Recipe of the day: Fresh homemade bagels
Enjoy your delicious homemade bagels with cream cheese, almond or peanut butter with banana slices, chocolate spread or as a sandwich filled with your favorite toppings.
Store your leftover bagels well at room temperature or in the fridge to enjoy for up to a week.
- 1 1/2 cup warm water (between 38-43°C)
- 2 3/4 teaspoons instant or active dry yeast
- 4 cups bread flour (spoonful and leveled), plus more for work surface and hands
- 1 tablespoon granulated sugar Where packed light or dark brown sugar (or malt syrup)
- 2 teaspoons of salt
- Non-stick spray or 2 teaspoons olive oil, to coat the bowl
- 1 egg white beaten with 1 tablespoon water, for gilding
- 4 cups of water
- 1/4 cup honey (or malt syrup)
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- Prepare the dough: Whisk warm water and yeast together in the bowl of your stand mixer fitted with a dough hook. Cover and let stand 5 minutes.
- Add flour, brown sugar and salt. Beat on low speed for 2 minutes. The dough is very hard and will look a bit dry.
- Turn the dough out onto a lightly floured surface. With lightly floured hands, knead the dough for 4-5 minutes. The dough is too heavy for the kneader to knead!
- Lightly grease a large bowl with oil or nonstick spray. Place the dough in the bowl, turning it over to coat all sides with the oil. Cover the bowl with aluminum foil, plastic wrap or a clean kitchen towel. Let dough rise at room temperature for 60 to 90 minutes or until doubled in size.
- Line two large baking sheets with parchment paper or silicone baking mats.
- Shape the bagels: When the dough is ready, degas it to release the air bubbles. Divide the dough into 8 equal pieces. (Just look – no need to be perfect!) Shape each piece into a ball. Press with your index finger in the center of each ball to make a hole about 1.5 to 2 inches in diameter. Watch the video above for a visual. Lightly cover the shaped bagels with a tea towel and rest for a few minutes while you prepare the double boiler.
- Preheat the oven to 218°C.
- Bain-marie: fill a large wide pot with 2 liters of water. Whisk the honey. Bring the water to a boil, then reduce the heat to medium-high. Drop the bagels in, 2-4 at a time, making sure they have enough room to float. Cook the bagels for 1 minute on each side.
- Using a pastry brush, brush the top and sides of each bagel with egg yolk. Place 4 bagels on each lined baking sheet. Bake for 20 to 25 minutes, rotating the pan halfway through. You want the bagels to be a dark golden brown. Remove from oven and let bagels cool on baking sheets for 20 minutes, then transfer to wire rack to cool completely.
- Slice, grill, garnish, whatever you want!
This recipe was found on sallysabakingaddiction.com