Bagels (Bread Version)
These bagels truly taste, look & have the mouth feel of a great bagel. They freeze beautifully and reheat well. Pro Tip: Mix, wrap, and freeze the dough right away (we suggest a gallon-size resealable freezer bag). When ready to use, thaw overnight in the fridge or proof at room temp until doubled in size (3–6 hrs.), then bake as usual!
Bagels (Bread Flour Version)
Ingredients
- 3 cups (420g) Better Batter Bread Flour
- 1½ cups (354 ml / 340 g) warm water, 105 plus extra by the tablespoon until dough comes together
- 1/4 cup (50g) brown sugar or maple sugar or regular granulated sugar.
- 2 tsp (12g) salt
- 1 package (7g) Instant yeast
- 1 Tbsp molasses for boiling
- Additional flour for rolling
- large pot of boiling water
- honey or maple syrup for boiling
- 3-4 baking sheets
- parchment paper
- chopsticks
Optional Add Ins
- 1 tsp cinnamon or other spices
- up to 1/2 c raisins, dried onion or other mix-ins. / cheese dairy / vegan cheese. / Dried blueberries. chopped jalapeños.
- sesame seeds / bagel seasoning
Instructions
Mixing the Dough
By Hand: Combine all dough ingredients in a large bowl. Use hands to stir and knead for 10–12 minutes until a sticky, traditional bread‑style dough forms. Add in mix in after mixing for 1 more min
Stand Mixer: Put ingredients into the mixer bowl with paddle attachment. Mix on low for 2 minutes until dough is very thick and kneads off the bowl cleanly. Add in mix in after mixing for 1 more min
Cover bowl with plastic wrap and allow dough to hydrate/rest for 45 to 60 minutes on the counter in a warm place until doubled in size. Or cold proof up to 24 hour and brought back to room temperature before using about 90 minutes before using it.
Preheat and Prepare. Position an oven rack in the center of the oven and preheat to 375F. Line 12-by-18-inch rimmed baking sheets with parchment
Shape Dough. Lightly Flour a silicone mat or rolling surface. It should barely be covered with a fine film of flour.
Divide the dough into softball sized portions. You can make them smaller for a mini bagel, or larger for a deli-sized bagel. Flatten each portion into a small disk, then put the edges of each disk toward the center to create a ball, and pinch to seal. Repeat.
Turn the balls over and using light pressure, gently roll the dough balls on the floured surface of the rolling surface until the surface is smooth. Flatten each ball into a disk, about 4 times as high as it is wide. For standard bagels this works out to 4 inches by 1 1/2 inches thick.
Make the Holes. Very gently, with a chopstick or finger, poke a hole into the center of each ball. With floured or oiled hands, work the holes until they are about 1/2 inch in diameter. Set aside on prepared sheets.
Proof the Dough. Let the bagels rise in a warm place (90F) for 30-45 minutes. If the dough cold this could take up 90 mins for them proof until doubling.
Heat the water with molasses bagels are rising, heat a pot of water, at least 3 inches deep, until the water is at a rolling boil.
Boil Bagels. Drop bagel into the water, and simmer for 1 minute Turn the bagel over and simmer for another 1-minute Bagel will swell while boiling, so we recommend no more than 2-3 bagels at a time. Set boiled bagels back onto prepared pans and repeat process until all bagels are boiled. Top bagels with any toppings like seeds, extra cheese, etc.
Bake. Place bagels in oven and bake for 20-30 minutes or until deep golden brown. Total bake time will be about 30-40 minutes for standard bagel, less for mini bagels, and more for bakery style bagels. Bagels are done and when they reach an internal temperature of 210°.
Cooling and Storage. Allow to cool on a rack completely before slicing in half. Store in an airtight container.
