These bagels are chewy, yummy, and toast up really nicely for your favorite breakfast sandwich!
Total Time: ~2.5 hours
Yield: 8 bagels
Ingredients:
1.5 tbsp white or brown sugar
10 g active dry yeast
297 g warm water (water should be warm but not hot)
500 g bread flour
7 g salt
1-2 tsp olive oil
1 egg + 1 tbsp water (for egg wash)
bagel seasoning or your topping of choice (optional)
1-2 tbsp cornmeal (optional but helps to reduce sticking)
Steps:
1. Mix the yeast and sugar in the water and leave the mixture to bloom for 10-15 minutes. Once foamy and bloomed, give it a quick stir to combine.
2. In a large bowl, mix together the flour and salt.
3. Gently and add in the yeast mixture to the flour and mix with a wooden spoon just until the dough begins to come together.
4. Transfer the dough to a clean countertop and knead until the dough forms a smooth sphere (about 12 minutes).
5. Add olive oil to a large bowl to coat and transfer the dough to the bowl. Cover the bowl with a damp cloth or plastic wrap and let the dough rest for 1 hour or until doubled in size.
6. Gently press the dough to release air and place the dough on a floured work surface.
7. Divide the dough into 8 equal pieces using a pastry cutter or knife.
8. Make a smooth ball from each piece of dough and place them on a lightly floured baking sheet. Cover them with a damp towel or plastic wrap and let them to rest for 15 minutes.
9. Take one of the pieces of dough in your hand and make a hole in the middle of each bagel and use 2 fingers to enlarge the hole, up to 1.5 inches wide. Repeat with remaining pieces of dough.
10. Boil a large pot of water and carefully place the bagels in a single layer in the boiling water and cook them for 1.5 minutes on each side. Try not to overcrowd the bagels in the pot.
11. Remove the bagels from the boiling water and place them on a cooling rack to drain excess water.
12. Add some olive oil and cornmeal to a baking sheet to help reduce sticking. The bagels will stick to the pan if you skip this step!
13. Place your bagels on the baking sheet, leaving room in between the bagels.
14. Gently brush egg wash on the tops of the bagels and add any toppings that you like, such as bagel seasoning, sesame seeds, flaky salt or even leave them plain!
15. Bake the bagels at 425°F for 18-20 minutes or until golden on top.
16. Let the bagels cool on the pan for 5 minutes before removing. Remove the bagels from the pan and place on a cooling rack to finish cooling.
Enjoy!
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