Name: Homemade Bagels
Total time: 2 h
Yield: 10
Cuisine: american
Ingredients: 3 ½ cups high-gluten flour or all-purpose flour; 4 ½ tsp. instant yeast; 3 tbsp. cane sugar; 1 tbsp. kosher salt; 1 ½ cups warm water (not too warm, water above 130 degrees will kill your yeast); Neutral vegetable oil for greasing; 2 tbsp. barely malt syrup or dark brown sugar; Coarse cornmeal, for sprinkling; Optional toppings: sesame seeds, poppy seeds, etc.

Description

From “Make the Bread, Buy the Butter.” by Jennifer Reese

Ingredients

Scale

3 ½ cups high-gluten flour or all-purpose flour
4 ½ tsp. instant yeast
3 tbsp. cane sugar
1 tbsp. kosher salt
1 ½ cups warm water (not too warm, water above 130 degrees will kill your yeast)
Neutral vegetable oil for greasing
2 tbsp. barely malt syrup or dark brown sugar
Coarse cornmeal, for sprinkling
Optional toppings: sesame seeds, poppy seeds, etc.

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Instructions

In the bowl of a mixer, combine the flour, yeast, sugar and salt. Add the water and beat hard with the paddle attachment for a few minutes, switching to the dough hook once it all comes together. This is also when you might add a bit more flour if the dough is too wet, but just a bit at a time until you have a stiff dough. Knead for 5 minutes.
Place dough in a lightly greased bowl and cover with a clean, damp towel to rise about one hour. Dough will have doubled in size.
Preheat oven to 400 degrees F and bring a large pot of water to boil. While water is heating, lightly oil one baking sheet and sprinkle another generously with cornmeal.
Deflate the dough and divide it into 10 pieces. Roll each piece into the neatest ball you can and then stick your thumb through the middle to coax it into a bagel shape. Let bagels rest on the greased baking sheet for 10 minutes.
Once the water is at a rolling boil, add the brown sugar or barley syrup. Drop the bagels into the water, three at a time. Let them simmer for a minute and flip them over to simmer for another minute. Remove with a slotted spoon back to the greased baking sheet to dry a bit. Repeat with the remaining bagels.
Move all the boiled bagels to the cornmeal sprinkled baking sheet. The bottoms of my bagels were pretty wet still when I did this and too much cornmeal stuck. I recommend flipping them over when putting them down so the drier side sits in the cornmeal. If you want to add any toppings, this is the time to sprinkle away.
Bake for 25 to 35 minutes, until golden brown. Store for up to a week or tuck away in the freezer for longer storage.

Keywords: bagel recipe, homemade bagels