THE BEST BAGELS {STEP-BY-STEP}
The best bagel recipe you will ever need complete with step-by-step instructions. These bagels have a delicious flavor and are perfectly dense and chewy with a lovely outer crust.
Provided by Heather @ thecookstreat.com
Categories Bread Breakfast Brunch Lunch Snack
Time 1h15m
Number Of Ingredients 10
Steps:
- Line two half-size baking sheets with parchment paper (spray the parchment with cooking spray to help avoid sticking, optional) and set aside. Heat water in the microwave on high for 1 to 2 minutes or on the stove until it is between 110 and 130 degrees F.
- In a stand mixer add water, salt, 3 tablespoons brown sugar, about half of the flour, and the yeast on the top. Turn on mixer and add additional flour as needed to form a firm but still soft dough (see note). Dough should clear the sides and bottom of the bowl while it is mixing. It should be firmer than a roll or bread dough, but not so over floured that it becomes tough. Let mixer knead dough for 6 minutes to develop the gluten.
- Divide dough into 12 pieces (about 4 ounces each) and roll each into a ball. Cover the dough balls and let rest for 5 minutes to relax the dough.
- Once they have rested, one-by-one use your thumb to gently poke a hole in the center and carefully stretch the hole with your fingers until it is about an inch wide. For best looking bagels work quickly and gently, not worrying about trying to shape a perfect bagel. The less you handle them at this stage the better looking your bagels will be. Place the shaped bagels on the prepared baking sheets (6 per sheet). Cover them and let them rise for 20-30 minutes.
- While bagels are rising preheat the oven to 400 degrees F. Heat 3-4 quarts of water in a wide-diameter pan with 4 tablespoons brown sugar to a boil, stirring to dissolve the brown sugar. You can use a large pot or a deep straight-edge skillet. Then adjust the heat until it stays at a low boil.
- After bagels have risen, transfer them, three at a time, to the simmering water so that the bottom (or ugly side) is facing up. Increase the heat under the pan to bring the water back up to a gently simmering boil, if necessary. Cook the bagels for 30 seconds to 1 minute, flip them over using a wide slotted spatula, and cook 30 seconds to 1 minute more. Using a wide slotted spatula, carefully remove the bagels from the water and place them back on the baking sheet. Repeat with the remaining bagels.
- Top the bagels with your desired ingredients or keep them plain. For a dry topping, such as sesame seeds or poppy seeds, whisk together 1 egg with 1 tablespoon water and brush each bagel with the mixture before topping heavily with seeds or spices. If using Asiago or another cheese, there is no need to brush the bagels with an egg wash, simply place the shredded cheese on the bagels.
- Bake one sheet of bagels at a time for 20 to 25 minutes, or until they're as deep brown as you like. Remove the bagels from the oven, and cool completely on a wire rack.
CORNMEAL BAGELS
Homemade cornmeal bagels are slightly sweet and have the classic chewy texture with a hint of cornbread. It's a southern twist to bagels you will enjoy.
Provided by Renee
Categories Bread
Time 2h
Number Of Ingredients 12
Steps:
- Whisk together 1 cup bread flour, cornmeal, yeast, 2 tablespoons sugar, and salt in the bowl of a stand mixer.
- Heat water to warm (120° to 130°F) and add it and the oil to flour mixture. Stir to combine. Add egg and stir to combine.
- Blend on medium speed using the flat beater for 3 minutes. Switch flat beater to dough hook and turn mixer to the manufacturer's recommended speed when using a dough hook.
- Whisk together remaining flours and gradually add enough to make a soft dough and the dough "cleans" the sides of the bowl. Knead with dough hook for 4 minutes.
- Hand knead dough a few times until smooth. Place in a greased bowl, turning to grease top. Cover and let rise in a warm place until doubled, about 1 hour.
- Heat oven to 375°F. Line rimmed baking sheets with parchment paper.
- Bring a large pot of water 3-inches deep to a low boil (or fast simmer) and add 1 tablespoon of sugar for every quart of water.
- Punch down dough and divide it into 12 equal pieces.
- Shape each piece into a smooth ball. Use a finger to punch a hole in the center. Gently pull dough to make a 1- to 2-inch hole.
- Place a few bagels at a time in the boiling water (bottom side up works best). Turn bagels over after 45 seconds. Boil for another 45 seconds then remove bagels from water using a slotted spoon and place them on a wire rack to drain for a few minutes.
- Place drained bagels on baking sheets.
- If you want to top the bagels with seeds, brush tops with beaten egg white and sprinkle the seeds on top.
- Bake bagels until golden brown, about 20 to 25 minutes. Rotate sheets half way through baking for even browning.
- Transfer bagels to a wire rack to cool completely.
HOMEMADE BAGELS
Provided by Food Network
Time 1h26m
Yield 12 bagels
Number Of Ingredients 11
Steps:
- Combine the water, yeast, and 3 tablespoons of the sugar in the bowl of an upright mixer fitted with a dough hook. Stir and let stand until foamy, about 5 minutes. Gradually add 4 cups of the flour and the salt, and mix until the mixture comes together.
- Add 1 to 1 1/2 cups additional flour 1/2 cup at a time to make a stiff dough, either stirring with the wooden spoon or working with your hands. Turn out onto a lightly floured surface and knead until smooth and no longer sticky, about 5 minutes, adding just as much flour as needed. (Dough should be heavier and stiffer than regular yeast bread dough.)
- Grease a large bowl with 1 teaspoon of the oil. Place the dough in the bowl, turning to coat. Cover and let rise in a warm, draft-free spot until almost doubled, about 1 hour.
- Grease a baking sheet with the remaining teaspoon of oil.
- Remove the dough from the bowl and punch it down. Divide into 12 equal pieces, about 2 to 3 ounces each, measuring about 4 inches across. Form each piece of dough into a ball. Roll each ball into a 4 to 6-inch log. Join the ends and place fingers through the hole and roll the ends together. Repeat with the remaining dough. Place on the prepared baking sheet, cover with a clean cloth, and let rest until risen but not doubled in a draft-free spot, 20 to 30 minutes.
- Preheat the oven to 400 degrees F.
- Sprinkle the cornmeal on another baking sheet.
- In a large, heavy pot, bring 12 cups of water and the remaining tablespoon of sugar to a boil. In batches, add the bagels to the water and boil, turning, for 30 seconds to 1 minute. Dip the bagel tops in desired toppings. Flip bagels onto the prepared sheet pan. Bake for 5 minutes, turn over and cook for another 30 to 35 minutes.
- Remove from the oven and let cool on a wire rack.
CORNMEAL BAGELS
Make and share this Cornmeal Bagels recipe from Food.com.
Provided by luvmybge
Categories Yeast Breads
Time 1h30m
Yield 12 bagels
Number Of Ingredients 8
Steps:
- In large mixer bowl, combine 1 cup flour, cornmeal, yeast, 2 tablespoons sugar and salt: mix well.
- Add very warm water (120-130°) and oil to flour mixture.
- Add egg.
- Blend at low speed until moistened: beat 3 minutes at medium speed.
- By hand, gradually stir in enough remaining flour to make a soft dough.
- Knead on floured surface until smooth and elastic, 3 to 5 minutes.
- Place in greased bowl, turning to grease top.
- Cover and let rise in warm place until doubled, about 1 hour (30 minutes for quick rise yeast).
- Punch down dough.
- Divide into 4 parts.
- Divide each part into 3 pieces.
- On lightly floured surface, shape each piece into a smooth ball.
- Punch a hole in the center with a finder.
- Pull dough gently to make a 1 to 2-inch hole.
- Heat 2 quarts of water and 2 tablespoons sugar to boiling.
- Place a few bagels at a time in boiling water.
- Simmer 3 minutes, turning once. Remove with slotted spoon.
- Place on greased cookie sheet.
- Brush tops with 1 egg white, slightly beaten: sprinkle with poppy or sesame seeds.
- Preheat oven to 375°F degrees.
- Bake at 375° for 20 to 25 minutes until golden brown.
- Remove from cookie sheets: cool.
Nutrition Facts : Calories 168.7, Fat 3.2, SaturatedFat 0.5, Cholesterol 15.5, Sodium 300, Carbohydrate 30.2, Fiber 1.4, Sugar 2.2, Protein 4.5
MULTIGRAIN BAGELS
I added flaxseed meal, wheat germ, rolled oats, and whole wheat flour to a recipe I adapted from the Minneapolis Star-Tribune. The recipe yields 16 bagels that won't 'get lost' in your toaster. These bagels are best served toasted. My kids love them topped with cream cheese and thin layer of strawberry jam. Store in a resealable plastic bag.
Provided by jan2keno
Categories Bread Yeast Bread Recipes Bagel Recipes
Time 3h45m
Yield 16
Number Of Ingredients 18
Steps:
- Combine warm water, yeast, and sugar in a bowl. Set aside until dissolved, about 5 minutes.
- Combine bread flour, whole wheat flour, rolled oats, vital wheat gluten, wheat germ, flaxseed meal, and sea salt in a large bowl. Stir in buttermilk. Add the yeast mixture and honey; stir until no dry spots remain. Cover bowl with plastic wrap and let dough rest 20 minutes.
- Turn dough onto a floured work surface. Knead about 7 minutes; it will be soft and slightly sticky. Add more flour if needed. Shape into a ball. Spray a mixing bowl with cooking spray. Place dough in the bowl and turn to coat. Cover with plastic wrap and let rise for 2 hours in warm, draft-free place.
- Preheat oven to 400 degrees F (200 degrees C). Line one 11x17-inch baking sheet with waxed paper, another with a flour sack towel, and 2 remaining sheets with parchment paper sprinkled with cornmeal.
- Combine 3 quarts water and brown sugar in a large pot; bring to a boil.
- Turn dough onto a floured surface; knead briefly. Cut dough in half; return 1 half to the bowl and cover. Form the other half into a cylinder. Cut into quarters and cut quarters in half, yielding 8 equal-sized pieces of dough. Shape dough pieces into balls. Repeat with remaining half of dough.
- Flatten a dough ball slightly; press index fingers through the center until they meet. Rotate fingers to stretch a hole about 1 3/4-inch in diameter. Set bagel on waxed paper-lined baking sheet. Repeat with remaining dough balls.
- Reduce heat to simmer under the sugar-water mixture. Boil 2 bagels at at time; cooking each for 30 seconds per side. Transfer boiled bagels to the towel-lined baking sheet to drain. Transfer bagels to the parchment paper-lined sheets.
- Mix egg white and 1 teaspoon cool water together in a small bowl; use mixture to brush tops of bagels.
- Bake in the preheated oven for 12 minutes. Flip bagels and continue baking until golden brown, about 13 minutes more.
- Transfer to a wire rack to cool.
Nutrition Facts : Calories 257.8 calories, Carbohydrate 49.9 g, Cholesterol 1.8 mg, Fat 2.6 g, Fiber 5.5 g, Protein 10.9 g, SaturatedFat 0.5 g, Sodium 391.2 mg, Sugar 9.6 g
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