My Homemade Bagels Food

HOMEMADE BAGELS

Steps:

• In a large bowl, dissolve yeast in warm milk. Add the butter, sugar, salt and egg yolk; mix well. Stir in enough flour to form a soft dough. , Turn onto a floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour. , Punch dough down. Shape into 12 balls. Push thumb through centers to form a 1-1/2-in. hole. Stretch and shape dough to form an even ring. Place on a floured surface. Cover and let rest for 10 minutes; flatten bagels slightly. , Fill a Dutch oven two-thirds full with water; bring to a boil. Drop bagels, 2 at a time, into boiling water. Cook for 45 seconds; turn and cook 45 seconds longer. Remove with a slotted spoon; drain well on paper towels. , Sprinkle with sesame or poppy seeds if desired. Place 2 in. apart on greased baking sheets. Bake at 400° until golden brown, 20-25 minutes. Remove from pans to wire racks to cool.

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!

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.

HOME-BAKED BAGELS

Steps:

• Mix yeast, sugar and warm water together and let stand 3 minutes.
• Mix 2 cups of flour with the salt in a large bowl and add the yeast mixture.
• Stir until combined and slowly mix in the rest of the flour (If making cinnamon raisin bagels, add these to dough now).
• Knead on a floured surface for 5 minutes, adding additional flour if needed, dough should be firm.
• Place dough in a greased bowl, cover and let rise until double.
• After rising punch down and divide dough into 12 balls.
• Allow to rest for 4 minutes.
• Bring 2 quarts of water to boil.
• With your thumb, make a hole in each ball of dough and pull open about 2 inches, making a bagel shape.
• Preheat oven to 350 degrees.
• Place the shaped dough onto a cookie sheet and cover for 10 minutes.
• Lower heat under water for it to be simmering.
• Drop 2 or 3 bagels at a time into the water for about 45 seconds, turning each once.
• Drain and place on greased baking sheets.
• Brush tops with beaten egg white and top with optional toppings.
• Bake for 35 minutes, turning once for even browning.
• Bagels are done when they are golden brown and shiny.

HOMEMADE BAGELS

Steps:

• For the dough: Pour 1/2 cup warm water into a mixing bowl. Mix in the barley malt syrup, yeast packet and sugar until dissolved, then allow the yeast to foam, 10 minutes.
• To the bowl of a stand mixer fitted with the dough hook attachment, add the bread flour and salt and mix to combine. When the yeast mixture is ready, pour into the flour along with an additional 1 3/4 cups warm water. Mix until a soft dough forms. Your dough should clean the bowl and begin to climb the hook. Mix for about 5 minutes more on medium speed.
• After 5 minutes of mixing, pour the dough onto a clean surface and continue kneading by hand for an additional 15 minutes, until the dough is stiff, slightly tacky and very smooth. Put the dough in a clean bowl and cover with a damp towel. Let rise until doubled in size, 1 to 1 1/2 hours (see Cook's Note).
• Pre-shape the dough: Fold the dough down, deflating it, then turn out onto a clean work surface. Cut the dough into 12 equal pieces, about 4 ounces each. Form each piece of dough into a tight ball, rounding it in a circular motion until smooth. Place on a parchment-lined sheet tray lightly sprayed with cooking spray and repeat with the remaining dough, 6 to a tray. Cover with a damp towel and allow to rest for 10 to 15 minutes.
• Shape and proof: Roll out each ball into a rope roughly 9 to 10 inches. Pick up the rope and wrap it around your fingers where they meet your palm, overlapping the ends and forming a ring of even thickness. Seal the seam by rolling on your palm, then reshape if necessary into an even ring. Place back on the parchment and repeat with the remaining dough. Cover tightly with plastic wrap, then place the damp towel over the sheet tray. Refrigerate at least 4 hours or overnight.
• Set up your grill for indirect heat. If using a charcoal grill, build the coals on one side only. If using a gas grill, heat one side only. Your grill should be at 450 degrees F.
• Finishing and baking: Allow the chill to come off of the bagels for at least 1 hour before baking. The bagels are ready to finish when the dough floats in room temperature water. Fill a bowl with room temperature water, pick up a bagel and drop it into the bowl. If it floats, the bagels are ready to proceed with the rest of the finishing and baking process. If the dough sinks, allow the dough to set out at room temperature for another 30 minutes and test again.
• For the bagels: Fill a pot halfway with water and bring to a boil on the direct heat side of the grill. Whisk in the barley malt syrup and baking soda. The water should look like brewed black tea. Drop as many bagels as will comfortably fit, about 4, into the pot and boil for 1 minute, flipping halfway through. Remove to a draining rack and continue with the remaining bagels. Pour your desired toppings onto plates and dip the tops of each bagel into the topping, pressing gently.
• Put the bagels on a cast-iron pan, place on the offset heat part of the grill, close the grill and bake until the bagels are deep golden brown, 20 to 25 minutes. Let cool before serving.
• Oven method: Bake on a parchment-lined rimmed baking sheet at 450 degrees F for 40 to 45 minutes.

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.

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.

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:

• 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.