bagel

Tender, chewy, blistery bagels you can make at home—and they stay fresh for days.

Homemade Bagels Recipe

For the Yukone:

water (3/4 cup; 170 grams)

bread flour (about 3/4 cup, spooned; 100 grams)

For the Dough:

bread flour (about 2 3/4 cups, spooned; 355 grams)

sugar (1 tablespoon; 15 grams)

(4 grams) instant dry yeast,

water (1/2 cup minus 1 tablespoon; 100 grams)

To Boil:

barley malt syrup (4 teaspoons; 30 grams)

For the Yukone: In a 10-inch skillet, whisk water and flour over medium heat until thick, like mashed potatoes, about 2 minutes. Scrape onto a plate, spread into a 1-inch layer, cover and cool until to about 75°F (23°C), around 30 minutes.

For the Dough: Pulse flour, sugar, salt, and instant yeast in a food processor fitted with a metal blade. Once combined, add cooled yukone and water. Process until dough is silky smooth, and a small piece can be stretched into a sheet without tearing, about 90 seconds. The exact timing will vary with the power and capacity of a given machine. For smaller machines, the reduced capacity and power will necessitate dividing dough in half to process in stages.

To Shape: Turn dough onto a clean, un-floured surface, and divide into 8 roughly equal portions (3 ounces or 85g each) and cover with plastic. Cup a portion of dough beneath your palm and work in quick, circular motions to form a tight ball, with only a tiny seam along the bottom. If the seam is large or irregular, continue rounding until the bottom is nearly smooth. Keep the shaped dough covered in plastic and let rest 15 minutes.

To form the bagels, poke a hole into the center of each portion with a damp fingertip, then gently stretch into a 3 1/4-inch ring, wetting your hands in cold water as needed to prevent sticking. Arrange on a well greased, parchment-lined half sheet pan, cover with plastic, and refrigerate 24 to 36 hours, depending on your schedule.

To Boil: Adjust oven rack to lower-middle position and preheat to 425°F (218°C). Fill a stainless steel pot with about 3 inches of water, stir in barley malt syrup, and bring to a boil over high heat. Meanwhile, line a baking sheet or cutting board with a thick layer of paper towels. Working two or three at a time, boil the bagels about 30 seconds per side. Drain on paper towels for two or three seconds, then transfer to a parchment-lined half sheet pan (if left on the paper towels too long, the bagels will stick; if this happens, quickly dip the bagel back into the hot water, and the wet paper towel will peel right off).

To Finish: Bake the bagels until blistered and golden brown all over, about 25 minutes. Cool at least 15 minutes. To serve, split horizontally with a serrated knife. Uncut, bagels can be stored up to 48 hours in a paper bag (or loosely wrapped in parchment), then sliced and briefly toasted to serve.

As a native New Yorker, I know there&#x27;s nothing better than a fresh bagel schmeared with cream cheese. I no longer live in New York City, and I constantly crave the good old-fashioned bagels I grew up on– flavorful, modestly sweet, chewy ones with soft, shiny crusts. 

These bagels are made the classic way: You boil them in water for a couple of minutes before you bake them. This is probably one of the most bizarre things a person can do to the dough, but it works. So, if good bagels cannot be found where you live, worry no more; this recipe is infinitely adaptable, and the little bit of effort you put into making these bagels is well worth it.

New York-Style Bagel Recipe

/ 6 g active dry yeast

sugar

flour flour

/ 6 g salt

Optional Toppings: (Refer to Notes)

In ½ cup /120ml of the warm water,...

In ½ cup /120ml of the warm water, pour in the sugar and yeast. Do not stir. Let it sit for five minutes, and then stir the yeast and sugar mixture until it all dissolves in the water.

Mix the flour and salt in a large...

Mix the flour and salt in a large bowl. Make a well in the middle and pour in the yeast and sugar mixture.

Pour 1/3 cup / 80ml of warm water...

Pour 1/3 cup / 80ml of warm water into the well. Mix and stir in the rest of the water as needed. Depending on where you live, you may need to add an additional couple tablespoons to about ¼ cup/60ml of water. You want a moist and firm dough after you have mixed it.

On a floured countertop, knead the dough for...

On a floured countertop, knead the dough for about 10 minutes until it is smooth and elastic. Try working in as much flour as possible to form a firm and stiff dough.

Lightly brush a large bowl with oil and...

Lightly brush a large bowl with oil and turn the dough to coat. Cover the bowl with a damp dish towel. Let rise in a warm place for 1 hour, until the dough has doubled in size. Punch the dough down, and let it rest for another 10 minutes.

Carefully divide the dough into 8 pieces (I...

Carefully divide the dough into 8 pieces (I used a scale to be extra precise, but it’s not necessary). Shape each piece into a round. Now, take a dough ball, and press it gently against the countertop (or whatever work surface you’re using) moving your hand and the ball in a circular motion pulling the dough into itself while reducing the pressure on top of the dough slightly until a perfect dough ball forms (as pictured). Repeat with 7 other dough rounds.

Coat a finger in flour, and gently press...

Coat a finger in flour, and gently press your finger into the center of each dough ball to form a ring. Stretch the ring to about ⅓ the diameter of the bagel and place on a lightly oiled cookie sheet. Repeat the same step with the remaining dough.

After shaping the dough rounds and placing them...

After shaping the dough rounds and placing them on the cookie sheet, cover with a damp kitchen towel and allow to rest for 10 minutes. Meanwhile, preheat your oven to 425ºF / 220ºC / Gas Mark 7.

Bring a large pot of water to a...

Bring a large pot of water to a boil. Reduce the heat. Use a slotted spoon or skimmer to lower the bagels into the water. Boil as many as you are comfortable with boiling. Once the bagels are in, it shouldn’t take too long for them to float to the top (a couple seconds). Let them sit there for 1 minute, and then flip them over to boil for another minute. Extend the boiling times to 2 minutes each, if you’d prefer a chewier bagel (results will give you a more New York-Style bagel with this option).

If you want to add toppings to your...

If you want to add toppings to your bagels, do so as you take them out of the water. Alternatively, you can use an egg wash to get the toppings to stick before baking the bagels. You may want to use the “Optional Toppings” listed above to top the bagels. Use just one topping, or a combination to make your own Everything Bagel Seasoning.

Once all the bagels have boiled (and have...

Once all the bagels have boiled (and have been topped with your choice of toppings), transfer them to an oiled or parchment-lined baking sheet.

Bake for 20 - 25 minutes, or until...

Bake for 20 - 25 minutes, or until golden brown (I usually err on the side of 20 minutes).

Cool on a wire rack (Or, if you’re...

Cool on a wire rack (Or, if you’re impatient like I am, slice one of these babies open and spread on some of your favorite cream cheese or softened butter. Take a bite… Oh babyyy!)

https://mediavine-res.cloudinary.com/video/upload/j2glsbgmls3lgrgadh7d.mp4

This bagel recipe is so easy that you’ll be bowing down to the bagel god after you take a bite out of one of these freshly made homemade chewy bagels!

How to make easy bagels that are chewy and soft right in your own kitchen. Switch up the flavors to whatever you like! No complicated machines or techniques KNEAD-ed (you see what I did there).

Easy Bagel Recipe

bread flour (or all-purpose flour

Tablespoon sugar

olive oil

instant yeast

water

salt

Heat your water to 110º-115ºF. Combine the water with the sugar and oil and set aside

Place your flour and yeast into the bowl of your stand mixer with the dough hook attached. Mix for 5 seconds to distribute the yeast.

Pour in your hot water mixture while mixing on low, just until everything is moistened.

Sprinkle in your salt.

Increase the speed to medium-high (speed 4 on a kitchenaid, speed 2 on the bosch) and mix for 6 minutes. If your dough is too dry, add a tablespoon or two of water until the dough sticks to the sides of the bowl. If it&#039;s too wet, sprinkle in a little flour.

Poke the dough, does it bounce back? The dough is ready to proof. You can also do the window test (see blog post). If the dough isn&#039;t ready, mix for another two minutes.

Form the dough into a ball and place it into an oiled bowl. Cover and let the dough proof for 30 minutes or until it has doubled in size. (proof 90 minutes if you&#039;re using active dry yeast).

Divide your dough into 24 equal sized pieces (or use a scale to make 2oz pieces). If you want your bagels to be bigger, divide into 18 equal pieces.

Shape your bagels into a ball and then poke a hole through the center. Stretch the hole to about 2' wide and set the bagel aside to rest for 10 minutes.

Bring 8 cups of water to a boil and add in 1 tsp of salt.

Prepare two sheet pans with parchment paper. Sprinkle a good amount of corn flour (semolina) on top. This prevents the bagels from sticking.

Preheat your oven to 425ºF

Place your bagels into the boiling water and cook for 30 seconds on each side then drain with a slotted spoon before placing onto the parchment paper.

Whisk together the egg and water. Brush all your bagels with egg wash using a pastry brush and sprinkle on your desired toppings

Bake at 425 for 20-25 minutes

This super easy bagel recipe makes the most delicious chewy bagels in less than 60 minutes. No fancy tools or techniques required.

Recipe on the blog: https://sugargeekshow.com/recipe/easy-bagel-recipe/

Easy Homemade Bagel Recipe

Straight out of the streets of Jerusalem is the iconic sesame coated oval bagel, time to bring that to your home.

Jerusalem Bagel Recipe Straight Out Of The Jerusalem Market

white sugar

¼ teaspoons of active dry yeast

Bob's Red Mill All Purpose Flour

Sesame Seeds

Olive oil (for dipping)

Zaatar (for dipping)

https://content.jwplatform.com/manifests/5P0agB4z.m3u8

Jerusalem Bagel

Freshly baked bagels are another world to shopbought. In Rachel Allen's bagel recipe, she adds a little molasses or treacle to the water that the bagels are boiled in to add a gentle sweetness. Top with your favourite sweet or savoury flavours.

Bagels

450 grams/1lb strong white flour,

tsp salt

sachet fast-acting yeast

tbsp clear honey

tbsp vegetable oil, plus extra for greasing

tbsp black treacle

polenta,

egg,

sesame seeds, sea salt, poppy seeds,

This is the kind of bagel that stops people dead in their tracks.

Cinnamon Crunch Bagels

packets active dry yeast (4 1/2)

honey

cinnamon

bread flour

white whole wheat flour or pastry flour

white chocolate chips

brown sugar (for the water bath)

brown sugar

butter (melted)

In the bowl of your electric mixer fitted with a dough hook, combine water, yeast and honey, stir to combine, then let sit until foamy, about 10-15 minutes. Once foamy, gradually add in salt, cinnamon, 2 cups of flour and 2 cups of white whole wheat flour with the mixer on low speed. After 5 minutes or so, if the dough is still sticky, add the remaining bread flour and white whole wheat flour a 1/4 cup at a time until the dough pulls away from the sides of the bowl. Knead for 3 minutes longer and then knead in the white chocolate chips and knead until evenly distributed. Remove the dough from the bowl (it should be thick and stiffer than most yeast breads) and knead a few times with your hands, forming it into a ball. Some of the white chocolate chips are going to want to fall out, just push them back in.

Brush a large bowl with oil. Place the dough inside, turning to coat. Cover the bowl with a wet towel or plastic wrap. Allow the dough to rise in a warm place until doubled in size – about 1 hour.

Once doubled, punch down the dough and place on your counter, using a little more flour if needed to prevent from sticking. Divide dough into 13-15 balls. Sometimes I use my scale to weigh the dough and then figure out how big each piece should be, but for these bagels I just eyeballed it and ended up with some larger bagels and and some smaller. Line two baking sheets with parchment paper and preheat the oven to 425 degrees.

Working with one piece of dough at a time, shape it into a ball and then use your fingers to poke a hole in the middle. Gently stretch the dough until the hole is about 2 inches big. Place the bagel on the prepared baking sheet. Repeat with remaining pieces of dough. Cover the baking sheet lightly with plastic and let the bagels rise for about 15-20 minutes.

While the bagels rise, melt the butter for the topping. In a separate bowl combine the dry ingredients for the crunchy topping (brown sugar, sugar, cinnamon). Don't mix the dry ingredients with the butter.

Meanwhile, bring a large pot of water to a boil. Line a baking sheet with parchment paper and spray with nonstick cooking spray. When the bagels are ready, lower two or three at a time into the water. Boil for 3 minutes then flip to the other side and boil for 1 additional minute. Using a slotted spoon or spider strainer, remove the bagels from the pot letting the water drain. Transfer to the second baking sheet you prepared. Continue until you've boiled all of the bagels.

Once the bagels are all boiled, brush each bagel with butter and then generously sprinkle cinnamon sugar. Try to clump the cinnamon sugar together so some of it will get crunchy (I did not use all the cinnamon sugar, I had about a 1/4 cup left).

Bake for 20-30 minutes, or until the bagels are golden brown and the cinnamon sugar has hardend. Allow the bagels to cool. Slice, toast, eat whole, slather with butter or cream cheese!

Bagel buns are awesome, especially when they are slider size. Everything is better in slider size!

Everything Bagel Slider Buns

active dry yeast

all-purpose flour

egg (beaten)

onion

garlic

sesame seeds

poppy seeds

sea salt

In the bowl of your electric mixer fitted with a dough hook, combine water, yeast and honey, stir to combine, then let sit until foamy, about 10-15 minutes. Once foamy, gradually add in salt, flour and olive oil with the mixer on low speed. Knead for 3 to 5 minutes. Remove the dough from the bowl (It should be smooth and stiff) and knead a few times with your hands, forming it into a ball.

Brush a large bowl with oil or spray with cooking spray. Place the dough inside, turning to coat. Cover the bowl with a wet towel or plastic wrap. Allow the dough to rise in a warm place until doubled in size – about 1 hour.

Once doubled, punch down the dough and place on your counter, using a little more flour if needed to prevent from sticking. Divide dough into 13-15 balls and place on a baking sheet lined with parchment paper. Cover the baking sheet lightly with plastic and let the bagels rise for about 15-20 minutes.

Preheat the oven to 450 degrees.

While the bagels rise mix together the everything topping. Mix dried onion, garlic, sea salt, poppy seeds and sesame seeds together in a bowl and set aside. In another bowl whisk the egg.

Meanwhile, bring a large pot of water to a boil. Line a baking sheet with parchment paper and spray with nonstick cooking spray. When the bagels are ready, lower two or three at a time into the water. Boil for about 1 minute then flip to the other side and boil for 30 seconds. Using a slotted spoon or spider strainer, remove the bagels from the pot letting the water drain. Transfer to the baking sheet lined with parchment paper. Continue until you've boiled all of the bagels.

Once the bagels are all boiled, brush each bagel with the beaten egg and then generously sprinkle with the everything topping.

Bake for 15-20 minutes, or until the bagels are golden brown. Allow the bagel slider buns to cool. Slice, toast and serve with you favorite sliders!

You can also make the into burger buns. Just divide the dough into 6 or 7 balls instead of the slider size.

Mini Cream Cheese Stuffed Cinnamon Sugar Pumpkin Bagel Poptarts.

pumpkin puree

vanilla extract

cream cheese (softened)

butter

white chocolate (melted)

heavy cream

In the bowl of a stand mixer fitted with a dough hook, combine water, yeast and honey, stir to combine, then let sit until foamy, about 5-10 minutes. Once foamy, gradually mix in the salt, cinnamon, bread flour, 2 cups of white whole wheat flour and the pumpkin with the mixer on low speed. After 5 minutes or so, if the dough is still sticky, add the remaining white whole wheat flour a 1/4 cup at a time until the dough pulls away from the sides of the bowl. Knead for 3-5 minutes longer. Remove the dough from the bowl (it should be thick and stiffer than most yeast breads) and knead a few times with your hands on a floured surface, forming it into a ball.

Brush a large bowl with oil. Place the dough inside, turning to coat. Cover the bowl with a wet towel or plastic wrap. Allow the dough to rise in a warm place until doubled in size – about 1 to 1 1/2 hours.

While the dough is rising, whip together the cream cheese and brown sugar using a hand held or stand mixer until smooth and creamy.

Once the dough is doubled, punch down the dough and place on a clean, floured counter. Divide the dough into fourths. Working with one section of dough at a time (make sure the other dough is covered while you work), roll the dough out onto a lightly floured surface to a 1/4 inch thickness. Using a pizza cutter or sharp knife, cut the dough into rectangles (about 1 1/2 x 3 inches). Now take one of the rectangle and using a rolling pin, roll it to about double its original size. Place a teaspoon size dollop of cream cheese on one end of the dough. Fold the other end of the dough over the cream cheese. Crimp the edges together using the ends of a fork. Place on a parchment lined baking sheet and cover with a wet towel. Repeat with the remaining dough until all the dough has been used.

Make sure all the stuffed bagels are covered with a damp towel and allow them to rise about 10 minutes.

Meanwhile, add the butter to a heavy-bottomed sauce pan. Melt over medium heat until just browned, whisking every 30 seconds. Remove from the heat.

In a bowl mix together the sugar and 4 teaspoons cinnamon.

Bring a large pot of water to a boil and add the brown sugar. Preheat the oven to 425 degreesWhen the bagels are ready, lower a few at a time into the water. Boil for 1-2 minutes then flip to the other side and boil for 1 additional minute. Using a slotted spoon or spider strainer, remove the bagels from the pot, letting the water drain, and then transfer to the prepared baking sheet. Continue until you've boiled all of the bagels.

Now dip each bagel through the browned butter and then either toss through the cinnamon sugar or sprinkle the cinnamon sugar all over the bagel. Place back on the baking sheet.

Bake for 10-15 minutes (maybe 20 minutes if yours are larger) or until the bagels are browned. Some of the cream cheese may ooozz out, don't worry, it happens.

To make the white chocolate drizzle, mix together the melted white chocolate, heavy cream (or milk) and vanilla. Whisk in the powdered sugar. If needed thin with cream. Drizzle the frosting over the bagels. Enjoy warm...with more cinnamon sugar if needed!!

With this recipe, there is zero shaping and the boiling part is EASY. Can you say, yes please?!?

Cinnamon Crunch Bagel Loaf.

bread flour*

white whole wheat flour

white chocolate (shredded)

baking soda (for boiling)

malt syrup or brown sugar (for boiling)

vanilla

In the bowl of your electric mixer fitted with a dough hook, combine water, yeast and honey, stir to combine, then let sit until foamy, about 10 minutes. Once foamy, gradually add the bread flour, white whole wheat flour, cinnamon and salt with the mixer on low speed. After 5 minutes or so, if the dough is still sticky, add 1/4 cup more bread flour at a time until the dough pulls away from the sides of the bowl. Knead for 3 minutes longer and then knead in the white chocolate until evenly distributed. Remove the dough from the bowl and knead a few times with your hands, forming it into a ball.

Brush a large bowl with oil. Place the dough inside, turning to coat. Cover the bowl with a wet towel or plastic wrap. Allow the dough to rise in a warm place until doubled in size – about 1 hour. Once doubled, punch down the dough and place on your counter, using a little more flour if needed to prevent from sticking. Divide dough into 5 balls. Cover and the balls and let sit 30 minutes. Grease a large bread tin (mine was 9x5 inches) and preheat the oven to 350 degrees. Bring a large pot of salted water to a boil. Add the baking soda and malt syrup.

Carefully drop one dough ball at time into the boiling water. Boil 1 minute, flip and boil another minute and then remove from the water with a slotted spoon. Place the dough in the prepared bread pan. Repeat with the remaining dough balls, lining them up against each other in the bread tin as you go.

In a small bowl, combine the brown sugar, cinnamon and vanilla for the topping. Once all the dough balls have been boiled and are in the bread tin, brush the tops, and all down the cracks and sides of the loaf, with a beaten egg. Sprinkle the brown sugar/cinnamon mixture over top. You may not need to use all the mix. Try to leave clumps of sugar, to create nice big crunchy chunks. Drizzle the loaf with the melted butter, mounding some of the sugar mixture together to help create better cinnamon sugar clusters. Bake 35-40 minutes or until the top of the loaf is dark golden brown. If the top starts burning before the loaf is finished cooking, cover the top with foil. Remove the loaf from the oven and leave to cool in the tin for about 5 minutes before turning out onto a cooling rack. Allow to cool completely before slicing...or try to anyway...right.

You'll love the fresh flavours of this smoked salmon salad bagel.

Smoked salmon bagels

bagels

avocado

wild rocket leaves

tomato, thinly sliced

Lebanese cucumber, thinly sliced

salmon

red onion, thinly sliced

tbsp red wine vinegar

Enjoy a tasty authentic New York snack with hot pastrami bagels

Hot pastrami bagels

onion bagels

American mustard - we

dill pickles

iceberg lettuce leaves

pack pastrami (cured beef brisket)

Split the bagels and spread each of the cut sides with butter and a little mustard. Separate the slices of pastrami, sandwich them between the bagels and put them on a sheet of double thickness kitchen paper on a microwave-proof plate – the paper stops the bread from becoming soggy underneath and sticking to the plate. Microwave on 750 watts for 1 minute.

While the bagels are warming, slice the dill pickles lengthways. Take the bagels from the microwave and lift off their tops. Pile in the lettuce and sliced pickles, squirt in some more mustard and enjoy straightaway while they’re still warm.

Forget what you thought you knew about pizza bagels and prepare to uncontrollably drool. These pizza bagels are an absolute game changer!

Epic Pizza Bagels

Bagels, (halved)

Pepperoni

tbsp Pizza Sauce

tbsp Mixed Peppers, (finely diced)

tbsp Butter, (melted)

tbsp Parmesan ((see notes))

tsp Oregano

Pre heat oven to 180C/356F.

Spread the bottom slice of your bagel with pizza sauce, followed by a sprinkle of mozzarella, then pepperoni, peppers and onion. Top with a pinch more mozzarella, then finish with the top slice of bagel.

Brush the top of the bagel with melted butter, then sprinkle with parmesan and oregano.

Pop bagels on a baking tray and place in the oven for 15mins, or until the parmesan goes golden crispy, the bagel is crispy and the cheese is melted.

https://content.jwplatform.com/videos/5zrNifx9.mp4

Pizza Bagels

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