homemade bagels

This easy sourdough bagels recipe makes the most delicious, chewy bagels you&#039;ll ever have! Only a few ingredients and minimal steps are needed for this simple overnight recipe.

Sourdough Bagels Recipe

sourdough starter (active)

water

honey (or sugar)

fine sea salt

bread flour (can substitute with all-purpose if needed)

sugar

sesame seeds

Everything Bagel Seasoning

salt

poppy seeds

shredded cheese

Prepare Levain

Prepare sourdough starter in advance: You will need to prepare 125g of active starter before you begin mixing the dough. To a clean jar add 25g starter + 50g water + 50g flour and let rise until doubled. Depending on the temperature of your kitchen and the maturity of your starter, this can take anywhere from 4-12 hours. Once your starter has risen to its peak, you are ready to mix your bagel dough.

Knead

In the bowl of a stand mixer, stir together the starter, water, honey and salt with a spatula. Add the bread flour and use your hands to bring the ingredients together as best as possible. The dough will be very stiff. Place the dough hook on the mixer and mix the dough on the lowest speed for 6-7 minutes. (Or 10 minutes by hand.) Cover the bowl and let rest at room temperature for 8-12 hours. (See notes for cinnamon raisin bagels.)

Shape

Line a baking sheet with parchment paper. Turn the dough out onto a clean work surface and divide into 8 equal pieces. Shape each piece into a ball. To shape the bagel, place a dough ball on the surface in front of you and use your thumb to poke a hole straight down through the middle of the dough. Pick the bagel dough up, gently shape the ring and place on the parchment paper. Repeat with remaining dough balls. Cover the dough with a towel and let rise for 30-60 minutes or until puffy.

Boil

Preheat oven to 425°F (218°C). Put a large pot of water, at least 3 inches deep, to boil and add 1 tablespoon of sugar. Once the bagel dough has finished rising, boil the dough, 3-4 pieces at a time, on both sides for 2 minutes, making sure not to crowd the pot.

Use a mesh stainer to remove the bagels and let rest on the parchment paper until cool enough to handle. Once cool enough, dip one side into your choice of toppings and place back onto the parchment paper.

Bake

Bake the bagels at 425°F (218°C) for 25-28 minutes or until golden brown.

https://embed.mediavine.com/videos/movskqd9bx1f17gt0yem

An easy, overnight sourdough bagel recipe that can be made with whole wheat, all purpose or bread flour. Learn how to make homemade bagels from scratch. We test all our recipes with quality all-purpose flour, wheat flour and bread flour. These bagels are baked, soft and chewy on the inside. Top them with sesame seeds, everything bagel seasoning or a variety of seeds.

Note: this homemade bagel recipe requires overnight resting time, plus 1 hour to proof in the morning. We like to make the dough the night before, and boil and bake the final bagels in the morning.

Homemade Bagels

maple syrup or barley malt syrup

pkg. (¼-ounce) active dry yeast ((2¼ teaspoons))

bread flour*

sea salt

maple syrup

baking soda

egg water (optional)

Everything Bagel Seasoning (for sprinkling)

Prepare the dough: In a small bowl, combine the maple syrup, yeast, and water, and proof for 5 minutes or until foamy.

In the bowl of a mixer fitted with a dough hook attachment, place the flour, salt, and the yeast mixture. Mix on medium-low speed for 5 to 7 minutes, until the dough is well-formed around the hook. If the dough is very dry after 3 minutes, add 1 tablespoon water. (Note: I don&#x27;t recommend mixing this dough without a stand mixer, it&#x27;s a stiff dough that gets nice and smooth this way).

Transfer the dough to a clean work surface and knead 2 to 3 minutes, until smooth and barely tacky, then form into a ball and place into a large bowl. Cover with plastic wrap and set aside in a warm spot for 60 to 90 minutes, until the dough has risen (it may double in size or slightly less).

Line 2 baking sheets with parchment paper, grease them very lightly with oil, and set aside. Turn the dough out onto a clean, unfloured, work surface and divide into 8 pieces. Form each piece into a ball by rolling on the countertop with a cupped hand. As you work with each piece through the next few steps, keep the dough that you’re not working with covered in plastic wrap.

Sprinkle a few drops of water onto the countertop. Take each dough ball and roll into a rope about 9 inches long. Place one hand palm up so that your four fingers are centered on top of the rope. Fold each side of the dough over your fingers, so that the ends overlap by about 2 inches. (see photo above). Holding the dough, turn your hand over and roll your hand on the countertop to seal the two ends together.

Place each finished piece onto a baking sheet. Dust the tops with a very slight amount of flour to keep the plastic wrap from sticking to the dough. Cover with plastic wrap and refrigerate overnight.

The next morning, remove the pans from the fridge and let sit at room temp for 1 hour.

Place one bagel into a small bowl of water to make sure it floats. If it sinks, let the dough proof for an additional 30 minutes or until one floats.

Prepare the poaching water: In a large pot, bring two quarts of water to a boil with the maple syrup, baking soda, and salt.

Add 3 bagels (or as many that comfortably fit) to the pot, reducing the heat if the water starts to boil over. Boil for 1 minute per side. Transfer the bagels back to the baking sheet, flipping them over so the smooth side is on top. Repeat with remaining bagels.

Prepare the toppings: Beat the egg white and water together in a small bowl, if desired. Brush the bagels with the egg wash and sprinkle with the seasoning. Alternatively, you can skip the egg wash and dip the top of the bagel straight into the seasoning, but the egg wash helps the seasoning adhere better to the bagel.

Bake for 14 to 18 minutes or until lightly golden brown.

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

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!

Eating clean doesn’t mean giving up on your favorite flavors! Homemade Everything Bagel Seasoning is a healthy version of the famous Trader Joe&#x27;s bagel seasoning. Make it in 5 minutes and enjoy its crunchy, nutty taste on your best-loved dishes!

Homemade Everything Bagel Seasoning + 11 Ways To Use It

tbsp. white sesame seeds

tbsp. black sesame seeds

garlic

onion flakes

In a mixing bowl, combine, combine the poppy seeds, white sesame seeds, black sesame seeds, dried minced garlic, dried onion flakes, and flaked sea salt.&nbsp;

Mix this together until well combined.&nbsp;

Sprinkle liberally over the top of your bagel.

Store in an air-tight container in your pantry.

https://content.jwplatform.com/videos/YaTzH2p0.mp4

Eating clean doesn’t mean giving up on your favorite flavors! Make everything taste like your favorite bagel by making a healthier, homemade version of the (Better than!) Trader Joe's Everything Bagel Seasoning!

(Better Than!) Trader Joe's Everything Bagel Seasoning

These bagels are made with an Italian cheese

Asiago Bagels

instant yeast ((0.11 ounce))

flour

yeast

malt powder

Asiago cheese (shredded)

Tablespoon baking soda

Cornmeal flour

Asiago cheese

1. To make the sponge, stir the yeast into the flour in a 4-quart mixing bowl. Add the water, whisking or stirring only until it forms a smooth, sticky batter (like pancake batter). Cover the bowl with plastic wrap and leave at room temperature for approximately 2 hours, or until the mixture becomes very foamy and bubbly. It should swell to nearly double in size and collapse when the bowl is tapped on the countertop.

2. To make the dough, in the same mixing bowl (or in the bowl of an electric mixer), add the additional yeast to the sponge and stir. Then add 3 cups of the flour and all of the salt and malt. Stir (or mix on low speed with the dough hook) until the ingredients form a ball, slowly working in the remaining ¾ cup flour to stiffen the dough.

3. Transfer the dough to the counter and knead for at least 10 minutes (or for 6 minutes by machine). Add the Asiago cheese during the last minute or so of kneading, and knead until evenly distributed. The dough should be firm, stiffer than French bread dough, but still pliable and smooth. There should be no raw flour - all the ingredients should be hydrated. The dough should pass the windowpane test and register 77 to 81 degrees F. If the dough seems dry and rips, add a few drops of water and continue kneading. If the dough seems sticky or tacky, add more flour to achiever the stiffness required. The kneaded dough should feel satiny and pliable but not be tacky.

4. Immediately divide the dough into 12 equal pieces. Form the pieces into rolls.

5. Cover the rolls with a damp towel and allow them to rest for approximately 20 minutes.

6. Line 2 sheet pans with baking parchment and mist lightly with spray oil. Proceed with shaping the bagels: Push a hole through the center of the roll with your thumb and stretch out the hole to 2½ inches in diameter, making sure that the resulting ring has a fairly even thickness all the way around.

7. Place each of the shaped pieces 2 inches apart on the pan. Mist the bagels very lightly with the spray oil and cover loosely with plastic wrap. Let the pans sit at room temperature for 20 minutes.

8. Check to see if the bagels are ready to be retarded in the refrigerator by using the "float test". Fill a small bowl with cool or room temperature water. The bagels are ready to be retarded when they float within 10 seconds of being dropped into the water. Take one bagel and test it. If it floats, immediately return the tester bagel to the pan, pat it dry, cover the pan, and place it in the refrigerator overnight (it can stay in the refrigerator for up to 2 days). If the bagel does not float, return it to the pan and continue to proof the dough at room temperature, checking back every 10 to 20 minutes or so until a tester floats. The time needed to accomplish the float will vary, depending on the ambient temperature and the stiffness of the dough.

9. The following day (or when you are ready to bake the bagels), preheat the oven to 500 degrees F with the two racks set in the middle of the oven. Bring a large pot of water to a boil (the wider the better), and add the baking soda. Have a slotted spoon or skimmer nearby.

10. Remove the bagels from the refrigerator and gently drop them into the water, boiling only as many as comfortably fit (they should float within 10 seconds). After 1 minute flip them over and boil another minute. While the bagels are boiling, sprinkle the same parchment-lined sheet pans with cornmeal or semolina flour. Sprinkle the bagels with the shredded Asiago as soon as they come out of the water.

11. When all the bagels have been boiled and topped, place the pans on the two middle shelves in the oven. Bake for approximately 8 minutes, then rotate the pans, switching shelves and giving the pans a 180-degree rotation. (If you are only baking one pan at a time, keep it on the center shelf but still rotate 180 degrees.) After the rotation, lower the oven temperature to 450 degrees F and continue baking for about 8 minutes, or until the bagels turn golden brown.

12. Remove the pans from the oven and let the bagels cool on a rack for 15 minutes or longer before serving.

Make it Happen - Homemade Cinnamon Raisin Bagels, an easy delicious bagel recipe. The perfect breakfast, snack or anytime food.

Make it Happen - Homemade Cinnamon Raisin Bagels

cinnamon ((6 grams))

vanilla ((5 ml))

raisins

active dry yeast ((3 grams))

+ 2 tablespoons lukewarm water ((255 grams))

bread flour (or all purpose) ((440 grams))

salt ((8 1/2 grams))

honey ((21 grams))

water ((1880 grams))

honey

In a small bowl mix together the cinnamon, vanilla and raisins.

In a bowl add the water, sprinkle the yeast on top and let sit for approximately 5 minutes.

In the mixing bowl of a stand up mixer add the flour, salt and honey, then add the yeast mixture and cinnamon mixture, mix at lowest speed (#1) with the dough hook attachment, until dough just starts to come together, approximately 3-4 minutes. Increase the speed to medium low (#2) and continue for approximately 8-10 minutes, until the dough is smooth and elastic.

Remove the dough to a lightly floured flat surface and divide into 7 portions. Roll into a ball, cover and let rest for 10 minutes.

Form each of the balls into a rope approximately 10 inches (25 centimeters) long and shape into a circle, join the ends, (the ends should over lap by about 1 inch (2 1/2 centimeters) (damp the ends with water for them to stick together).

Dust a large cookie sheet lightly with flour, place rings on sheet, cover tightly with plastic wrap and refrigerate 12-18 hours, overnight.

Remove from the fridge and let sit for 1 hour at room temperature.

Pre-heat oven to 420° degrees (210° celsius).

In a large pot add 8 cups of water and 3/4 tablespoon of honey bring to a boil.

Add bagel rings 2 or 3 at a time, boil for 60 seconds, turn over and boil for another 60 seconds.

Remove and drain on a wire rack.

Place boiled bagels on cookie sheet, brush with beaten egg and bake for approximately 15-20 minutes or until golden, if bagels are not golden underneath, flip over and bake for another 5 minutes. Remove the baked bagels immediately to wire rack to cool. Enjoy!

Want homemade bagels that are so simple? This easy cinnamon raisin bagel recipe requires no boiling and no yeast--ready in less than an hour and so soft and chewy. Cinnamon Raisin is a classic flavor everyone loves!

Easy Cinnamon Raisin Bagel Recipe

c all purpose flour

whole wheat flour

c plain Greek Yogurt (I used full fat)

tsp baking powder

cinnamon

vanilla

T sugar

tsp sea salt

c raisins

Preheat oven to 375°F.

Combine flours, baking powder, sugar, and sea salt. Use a whisk or fork to mix.

Add in Greek Yogurt, cinnamon and vanilla and mix well to combine using a fork. Mixture will be somewhat crumbly or clumpy. Fold in the raisins and then pull the mixture together into one ball and transfer it to a lightly floured surface. (if it seems a bit dry, add a tsp of water)

Knead the dough about 10-15 times and then divide it into 6-8 even pieces. (you can cut into it or just pull it apart, both work fine!)

Roll each piece into a thin (about 1 inch or just less in diameter) long rope and then make a circle and join the ends trying to press them together. Place on a parchment lined baking sheet. Repeat with the rest of the bagels.

Whisk the egg for the egg wash in a small bowl. Brush the egg wash all over each bagel, getting every part of the bagel that is showing, including the middle of the bagel.

Bake for about 20-24 minutes or until browned as desired not the outside. Allow to cool before serving, or heck, eat them warm--yum! (you do NOT want to overcook these, so grab them the sooner than later.)

Store for several days in an airtight container or freeze.

This Bagel recipe is perfect for making chewy, homemade bagels in your own kitchen! Surprisingly simple, I&#039;ll walk you step-by-step through the process. I do recommend reading through the entire recipe and watching the video (below the recipe) before beginning.

Homemade Bagel Recipe

water (between 105-110F (475 milliliters, 40-45C))

active dry yeast

olive oil

Tablespoons light brown sugar (firmly packed)

bread flour, plus additional as needed ((750 grams) + additional as needed)

Tablespoon cornmeal (for dusting baking sheet)

water ((2L))

Bagel toppings² (as desired (see note))

Pour water into the bowl of a stand mixer³. Add yeast and 1 teaspoon granulated sugar. Allow to sit for 5 minutes or until foamy. Stir in oil and brown sugar.

In a separate bowl stir together flour and salt.

Attach dough hook to mixer and stir on low speed, gradually adding flour mixture until completely combined until dough is clinging together, is no longer sticky to the touch and is pulling away from the sides of the bowl. If needed, add additional flour, one tablespoon at a time (I often have to add as much as 6 additional tablespoons). Dough should feel almost dry to the touch and should not stick to your fingers.

Knead with a dough hook for 4-5 minutes, but if your mixer seems to be struggling (my KitchenAid can’t handle this dough) then remove the dough and knead by hand on a clean countertop for 5-6 minutes or until dough is smooth and elastic.

Place dough in a lightly oiled bowl, cover tightly, and place in a warm, draft-free place to rise until doubled in size (about 1-2 hours).

While dough is rising, prepare two cookie sheets by lining with parchment paper and then sprinkling cornmeal over the surface of the parchment (you only need a light sprinkling, about 1 ½ teaspoon per sheet).

Gently deflate dough and divide into 12 even pieces. Form each into a tight ball and then use your thumb to gently form a hole in the center that is about 2” wide (see video or photos in post for a visual if needed). Place bagels on prepared baking sheets, about 6 to a sheet, spacing each several inches apart.

Cover bagels with a clean towel and set aside. Meanwhile, preheat oven to 425F (220C) and pour two quarts of water into a large pot or Dutch oven. If using honey, add this to the pot as well and stir until combined.

Bring water (and honey, if using) to a rolling boil. Boil bagels, 2-3 at a time, for 45-60 seconds on each side. Return to prepared baking sheet.

Once your bagels have been boiled, prepare egg wash by whisking together egg and water. Brush egg wash liberally over bagels and sprinkle with any bagel toppings you would like to use (see notes for suggestions, you can of course leave them plain instead; brush with egg wash but do not add any toppings).

Transfer to 425F (220C) oven and bake on center rack for 22 minutes or until golden brown. I recommend baking one sheet at a time.

Allow bagels to cool before enjoying. Use a serrated bread knife to cut in half, if desired.

https://www.youtube.com/watch?v=0vv3-0MVr8A

This Bagel recipe is perfect for making chewy, homemade bagels in your own kitchen!

Full Printable Recipe: https://sugarspunrun.com/homemade-bagel-recipe/

Ingredients
2 cups warm water between 105-110F (475ml, 40-45C)
5 teaspoons active dry yeast
1 teaspoon granulated sugar
2 Tablespoon olive oil
3 Tablespoons light brown sugar firmly packed
6 cups bread flour, plus additional as needed 750g+ additional as needed
1 Tablespoon salt
1 Tablespoon cornmeal for dusting baking sheet
For Boiling
2 quarts water 2L
¼ cup honey or barley malt syrup¹ optional (60ml)
Egg wash
1 large egg
1 teaspoon water
Bagel toppings² as desired (see note)

Disclaimer: As an Amazon Associate I earn from qualifying purchases from the links below.
Stand Mixer (Affiliate Link): https://amzn.to/2Hhp8zA
Mixing bowls (Affiliate Link): https://amzn.to/2C47vQx
Dutch Oven (Affiliate Link): https://amzn.to/2XeiG0S

Instructions
00:00 Introduction
00:19 Pour water into the bowl of a stand mixer³. Add yeast and 1 teaspoon granulated sugar. Allow to sit for 5 minutes or until foamy. Stir in oil and brown sugar.
01:11 In a separate bowl stir together flour and salt.
01:40 Attach dough hook to mixer and stir on low speed, gradually adding flour mixture until completely combined until dough is clinging together, is no longer sticky to the touch and is pulling away from the sides of the bowl. If needed, add additional flour, one tablespoon at a time (I often have to add as much as 6 additional tablespoons). Dough should feel almost dry to the touch and should not stick to your fingers.
03:22 Knead with a dough hook for 4-5 minutes, but if your mixer seems to be struggling (my KitchenAid can’t handle this dough) then remove the dough and knead by hand on a clean countertop for 5-6 minutes or until dough is smooth and elastic.
04:03 Place dough in a lightly oiled bowl, cover tightly, and place in a warm, draft-free place to rise until doubled in size (about 1-2 hours).
While dough is rising, prepare two cookie sheets by lining with parchment paper and then sprinkling cornmeal over the surface of the parchment (you only need a light sprinkling, about 1 ½ teaspoon per sheet).
04:27 Gently deflate dough and divide into 12 even pieces. Form each into a tight ball and then use your thumb to gently form a hole in the center that is about 2” wide (see video or photos in post for a visual if needed). Place bagels on prepared baking sheets, about 6 to a sheet, spacing each several inches apart.
05:42 Cover bagels with a clean towel and set aside. Meanwhile, preheat oven to 425F (220C) and pour two quarts of water into a large pot or Dutch oven. If using honey, add this to the pot as well and stir until combined.
05:52 Bring water (and honey, if using) to a rolling boil. Boil bagels, 2-3 at a time, for 45-60 seconds on each side. Return to prepared baking sheet.
07:20 Once your bagels have been boiled, prepare egg wash by whisking together egg and water. Brush egg wash liberally over bagels and sprinkle with any bagel toppings you would like to use (see notes for suggestions, you can of course leave them plain instead; brush with egg wash but do not add any toppings).
08:22 Transfer to 425F (220C) oven and bake on center rack for 22 minutes or until golden brown. I recommend baking one sheet at a time.
08:32 Allow bagels to cool before enjoying. Use a serrated bread knife to cut in half, if desired.

Notes
Poppyseeds, sesame seeds, Shredded Asiago or cheddar cheese all make great toppings. To make a simple everything bagel topping, see below:
If you don't have a stand mixer, you can make this recipe by hand. Be sure to use a large bowl and keep in mind that initially combining the ingredients will be more of an arm workout, though!
Everything Bagel Topping:
Stir together 2 teaspoons poppyseeds with 1 teaspoon each of sesame seeds, dried onion flakes, dried garlic flakes, sea salt or kosher salt. Sprinkle over bagels, you may not use all of the mixture!
How to make in advance:
Bagel dough may be made 1-2 days in advance. After preparing dough and placing it in an oiled bowl, cover tightly and allow to rise in the refrigerator for 1-2 days before using. Allow the dough to sit at room temperature for 30-60 minutes before proceeding with the recipe.
How to Store:
Allow bagels to cool completely before storing. Store in an airtight container at room temperature for 3-5 days.
Bagels may also be frozen for several months, but I do not recommend refrigerating.

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How To Make Homemade Bagels

Egg Bagels

instant yeast ((.11 ounce))

water,

instant yeast ((.055 ounce))

salt ((.7 ounce))

Poppy seeds (optional)

1. To make the sponge, stir the yeast into the flour in a 4-quart mixing bowl. Add the water, whisking or stirring only until all of the flour is hydrated. Cover the bowl with plastic wrap and leave at room temperature for approximately 2 hours, or until the mixture becomes very foamy and bubby. It should swell to nearly double in size and collapse when the bowl is tapped on the countertop.

2. To make the dough, in the same mixing bowl (or in the bowl of an electric mixer), add the additional yeast to the sponge and stir. Then add 3 cups of the flour, the egg yolks and all of the salt and malt. Stir (or mix on low speed with the dough hook) until the ingredients form a ball, slowly working in the remaining ¾ cup flour to stiffen the dough.

3. Transfer the dough to the counter and knead for at least 10 minutes (or for 6 minutes by machine). The dough should be firm, stiffer than French bread dough, but still pliable and smooth. There should be no raw flour - all the ingredients should be hydrated. The dough should pass the windowpane test and register 77° to 81°F. If the dough seems too dry and rips, add a few drops of water and continue kneading. If the dough seems tacky or sticky, add more flour to achieve the stiffness required. The kneaded dough should feel satiny and pliable but not be tacky.

4. Immediately divide the dough into 4½-ounce pieces for standard bagels, or smaller if desired. Form the pieces into rolls.

6. Line 2 sheet pans with baking parchment and mist lightly with spray oil. Proceed with one of the following shaping methods:

6a. Poke a hole in a ball of bagel dough and gently rotate your thumb around the inside of the hole to widen it to approximately 2½ inches in diameter. The dough should be as evenly stretched as possible (try to avoid thick and thin spots).

6b. Roll out the dough into an 8-inch-long rope. Wrap the dough around the palm and back of your hand, between the thumb and forefinger, overlapping the ends by several inches. Press the overlapping ends on the counter with the palm of your hand, rocking back and forth to seal.

7. Place each of the shaped pieces 2 inches apart on the pans. Mist the bagels very lightly with the spray oil and slip each pan into a food-grade plastic bag, or cover loosely with plastic wrap. Let the pans sit at room temperature for about 20 minutes.

8. Check to see if the bagels are ready to be retarded in the refrigerator by using the "float test". Fill a small bowl with cool or room-temperature water. The bagels are ready to be retarded when they float within 10 seconds of being dropped into the water. Take one bagel and test it. If it floats, immediately return the tester bagel to the pan, pat it dry, cover the pan, and place it in the refrigerator overnight (it can stay in the refrigerator for up to 2 days). If the bagel does not float, return it to the pan and continue to proof the dough at room temperature, checking back every 10 to 20 minutes or so until a tester floats. The time needed to accomplish the float will vary, depending on the ambient temperature and the stiffness of the dough.

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