I love bagels, especially everything bagels. I love to cook savory dishes, but I am certainly not a baker. I don’t always have the patience (or frankly, have the desire) to follow a recipe perfectly and to take my time. I like to throw in a little of this, little of that, and adjust. But I decided to give it a shot, and it went great!
Everyone has a different opinion of how bagels should turn out. Personally, I don’t like bagels when they’re super dense. I like a harder exterior with a softer inside. And that’s exactly what I got with this recipe.?
It was easy and delicious. Ready? Here we go…
What You’ll Need
- 3 cups of warm water
- 5.5 teaspoons of active yeast
- 8 cups of unleavened flour
- 3 tablespoons of brown sugar
- 4 teaspoons of salt
- Olive oil to coat your bowl
- 2 egg whites (with a splash of water)
This recipe will make 16 bagels. You can slash everything in half if you only want 8 bagels. I would not recommend increasing the recipe if you’re using a standard KitchenAid.?
Let’s Start Cookin’
- Mix the warm water and the yeast together. You’ll want to do this in the bowl of your stand mixer. Cover the bowl and let it sit for about 5 minutes.
- Add the flour (many people will say to use bread flour for bagels, but I like the lightness of the all-purpose flour), brown sugar, and salt to the bowl. Use a dough hook to mix it on low for about 2 minutes. The dough will become very stiff and dry.
- Spread a generous amount of flour on a cutting board. Take the dough from the bowl and kneed it on the cutting board for about 5 more minutes.
- Lightly grease a large bowl (I used the same bowl from my KitchenAid) and return the dough to the bowl. Cover it and refridgerate it for at least 2 hours (you can also leave it overnight). The dough will rise to at least double the size.
- Line two large pans with parchment paper, boil a pot of water, and preheat your over to 425 degrees. TIP: Boil a wider pan with sides, as it will boil faster and the extra width will allow you to boil more bagels at once.
- Separate the dough into 16 even sections. Take each and push a hole, about 1″ in diamter, into each section. You’ll want to flatten the bagel slightly (they’ll puff up when you boil them) and try to make each bagel fairly even in size so they’ll cook evenly.
- Boil 4 bagels at a time, 1-2 minutes on each side. This will give the bagels a crisper exterior when it bakes. Put each bagel on the pan.
- Thinly cover with the egg wash (egg white and water) with a brush and add your favorite toppings. I suggest everything bagel topping, minced onion, minced garlic, or sesame seeds.
- Bake for about 25 minutes, until the exterior gets a little color.
- Let it cool for a few minutes, slice, and enjoy!
Have any questions about this recipe, or want to share your suggestions? I’d love to hear them! Please leave your comments below!
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