Bread Snack

Bagels

Name: Bagels
Prep time: 20 min
Cook time: 30 min
Total time: 2 h
Ingredients: 2 teaspoons flaked sea salt; 2 teaspoons black sesame seeds; 1 teaspoon white sesame seeds; 1 teaspoon caraway seeds; 1 tablespoon fried garlic; 1 tablespoon fried shallots; 1 1/2 cup warm water; 4 1/2 teaspoons granulated sugar; 2 teaspoons active dry yeast; 3 1/2 cups bread flour; 2 teaspoons salt; 2 tablespoons honey; 1 egg white

Fazza October 5, 2023 0 Comments

Craving genuine NYC-style bagels? Achieve that iconic crispy exterior and chewy interior right in your kitchen! While nothing truly beats the streets of New York, this homemade version comes exceptionally close. Ditch those store-bought imitations that often miss the mark with excessive sweetness and lack of texture; homemade is the way to go for that authentic bagel bite!

Chewy

Bagels

Author: Fazza Cooking Method: Baking Cuisine: Western Courses: Bread, Snack

Prep Time 20 min Cook Time 30 min Rest Time 70 min Total Time 2 hrs

Description

Perfect for breakfast, brunch or a snack during the day. Add any topping you want and enjoy!

Ingredients

Everything Bagel Mix

2 teaspoons flaked sea salt
2 teaspoons black sesame seeds
1 teaspoon white sesame seeds
1 teaspoon caraway seeds
1 tablespoon fried garlic
1 tablespoon fried shallots (or fried onions)

Bagels

1 ¹⁄₂ cup warm water
4 ¹⁄₂ teaspoons granulated sugar
2 teaspoons active dry yeast
3 ¹⁄₂ cups bread flour
2 teaspoons salt
2 tablespoons honey (see Notes)
1 egg white

Instructions

Add the warm water into a jug along with the sugar and dry yeast, stir to combine and cover. Leave in a warm spot to activate for 5-10 minutes. You should end up with a frothy like substance on top.
Add the flour and salt to a large mixing bowl, whisk or stir to combine
Add the yeast mixture and knead on low speed for 10 minutes until a smooth, elastic and firm dough forms. Cover with plastic wrap and set aside in a warm spot to rise for 1hour until the dough has doubled in size.

If doing by hand dust your workbench with flour and knead by hand for 6-18 minutes.
Uncover and punch the dough down. Dust your workbench with flour and knead the dough for 60 seconds.
Divide into 8-10 pieces.

The best way to do this is by weighing the dough using kitchen scales and just dividing the number by 8-10 (112g per piece).
Shape each piece into around of dough. Press it gently against the workbench and cup it with your hand. Move around to seal up the bottom and form a rounder ball shape. Do this for all dough balls. Cover and allow to rest for 30 minutes.
Dip one of your fingers in some flour and use that finger to press a hole in the center of each ball. Stretch the ring to about 1/3 of the diameter of the bagel and place on a lightly oil baking tray. Cover with a damp towel and allow to rest for 30 minutes.
Preheat your oven to 200°C
Add water and honey (optional) to a deep skillet or large pot and bring to a boil. Gently drop 3 bagels in at a time, allowing to simmer in the gently boiling water for 2-3 minutes on each side. If you want a chewier bagel, you can boil for 4 minutes on each side.
Place back on the baking tray and brush with egg white.
Sprinkle your topping of choice. The water will help the toppings stick.
Bake for 20 minutes. If you want a darker looking bagel, bake for an additional 5 minutes.
Allow to cool for 10 minutes before serving.

Note

Storage

Bagels can be stored in an airtight container for up to three days. To freshen up, simply slice in half and toast until golden.

Water temperature

The best temperature for yeast to thrive is 38ºC. if you don’t have a thermometer, mix 300ml of boiling water with 600ml cold water, then measure out how much water you need.

Honey

Adding honey into the water bath helps give the bagels a darker golden colour and a slight sweetness. It’s completely optional.

Bread Maker Machine

You can use a bread maker machine to make the dough - just add the flour, water, sugar, salt and yeast in and once the dough is done continue from Step 4.

Eton Mess

1 hr 20 mins

Bagels