Homebakedbagels 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:

• In a large bowl, dissolve yeast in warm milk. Add the butter, sugar, salt and egg yolk; mix well. Stir in enough flour to form a soft dough. , Turn onto a floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour. , Punch dough down. Shape into 12 balls. Push thumb through centers to form a 1-1/2-in. hole. Stretch and shape dough to form an even ring. Place on a floured surface. Cover and let rest for 10 minutes; flatten bagels slightly. , Fill a Dutch oven two-thirds full with water; bring to a boil. Drop bagels, 2 at a time, into boiling water. Cook for 45 seconds; turn and cook 45 seconds longer. Remove with a slotted spoon; drain well on paper towels. , Sprinkle with sesame or poppy seeds if desired. Place 2 in. apart on greased baking sheets. Bake at 400° until golden brown, 20-25 minutes. Remove from pans to wire racks to cool.

Steps:

• Mix yeast, sugar and warm water together and let stand 3 minutes.
• Mix 2 cups of flour with the salt in a large bowl and add the yeast mixture.
• Stir until combined and slowly mix in the rest of the flour (If making cinnamon raisin bagels, add these to dough now).
• Knead on a floured surface for 5 minutes, adding additional flour if needed, dough should be firm.
• Place dough in a greased bowl, cover and let rise until double.
• After rising punch down and divide dough into 12 balls.
• Allow to rest for 4 minutes.
• Bring 2 quarts of water to boil.
• With your thumb, make a hole in each ball of dough and pull open about 2 inches, making a bagel shape.
• Preheat oven to 350 degrees.
• Place the shaped dough onto a cookie sheet and cover for 10 minutes.
• Lower heat under water for it to be simmering.
• Drop 2 or 3 bagels at a time into the water for about 45 seconds, turning each once.
• Drain and place on greased baking sheets.
• Brush tops with beaten egg white and top with optional toppings.
• Bake for 35 minutes, turning once for even browning.
• Bagels are done when they are golden brown and shiny.

Steps:

• Spray a 9-by-13-inch baking dish with nonstick cooking spray. Spread the bagel chunks in the dish in an even layer, then dollop the cream cheese around the baking dish, on top of and in between the bagel chunks.
• In a large bowl, whisk together the milk, eggs, garlic powder, salt, pepper, half the red onion and half the chives until combined. Pour the mixture over the bagels in the baking dish. Cover the baking dish with foil and refrigerate overnight.
• Preheat the oven to 350 degrees F. Set the baking dish out at room temperature while the oven heats.
• Bake, still covered in foil, until mostly set, about 1 hour. Remove the foil and bake until the top is lightly browned, 10 to 15 minutes more. Let cool slightly for 10 to 15 minutes. Garnish the top with ribbons of smoked salmon, capers and the remaining red onion and chives. Serve immediately.

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:

• 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:

• For the dough: Pour 1/2 cup warm water into a mixing bowl. Mix in the barley malt syrup, yeast packet and sugar until dissolved, then allow the yeast to foam, 10 minutes.
• To the bowl of a stand mixer fitted with the dough hook attachment, add the bread flour and salt and mix to combine. When the yeast mixture is ready, pour into the flour along with an additional 1 3/4 cups warm water. Mix until a soft dough forms. Your dough should clean the bowl and begin to climb the hook. Mix for about 5 minutes more on medium speed.
• After 5 minutes of mixing, pour the dough onto a clean surface and continue kneading by hand for an additional 15 minutes, until the dough is stiff, slightly tacky and very smooth. Put the dough in a clean bowl and cover with a damp towel. Let rise until doubled in size, 1 to 1 1/2 hours (see Cook's Note).
• Pre-shape the dough: Fold the dough down, deflating it, then turn out onto a clean work surface. Cut the dough into 12 equal pieces, about 4 ounces each. Form each piece of dough into a tight ball, rounding it in a circular motion until smooth. Place on a parchment-lined sheet tray lightly sprayed with cooking spray and repeat with the remaining dough, 6 to a tray. Cover with a damp towel and allow to rest for 10 to 15 minutes.
• Shape and proof: Roll out each ball into a rope roughly 9 to 10 inches. Pick up the rope and wrap it around your fingers where they meet your palm, overlapping the ends and forming a ring of even thickness. Seal the seam by rolling on your palm, then reshape if necessary into an even ring. Place back on the parchment and repeat with the remaining dough. Cover tightly with plastic wrap, then place the damp towel over the sheet tray. Refrigerate at least 4 hours or overnight.
• Set up your grill for indirect heat. If using a charcoal grill, build the coals on one side only. If using a gas grill, heat one side only. Your grill should be at 450 degrees F.
• Finishing and baking: Allow the chill to come off of the bagels for at least 1 hour before baking. The bagels are ready to finish when the dough floats in room temperature water. Fill a bowl with room temperature water, pick up a bagel and drop it into the bowl. If it floats, the bagels are ready to proceed with the rest of the finishing and baking process. If the dough sinks, allow the dough to set out at room temperature for another 30 minutes and test again.
• For the bagels: Fill a pot halfway with water and bring to a boil on the direct heat side of the grill. Whisk in the barley malt syrup and baking soda. The water should look like brewed black tea. Drop as many bagels as will comfortably fit, about 4, into the pot and boil for 1 minute, flipping halfway through. Remove to a draining rack and continue with the remaining bagels. Pour your desired toppings onto plates and dip the tops of each bagel into the topping, pressing gently.
• Put the bagels on a cast-iron pan, place on the offset heat part of the grill, close the grill and bake until the bagels are deep golden brown, 20 to 25 minutes. Let cool before serving.
• Oven method: Bake on a parchment-lined rimmed baking sheet at 450 degrees F for 40 to 45 minutes.

Steps:

• In a large bowl (or the bowl of a stand mixer) combine yeast, sugar and water.
• Let stand for 5 minutes, then stir in flour and salt.
• Mix dough thoroughly until it comes together in a large ball, pulling away from the sides of the bowl. Add an additional tablespoon of flour or water, if needed.
• If kneading by hand, turn dough out onto a lightly floured surface and knead until very smooth and elastic, about 10 minutes. If using a stand mixer, knead dough with the dough hook until elastic, about 8 minutes on a low speed.
• Place dough in a lightly greased bowl, cover with plastic wrap and let rise for 1 hour, or until doubled in size.
• Bring a large pot of water to a gentle boil and preheat the oven to 400°F.
• When dough has risen, turn the dough out onto a very lightly floured surface and divide into 8 equal pieces. Shape each piece into a tight ball, pinching the corners together at the bottom of the piece of dough. When all the balls are shaped, let the dough rest for 30 minutes covered with a clean dish towel.
• Once dough balls have rested, the bagel shape can be formed. Using your fingers, poke a hole through the center of each dough ball. Stretch out the dough into a ring with your fingers and be sure to make the hole a little larger than you want the finished bagel to have, as it will shrink slightly while the bagel is expanding during the baking process.
• Let bagels rest for about 10 minutes.
• Working a couple at a time, drop the bagels carefully into the boiling water. Boil for 2 minutes on the first side, then flip and boil for an additional minute.
• Using a slotted spoon or strainer, transfer bagels to a clean towel to drain for a moment, then place on a parchment-lined baking sheet. Repeat process with remaining bagels.
• Brush boiled bagels with lightly beaten egg (a pastry or bbq brush is a good tool for this) and bake for 20-24 minutes, until golden brown.
• Cool completely on a wire rack.
• Slice and toast to serve.

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!

Steps:

• Put half of the water, yeast and sugar in a bowl and let stand for five minutes. Meanwhile, mix flour and salt in another bowl, and make a well in the middle in which you pour the yeast mixture and the rest of the water once the five minutes have passed. Mix, and knead the dough on a lightly floured surface for about 10 minutes. The dough should feel firm, smooth and elastic.
• Oil a large baking bowl, and turn the dough to coat. Let it rise under a damp towel for one whole hour, until doubled in size. Punch the dough down, and let it rest for an additional 10-15 minutes.
• Carefully divide the dough into 7-8 equally big pieces, shape into balls and punch a whole in the middle. Let them rest under a damp towel on a lightly oiled baking-sheet for 20 minutes.
• Bring a large pot of water to a boil, and heat your oven to 190°C Once the bagels are ready, drop one or two of them into the boiling water, careful not to overcrowd the pot. The bagel should float within a couple of seconds. Boil for 1-2 minutes on one side, turn, and boil for another minute or so. Continue with all of the bagels.
• Put the bagels into the preheated oven, and bake for 10 minutes. Take the bagels out, turn them, and continue to bake for another 10 minutes. Remove from oven, spread on some cream cheese and smoked salmon and take a big bite. You deserve it.

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:

• In the bowl of an electric mixer, whisk together yeast and warm water. Let stand until foamy, about 5 minutes. Attach bowl to mixer fitted with the dough hook. With the mixer on a low speed, add sugar, 1 tablespoon malt syrup, flour, and salt. Knead until a dough forms, about 1 minute. The dough should be slightly tacky but not sticky (if necessary, add more flour or water, 1 tablespoon at a time). Continue to knead dough for 5 more minutes. Transfer the dough to a lightly oiled bowl; cover with oiled plastic wrap. Let rise in a warm place until doubled in bulk, about 2 hours. Divide dough into 10 equal pieces. Cover with a damp, clean kitchen towel, and let rest for about 20 minutes. (This will relax the dough and make it easier to shape.)
• Line two unrimmed baking sheets with parchment paper, and lightly brush with oil; set aside. With lightly oiled hands, roll each piece of dough into a 6-inch rope. Holding one end of rope between your thumb and forefinger, wrap dough around your hand to form a circle with overlapping ends (they should overlap by a few inches). Still holding the dough, press the overlapping ends on the work surface, rolling back and forth to seal with the palm of your hand.
• Place the bagels 2 inches apart on the prepared baking sheets. Cover with a piece of oiled plastic wrap, and let rest until slightly puffed, about 20 minutes.
• Preheat the oven to 500 degrees, with racks in the upper and lower thirds. Fill a large stockpot (the wider, the better) with about 5 quarts of water, and bring to a boil. Add remaining 2 tablespoons malt syrup. Gently drop bagels into the water. (Add as many bagels as will comfortably fit without touching each other.) After 30 seconds, use a slotted spoon or skimmer to flip bagels over; simmer for 30 seconds more.
• Using the slotted spoon, return bagels to parchment-lined sheets. Top with seeds or coarse salt, as desired, while bagels are still wet.
• Immediately place sheets in the oven. Bake for 5 minutes, then rotate sheets and reduce oven temperature to 350 degrees. Continue to bake until the tops of the bagels begin to turn golden brown, about 10 minutes. Using a spatula, flip bagels over, and continue to bake until other sides turn golden brown, about 5 minutes more. Transfer bagels to a wire rack to cool completely.
• Bagels can be kept in an airtight container at room temperature for up to 1 day, or frozen, tightly wrapped in plastic or stored in resealable bags, for up to 3 weeks. Preslice bagels before freezing for easy toasting.

Steps:

• Mix 1 1/2 cups of the flour, sugar, salt, and yeast in a bowl.
• Add water gradually and beat for 2 minutes at medium speed, scrapping bowl occasionally.
• Add 1/2 cup of flour.
• Beat at high speed for two minutes, scrapping bowl occasionally.
• Stir in enough additional flour to make a soft dough.
• (Dough should be pulling away from the sides of the bowl).
• Turn out onto lightly floured surface.
• Knead for about 8 minutes or until smooth and elastic, adding additional flour as necessary.
• Place in ungreased bowl.
• Cover and let rise in warm place for 20 minutes (dough will rise, but will not double).
• Punch down dough; divide into 12 small balls.
• Poke finger through the middle of the ball to the other end.
• Make a round hole about 1/2 inch in diameter.
• Place on a lightly greased baking sheet.
• Cover and let rise in warm place for 20 minutes.
• Preheat oven to 375 degrees.
• Boil at least 2-inchs of water in a large shallow pan.
• Lower heat and add a few bagels at a time.
• Simmer bagels in water for 2 to 3 minutes turning once.
• Remove from water and replace the bagels on the greased baking sheet.
• Mix together egg white and a tablespoon of water.
• Brush the egg white wash over each bagel.
• Sprinkle poppy seeds or sesame seeds over the bagels.
• Bake for 30 minutes.
• Variations:
• Italian Herb Bagels: Add 2 teaspoons of Italian seasoning, and replace salt with onion salt.
• Onion Bagels: Add 2 tablespoons of dehydrated minced onion, and replace salt with onion salt.