Our second favorite round carb
Mmmmm...bagels. Fresh baked bread is always a good idea, and bagels are easy, delicious, and completely customizable. Just add any desired toppings to each bagel and you can have a whole flavor assortment!
These were very simple and tasted amazing fresh out of the oven. Our personal favorites were the asiago cheese bagels and the sea salt bagels.
time: 2 hours 15 minutes
servings: 12 large bagels or 16 small bagels
- 3 cups warm water
- 4 tsps active dry yeast
- 3 Tbsp sugar
- 7 cups bread flour
- 1 Tbsp salt
- 1 egg, lightly whisked to make egg wash
- olive oil for lightly greasing bowl and baking sheets
- cornmeal for dusting baking sheets
optional toppings: course sea salt, asiago cheese, rosemary, garlic, poppy seeds, sesame seeds, ground pepper
- In 1 cup warm water, dissolve yeast and sugar. Let sit for 5 minutes until it becomes bubbly.
- Mix flour and salt in the bowl of your stand mixer. Make a well and pour in yeast mixture.
- Pour 2/3 cup of the remaining water into the well. Mix and add additional water as needed - dough should be moist and firm (you may not need the full 3 cups of water - we did, but use your judgment).
- Using dough hook, knead bread for 10 minute until it is smooth and elastic.
- Lightly coat a large bowl with olive oil; roll the dough ball in the oil until it is thoroughly coated. Cover bowl with a damp towel and place in a warm spot for the dough to rise for 1 hour, until dough has doubled in size.
- Preheat oven to 425 degrees. Lightly grease baking sheets and dust with cornmeal.
- Start heating a large pot of water to boiling.
- Punch the dough down and let it rest for 10 minutes.
- Divide dough into 12 portions for large bagels, or 16 for small bagels. You can cut it into segments with a knife to divide it equally.
- Form each portion into a ball by rolling it gently between your hands.
- Use your finger to push a hole through the center of each ball and stretch the ring slightly. Set aside and repeat with remaining dough portions.
- Cover bagel rings with a damp cloth and let sit for 10 minutes.
- Place bagels in boiling water and reduce heat to medium-low. Cook for 1-2 minutes per side, then remove to a wire rack to drain.
- Brush bagels with egg wash and sprinkle with any desired toppings.
- Place bagels on baking sheets and bake for 20 minutes, until golden brown.
- Cool on wire rack.
- Enjoy! We recommend topping them with cream cheese.
Cutting the dough into equal sections with a large knife makes it easy to portion the dough.
Gently roll each section into a ball.
These are our bagels post-boiling. The boiling step helps ensure a nice, crisp exterior.
Brush with egg wash...
And custom flavor each as desired.
Lightly grease baking sheets and dust with corn meal