Easy Bagels

How to make Molly’s Easy Bagels

Prepare the dough

• Into a large bowl or a stand mixer, stir together water, yeast, and honey to dissolve. Sit for 2-4 minutes to ensure it is bubbly and active.
• Add in the oil, flour and salt and mix until combined. Be aware that it will be very stiff and will look dry but cover and set aside for 10 minutes to allow the flour to hydrate.
  • Mixer Method: Using the stand mixer and dough hook, knead the dough on medium speed until it is smooth and elastic. It may take 8-10 minutes but the dough will start to clean the sides of the bowl when stretched thin, it should becomes see-through without breaking. This is called the window-pane test.
  • Hand Kneaded: Turn the dough out onto a lightly floured surface. Knead the dough for 8-10 minutes until it is smooth and elastic. Ensure it passes the ‘window pane test’. Gently spread the dough apart. If properly kneaded, the dough should stretch, without tearing so that you can see through. 
• Lightly grease a large bowl with oil or non-stick spray. Place the dough in the bowl, turning it to coat all sides in the oil. Cover the bowl with baking paper, plastic wrap, or a clean kitchen towel. Allow the dough to rise at room temperature for 60-90 minutes or until double in size.
• Line two large baking trays with baking paper or silicone baking mats.

Shape the bagels

• When the dough is ready, punch it down to release any air bubbles. Divide the dough into 10 equal pieces. Shape each piece into a ball. Press your index finger through the centre of each ball then gently stretch the dough by spinning it on your two index fingers, until you have a bagel ring shape and the hole in the middle has a hole about 2.5- 3cm/1.5 – 2 inches in diameter. Loosely cover the shaped bagels with tea towel and rest for 5-10 minutes as you prepare the water bath.
• Preheat oven to 220°C/420°F .

Water bath

• Half fill a large, wide pot with water. Whisk in the honey/molasses. Bring water to a boil, then reduce heat to medium-high. Drop bagels in, 2-4 at a time, making sure they have enough room to float around. Cook the bagels for 1 minute on each side.

Seasoning and bake

• Combine the seasoning ingredients together. Using a pastry brush, brush the egg wash on top and around the sides of each bagel. Dip into the everything bagel seasoning. Place 4 bagels onto each lined baking sheet. Bake for 20-25 minutes, rotating the pan halfway through. You want the bagels to be a dark golden brown. Remove from the oven and allow bagels to cool on the baking tray for 20 minutes, then transfer to a wire rack to cool completely.
• Slice, toast, top, whatever you want! Cover leftover bagels tightly and store at room temperature for a few days or freeze (cut in half).

Setting you up for success – Tips, Tricks & FAQs

• How long can Bagels last? Fresh bagels are best eaten on the day or within 2 days. Due to their low water content, they will go hard and dry quickly.
• Can I make flavoured Bagels? Of course! The toppings and mix-ins are endless. Try olives, sundried tomatoes, fresh garlic and herbs. Don’t forget the sweet stuff like cocoa, choc chips, berries. Let me know if you’d like a recipe for flavoured bagels.
• How do I store Bagels? Fresh bagels are best eaten on the day or within 2 days. Due to their low water content, they will go hard and dry quickly. Store in an airtight container or even freeze them! It’s best to freeze when cut in half so that they can be quickly defrosted in the toaster.
• Can you freeze Bagels?: Yes and I recommend it! Due to their low water content, bagels will go hard and dry quickly. Simply cut in half and place into a Ziplock bag or container before freezing. Then can be quickly defrosted in the toaster and cooked until desired.