Description
Recommended Equipment
- tall container
- large bowl
- damp cloth
- oven
- large pot
Ingredients
Units Scale
DOUGH – YEAST MIXTURE
- 500 milliliters lukewarm water
- 7 grams active dry yeast
- 1 tbsp sugar
DOUGH – DRY INGREDIENTS
- 900 grams bread flour (in Germany flour type 550)
- 2 tsp salt
- 30 grams white sugar
WATER BATH
- 2 liters simmering water
- 1/4 cup brown sugar
TOPPINGS
- white sesame seeds
- poppy seeds
- everything but the bagel seasoning
- cheddar & jalapeño
Instructions
- In a tall container, briefly stir together the yeast mixture ingredients: lukewarm water, yeast, and sugar, then let it sit for 10 minutes.
- Meanwhile, in a large bowl, mix the dry ingredients: flour, salt, and sugar. Add the yeast-water-sugar mixture and stir until just combined.
- Transfer the dough to a clean work surface and knead by hand until it barely sticks anymore.
- Shape the dough into 8 balls of 180g / 6oz each for large bagels or 12 balls of 120g / 4oz each for smaller bagels. Let them rest under a damp cloth for about 20 minutes.
- Poke a hole in the center of each dough ball with your finger and form a bagel by stretching the dough evenly.
- Place the bagels on parchment paper and let them rise for another 30 minutes.
- Preheat the oven to 175°C / 350°F. 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.
- 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.
- 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.
- Remove the baking sheet and enjoy the bagels 🙂
- Passive Time: 1 hr 30 min
- Cook Time: 30 min
