INGREDIENTS:
Yields 8 Bagels
200 Calories per 1 Bagel (no toppings)
Prep Time: 1h 35m
Bake Time: 45m
Bagels Ingredients:
3.5 cups bread flour (or you can sub for all purpose flour*)
1.5 tbsp sugar
1/2 tsp salt
1 tbsp active dry yeast
1.5 cup warm water
Everything Bagel Seasoning or other desired toppings (optional)
Toppings:
Cream cheese
Tomato slices
Capers
Lox
Dill
PREPARATION:
Step 1
Begin by mixing together the flour, sugar, and salt in a large mixing bowl. In a separate bowl, dissolve the yeast in the warm water and let it sit for a few minutes until it becomes foamy. Add the yeast mixture to the dry ingredients and mix everything together until a dough forms. Knead the dough by hand for about 5-7 minutes until it becomes smooth and elastic.
Step 2
Next, cover the dough with a clean towel and let it rise in a warm place for about an hour, or until it has doubled in size. Once the dough has risen, divide it into 8 equal portions and roll each portion into a smooth ball. Poke a hole in the centre of each ball and carefully stretch the dough into a bagel shape.
Step 3
Preheat your oven to 425°F (220°C) and bring a large pot of water to a boil. Carefully place the bagels into the boiling water, a few at a time, and boil them for 1-2 minutes on each side. Remove the bagels from the water with a slotted spoon and place them on a floured baking sheet. Sprinkle the tops of the bagels with sesame seeds or any other desired toppings.
Step 4
Bake the bagels in the preheated oven for 20-25 minutes, or until they are golden brown and crispy. Allow the bagels to cool for a few minutes before serving them with your favourite toppings. Enjoy your homemade bagels while they are still warm and fresh out of the oven!
*The main difference between bread flour and all-purpose flour is a matter of protein. Bread flour has a higher protein content than all-purpose, usually 11-13%, while all-purpose has a 9-11% protein content. The amount of protein corresponds to how much gluten is formed when flour comes into contact with water. Gluten gives baked goods structure—the more gluten, the “stronger” the flour.
If you enjoyed this recipe, check out our homemade dutch oven bread recipe.
