Yes, you read that right! I, Katie Cherry, baked homemade everything bagels. One of my new year’s goals is to bake something new once a week. The first baked good I decided to try was a homemade bagel. I have come across a few different recipes for homemade bagels over the past year and have put off trying them for some reason. I am not sure if I was worried they wouldn’t taste right or if it seemed too time consuming. Last week I thought what better way to start the first day of 2012 then with my very own homemade bagel? I can honestly tell you…there was no better way to start my morning!
I baked these beauties on Saturday morning. They were delicious! A little crisp on the outside and oh-so soft on the inside. And the everything topping…pretty amazing! I hope that I can keep up with the demand and never purchase bagels from the grocery store again.
The recipe I followed made 12 regular size bagels. You could easily make about 20ish mini-bagels. Since Jon and I were headed to a friend’s house for new year’s eve I thought it might be nice to share some of the bagels. I packaged six bagels up with a tub of plain cream cheese to thank our wonderful hosts for having us. Thanks Dave & Amanda!
I found this recipe to be easy just time-consuming – it took about three hours from start to finish but there was almost an hour and a half of rest time. You can find the original recipe on tasty kitchen here. Below is the recipe with my adaptions noted in green.
FOR THE BAGELS:
- 1-½ cup Warm Water (105-115 Degrees)
- 1 package Instant Yeast (0.75 Ounce Packet)
- 4 cups Bread Flour
- 1 Tablespoon Sugar
- 2 Tablespoons
Malt Syrup Agave Nectar
- 1-½ teaspoon Kosher Salt
- 2 teaspoons Vegetable Oil
- 3 quarts Water
- ¼ cups Brown Sugar
FOR THE EGG WASH:
- 1 whole
Egg White whole egg (mainly because I just read this closer)
- 1 Tablespoon Water
FOR THE EVERYTHING BAGEL TOPPING:
- 1 Tablespoon Garlic
, Minced powder
- 2 Tablespoons Poppy Seeds
- 3 Tablespoons Sesame Seeds
- 1 Tablespoon Fennel Seeds
1 teaspoons 1 Tablespoon Kosher Salt
- 1 Tablespoon onion flakes
In a small bowl, combine the warm water and the yeast. Make sure that the bowl you pour the water and yeast into is not cold, because the water must be between 105-115 degrees (F) when the yeast hits it to get the yeast to bloom. Mix the yeast into the water and set it aside.
In the bowl of a standing mixer, add the bread flour, sugar, malt syrup and salt. Mix with a dough hook until just combined.
After the yeast and water has adequate time to proof, (about 10 minutes), add the mixture to the bowl with the flour mixture. Mix with the dough hook on medium for about 2 minutes. The dough will actually look kind of shredded at this point.
Keep mixing on high until the dough is smooth. By the way – this is not easy! The dough is really stiff and it will really rock a standing mixer. You need to stay with it or the mixer could easily jump right off the counter (it has happened to me before and left a huge gouge in the floor!) This should take about 8 minutes total from the time you add the yeast and water.
Remove the dough and place it in an oiled bowl, also lightly coating the top of the dough with the oil. Cover the bowl with a dish rag and place the bowl somewhere warm to rise. I let the dough rise an hour.
When the dough is ready, it will be very smooth and fluffy, but it will not have doubled in size, (more like 50%). Cut the dough into 12 pieces and using your hands, roll them into 8-9 inch ropes. Pull the ropes into a bagel shape, and using a little water press the ends together to make a circle.Place all of these bagels on a sheet pan covered with a piece of parchment. Let them sit and rest, about another 20-30 minutes.
Preheat the oven to 425 degrees (F).
Meanwhile, prepare a huge pot, and fill with about 3 quarts water, plus ¼ cup brown sugar. Bring the water to a light boil. Also, place a cooling rack inside another sheet pan.
Prepare the egg wash by beating together 1 egg white and 1 Tbs water.
Prepare the Everything Bagel Toppings by combining all of the ingredients together in a small bowl. Set aside.
When the bagels have finished resting and the water has come to a light boil, (not rolling boil) you are ready to begin!
Place 3-4 bagels at a time, (depending how big your pot is) gently into the boiling water. The bagels should be nice and light and float right to the top. Boil the bagels about 30-60 seconds on each side, and then gently flip the bagels.
When they are done, remove from the boiling water and brush each bagel with egg wash, (top and bottom) and sprinkle 6 of them with the everything bagel mixture. You can double the seed mixture if you want all everything, or sprinkle with plain sesame seeds or poppy seeds. I brushed the top with egg wash and added the toppings while the next batch was boiling. Once all 12 bagels were egg washed and topped on one side I transferred all the bagels back to the parchment lined pan with the side that already had toppings faced down. I then egg washed and topped the new top.
Transfer the bagels to the parchment lined sheet pan and place in the oven. Bake until deep golden brown, 15-20 minutes (rotate the sheet pan at the 10 minute mark). In my convection oven, they took 17 minutes. Every oven is different, so pay close attention to the color that you want.