bagels, about 4 inches in diameter 16. As you go, place the bagels on a tray lined with parchment paper 17, then let them rise for another 40-50 minutes again at a temperature of 82-86°F or in the oven turned off with the light on, until they have doubled in volume 18. Meanwhile, place a pot with water on the stove and bring to a boil.
Cut squares of parchment paper around each bagel 21, making it easier to lift them to dip into the boiling water one at a time 20. The parchment paper will detach itself, so just remove it with kitchen tongs 21.
Cook the bagels for about 20 seconds on each side 22, then use a slotted spoon to drain them 23 and place them on a baking sheet lined with parchment paper 24.
Cover the surface with sesame seeds 25 and bake in a preheated static oven at 428°F for 30 minutes. Once cooked and well browned, take them out of the oven 26 and let them cool slightly before serving 27.