Homemade Bagels
, Makes 12 bagels
Chewy bagels from a yeasted bread-flour dough, boiled in honey water, brushed with egg wash and baked until golden.
| prepLine two baking sheets with parchment | |||||||||
| prepPreheat oven to 425°F / 220°C | |||||||||
| 480 ml warm water (105-110°F / 40-45°C) | Proof yeast in water & sugar, 5 min | Stir in oil & brown sugar | Mix flour in gradually, add extra as needed | Knead 4-5 min (by hand 5-6 min) | Cover, rise until doubled, 1-2 hrs | Divide 12, shape rings, place on sheets | Boil 2-3 at a time, 45-60 sec per side | Brush egg wash, add toppings | Bake 425°F / 220°C, 22 min; cool |
| 5 tsp active dry yeast | |||||||||
| 1 tsp granulated sugar | |||||||||
| 2 Tbsp olive oil | |||||||||
| 3 Tbsp light brown sugar, firmly packed | |||||||||
| 750 g bread flour, plus more as needed | Stir flour & salt together | ||||||||
| 1 Tbsp salt | |||||||||
| 1 Tbsp cornmeal (for dusting baking sheets) | |||||||||
| 2 quarts / 2 L water (for boiling) | |||||||||
| 85 g honey or barley malt syrup (optional) | |||||||||
| 1 large egg | Whisk egg & water | ||||||||
| 1 tsp water (for egg wash) | |||||||||
| Bagel toppings, as desired | |||||||||
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