Bagels

Homemade Bagels are quite easily one of my favorite bread recipes to make. Nothing beats the delicious flavor of an "everything" bagel. This recipe has been a constant request from my family since the very first time I made it. Which I am always willing to make, because they are so easy. With just a few ingredients you can make these deliciously chewy bagels right in your own kitchen.

Making bagels form scratch may seem hard, but I promise you, they are so much easier than you think. Whether you have experience making bread or not, don't worry, this recipe is super easy to follow. Before you know it, you will be enjoying homemade bagels.

Making this basic bagel dough only requires a few ingredients. Having a mixer with a dough hook is great but you can totally make this recipe by kneading the dough by hand. The fresh taste alone will keep you wanting to make bagels from scratch. They taste so much better than store-bought bagels. You can even bake a double batch and freeze some to have later.

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I like to use them for Pizza Bagels, we go through a lot of those in my house, breakfast sandwiches and cold cut sandwiches.

What Gives Bagels their Distinct Texture and Flavor?

Hydration- Bagel dough is a low-hydration dough, which makes it a lot stiffer and drier than most bread doughs. Because of this, the crumb texture is a lot tighter, which gives the dough a chewy texture. With the dough being drier and stiffer it can be a little harder to fully knead the dough. With a little elbow-grease, and time, it can be done.

I find it easier to start kneading the dough in the mixer, then turn it out onto the counter to finish kneading it by hand. Being able to feel the dough makes it easier to know when it has been fully kneaded. And of course, it should ALWAYS pass the windowpane test. If it doesn't pass this test, keep kneading. It will get there.

Boiling- One of the most important steps to creating the traditional texture and flavor of a bagel is boiling it. Bagels are boiled for a few minutes before they are baked. This step helps to gelatinize the starches in the dough, which helps keep the dough from rising too much once baked, but also gives the outside of the bagels the leathery texture they are known for.

The flavor of a bagel is also developed in the water that it is boiled in. Traditional bagels are boiled in water that has barley malt syrup and baking soda added to it. It can be hard to find barley malt syrup, a great substitute is to use molasses or brown sugar. Honey can also be used. The syrup (sugar or honey) gives the dough a slightly sweet flavor.

In addition, the baking soda and barley malt syrup give the bagels the nice golden color that they are known for.

Refrigerating the bagel dough for several hours, usually overnight, before baking them is the more traditional route. This step can be skipped. However, by refrigerating the dough, the flavor is so much better. The dough slowly ferments, which adds to the flavor. Fermented doughs are also easier to digest.

Shaping

To shape the bagels, start by dividing the dough into 2 equal pieces. Then divide each piece into 4 equal pieces, making 8 pieces total. Working with one piece of dough at a time, pinch together all of the edges then place seam side down on your work surface. Roll them into smooth round boules, like you do for dinner rolls.

Lightly cup your hand around the ball of dough and begin gently rolling it in a circular motion using the palm of your hand to build tension in the dough as you are shaping it. The ball of dough should be tight and smooth on the top. Place seam side down on a lined and greased baking sheet.

Working with one piece of dough at a time, take your thumb and press a hole through the middle of the dough. Then pick up the dough and gently stretch the hole to about 2 inches in diameter.

Place back onto the lined and greased baking sheet, cover with a damp towel or plastic wrap.

Proofing

When it comes to the next step of this recipe, you can choose which option you want to move forward with. The 2 options are:

The Refrigerator Method

Refrigerate up to 24 hours.  Once you are ready to cook them pull them out of the refrigerator, place one bagel in a bowl of water, if the bagel floats continue on with the recipe.  If the bagel does not float, let them proof until one floats.

You would find that many bakers prefer this method of allowing the shaped dough to go through a long, cold fermentation in the refrigerator overnight. This helps develop better flavored dough and better structured dough. Not to mention, it is much easier to pick up and handle a cold dough than a room temperature dough.

The Non Refrigerator Method

Is just simply allowing the dough to proof for 30 minutes or until puffy before boiling the bagels. This method works just fine and is perfect when you are strapped for time. But, if you want better flavor and structure, use the refrigerator method.

Boiling in a Water Bath

In a large pot add in the 3 quarts of water, brown sugar and baking soda.  Mix well.  Bring to a boil.  In a small bowl mix together the egg and water to make an eggwash.

Drop 3 bagels into the boiling water, let each one boil for 30 seconds to 1 minute, flip and boil for another 30 seconds to 1 minute. 

Remove from the water and place back onto the greased and lined baking sheet.  Continue until all bagels have been boiled.

Flavoring the Bagels

This is my favorite part of bagel making! There are so many flavoring options you can choose from. Of course, there is the "everything" bagel. Which is delicious! You can find everything bagel seasoning at most stores or online. Or you can make your own from scratch.

I love making cheese bagels. Just top the bagels with shredded cheese like parmesan, cheddar or asiago.

Other popular and equally delicious flavoring options are:

Sesame Seeds

Poppy Seeds

Flaky Salt

Dried garlic

Cinnamon Sugar