Recipe by Molly
at missmollymakes.com
Easy Bagels
Hot 'n' fresh homemade everything bagels. Skip the store-bought and bakery because bagels are easier than you think.
Servings: 8
Calories: 291kcal
Equipment
- stand Mixer
- large bowl
- large, wide pot
- 2 baking trays
Ingredients
Dough
- 375 ml (1.5 cups) water warmed
- 8 g (2.75 tsp) instant yeast
- 600 g (4 cups) plain flour
- 30 g (1 tbsp) brown sugar
- 8 g (1.5 tsp) salt
Water Bath
- 2 litres (8 cups) water
- 85 g (0.25 cups) honey
Topping
- 2 tbsp (2 tbsp) poppy seeds
- 2 tbsp (2 tbsp) sesame seeds
- 1 tbsp (1 tbsp) onion flakes
- 1 tbsp (1 tbsp) garlic powder
- 1 tbsp (1 tsp) salt
extras
- 1 (1) egg whisked
Instructions
Prepare the dough
- Into a large bowl or use a stand mixer, add the flour, sugar, yeast, water and salt. Mix well until combined and comes together to create a dough. It will be very stiff and will look somewhat dry.
- Turn the dough out onto a lightly floured surface. With lightly floured hands, knead the dough for 6-10 minutes. 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 nonstick 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 8 equal pieces. (Just eyeball it-- doesn't need to be perfect!) Shape each piece into a ball. Press your index finger through the center of each ball to make a hole about 2.5- 3cm/1.5 - 2 inches in diameter.Loosely cover the shaped bagels with kitchen towel and rest for a few 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. 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).
Nutrition
Calories: 291kcal | Carbohydrates: 61g | Protein: 8g | Fat: 1g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 0.1g | Sodium: 393mg | Potassium: 95mg | Fiber: 2g | Sugar: 4g | Vitamin C: 0.003mg | Calcium: 16mg | Iron: 4mg