Nailed It! My Quest For The Perfect Bagel (Recipe Included)

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Everyone loves a good bagel. Whether enjoyed plain, toasted with a schmear of cream cheese, or loaded down with delicious toppings, these bready rings are a breakfast (or anytime!) staple. But have you ever considered making your own bagels at home? It’s surprisingly easy, and the results are far superior to store-bought varieties.

This recipe, inspired by a popular thread on Reddit, takes you through the process of creating classic New York-style bagels from scratch. It’s detailed, beginner-friendly, and delivers those iconic chewy insides and crispy exteriors.

Homemade] New York style bagels : r/food
Homemade] New York style bagels : r/food

Ingredients:

1 (2 ¼ teaspoon) packet active dry yeast

  • 1 tablespoon sugar
  • 1 ¾ cups warm water (105°F to 115°F)
  • 3 ½ to 4 cups high-gluten bread flour (plus extra for dusting)
  • 1 ½ teaspoons salt
  • 1 tablespoon barley malt syrup (or honey)
  • Everything bagel seasoning (optional)

  • Instructions:

    1. Proof the Yeast: In a large bowl, combine the yeast, sugar, and warm water. Let it sit for 5-10 minutes, until the yeast becomes foamy and active.

    2. Mix the Dough: Add 3 ½ cups of flour and the salt to the yeast mixture. Stir with a wooden spoon until a shaggy dough forms. If the dough feels too sticky, gradually add more flour, a tablespoon at a time, until it becomes manageable.

    3. Knead the Dough: Turn the dough out onto a lightly floured surface. Knead for 10-12 minutes, until the dough is smooth and elastic. You can also use a stand mixer with a dough hook for this step.

    4. First Rise: Place the dough in a lightly oiled bowl, turning it once to coat. Cover the bowl with plastic wrap and let the dough rise in a warm place for 1-2 hours, or until doubled in size.

    5. Shaping the Bagels: Once risen, punch down the dough and divide it into 8 equal pieces. Roll each piece into a rope about 8 inches long. Lightly wet your fingertips and moisten the ends of one dough rope. Press the ends together to form a ring, pinching the seam to seal. Repeat with the remaining dough pieces.

    6. Second Rise: Place the shaped bagels on a lightly floured baking sheet, leaving space between them for rising. Cover them loosely with plastic wrap and let them rise for another 1-1.5 hours.

    7. Prepare the Bagel Bath: In a large pot, bring 8 cups of water to a boil. Add the barley malt syrup (or honey).

    8. Boil the Bagels: Carefully lower half of the bagels at a time into the boiling water. Boil for 30 seconds per side. If desired, sprinkle the tops of the bagels with everything bagel seasoning at this point.

    9. Bake the Bagels: Preheat your oven to 450°F (230°C). Transfer the boiled bagels back to the baking sheet. Bake for 20-25 minutes, or until golden brown.

    10. Cool and Enjoy! Let the bagels cool slightly on a wire rack before slicing and enjoying them with your favorite toppings.

    Nutrition Facts (per bagel):

    Calories: 340

  • Fat: 1.5g
  • Saturated Fat: 0.5g
  • Carbohydrates: 65g
  • Sugar: 5g
  • Protein: 10g
  • Sodium: 320mg

  • Tips:

    For a chewier bagel, use bread flour with a higher gluten content.

  • If you don’t have barley malt syrup, honey can be substituted.
  • You can experiment with different toppings, such as sesame seeds, poppy seeds, or chopped onions.
  • Leftover bagels can be stored at room temperature for up to 2 days, or frozen for longer storage.

  • Conclusion

    Making bagels at home may seem intimidating, but with this recipe, you can achieve bakery-worthy results in your own kitchen. The process is straightforward, and the reward is a delicious, fresh bagel unlike anything you’ll find at the store. So why not give it a try?

    Frequently Asked Questions (FAQs):

    1. Can I use all-purpose flour instead of bread flour?