Easy Fast Bagels Recipes

Steps:

• Preheat Oven to 450°.
• Mix Yeast with warm water and sugar and stir. Set aside for 5 minutes.
• Add 1 cup of flour at a time to the yeast mixture and salt and oil.
• Mix together, when it starts to get stiff use your hands.
• Put on floured counter and knead until smooth.
• In the meantime, boil a large pot of water for 15 minutes.
• Once dough is well kneaded, cut into twelve even pieces.
• Roll pieces and form into bagel shapes.
• Rest for 15 minutes on greased baking sheet covered with a towel.
• Boil 4 at a time, 30 seconds per side.
• While wet, sprinkle with salt/sesame seeds etc.
• Put on a baking sheet and bake for about 10 minutes, or until the tops are golden brown.

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:

• Put flour, sugar, and salt into large bowl and mix lightly. Add yeast and water, then knead together ingredients with hands. The dough will be sticky at first.
• Once you have combined the ingredients into a manageable dough, take out the dough onto a flat kneading surface. Knead dough firmly with your hands until the dough is no longer lumpy and powdery, approximately 15min. Add sprinkles of water or flour as necessary to keep the dough manageable -- it will get elastic but pretty stiff.
• Cut dough into 6 pieces. Shape each piece into a ball. Cover with plastic wrap or a damp paper towel to prevent drying.
• Shape the dough. You can either poke a hole in the middle with your finger and stretch out into a bagel shape or roll out the dough into a rope and tie the ends together. The dough will expand, so leave a nice big hole in the middle.
• Cover the bagels with plastic wrap and let rest for about 15 minutes (30-40 min during winter time).
• In the meantime, fill a large pot with water and a teaspoon of sugar or honey and bring to a simmer. Preheat oven to 375 degrees.
• When the dough is ready, carefully drop them into the water and let them simmer for about 15 seconds on each side, flipping them only once. The bagels should float. Keeping the water boiling too hard or flipping too much will cause the surface of the bagels to crinkle later. I usually boil two at a time.
• Take the bagels out with a slotted spoon and blot excess water. If you would like to add toppings, do so now. For small or crumbly toppings such as sesame and poppyseed, dump out the toppings on a small plate and gently press the top of the bagel into the topping.
• Put the bagels onto a baking sheet and let bake until brown, approximately 15 minute.
• Note: You can use whole wheat flour and even ingredients such as cocoa, pureed spinach, pureed pumpkin/cinnamon/nutmeg to make different kinds (and different colors!) of bagel dough. Be sure to decrease the amount of added water accordingly -- I would try making the plain first to get an idea of what the dough should feel like.

Steps:

• Preheat the oven to 400 degrees F. Line 2 baking sheets with parchment.
• Stir the flour and yogurt together in the bowl of a heavy-duty stand mixer using a spoon until the dough just becomes crumbly. Use your hands to mix the dough to form a smooth ball; the dough will feel slightly sticky. Attach the bowl to the mixer and beat with the dough hook on medium speed until the dough pulls away from the sides of bowl and forms a smooth ball, about 5 minutes (be sure not to overmix as the dough will become sticky again).
• Divide the dough into 6 balls. Roll each ball into a 3/4-inch-thick rope, then pinch the ends together to form a circle. Place on the prepared baking sheets. If using, brush the top of each bagel with egg wash and sprinkle on the desired topping.
• Bake until the bagels are golden brown on the outside, 18 to 20 minutes. Let cool about 15 minutes before serving.

Steps:

• Make the dough: Stir together 1/2 cup warm water and 1 tablespoon malt syrup in a small bowl; sprinkle the yeast on top. Let soften a minute, then stir. Set aside until foamy or bubbly, about 5 minutes.
• Whisk the flour and salt in a large bowl; make a well in the center. Pour in the yeast mixture and 2/3 cup warm water and stir with a wooden spoon to make a shaggy dough. Not all the flour will be mixed in.
• Knead the dough in the bowl to mix in more of the flour, and work the dough into a rough ball in the bowl.
• Knead the dough: Turn out the dough onto a clean surface and begin kneading. As you knead, the dough will become tacky and stick to your fingers, then it should lose its stickiness and form a somewhat smooth ball (this should take 3 to 4 minutes). If the dough is still sticky, lightly dust with flour.
• Once the dough starts to smooth out, continue kneading until it's very satiny and pillowy feeling (this should take 5 to 10 minutes). Rip off a small piece of dough and gently stretch the 4 corners. If it can stretch very thin without tearing, it's ready. If it tears, knead another 2 minutes and test again.
• Transfer the dough to a clean bowl lightly misted with cooking spray, cover tightly with plastic wrap and let stand at room temperature until doubled in size, about 1 hour. You don't want the dough to over-proof or form bubbles on the surface. Keep an eye on it; the dough can proof quickly in a warm spot.
• Divide the dough: Line a baking sheet with parchment paper and mist with cooking spray. Turn out the dough onto a clean surface and press to flatten and deflate the dough, making sure to press out any large air bubbles. Divide into 6 pieces, 3 1/2 to 3 3/4 ounces each.
• Pull the corners of each piece together into the center of the dough, turn over so the seam is on the bottom and roll the dough against the counter into a tight ball with a smooth surface. Do not use any flour or the dough will not stick to itself properly.
• Form the bagels: Form the bagels one at a time: First stick your thumb through the middle of a dough ball, then insert your index finger and gently start to stretch the hole.
• Roll the bagel in a circle around your index fingers to stretch the hole until 1 1/2 to 2 inches wide. If the hole pulls back together, let rest 1 to 2 minutes, then reshape.
• Transfer the bagel to the baking sheet and repeat with the remaining dough balls. Cover the baking sheet with plastic wrap and refrigerate at least 4 hours or overnight. The bagels will puff slightly.
• Cook the bagels: About 30 minutes before boiling, preheat the oven to 450˚ F and remove the bagels from the refrigerator. Bring 2 quarts of water to a boil in a wide pot. Stir in the remaining 3 tablespoons malt syrup. Gently add 2 or 3 bagels, rounded-side down, and boil for 2 minutes, flipping halfway through.
• Remove the bagels with a slotted spoon and put back on the baking sheet. Repeat with the remaining bagels. It's OK if they deflate a bit as they cool but they should mostly keep their shape. (If they do deflate and wrinkle, they'll still be good - just a little flat.)
• Line a separate baking sheet with parchment paper and dust with cornmeal. Brush the tops and sides of the bagels with the egg white and sprinkle with toppings. Place rounded-side up on the cornmeal-dusted baking sheet, about 1 inch apart.
• Bake on the middle oven rack until the bagels are golden brown and crisp, rotating the pan halfway through, 18 to 20 minutes. Let cool at least 15 minutes. Serve slightly warm or at room temperature.

Steps:

• In a food processor, add the flour, yeast, salt, and sugar. Pulse until incorporated.
• While running, slowly add the warm water until the dough balls up. You may not need all the warm water.
• Carefully push the dough back into the blade's path and continue to process for an additional 30 seconds or until the dough is firm and stretchy, but not sticky nor squishy.
• Gently round the dough into a ball and place in a lightly oiled bowl. Cover with a damp, warm towel for an hour or until the dough has doubled in size.
• Add the barley malt syrup to about 6 quarts of water and bring to a boil.
• Place a tray with about 2 quarts of water on the bottom shelf of the oven. Preheat to 425°F (220°C).
• Place the dough onto a lightly floured surface and divide into 6 equal pieces (roughly 5 ounces (140 g) a piece if you use a scale). Cover the pieces with a damp towel.
• One at a time, form the dough into a ball, pinching the seams together at the bottom. Place the dough seam side down and-cupping your hand over the dough-apply gentle pressure, working the ball in circles until the seams on the bottom are smoothed out. Gently reshape the edges of the ball into a circle.
• Using your thumb, press down into the center of the ball to the counter. Working in a circle, carefully stretch the dough into a ring until the hole at the center is about 2 inches (5 cm) in diameter.
• Place the dough rings under a damp towel and let rise for 10 minutes.
• Working in batches of two, place the bagels in the boiling water/syrup. They should float at the surface. Let them boil for 30 seconds, then flip and boil for an additional 30 seconds.
• Remove the bagels from the water/syrup and gently pat dry with a clean towel.
• Brush the tops with the beaten egg. Optionally, if you want toppings, dip the egg-washed side of the bagel into the mixture of your choice.
• Place the bagels on a parchment paper-covered baking sheet. Bake until golden brown, about 15 to 20 minutes.
• Transfer to a wire rack to cool.
• Enjoy!