makes 8-12cook 30 minpassive time 1 hr 30 mintotal 2 hrs
Ingredients
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
Steps
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 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.
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 / 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.
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 :)
