This is a very easy homemade bagel recipe if you have a stand mixer (like a kitchenaid)! If you don't have a stand mixer and you need to mix this dough by hand, there will be a need for a little bit of strength, but simple recipe nonetheless!
You will need:
1 and 1/2 cups water, room temperature
2 and 1/4 teaspoons (1 packet) active dry yeast - high altitude adjustment: 2 teaspoons
4 tablespoons brown sugar, divided in half
1 tablespoon kosher salt
4-5 cups bread flour
1 tablespoon unsalted butter, melted and cooled slightly
1 teaspoon baking soda
cornmeal - for dusting bagel 'peel'; flour can be substituted
1 large egg, beaten for egg wash
optional toppings: everything seasoning, grated cheese, sesame seeds, poppy seeds, etc.
Kitchenaid Stand Mixer (or by hand!)
Baking Sheet (parchment paper or silicone mat will make clean-up easier)
1. In a liquid measuring cup, mix 1/4 cup of the water and the yeast packet (2-1/4 tsp), along with a pinch of brown sugar sprinkled over the top. Set aside for 5-10 minutes until the yeast turns foamy and creamy.
2. In your stand mixer (or a large mixing bowl), add the remaining water and stir in 2 tablespoons of the brown sugar. Pour in the yeast mixture, 2 cups of flour, and the salt and mix (or stir with a wooden spoon). Continue to add a 1/2 cup of the flour at a time and mix (stir) until the dough starts to come together as a rough, sticky dough. This is the point when your stand mixer might start letting you know it's working hard or if you're stirring the dough by hand, it will require some strength, but it will not take long to get the dough to the right consistency. You likely will not need all of the flour.
3. If you have a stand mixer, keep "kneading" the dough for a few minutes, if you are making the dough by hand, you will need to knead the dough -- Kneading the Dough – Turn the dough out onto a floured surface (from the remaining flour you measured), flour your hands and knead the dough for 7-10 minutes until you have a smooth, soft, and elastic dough. You will know you have kneaded the dough long enough when you stick your fingertips into the dough and the dough fills ups the holes.
4. Form the dough into a ball and place back into the mixing bowl. Cover the bowl with plastic wrap or a dry kitchen towel and set in a warm place to proof the dough for 1-2 hours, or until the dough has doubled in size.
5. When the dough is ready, fill a large pot with 3 quarts of water (or enough for the bagels to float) and turn on high heat to bring to a boil. Preheat the oven to 425F degrees. If using one baking sheet, adjust the oven rack to the middle position. If using 2 baking sheets, adjust the oven racks to the top third and bottom third of the oven.
6. Line your baking sheet(s) with parchment paper or silicone mat (if using). If you are choosing to make a peel for your bagels, take another baking sheet, turn upside down, and sprinkle with cornmeal. This will be used as the 'peel' to season the bagels before transferring them to their baking sheets to bake. If you don't have cornmeal, you can use flour. 7. Punch your dough down to release air bubbles. Turn out onto a lightly floured surface and divide the dough into 8 pieces. I like to divide in half first, then divide each half in half, and half again, it just seems to be easier to get similar size balls. Each piece does not have to be identical, just get as close as possible to the same size.
8. Shaping the Bagels – Take a dough ball, and pull up the dough from the bottom (moving around the ball), and pinching it into the top – to create a tightly packed ball with a pinched pleat at the top. Once you have gone all the way around the ball, punch your thumb through the middle of the dough ball to create the bagel hole. Make the hole bigger by twirling it around your thumb and gripping with your fingers as you turn the dough around your thumb. You will want the hole to be about 2 inches wide as it will shrink back slightly when boiled and baked.
9. Place the shaped bagels on the prepared baking sheets.
10. By this time, the pot of water should be boiling. Add the remaining 2 tablespoons of the brown sugar and baking soda to the boiling water.
11. Place the bagels 2 or 3 at a time into the boiling water and boil for 30-35 seconds on each side. The bagels should have enough room to float around and they will puff up, and their circular shape will set. Tongs or a slotted spatula helps with recovering the bagels from the pot.
12. Remove the bagels from the water and place on the 'peel' baking sheet if you are using, if not, they can go straight onto the baking sheet. Brush the tops of each bagel with the egg wash (if you are using) and sprinkle with your choice of seasoning if you so desire.
13. Bake for 17-20 minutes, or until the bagels are golden brown. If baking on two baking sheets rotate the sheets halfway through. Transfer to a wire rack to cool completely. Bagels are best enjoyed the day they are baked!
Storing the Bagels – The bagels can be stored at room temperature in an airtight glass or metal container; a Ziploc bag (squeezing as much air out of the bag as possible); or rolled in a paper bag then put in a Ziploc (all air removed), for up to 3-5 days, if they are hard, you can sprinkle them with water and microwave for 10-15 seconds.
We love making bagel sandwiches with our bagels, but they are also fantastic by themselves. We'd love to see what you do! Tag us on social media (@bridgeringthegap) if you share a picture, we'd love to see!!