Perfect bagels

I admit, the magic of the coveted bagels eluded me for the longest time. The versions you buy from the supermarket are hugely inferior to what you can get from an authentic bagel bakery, or if you get down to it and make the bagels yourself. These bagels were lovely: dense, chewy outside, with the perfect, mildly sweet flavor. I will make them again.


2 tsp yeast

18 g sugar

300 mL warm water

440 g King Arthur flour

6 g salt

more flour


Mix the sugar with half of the warm water. Sprinkle on the yeast and allow to bloom.

In the bowl of a Kitchenaid blender mix the flour and the salt. Pour in the water and the blooming yeast. Knead until a dough forms, and keep adding flour while it incorporates to form a moist but stiff dough.

Allow to double in size in a warm place, in a very lightly oiled bowl.

Cut into 8 equal pieces (100g each, approximately). Roll them into nice dough balls and press your finger through the middle to stretch a hole. Collect bagels onto a parchment-lined half sheet pan. Allow t rise for 10-15 minutes.

Bring a large pot of water to a boil and boil each bagel for 2 minutes on each side. Remove back onto the sheet pan with a slotted spoon.

Bake in a preheated 425F oven for about 20 minutes, until just lightly brown. Cool and serve toasted, or freeze for later use. So delicious!

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