Bagels (Boiled and Baked)

Bagels (Boiled and Baked) Recipe Introduction Bagels, with their chewy, dense texture and glossy crust, are quintessential breakfast or brunch delights beloved worldwide. Originating from Jewish communities in Poland, this humble bread has risen to global fame, adapting to a myriad of culinary styles and toppings. This recipe guides you through the traditional process of making bagels, emphasizing the importance of boiling before baking. The unique step of boiling is what gives bagels their characteristic texture and flavor, setting them apart from other bread types. Grab your ingredients, and let’s embark on a journey to homemade bagel perfection. Kitchen Equipment Required Large mixing bowl Measuring cups and spoons Stand mixer with dough hook (optional) Cooking thermometer Large pot Slotted spoon Baking sheet Parchment paper Wire cooling rack Brush for egg wash Cooking Time Total estimated time: 2.5 hours (including resting and baking) Bagels (Boiled and Baked) Recipe Ingredients 500g (4 cups) bread flour 10g (2 tsp) salt 14g (2 tbsp) granulated sugar 7g (2 1/4 tsp) active dry yeast 300ml (1 1/4 cups) warm water (about 43°C/110°F) 30ml (2 tbsp) honey or malt syrup for boiling 1 egg, beaten (for egg wash) Optional toppings: sesame seeds, poppy seeds, dried onion, etc. Instructions Step 1: Prepare the Dough In a large mixing bowl, combine the bread flour and salt. In another small bowl, mix the warm water, sugar, and yeast. Let the yeast activate until it becomes frothy, about 5 minutes. Create a well in the flour mixture and pour the yeast mixture inside, stirring until a ragged dough forms. Step 2: Knead the Dough Transfer the dough onto a lightly floured surface. Knead for 8-10 minutes, until the dough is smooth and elastic. Alternatively, use a stand mixer with a dough hook on medium-low speed for 8 minutes. If the dough feels sticky, incorporate a bit more flour. Step 3: First Rise Place the dough in a lightly oiled bowl, cover it with a damp cloth, and let it rise in a warm place for about 1 hour, or until doubled in size. Step 4: Shape the Bagels Gently deflate the risen dough and divide it into 8 equal pieces (about 100g or 3.5 oz each). Roll each piece into a smooth ball. Poke a hole through the center of each ball using your thumb, gently stretching it to make a hole approximately 4 cm (1.5 inch) wide. Step 5: Second Rise Arrange the bagels on a baking sheet lined with parchment paper. Cover them and let them rest for about 20 minutes. Meanwhile, preheat your oven to 220°C (430°F). Step 6: Boiling the Bagels Bring a large pot of water to a boil and stir in the honey or malt syrup. Reduce to a simmer. Boil the bagels for 1-2 minutes on each side for a chewy texture. Use a slotted spoon to remove them and let them drain briefly on a wire rack. Step 7: Baking Place the boiled bagels back onto the parchment-lined baking sheet. Brush them with the beaten egg for a glossy finish and sprinkle on your choice of toppings. Bake in the preheated oven for 20-25 minutes or until golden brown. Conclusion Congratulations on creating delicious, homemade bagels! You’ve successfully merged tradition with technique, producing a satisfying treat characterized by its authentic flavor and texture. These bagels make for a delightful base for your favorite spreads and accompaniments. Enjoy them fresh out of the oven, or toast them later for an equally delightful experience. Keep experimenting with different toppings and fillings to create your perfect bagel. Happy baking!

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