It’s the middle of May and cravings are starting to hit hard. We’ve been having pizza regularly and we’ve snuck in a few cookie recipes. We’ve done soft pretzels, pancakes, waffles and even French toast but suddenly we found ourselves craving bagels! (jump to the recipe)
The following is a basic recipe for bagels which is partly from King Arthur Flour, partly Binging with Babish. I was absolutely shocked at how easy this was and am sure we’ll be making it a lot going forward.
For seasoning we split the batch between Everything Bagels and Sesame Seed Bagels. In the future I’m looking forward to trying Cinnamon Raisin, Jalepeno Cheddar, and just plain Poppy Seed as well.
While you’re not going to need all of the following, it’s a good jumping off point.
Not bad, right? Chances are you already have most of this in your kitchen. If you’re missing the stand mixer don’t worry! You’ll just need a large counter top that you’re comfortable kneading on.
- Brown Sugar OR Barley Malt Syrup OR non-diastatic Malt Powder
- Granulated Sugar
- Optionally, eggs and whatever toppings / fillings you’d like.
Again, not bad. Don’t let the Barley Malt Syrup or Non-Diastatic Malt Powder throw you off. Just use either light or dark brown sugar and you’ll be fine.
- 9g (1 tablespoon) Instant Dry Yeast
- 482g (4 cups) King Arthur Bread Flour*
- 2 teaspoons salt
- 1 tablespoon Brown Sugar (Malt Syrup or Malt Powder)
- 303g (1 1/3 cups) lukewarm water
- Combine the dough ingredients in the bowl of a stand mixer and mix for roughly 10 minutes. Alternatively, knead by hand for roughly 15. Timing is really just a guideline here. You want a firm, consistent dough that’s going to hold it’s shape.
- Transfer the dough to a lightly greased bowl. Cover and let sit at room temperature for 1- 1.5 hours. It’s not going to become huge, just puff up a bit as that yeast starts to do it’s thing.
- Towards the end of the rise you’ll want to line two baking sheets with parchment paper.
- Once the dough is ready transfer it to a work surface and divide it into 8 evenly sized balls. You can VERY LIGHTLY flour the surface but it may not be necessary.
- Slowly roll each ball around into a smooth ball with a taught skin. Poke a hole in the center and slowly massage the dough until you have a uniform ring with a 2″ hole in the middle.**
- Once each bagel is shaped move it to the baking sheet and then cover the whole sheet with plastic wrap.
- Here you can go one of two routes:
- If you want GREAT bagels ASAP … move the bagels to a warm spot for 30 minutes and move to step 8
- If you want EVEN GREATER BAGELS tomorrow morning … slide the baking sheets in the fridge and let them sit overnight. 30 minutes before cooking remove them from the fridge and move to step 8. This comes from the “Binging with Babish” version.
- In a large pot or dutch oven combine 2 quarts of water with 2 tablespoons of Brown Sugar (malt syrup or malt powder) and 1 tablespoon of Granulated Sugar then bring to a boil.
- At this point begin pre-heating your oven to 450 degrees Farenheit.
- Once the water is boiling begin adding the bagels one at a time. You should be able to get three to four bagels in each batch. Return the water to a boil and cook the bagels 2 minutes before flipping for another 1 minute. Once cooked, transfer to a wire rack to dry a bit – maybe a minute or two tops.
- Once they’re no longer dripping, transfer them back to the baking sheets. At this point you can brush the bagels with a beaten egg white and apply whatever topping you’d like. (read more on that below)
- Bake the bagels for 20- 25 minutes depending on your preferred color.
- Finally, transfer back to the wire wrack and allow them to cool completely before serving.
- * The recipe calls for bread flour but I used All Purpose flour with no issue.
- ** Babish suggests the snake method but after comparing the two I’d say you can go either way. The exception is if you want to do something like a Cinnamon Raisin bagel. If that’s the case, jump to the section below titled “Cinnamon Raisin, Jalepeno Cheddar and More”.
Go to toppings for bagels can be found in most spice cabinets. Poppy seed, Sesame Seed, and dried onions are all good jumping off points but you can also grab pre-mixed Everything Bagel seasoning in a variety of places. To apply these just beat an egg yolk until it’s frothy and then brush it onto the surface of the bagel before it goes into the oven. From there sprinkle on your topping of choice and send it into the oven.
Cinnamon Raisin, Jalepeno Cheddar and More
If you want to go really crazy these options are great as well. Instead of poking a hole in the bagel, roll it out into a 7- 8″ diameter circle. Add some cinnamon sugar and raisins (or Cheddar, jalepeno, and bacon) as desired and then roll it up to form a snake. You’ll want the ends a bit narrower than the middle so that you can twist them round and combine them to form your bagel shape. From here you can boil and bake as above.
Why does this vary from the King Arthur Recipe?
The King Arthur recipe doesn’t include placing the bagels in the fridge overnight. I borrowed that step from the “Binging with Babish” recipe but it’s something I do with my pizza dough as well.
Letting the dough sit in the fridge overnight creates a second, slower, rise and some cold fermentation. This makes the bagels a little lighter and also gives them a bit more flavor.
I split my batch between the two approaches and can say that both are good but the overnight are just a little kick better. It adds about an hour of prep to your morning but if that’s OK it’s totally worth it.