A little love letter
Dear homemade bagels,
There's a little bit of magic in watching you float. Rings of dough dropped into simmering water with brown sugar, bobbing up to the surface, then into the oven to get that shiny, chewy crust that German bakeries, for all their brilliance, rarely bother with.
And then the toppings, which is where everyone at the table reveals their personality. Sesame, poppy seeds, everything bagel seasoning, or cheddar and jalapeño melted into a crispy little crown. There are no wrong answers. Just strong opinions.
You belong to slow weekend mornings and brunch with friends, sliced open while still warm, the whole kitchen smelling like fresh bread. You take some time, sure. But you're worth every minute and every crumb on the counter.
Let’s make this piece of happinessxo, Kimberly
saved you a seatUp close
Homemade Bagels
Chewy homemade bagels, boiled and baked with sesame seeds. They take about two hours, mostly rising. Worth it the moment you slice the first one.
Hi, I’m Kimberly. The kitchen is my happy place, and everything that turns out really good there ends up here. Including the little tricks I’d usually only tell my friends. more about me
activate the yeast
In a tall container, briefly stir together the yeast mixture ingredients: lukewarm water, yeast, and sugar, then let it sit for 10 minutes.mix the dough
Meanwhile, in a large bowl, mix the dry ingredients: flour, salt, and sugar. Add the yeast-water-sugar mixture and stir until just combined.knead
Transfer the dough to a clean work surface and knead by hand until it barely sticks anymore.portion & rest
Shape the dough into 8 balls of 180 g / 6 oz each for large bagels or 12 balls of 120 g / 4 oz each for smaller bagels. Let them rest under a damp cloth for about 20 minutes.shape the bagels
Poke a hole in the center of each dough ball with your finger and form a bagel by stretching the dough evenly.let them rise
Place the bagels on parchment paper and let them rise for another 30 minutes.boil the bagels
Preheat the oven to 175°C. Bring water to a simmer in a large pot and dissolve the brown sugar in it. Simmer each bagel for 1 minute on each side.add toppings
Remove the bagels from the water and dip them in your favorite toppings or leave them plain. I like using poppy seeds, sesame seeds, everything but the bagel seasoning, or jalapenos and cheddar cheese.bake
Once all bagels are topped, place them on a parchment-lined baking sheet and bake in the oven for about 25-30 minutes depending on their size.serve
Remove the baking sheet and enjoy the bagels :)Pairings
Why do you boil bagels before baking?
Can I freeze homemade bagels?
My bagels came out flat.
How do I get the toppings to stick?
More pieces of happiness
Tell me how it went
A little love letter
Dear homemade bagels,
There's a little bit of magic in watching you float. Rings of dough dropped into simmering water with brown sugar, bobbing up to the surface, then into the oven to get that shiny, chewy crust that German bakeries, for all their brilliance, rarely bother with.
And then the toppings, which is where everyone at the table reveals their personality. Sesame, poppy seeds, everything bagel seasoning, or cheddar and jalapeño melted into a crispy little crown. There are no wrong answers. Just strong opinions.
You belong to slow weekend mornings and brunch with friends, sliced open while still warm, the whole kitchen smelling like fresh bread. You take some time, sure. But you're worth every minute and every crumb on the counter.
Let’s make this piece of happinessxo, Kimberly
saved you a seatUp close
Homemade Bagels
Chewy homemade bagels, boiled and baked with sesame seeds. They take about two hours, mostly rising. Worth it the moment you slice the first one.
that’s meHi, I’m Kimberly. The kitchen is my happy place, and everything that turns out really good there ends up here. Including the little tricks I’d usually only tell my friends. more about me
