Bagels! Is there anything as satisfying as a chewy yummy bagel? Making your own simple and easy bagels Is a step above! This post shows my first attempt and success. Simple and easy steps for everyone to follow.
Step 1 mix dough
Use my simple and easy master sourdough recipe, see link at bottom, through the 3 hour stretch and pull. Put in refrigerator over night up to about 24 hours or so.
Step 2 bulk rise
Rest in covered container on counter until double in bulk. This can take several hours. Pictured below is a double batch that has doubled in bulk.
Step 3 prepare water and preheat oven
Fill a medium/large sauce pan about 3/4 full with water. Add about 1-2 T honey. I didn’t measure. bring pan to boil over medium heat while completing the next steps. Preheat oven to 425 degrees.
Step 4 divide dough
Using a kitchen scale divide dough into six or seven 135g pieces. Mine varied from 130-140 and that is fine. Keep it simple and easy. No scale? Divide into six or seven equal pieces.
Step 4 knead each piece
On a lightly floured surface knead each piece until it forms a nice ball. Place eavh ball on lightly greased parchment paper and cover with greased plastic wrap. Allow to rise until puffy about 15-30 minutes depending on kitchen temperature and dough temperature.
Step 5 holes
Use your fingers to gently pull/form a hole in the center of each bagel. Make it bigger than you think it should be. I had small or no holes after baking. The bagels really rude during baking and holes shrink.
Step 6 boil bagel
Place two bagels in boiling water. Once they float, boil 30 seconds on each side. Remove with slotted spoon and place back on parchment paper. Continue until all bagels are back on parchment.
Step 7 optional add toppings
While bagels are still “wet” from
their boil, sprinkle seasonings or toppings as desired. Everything bagel, coarse salt, garlic are some options. Next time I’m going to add taco seasoning.
Step 7 Bake at 425
Bake on parchment covered cookie sheet or baking stone for about 20-25 minutes until deep golden.
Step 8 Cool
Remove from oven and transfer parchment paper and bagels to cooling rack. allow to cool completely. Store for 1-3 days in closed container or longer in the freezer.
There are quite a few steps. I broke it down to keep it simple and easy for everyone including a beginner baker. I am looking forward to seeing your simple and easy bagels. Tag me.
Comments