Homemade Bagels
These bagels have a chewy interior and a golden, crispy exterior. While grabbing a bagel from your favourite bakery or cafe is always a treat, there's something incredibly satisfying about making them from scratch in your own kitchen.
Ingredients
- 350 g warm water
- 3 ½ tsp active dry yeast
- 60 g sugar
- 20 g honey
- 30 g oil
- 1 egg
- 2 tsp salt
- 700 g flour
- 60 g honey for boiling
- Sesame seeds or any other toppings
Instructions
- In a large bowl mix the water, yeast, sugar, honey (20g), oil and egg. Then mix in the salt. Slowly add in the flour and mix until a dough forms.
- Knead the dough on a lightly floured surface until smooth, about 10 minutes by hand.
- Place the dough in a lightly oiled bowl and cover with plastic wrap. Let rise for 30 minutes.
- Preheat the oven to 450℉ (230℃). Put a large pot to boil over high heat.
- Divide the dough into 16 equal pieces (about 75g each). Roll each piece into a 10 inch rope. Wrap the rope around your hand, overlapping the two ends on the inside of your hand. Roll the ends together to seal. Repeat with each piece of the dough, keeping the rest covered with a towel in the meantime.
- Place the bagels on a parchment lined pan or a lightly floured surface. Cover with a towel and let rest for 30 minutes.
- Add the 60g of honey to the boiling water. Boil the bagels in batches, about 1½ minutes each side. Remove with a slotted spoon and place them on a wire rack. Sprinkle with sesame seeds or any other topping.
- Bake the bagels in batches. Place them back on the parchment lined pan and bake for 15-20 minutes. If the bagels are getting too dark, cover with foil mid-way through.