When it comes to bagels, you don’t have to do much to impress me. Give me a plain bagel with some regular old cream cheese and I’m set. Just make sure the bagel is chewy and doesn’t have to be toasted to taste good!
It wasn’t until a couple years ago actually, when I branched out and tried an everything bagel. I was surprised at the crazy amount of flavor and welcomed the new option when at the bagel shop;-).
This recipe calls for bread flour instead of all-purpose. At the time I couldn’t find any bread flour at my local grocery store so I went with 100% Whole Wheat flour. It had the highest amount of protein in it (6grams) and bread flour usually has 11%-13%. When I make these next time I’m definitely going to prepare and make sure I buy the bread flour. Not that these didn’t turn out great, but I think the bagels would come out even more chewy, which is what I’m going for!
Homemade Bagels Recipe
Bagels (made 7 large bagels)
1 tbsp of active dry yeast
1 tbsp of sugar
1 ¾ cups of warm water
4 cups of bread flour (I used wheat flour only because I couldn’t find bread flour at the time)
1 tbsp of salt
1 egg (for egg wash)
Everything topping (topped four bagels)
2 tsp poppy seeds
2 tsp sesame seeds
2 tsp dried minced garlic
2 tsp dried minced onion flakes
1 tsp coarse sea salt
In a stand mixer, combine yeast, sugar, and water. Let stand for 10 min.
Next, mix in flour and salt until it all comes together in a large ball, pulling away from the sides of the bowl. (Add an additional tablespoon of flour or water, if necessary).
Using the dough hook of your mixer, knead dough until elastic (about 8 min. on a low speed). If kneading by hand, put dough on a lightly floured surface and knead for about 10 min. until dough is smooth and elastic.
Place dough in a lightly greased bowl, cover, and let rise for 1 hour, or until doubled in size.
When the dough had risen, place on a lightly floured surface, and divide into 7 or 8 equal pieces. Shape each piece into a tight ball.
Let the dough balls rest for 30 min., covered with a towel.
After the dough balls have rested, poke a hole through the center of each dough ball. Stretch out the dough into a ring with your fingers and make sure the hole is a little larger then you want the finished bagel to have. Let the bagels rest another 10 min.
Preheat the oven to 400 degrees and bring a large pot of water to a gentle boil. Mix your everything toppings together and lay out on a plate evenly.
Place a couple bagels at at time into the boiling water. Boil for 2 min. on the first side, then flip them over and boil for another min.
Transfer the boiled bagels to a clean towel to dry, then place on a parchment-lined baking sheet.
Once all bagels have been immersed in the water and dried, brush with the lightly beaten egg. For the bagels you want to put the everything topping on, turn over and dip in the everything topping on the plate.
Place bagels in the oven for 20-25min, or until golden brown.
Cool on a wire rack.
Lather on your favorite cream cheese, and enjoy!