Einstein Bagels Copycat Recipes

REAL HOMEMADE BAGELS

Steps:

• Combine 1 1/4 cup water, flour, sugar, 1 teaspoon salt, vegetable oil, and yeast in the mixing bowl of a stand mixer. Mix on low speed using the dough hook until well-developed, about 8 minutes. To ensure the gluten has developed fully, cut off a walnut-sized piece of dough. Flour your fingers, and then stretch the dough: if it tears immediately, the dough needs more kneading. Fully developed dough should form a thin translucent "windowpane."
• Transfer the dough to a lightly oiled bowl, cover it with plastic wrap and a kitchen towel, and let rise for 2 hours.
• Punch the dough down, place it on a lightly floured work surface, and use a knife or dough scraper to divide the dough into 6 pieces (or more, for smaller bagels). Roll each piece of dough into a sausage shape about 6 inches long. Join the ends to form a circle. Repeat with the remaining dough, and let the bagels rest for 15 minutes.
• Preheat oven to 475 degrees F (245 degrees C). Line a baking sheet with parchment paper. Arrange small plates with poppy seeds, sesame seeds, and onion flakes next to the baking sheet.
• Bring 4 quarts water to a boil in a large pot. Add honey, if desired (see Editor's Note). Boil the bagels, three at a time, until they rise to the surface of the pot, about 1 minute per side. Remove the bagels with a slotted spoon and place them on the parchment-lined baking sheet.
• Dip the tops of the wet bagels into the toppings and arrange them, seeds up, on the baking sheet. Sprinkle with coarse salt, if desired. Bake in the preheated oven until the bagels begin to brown, 15 to 20 minutes.

EINSTEIN BROS. BAGELS' PLAIN BAGELS RECIPE - (4.1/5)

Steps:

• Combine the warm water and yeast in a medium bowl and stir until the yeast is dissolved. Be sure the water is not too hot, or it may kill the yeast. Add the corn syrup, molasses, and oil to the bowl and stir thoroughly. Add the salt. Pour the 2 cups of bread flour into the bowl and incorporate it with the other ingredients. Sprinkle a little of the reserved flour over the dough in the bowl and turn it out onto a surface that has been dusted with more of the reserve flour (depending on your climate you may not have to use all of the reserve flour, but you will surely use most of it). The dough should become very smooth and elastic, dry to the touch, and not tacky. You will have to knead for 6 to 7 minutes to get the right consistency. Put the dough back into the bowl or another container, cover, and let it rise in a warm place for 30 to 40 minutes. The dough should double in size. Punch down the dough and cut it into 4 even portions. Working with one portion of the dough at a time, form the dough into a ball. Turn the edge of the dough inward with your fingers while punching a hole in the center with your thumbs. Work the dough in a circle while stretching it out and enlarging the center hole so that it looks like a doughnut. The hole should be between 1 to 1 1/2 inches in diameter. Place the 4 portions of shaped dough onto a greased board or baking sheet, cover (a clean towel works well), and allow the dough to rise for 20 to 30 minutes. The dough should nearly double in size. Preheat the oven to 400 degrees. Fill a medium saucepan 2/3 full of water and bring it to a boil. Add 1 1/2 tablespoons of sugar to the water. Working with one bagel at a time, first enlarge the hole if it has closed up to less than 3/4 of an inch. Be careful not to overwork the dough at this point or it won't have the proper consistency. Drop the bagel into the water, cover the saucepan, and boil for 20 seconds. Flip the bagel over, and boil for another 20 seconds. Immediately take the bagel out of the water with a slotted spoon, let the water drip off for about 10 seconds, then place the bagel onto a baking sheet that has been dusted with cornmeal. Repeat for the remaining bagels. Be sure the bagels do not touch each other. Bake the bagels for 26 to 30 minutes, or until they are light brown. This recipe yields 4 bagels.