Homemade Bagels Food

HOMEMADE BAGELS RECIPE

Steps:

• Whisk the warm water and yeast together in the bowl of your stand mixer fitted with a dough hook attachment. Cover and allow to sit for 5 minutes.
• Add the flour, brown sugar, and salt. Beat on low speed for 2 minutes. The dough is very stiff and will look somewhat dry.
• Turn the dough out onto a lightly floured surface. With lightly floured hands, knead the dough for 4-5 minutes. The dough is too heavy for the mixer to knead it!
• Lightly grease a large bowl with oil or nonstick spray. Place the dough in the bowl, turning it to coat all sides in the oil. Cover the bowl with aluminum foil, plastic wrap, or a clean kitchen towel. Allow the dough to rise at room temperature for 60-90 minutes or until double in size.
• Line two large baking sheets with parchment paper or silicone baking mats.
• When the dough is ready, punch it down to release any air bubbles. Divide the dough into 8 equal pieces. (Just eyeball it- doesn't need to be perfect!) Shape each piece into a ball. Press your index finger through the center of each ball to make a hole about 1.5 - 2 inches in diameter. Watch video above for a visual. Loosely cover the shaped bagels with kitchen towel and rest for a few minutes as you prepare the water bath.
• Preheat oven to 425°F (218°C).
• Fill a large, wide pot with 2 quarts of water. Whisk in the honey. Bring water to a boil, then reduce heat to medium-high. Drop bagels in, 2-4 at a time, making sure they have enough room to float around. Cook the bagels for 1 minute on each side.
• Using a pastry brush, brush the egg wash on top and around the sides of each bagel. Place 4 bagels onto each lined baking sheet. Bake for 20-25 minutes, rotating the pan halfway through. You want the bagels to be a dark golden brown. Remove from the oven and allow bagels to cool on the baking sheets for 20 minutes, then transfer to a wire rack to cool completely.
• Slice, toast, top, whatever you want! Cover leftover bagels tightly and store at room temperature for a few days or in the refrigerator for up to 1 week.

REAL HOMEMADE BAGELS

Steps:

• Combine 1 1/4 cup water, flour, sugar, 1 teaspoon salt, vegetable oil, and yeast in the mixing bowl of a stand mixer. Mix on low speed using the dough hook until well-developed, about 8 minutes. To ensure the gluten has developed fully, cut off a walnut-sized piece of dough. Flour your fingers, and then stretch the dough: if it tears immediately, the dough needs more kneading. Fully developed dough should form a thin translucent "windowpane."
• Transfer the dough to a lightly oiled bowl, cover it with plastic wrap and a kitchen towel, and let rise for 2 hours.
• Punch the dough down, place it on a lightly floured work surface, and use a knife or dough scraper to divide the dough into 6 pieces (or more, for smaller bagels). Roll each piece of dough into a sausage shape about 6 inches long. Join the ends to form a circle. Repeat with the remaining dough, and let the bagels rest for 15 minutes.
• Preheat oven to 475 degrees F (245 degrees C). Line a baking sheet with parchment paper. Arrange small plates with poppy seeds, sesame seeds, and onion flakes next to the baking sheet.
• Bring 4 quarts water to a boil in a large pot. Add honey, if desired (see Editor's Note). Boil the bagels, three at a time, until they rise to the surface of the pot, about 1 minute per side. Remove the bagels with a slotted spoon and place them on the parchment-lined baking sheet.
• Dip the tops of the wet bagels into the toppings and arrange them, seeds up, on the baking sheet. Sprinkle with coarse salt, if desired. Bake in the preheated oven until the bagels begin to brown, 15 to 20 minutes.

HOW TO MAKE BAGELS

Steps:

• FOR THE DOUGH:• 2¼ cups/530 milliliters lukewarm water (105 to 110 degrees) • 2 tablespoons barley malt syrup, (available in health food stores and some well-stocked supermarkets; an equal volume of molasses is a passable substitute, but won't impart the traditional malty flavor) • 1 (¼-ounce) packet active dry yeast (about 2¼ teaspoons) • 6½ cups/885 grams bread flour (or use 6 cups bread flour and ½ cup whole-wheat flour), plus more for kneading Tip: For the crustiest, chewiest bagels, use bread flour. However, you can still achieve good results with all-purpose flour. Just try to use a brand with a relatively high protein content. Swapping in ½ cup of whole-wheat flour for ½ cup of the bread flour will make the bagels slightly less chewy but will also give them a boost of flavor. • 2 tablespoons/17 grams Diamond Crystal kosher salt or 1 tablespoon/17 grams Morton kosher saltTip: When measured by volume, Morton salt packs more densely than Diamond, making it about twice as salty. For consistent measurements across brands, either weigh it with a scale, or use half the volume of Morton. • Neutral oil, for greasing the baking sheetsFOR ASSEMBLY: • 1 teaspoon baking soda • ¼ cup/60 milliliters barley malt syrup, plus more as needed • 2 ounces/30 grams each sesame seeds, poppy seeds, caraway seeds, dried minced garlic, dried minced onion and/or flaky salt (optional)Scale (optional but recommended), a small bowl, a large mixing bowl, flexible spatula or wooden spoon, bench scraper, two large rimmed baking sheets, parchment paper, plastic wrap, a spider or slotted spoon, tea towel, a large Dutch oven, several separate large plates (if topping bagels), wire rack and a serrated knife.
• 1. Pour ½ cup/120 milliliters lukewarm water into a small bowl. Whisk in 2 tablespoons barley malt syrup and the packet of yeast until both dissolve. Let sit until the mixture foams, about 5 minutes. 2. In a large bowl, combine bread flour and salt (and whole-wheat flour, if using), and make a well in the center. Pour in yeast mixture and the remaining 1¾ cups/420 milliliters lukewarm water, and mix, using the flexible spatula or wooden spoon, until the dough is shaggy. 3. Knead the mixture in the bowl several times, continuously folding it over and onto itself and pressing down firmly to bring it together in a solid mass, then turn it out onto a clean work surface. Continue kneading until there are no dry spots, then, adding more flour only if needed to prevent stubborn sticking, until you have a stiff but very smooth dough that is still slightly tacky, 15 to 20 minutes. Tip: This amount of kneading, necessary to develop the gluten for a chewy bagel, is best done by hand, since the motor of the average stand mixer would strain against the very stiff dough. 4. Gather the dough into a ball, dust it lightly with flour, and place it in a large, clean bowl, seam-side down. Cover with a damp towel and let the dough rise at room temperature until it has doubled in size, 1½ to 2 hours.
• 5. Using your fist, lightly punch down the dough to knock out some of the air, and turn it out onto a clean work surface. Using a bench scraper, cut the dough into 12 equal pieces, either eyeballing it or using a scale to weigh out 4⅓-ounce/125-gram pieces. If you prefer a slightly smaller bagel, which is more traditional, you could make a baker's dozen (13) and weigh out 4-ounce portions. Why? This will help all your bagels rise more evenly in the oven and look better overall. 6. Before you form the bagels, preshape the pieces into tight balls. Working one ball at a time, gather all the irregular edges and pinch them together firmly to make a teardrop shape (above). Place the dough seam-side down on the surface and cup your hand down and over top of the dough in a loose grip (like a claw, or like you're playing the piano). Move your hand in a rapid circular motion, dragging the dough across the surface until it has a high, tight dome. Repeat with all the pieces, then cover them with the damp towel and let rest for 5 minutes.
• 7. Line two large rimmed baking sheets with parchment paper, brush lightly with oil, and set aside. Working one piece at a time, roll out a ball on the surface beneath your palms into a 9-inch-long rope. Apply extra pressure at the ends of the rope to thin them slightly, then wrap the rope around one hand where your palm and fingers meet, overlapping the ends by an inch or two along the inside of your hand (above). Tip: Don't add flour to your work surface. The friction with the surface will help stretch the dough.8. Roll the dough under your hand back and forth several times to seal together the ends, then slip the ring of dough off your hand and stretch it to even out the thickness all the way around until you have a ring that measures about 4 inches across (above). As you form each ring, place it on a parchment-lined sheet, arranging six to a sheet and spacing evenly. Tip: You can also poke a thumb through the ball of dough to make the hole and then widen and stretch with your hands into a ring, but the wrapping and rolling method tends to give more of a classic bagel look. 9. When you've formed all the bagels, cover each baking sheet with a piece of plastic, followed by a damp towel to create a sealed, moist environment for the bagels to proof slowly. Transfer the baking sheets to the refrigerator and chill at least 4 hours and up to 24.
• 10. About 2 hours before you'd like to serve the bagels, arrange an oven rack in the center position and heat the oven to 450 degrees. Fill a large, wide Dutch oven halfway with water and place it on the stove. (Heat should be off at this point.) Set a wire rack next to the Dutch oven. If topping the bagels, spread several tablespoons each of sesame seeds, poppy seeds, caraway seeds, dried minced garlic, dried minced onion and flaky salt on separate large plates in generous, even layers. Set the plates of toppings next to the wire rack. Tip: Mix together all the toppings to make an "everything" blend. 11. Remove one baking sheet from the refrigerator. Fill a small bowl with room temperature water, then carefully peel one ring of dough off the parchment paper and transfer it to the bowl. It should float, indicating that the bagels are ready to boil and bake. Remove the ring from the water, pat it dry on a towel and place back on the baking sheet. Remove the other baking sheet from the refrigerator. Tip: The dough sank? That's OK! Let both sheets sit at room temperature, covered, to finish rising, and test if the dough floats every 10 minutes after the first 30 minutes or so. 12. Set the Dutch oven over high heat and bring to a boil. Whisk in the baking soda and ¼ cup barley malt syrup. You want the water to look like strong black tea, so add more barley malt syrup by the tablespoon until it does. Bring everything back to a boil, reduce the heat if necessary to maintain a gentle boil, and skim any foam from the surface. Uncover one baking sheet and carefully transfer as many bagels as will comfortably fit in one layer to the Dutch oven, leaving some room for them to bob around. Boil for 1 minute, turning halfway through. Tip: If the ¼ cup barley malt syrup made the liquid very dark, more like black coffee, add a little water to dilute. 13. Use a spider or slotted spoon to transfer the bagels to the wire rack and repeat with the remaining bagels on the first sheet. The bagels will swell in the water, then deflate when removed, but they will puff up again in the oven. Discard the piece of parchment that was underneath the bagels but reserve the baking sheet.
• 14. Add the optional topping: Working with one at a time, place a boiled bagel on one of the plates with the toppings and turn to coat so the topping adheres to the wet surface of the dough on both sides. Place the coated bagels on the empty baking sheet, flat-side down, and repeat with the remaining boiled bagels, spacing evenly. 15. Transfer the baking sheet to the oven and bake until the bagels are deeply brown, 20 to 25 minutes, rotating the baking sheet 180 degrees after 12 minutes. 16. While the first sheet of bagels is in the oven, repeat the boiling and coating process with the second sheet, adding more toppings to the plates as needed. Transfer the second sheet to the oven when the first is finished. Let the bagels cool completely on a wire rack before slicing with a serrated knife. Tip: Bagels are best eaten the day they're baked, but they also freeze well. Place the bagels in a resealable plastic freezer bag and freeze up to one month.

HOMEMADE BAGELS

Steps:

• In the bowl of an electric mixer, whisk together yeast and warm water. Let stand until foamy, about 5 minutes. Attach bowl to mixer fitted with the dough hook. With the mixer on a low speed, add sugar, 1 tablespoon malt syrup, flour, and salt. Knead until a dough forms, about 1 minute. The dough should be slightly tacky but not sticky (if necessary, add more flour or water, 1 tablespoon at a time). Continue to knead dough for 5 more minutes. Transfer the dough to a lightly oiled bowl; cover with oiled plastic wrap. Let rise in a warm place until doubled in bulk, about 2 hours. Divide dough into 10 equal pieces. Cover with a damp, clean kitchen towel, and let rest for about 20 minutes. (This will relax the dough and make it easier to shape.)
• Line two unrimmed baking sheets with parchment paper, and lightly brush with oil; set aside. With lightly oiled hands, roll each piece of dough into a 6-inch rope. Holding one end of rope between your thumb and forefinger, wrap dough around your hand to form a circle with overlapping ends (they should overlap by a few inches). Still holding the dough, press the overlapping ends on the work surface, rolling back and forth to seal with the palm of your hand.
• Place the bagels 2 inches apart on the prepared baking sheets. Cover with a piece of oiled plastic wrap, and let rest until slightly puffed, about 20 minutes.
• Preheat the oven to 500 degrees, with racks in the upper and lower thirds. Fill a large stockpot (the wider, the better) with about 5 quarts of water, and bring to a boil. Add remaining 2 tablespoons malt syrup. Gently drop bagels into the water. (Add as many bagels as will comfortably fit without touching each other.) After 30 seconds, use a slotted spoon or skimmer to flip bagels over; simmer for 30 seconds more.
• Using the slotted spoon, return bagels to parchment-lined sheets. Top with seeds or coarse salt, as desired, while bagels are still wet.
• Immediately place sheets in the oven. Bake for 5 minutes, then rotate sheets and reduce oven temperature to 350 degrees. Continue to bake until the tops of the bagels begin to turn golden brown, about 10 minutes. Using a spatula, flip bagels over, and continue to bake until other sides turn golden brown, about 5 minutes more. Transfer bagels to a wire rack to cool completely.
• Bagels can be kept in an airtight container at room temperature for up to 1 day, or frozen, tightly wrapped in plastic or stored in resealable bags, for up to 3 weeks. Preslice bagels before freezing for easy toasting.

BAGELS

Steps:

• Mix the yeast with 300ml lukewarm water. Put the flour, sugar and 1 tsp salt in a large bowl and mix together. Pour over the yeasty liquid and mix into a rough dough.
• Tip out onto the work surface and knead together until smooth and elastic - this should take around 10 mins.
• Put the dough in a lightly oiled bowl and cover with a piece of oiled cling film. Place in a warm area and leave until doubled in size, about 1 hr, then uncover and tip onto your work surface.
• Divide the dough into 10 portions and form into balls - I like to weigh them to make sure that they're all the same size. Line up on 2 parchment-lined baking trays and cover lightly with cling film.
• Leave for around 30 mins or until risen and puffy, then remove the cling film.
• Use a floured finger to make a hole in the centre of each bagel, swirling it around to stretch the dough a little, but being careful not to knock out too much air. Heat oven to 180C/160C fan/gas 4.
• Fill a large saucepan with water and bring to the boil. Add the bicarbonate of soda to alkalise the water (see tip, below left). Place 1-2 of the bagels in the water at a time and boil for 1 min (2 mins if you want a chewier bagel), turning over halfway through. Using a slotted spoon, lift out the bagels, drain well and place back on the baking tray.
• Brush the bagels with the egg white and sprinkle with your chosen seeds. Bake for 20-25 mins or until golden brown. Transfer to a wire rack to cool before eating. They will keep for 3-4 days, or freeze for 2 months (see How to freeze, below left).

HOMEMADE BAGELS

Steps:

• In a large bowl (or the bowl of a stand mixer) combine yeast, sugar and water.
• Let stand for 5 minutes, then stir in flour and salt.
• Mix dough thoroughly until it comes together in a large ball, pulling away from the sides of the bowl. Add an additional tablespoon of flour or water, if needed.
• If kneading by hand, turn dough out onto a lightly floured surface and knead until very smooth and elastic, about 10 minutes. If using a stand mixer, knead dough with the dough hook until elastic, about 8 minutes on a low speed.
• Place dough in a lightly greased bowl, cover with plastic wrap and let rise for 1 hour, or until doubled in size.
• Bring a large pot of water to a gentle boil and preheat the oven to 400°F.
• When dough has risen, turn the dough out onto a very lightly floured surface and divide into 8 equal pieces. Shape each piece into a tight ball, pinching the corners together at the bottom of the piece of dough. When all the balls are shaped, let the dough rest for 30 minutes covered with a clean dish towel.
• Once dough balls have rested, the bagel shape can be formed. Using your fingers, poke a hole through the center of each dough ball. Stretch out the dough into a ring with your fingers and be sure to make the hole a little larger than you want the finished bagel to have, as it will shrink slightly while the bagel is expanding during the baking process.
• Let bagels rest for about 10 minutes.
• Working a couple at a time, drop the bagels carefully into the boiling water. Boil for 2 minutes on the first side, then flip and boil for an additional minute.
• Using a slotted spoon or strainer, transfer bagels to a clean towel to drain for a moment, then place on a parchment-lined baking sheet. Repeat process with remaining bagels.
• Brush boiled bagels with lightly beaten egg (a pastry or bbq brush is a good tool for this) and bake for 20-24 minutes, until golden brown.
• Cool completely on a wire rack.
• Slice and toast to serve.

HOMEMADE BAGELS RECIPE BY TASTY

Steps:

• In a food processor, add the flour, yeast, salt, and sugar. Pulse until incorporated.
• While running, slowly add the warm water until the dough balls up. You may not need all the warm water.
• Carefully push the dough back into the blade's path and continue to process for an additional 30 seconds or until the dough is firm and stretchy, but not sticky nor squishy.
• Gently round the dough into a ball and place in a lightly oiled bowl. Cover with a damp, warm towel for an hour or until the dough has doubled in size.
• Add the barley malt syrup to about 6 quarts of water and bring to a boil.
• Place a tray with about 2 quarts of water on the bottom shelf of the oven. Preheat to 425°F (220°C).
• Place the dough onto a lightly floured surface and divide into 6 equal pieces (roughly 5 ounces (140 g) a piece if you use a scale). Cover the pieces with a damp towel.
• One at a time, form the dough into a ball, pinching the seams together at the bottom. Place the dough seam side down and-cupping your hand over the dough-apply gentle pressure, working the ball in circles until the seams on the bottom are smoothed out. Gently reshape the edges of the ball into a circle.
• Using your thumb, press down into the center of the ball to the counter. Working in a circle, carefully stretch the dough into a ring until the hole at the center is about 2 inches (5 cm) in diameter.
• Place the dough rings under a damp towel and let rise for 10 minutes.
• Working in batches of two, place the bagels in the boiling water/syrup. They should float at the surface. Let them boil for 30 seconds, then flip and boil for an additional 30 seconds.
• Remove the bagels from the water/syrup and gently pat dry with a clean towel.
• Brush the tops with the beaten egg. Optionally, if you want toppings, dip the egg-washed side of the bagel into the mixture of your choice.
• Place the bagels on a parchment paper-covered baking sheet. Bake until golden brown, about 15 to 20 minutes.
• Transfer to a wire rack to cool.
• Enjoy!

HOMEMADE BAGELS

Steps:

• Put half of the water, yeast and sugar in a bowl and let stand for five minutes. Meanwhile, mix flour and salt in another bowl, and make a well in the middle in which you pour the yeast mixture and the rest of the water once the five minutes have passed. Mix, and knead the dough on a lightly floured surface for about 10 minutes. The dough should feel firm, smooth and elastic.
• Oil a large baking bowl, and turn the dough to coat. Let it rise under a damp towel for one whole hour, until doubled in size. Punch the dough down, and let it rest for an additional 10-15 minutes.
• Carefully divide the dough into 7-8 equally big pieces, shape into balls and punch a whole in the middle. Let them rest under a damp towel on a lightly oiled baking-sheet for 20 minutes.
• Bring a large pot of water to a boil, and heat your oven to 190°C Once the bagels are ready, drop one or two of them into the boiling water, careful not to overcrowd the pot. The bagel should float within a couple of seconds. Boil for 1-2 minutes on one side, turn, and boil for another minute or so. Continue with all of the bagels.
• Put the bagels into the preheated oven, and bake for 10 minutes. Take the bagels out, turn them, and continue to bake for another 10 minutes. Remove from oven, spread on some cream cheese and smoked salmon and take a big bite. You deserve it.

HOMEMADE BAGELS

Steps:

• Make sponge: In a large bowl, stir together 1 tsp instant yeast, 4 cups bread flour, and 2 1/2 cups warm water until no dry spots remain. Cover with a dishtowel and let rise at room temperature until foamy and doubled in size, about 2 hours.
• Make dough: Stir sponge until it collapses. Stir in ingredients for dough - 1/2 tsp instant yeast, 3 cups bread flour, 1 Tbsp honey, and salt. Once dough starts to come together, turn it out onto a lightly floured counter.
• Knead dough, adding more bread flour as needed, until it forms a smooth ball, about 10 minutes total.
• Form bagels: Roll the dough into an even ball and use a knife or dough cutter to divide it into 12 portions. Roll each portion into a ball, tucking the ends under so it is smooth on the surface. (See note below if making cinnamon-raisin bagels.)
• Cover the balls of dough with a slightly damp paper towel and allow them to rest on the counter for 20 minutes.
• Line two large sheet pans with parchment paper. Spray the parchment with nonstick cooking spray (don't forget this step or the bagels will stick).
• Working with one portion of dough at a time, hold the dough with two hands and gently press your thumbs through the center to create a hole. Work your hands once around the dough to expand the hole. Place bagels on prepared sheet pans.
• Rest bagels (15 minutes or overnight): Let bagels rest at room temperature for 15 minutes or refrigerate them, uncovered, overnight.
• Boil and bake: Bring a large pot of water to a boil. Preheat oven to 450°F / 232°C.
• When the water is boiling, stir in baking soda and 3 Tbsp honey. Gently drop the bagels into the boiling water, working in batches so that the bagels float on the surface with some space between them. Boil the bagels for 1 minutes on each side (2 minutes total). (Note: The easiest way to flip them is to push gently on one end of the bagel to submerge it - the bagel should flip right over. If some but not all of the batch of bagels includes cinnamon raisin bagels, boil those last to avoid flavoring the water.)
• Return bagels to the prepared sheet pan.
• If you'd like to add toppings, whisk together egg and 1 Tbsp water. Brush this egg wash over the top of the bagels and sprinkle on toppings.
• Bake the bagels until golden brown, 12 to 14 minutes, rotating the pans halfway through baking.
• Cool on a wire rack. Slice and serve!

FOOLPROOF HOMEMADE BAGELS RECIPE

Steps:

• In the bowl of a food processor fitted with the blade attachment (or in a stand mixer fitted with the dough hook), pulse together the flour, salt and yeast (or, if using a stand mixer, stir on low). In a medium bowl, whisk together the water and the barley malt syrup. Add it to the food processor (or stand mixer) and immediately (see notes above for why) blend for 60-90 seconds, standing nearby the entire time - at any sign of the blade jamming, stop the machine. (If using a stand mixer, knead on medium speed for 90 seconds.)
• With oiled hands, transfer the dough from the food processor to the bowl. The dough will feel warm and sticky. With oiled hands stretch the dough up, then down toward the center several times to form a ball. (See video for guidance.) Lightly rub some oil over the dough to coat - this will prevent a crust from forming on the dough. Cover with a tea towel, cloth bowl cover or plastic wrap. Transfer bowl to the fridge for 12 hours or longer.
• Place a large pot of water on to boil. When it simmers, add a big glug (about ¼ cup) barley malt syrup. Preheat an oven to 425ºF. Line two sheet pans or one large pan one with parchment paper (see notes above). Prepare the egg wash if you haven't already. Place toppings of choice in shallow bowls.
• Remove bowl with dough from fridge. Turn dough out onto a lightly floured work surface. For perfectly even bagels, use your scale to portion the dough into 8 or 12 pieces, depending on the quantity of dough you made-if you weighed your ingredients, each dough ball should weigh about 105 to 110 g. Form each portion into a ball, using the pinky edges of your fingers to create tension. After all of the balls have been formed, dust your hands with flour and use your thumb to poke a hole into the center of each dough ball. Use your hands to stretch the dough into a donut-shape-don't be afraid to really tug outward and under, almost as if you were going to turn the dough inside out but stop before you do. Note: If you don't pull out and under, the bagels will puff into cone-liked shapes upon baking. Truly: Be aggressive with the shaping. Video guidance here.
• Line a sheet pan with a tea towel. Have a stopwatch (or your phone or a clock) nearby. Drop 4 of the dough rings into the boiling water at one time. Boil 30 seconds on each side. Use a spider or slotted spoon to transfer the boiled rings to the towel-lined pan. Repeat until all of the rings have been boiled.
• Brush each ring with the egg wash. If you are using any toppings, dip the egg-washed bagels into the topping-filled bowls, then transfer to the parchment-lined sheet pan. If you an extra large sheet pan (see notes), you can bake all 12 at once. If you have a smaller pan, bake 6 to 8 at one time.
• Transfer pan or pans to the oven and bake for 20 to 25 minutes or until bagels are evenly golden all around. If you are using two pans, rotate the pans halfway through. Let bagels cool on sheet pans.

EASY HOMEMADE BAGELS

Steps:

• In a medium bowl or liquid measuring cup, stir together the warm water and sugar until the sugar is dissolved then add the yeast and let the mixture sit for about 5 minutes or until it is foamy.
• In the bowl of a stand mixer fitted with the dough hook attachment, combine the flour and salt. With the mixer on LOW speed, pour in the yeast mixture then allow the stand mixer to knead the dough for about 5 minutes until it comes together into a cohesive ball.
• Grease a large bowl with vegetable oil then add the dough to the bowl and cover it with plastic wrap. Place the dough in a warm, dark location for 90 minutes or until it has doubled in size.
• Lightly flour your work surface then turn the dough out and punch it down.
• Divide the dough into 8 portions then flatten each piece into a 4-to- 5-inch disk. Using your thumb, poke a whole through the center of each disk to form the bagels, stretching them slightly.
• Preheat the oven to 350°F. Line two baking sheets with parchment paper.
• In a large stockpot, bring 8 cups of water to a boil then stir in the honey. Arrange the bagel toppings in small bowls ("everything" seasoning, poppy seeds or sesame seeds; See Notes for jalapeño-cheddar).
• Boil the bagels, two or three at a time, for 1 minute and then gently flip them over once and boil them an additional 1 minute.
• Using a slotted spoon, remove the bagels from the boiling water and arrange them on the baking sheet.
• Brush the tops of the bagels with egg wash then press them into your preferred toppings.
• Bake the bagels for about 25 minutes or until they are golden brown. Remove them from the oven and allow them to cool before serving.
• The toppings listed are enough to make two "everything" bagels, two poppy seed bagels, two sesame bagels and two jalapeño-cheddar bagels.
• To make the jalapeño-cheddar bagel, top each baked bagel with a few slices of jalapeño then lay a cheese slice on top. Broil the bagel for 1 to 2 minutes until the cheese is melted.
• After baking and cooling, the bagels can be frozen for up to three months. Wrap them securely in plastic wrap and store them in sealable plastic bags in the freezer.
• ★ Did you make this recipe? Don't forget to give it a star rating below!

HOMEMADE BAGELS

Steps:

• Make the dough: Stir together 1/2 cup warm water and 1 tablespoon malt syrup in a small bowl; sprinkle the yeast on top. Let soften a minute, then stir. Set aside until foamy or bubbly, about 5 minutes.
• Whisk the flour and salt in a large bowl; make a well in the center. Pour in the yeast mixture and 2/3 cup warm water and stir with a wooden spoon to make a shaggy dough. Not all the flour will be mixed in.
• Knead the dough in the bowl to mix in more of the flour, and work the dough into a rough ball in the bowl.
• Knead the dough: Turn out the dough onto a clean surface and begin kneading. As you knead, the dough will become tacky and stick to your fingers, then it should lose its stickiness and form a somewhat smooth ball (this should take 3 to 4 minutes). If the dough is still sticky, lightly dust with flour.
• Once the dough starts to smooth out, continue kneading until it's very satiny and pillowy feeling (this should take 5 to 10 minutes). Rip off a small piece of dough and gently stretch the 4 corners. If it can stretch very thin without tearing, it's ready. If it tears, knead another 2 minutes and test again.
• Transfer the dough to a clean bowl lightly misted with cooking spray, cover tightly with plastic wrap and let stand at room temperature until doubled in size, about 1 hour. You don't want the dough to over-proof or form bubbles on the surface. Keep an eye on it; the dough can proof quickly in a warm spot.
• Divide the dough: Line a baking sheet with parchment paper and mist with cooking spray. Turn out the dough onto a clean surface and press to flatten and deflate the dough, making sure to press out any large air bubbles. Divide into 6 pieces, 3 1/2 to 3 3/4 ounces each.
• Pull the corners of each piece together into the center of the dough, turn over so the seam is on the bottom and roll the dough against the counter into a tight ball with a smooth surface. Do not use any flour or the dough will not stick to itself properly.
• Form the bagels: Form the bagels one at a time: First stick your thumb through the middle of a dough ball, then insert your index finger and gently start to stretch the hole.
• Roll the bagel in a circle around your index fingers to stretch the hole until 1 1/2 to 2 inches wide. If the hole pulls back together, let rest 1 to 2 minutes, then reshape.
• Transfer the bagel to the baking sheet and repeat with the remaining dough balls. Cover the baking sheet with plastic wrap and refrigerate at least 4 hours or overnight. The bagels will puff slightly.
• Cook the bagels: About 30 minutes before boiling, preheat the oven to 450˚ F and remove the bagels from the refrigerator. Bring 2 quarts of water to a boil in a wide pot. Stir in the remaining 3 tablespoons malt syrup. Gently add 2 or 3 bagels, rounded-side down, and boil for 2 minutes, flipping halfway through.
• Remove the bagels with a slotted spoon and put back on the baking sheet. Repeat with the remaining bagels. It's OK if they deflate a bit as they cool but they should mostly keep their shape. (If they do deflate and wrinkle, they'll still be good - just a little flat.)
• Line a separate baking sheet with parchment paper and dust with cornmeal. Brush the tops and sides of the bagels with the egg white and sprinkle with toppings. Place rounded-side up on the cornmeal-dusted baking sheet, about 1 inch apart.
• Bake on the middle oven rack until the bagels are golden brown and crisp, rotating the pan halfway through, 18 to 20 minutes. Let cool at least 15 minutes. Serve slightly warm or at room temperature.