Bagels. First thing in the morning, these amazing tiny dough miracles give us a sense of complete control over our lives. Despite their doughnut-like appearance, they are delicious, especially when topped with the appropriate topping and a hefty amount of cream cheese. What’s the best part? You can make them yourself! But take caution—the bagel recipe may be tempting! Our Guider is back again with the exciting recipe, CHECK IT OUT!

It’s not difficult to make bagels, and I’ll tell you how!

The original bagel is a tiny culinary wonder if you examine it attentively. Like a pretzel roll, it’s a boiled loaf of bread that’s baked after a brief dip in the kitchen pool. It’s not as fancy as it sounds! And don’t worry, it doesn’t require a molecular gastronomy PhD or a New York invitation. However, the latter would be rather pleasant. You only need a little perseverance, time, and willpower to turn your kitchen into a bakery with a hint of American flair. Now let’s talk about this delectable baking recipe.

From dough to golden piece: the bagel’s journey!

The dough that acts like a little diva is the first stage in creating your handmade bagel. It, or more accurately, “she,” cries out to be kneaded, molded, and touched. However, the outcome is worthwhile! The hot water bath is the next step that will make you feel like an expert baker. Indeed, bagels are quickly boiled before baking. For the small dough balls, it’s similar to a spa day, except for the steaming and sauna.

Homemade bagel recipe

Ingredients of bagels recipe

POOLISH

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1.5 dl of cold water

One gram of yeast

Semi-white flour, 150 g

DOUGH

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Semi-white flour (450 g)

One-half teaspoon of salt

One tablespoon of sugar

10 grams of crushed yeast

2.25 milliliters of warm water

WATER BATH

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Two liters of water

Two teaspoons of liquid honey

One teaspoon of baking soda

As desired, add around 4 tablespoons coarse salt, kernels, and seeds.

Preparation

POOLISH

In a mixing dish, combine the water and yeast until completely dissolved. Add the flour and mix until smooth. Cover with foil and allow to ferment at room temperature for 12-16 hours.

DOUGH

In a large mixing bowl, combine the flour, salt, and sugar. Make a well. Dissolve the yeast in the water and pour it into the well along with the poolish. Knead for 10 minutes in a stand mixer on low speed or by hand until the dough is smooth and elastic. Cover and allow to rise at room temperature for 2-3 hours, until doubled in size. Beginning with the second hour, stretch and fold the dough 2-3 times.

FORMS

Form the dough into 12 equal-sized, smooth balls, cover, and allow to rest for about 10 minutes. Make a hole in the centre of each ball with a ladle. Roll the dough rings around your finger until a hole about 5 cm in diameter appears, then transfer to the prepared baking sheets. Cover and let sit for 30 minutes.

WATER BATH

In a large saucepan, heat all of the ingredients until they are boiling. Add 2-3 bagels at a time and cook for 30 seconds, just below the boiling point. Then, flip and cook for a further 1-1.5 minutes. Remove, drain, and arrange on prepared baking sheets, allowing plenty of space between them. Sprinkle with salt, kernels, or seeds as desired.

BAKE

Bake in a preheated oven at 190°C for 20-25 minutes. Cool on a wire rack. Slice the bagels horizontally, toast as needed, then fill with your preferred filling.

Why homemade bagels are superior to supermarket-bought “industrial” ones!

• The shape: The size of the central hole is up to you. Which would you prefer—a dough hoop that allows for additional toppings or a bagel-donut hybrid? You can do anything you want here.
• The garnish: Making your own bagels is like starting from scratch. You are the artist behind them, and your selection of sesame, poppy seeds, and other ingredients transforms them into a genuine designer item.
• The flavor: A bagel straight out of the oven is far superior to one from the store. They taste like pride and hard effort, and they’re wonderfully fluffy on the inside and slightly crispy on the exterior. Additionally, they are just as simple to create as any other bagel recipe.

Bagels aren’t only for breakfast!

Homemade bagel recipe​ work well with anything, whether you use them as a sandwich basis, top them with cream cheese and lox, or just munch on them. They are essentially baked foods’ chameleons. Even when sweetened with Nutella or jam, they look fantastic.

And for the truly courageous!

Do not hesitate to experiment and adjust this delectable recipe as necessary! The options are genuinely endless: bagels with olives and rosemary, fiery chili bagels, or chocolate chip-topped sweet variations. Try a loaded bagel if you’re feeling very adventurous. Grated carrot or a little cheese in the dough? Why not? In any case, this is a really tasty treat.

How to make bagels soft on the inside but crispy on the outside?

Our little bagel is generally a soft roll with a hole in the middle. Not quite what you’d call an original bagel. Bagels are soft on the inside but quite crispy on the exterior. The dough is cooked before baking. This closes the surface and keeps the moisture in the dough. It reminded me of the cooking procedure for my pretzel rolls, but without the lye. The hole in the middle helps the bagels to cook quicker on both sides while increasing surface area, resulting in more crust. The little doughs dry up fast, so store bagels in an airtight container once they’ve cooled.

New York-style Bagels

My recipe is adapted from a baking book on bread and yeast dough. The book contains a huge number of ancient and, above all, international recipes. From pita to flatbread, scones, puff pastry, and potato bread from the Channel Islands. I frequently find inspiration there or learn useful ideas for shaping bread. This morning, I opened the book to the bagel page, and the recipe appeared on the blog. My bagel recipe is more in keeping with the definition of a New York bagel, although I did sneak an egg white into the dough. 🙂