Bagel Recipes

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.

Steps:

• Do ahead
• To make the dough, stir the malt syrup, yeast, and salt into the lukewarm water. Place the flour into a mixing bowl and pour in the malt syrup mixture. If using a mixer, use the dough hook and mix on the lowest speed for 3 minutes. If mixing by hand, use a large, sturdy spoon and stir for about 3 minutes, until well blended. The dough should form a stiff, coarse ball, and the flour should be fully hydrated; if it isn't, stir in a little more water. Let the dough rest for 5 minutes.
• Resume mixing with the dough hook on the lowest speed for another 3 minutes or transfer to a very lightly floured work surface and knead by hand for about 3 minutes to smooth out the dough and develop the gluten. The dough should be stiff yet supple, with a satiny, barely tacky feel. If the dough seems too soft or overly tacky, mix or knead in a little more flour.
• Place the dough in a clean, lightly oiled bowl, cover the bowl tightly with plastic wrap, and let the dough rise at room temperature for 1 hour.
• When you're ready to shape the bagels, prepare a sheet pan by lining it with parchment paper or a silicone mat, then misting it with spray oil or lightly coating it with oil. Divide the dough into 6 to 8 equal pieces. (A typical bagel is about 4 ounces or 113 grams before baking, but you can make them smaller. If you make more than 6 bagels, you may need to prepare 2 sheet pans.) Form each piece into a loose ball by rolling it on a clean, dry work surface with a cupped hand. (Don't use any flour on the work surface. If the dough slides around and won't ball up, wipe the surface with a damp paper towel and try again; the slight bit of moisture will provide enough traction for the dough to form into a ball.) There are two methods to shape the balls into bagels.
• The first method is to poke a hole through the center of the ball to create a donut shape. Holding the dough with both thumbs in the hole, rotate the dough with your hands, gradually stretching it to create a hole about 2 inches in diameter.
• The second method, preferred by professional bagel makers, is to use both hands (and a fair amount of pressure) to roll the ball into a rope about 8 inches long on a clean, dry work surface. (Again, wipe the surface with a damp towel, if necessary, to create sufficient friction on the work surface.) Taper the rope slightly at each end and moisten the last inch or so of the ends. Place one end of the dough in the palm of your hand and wrap the rope around your hand to complete the circle, going between your thumb and forefinger and then all the way around. The ends should overlap by about 2 inches. Squeeze the overlapping ends together by closing your hand, then press the seam into the work surface, rolling it back and forth a few times to seal. Remove the dough from your hand, squeezing it to even out the thickness if need be and creating a hole of about 2 inches in diameter.
• Place each shaped bagel on the prepared sheet pan, then mist with spray oil or brush with a light coating of oil. Cover the entire pan with plastic wrap and refrigerate overnight or for up to 2 days. (You can also proof the full piece of dough in the oiled bowl overnight and then shape the bagels on baking day, 60 to 90 minutes before boiling and baking them, or as soon as they pass the float test.)
• On baking day
• Remove the bagels from the refrigerator 60 to 90 minutes before you plan to bake them, and if you plan to top them with dried onion or garlic, rehydrate those ingredients (see the variations). Immediately check whether the bagels are ready for baking using the "float test": Place one of the bagels in a small bowl of cold water. If it sinks and doesn't float back to the surface, shake it off, return it to the pan, and wait for another 15 to 20 minutes, then test it again. When one bagel passes the float test, they're all ready to be boiled. If they pass the float test before you are ready to boil and bake them, return them to the refrigerator so they don't overproof. About 30 minutes before baking, preheat the oven to 500°F (260°C) and gather and prepare your garnishes (seeds, onions, garlic, and so on).
• To make the poaching liquid, fill a pot with 2 to 3 quarts (64 to 96 oz / 181 to 272 g) of water, making sure the water is at least 4 inches deep. Cover, bring to a boil, then lower the heat to maintain at a simmer. Stir in the malt syrup, baking soda, and salt.
• Gently lower each bagel into the simmering poaching liquid, adding as many as will comfortably fit in the pot. They should all float to the surface within 15 seconds. After 1 minute, use a slotted spoon to turn each bagel over. Poach for another 30 to 60 seconds, then use the slotted spoon to transfer it back to the pan, domed side up. (It's important that the parchment paper be lightly oiled, or the paper will glue itself to the dough as the bagels bake.) Sprinkle on a generous amount of whatever toppings you like as soon as the bagels come out of the water (except cinnamon sugar; see the variation for details).
• Transfer the pan of bagels to the oven, then lower the oven heat to 450°F (232°C).
• Bake for 8 minutes, then rotate the pan and check the underside of the bagels. If they're getting too dark, place another pan under the baking sheet. (Doubling the pan will insulate the first baking sheet.) Bake for another 8 to 12 minutes, until the bagels are a golden brown.
• Cool on a wire rack for at least 30 minutes before slicing or serving.
• Variations
• You can replace any amount of the bread flour with an equal amount of whole grain flour (by weight), such as wheat or rye. If you do so, increase the water in the dough by 1 tablespoon (0.5 oz / 14 g) for every 2 ounces (56.5 g) of whole grain flour you substitute.
• Top your bagels with any combination of the following garnishes: poppy seeds, sesame seeds, coarse salt, or rehydrated dried onions or garlic. (Soak dried onions or garlic in water to cover for at least 1 hour before applying.) The toppings will stick even better if you first brush the top of each bagel with an egg white wash made by whisking 1 egg white with 1 tablespoon (0.5 oz / 14 g) of water. If using coarse salt as a garnish, remember that a little goes a long way.
• For raisin bagels, mix in 1 1/3 cups (8 oz / 227 g) of raisins during the final 2 minutes of mixing and, if you like cinnamon, stir 1/2 teaspoon (0.14 oz / 4 g) of ground cinnamon into the flour before you start mixing. When the bagels come out of the oven, brush the tops with melted butter and dip the top into a bed of cinnamon sugar to give it a very tasty cinnamon crust. You can make cinnamon sugar by whisking 2 tablespoons (1.6 oz / 44 g) of ground cinnamon into 1/2 cup (4 oz / 113 g) of granulated sugar.

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.

Steps:

• In a mixer bowl combine 1 1/2 cups of the flour and the yeast.
• Combine warm water, the 3 Tbsp sugar and the salt. Pour over the flour mixture. Beat at low speed of electric mixer for about 30 seconds scraping the bowl as you mix. Beat 3 minutes at high speed.
• Stir in as much remaining flour as you can mixing with a spoon.
• Turn out onto a lightly floured surface. Knead in enough remaining flour to make a moderately stiff dough that is smooth and elastic (knead 6-8 minutes total). Cover; let rest 10 minutes.
• Cut into 12 portions; shape each into a smooth ball. Punch a hole in the center of each. Pull gently to make a 1 1/2-2-inch hole.
• Place on a greased baking sheet. Cover, let rise 20 minutes.
• Broil 5 inches from heat 3-4 minutes, turning once (tops should not brown).
• Heat 1 gallon of water and 1 Tbsp of sugar to boiling; reduce heat. Cook 4 or 5 bagels at a time for 7 minutes, turning once; drain.
• Place on a greased baking sheet. Bake at 375: in the oven for 25-30 minutes.
• Light Rye Bagels Prepare bagels as above. except substitute 1 1/2 cups rye flour for the first 1 1/4 cups of the all-poupose flour.
• Herb Bagels Prepare bagels as above, except add 2 tsp. dried marjoram, crushed or 1 tsp dried dill; or 1 tsp. dried tarragon, crushed; or 1/2 tsp. garlic powder to the flour-yeast mixture.
• Onion Bagels Prepare as above except cook 1/2 cup finely chopped onion in 3 Tbsp butter till tender but not brown. Brush onion mixture over tops of bagels after first 15 minutes of baking.
• Poppy or Sesame Seed Bagels Prepare bagels as above except before baking brush tops with beaten egg; sprinkle with the seed.

Steps:

• Mix the yeast with 300ml lukewarm water. Put the flour, sugar and 1 tsp salt in a large bowl and mix together. Pour over the yeasty liquid and mix into a rough dough.
• Tip out onto the work surface and knead together until smooth and elastic - this should take around 10 mins.
• Put the dough in a lightly oiled bowl and cover with a piece of oiled cling film. Place in a warm area and leave until doubled in size, about 1 hr, then uncover and tip onto your work surface.
• Divide the dough into 10 portions and form into balls - I like to weigh them to make sure that they're all the same size. Line up on 2 parchment-lined baking trays and cover lightly with cling film.
• Leave for around 30 mins or until risen and puffy, then remove the cling film.
• Use a floured finger to make a hole in the centre of each bagel, swirling it around to stretch the dough a little, but being careful not to knock out too much air. Heat oven to 180C/160C fan/gas 4.
• Fill a large saucepan with water and bring to the boil. Add the bicarbonate of soda to alkalise the water (see tip, below left). Place 1-2 of the bagels in the water at a time and boil for 1 min (2 mins if you want a chewier bagel), turning over halfway through. Using a slotted spoon, lift out the bagels, drain well and place back on the baking tray.
• Brush the bagels with the egg white and sprinkle with your chosen seeds. Bake for 20-25 mins or until golden brown. Transfer to a wire rack to cool before eating. They will keep for 3-4 days, or freeze for 2 months (see How to freeze, below left).

Steps:

• Mix starter or poolish ingredients in a large bowl and cover with plastic wrap or a kitchen towel. Leave to ferment at room temperature for 7 to 8 hours until bubbly and swollen in size.
• Add the starter or polish to the mixing bowl of a mixer or to a large bowl. To that add the water, honey, flour, salt (on one side of the bowl) and yeast (on opposite side of the bowl.
• Using a dough hook on the lowest setting (or by hand), mix all ingredients until well mixed (2 to 3 minutes) and turn off the mixer. Cover the bowl and let sit for 5 minutes.
• Knead with the dough hook on the lowest setting (or by hand), for 5 minutes and tip out onto a lightly floured counter. Stretch the dough into a large rectangle and fold letter-style, top to middle, bottom over top and side to side.
• Place in an oiled, straight-sided clear container and cover.
• After 15 minutes, repeat the stretch and fold procedure and cover again.
• Let rise at room temperature for 30 to 45 minutes until the dough is 1 1/2 times as large as it was initially or doubled in volume.
• Divide into 16 equal pieces and roll each into round balls.
• Preheat the oven to 450°F.
• Press each ball with thumb and forefinger to form a hole and use fingers to roll and stretch the bagels until the holes are about 2 inches in diameter. Place on baking sheet lined with parchment paper sprayed well with vegetable oil spray. This prevents the wet bagels from becoming one with the parchment.
• Cover with oiled plastic and let rise for 15 to 20 minutes or until one of the bagels floats in a bowl of cold water.
• Meanwhile prepare the boiling bath by mixing all ingredients and bringing to a light boil.
• Also bring out the sesame seeds, rehydrated onion flakes, poppy seeds or whatever the toppings are you choose. I like to rehydrate onion flakes and toast the sesame seeds before making the bagels.
• Boil each bagel (4 to 5 at a time if you can without crowding the pan) for 1 minute and flip the bagels with a slotted spoon to boil on the opposite side for 1 minute as well. Remove with the slotted spoon and return the boiled and swollen bagels to their parchment paper.
• Put toppings on the wet bagels and bake at 450 F for 6 to 7 minutes, rotate the pans and bake for another 6 to 7 minutes being careful not to over-brown the bagels. Bagels should be dark golden in color.
• Place bagels on a cooling rack and let cool before slicing.