Easy yeast bagels
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Chewy homemade bagels from a simple yeast dough, boiled briefly and baked with your favorite toppings. Makes eight.
Ingredients
- 1 packet (2 1/4 teaspoons) active dry yeast or quick rise yeast
- 1 1/2 tablespoons granulated sugar
- 1 1/2 cups warm water (you may use more or less)
- 3 1/2 cups bread flour or all-purpose flour + extra for kneading
- 1 1/2 teaspoons salt
- Favorite toppings such as poppy seeds, sesame seeds, shredded cheese, coarse salt
- Egg wash: 1 beaten egg plus 1 tablespoon water (in the steps, not the ingredient list)
Equipment
- mixing bowl
- stockpot
- baking sheet
Directions
- Stir the sugar and yeast into 1/2 cup warm water and leave for 5 minutes.
- Mix the flour and salt in a large bowl. Make a well in the center, pour in the yeast mixture, and stir, adding warm water bit by bit until the dough is moist but firm and a little shaggy.
- Knead on a floured surface for about 6-7 minutes, until the dough is firm and stiff.
- Oil the bowl, roll the dough in it to coat, cover with a damp towel or plastic wrap, and let it rise in a warm spot until doubled, about 1-2 hours.
- Press the dough down and let it rest for 10 minutes.
- Cut into eight pieces and shape each one into a round.
- Poke a floured finger through the middle of each round and stretch it into a bagel shape. Cover with a damp towel and rest for 10 minutes.
- Heat the oven to 425 degrees and bring a large pot of water to a boil.
- Gently drop the bagels into the boiling water.
- Boil for 1-2 minutes, turn them over, and boil 1-2 minutes more (the longer they boil, the chewier they get).
- Transfer to an oiled or silicone-lined baking sheet. Brush with egg wash and add toppings.
- Bake for 20 minutes or until golden brown. Cool on a rack.
Notes
Adding 1 teaspoon baking soda to the boiling water gives extra chew (not in the ingredient list). Best eaten the day they are baked; store in an airtight container or sealed bag. No fixed shelf life given. Leftovers are best toasted.
Nutrition
Serving: 17g | Calories: 47kcal | Carbohydrates: 9.2g | Protein: 1.5g | Fat: 0.5g | Saturated Fat: 0.1g | Trans Fat: 0g | Cholesterol: 0mg | Sodium: 507mg | Potassium: 25mg | Fiber: 0.6g | Sugar: 3.1g | Vitamin A: 0.1IU | Vitamin C: 0mg | Calcium: 20mg | Iron: 0.5mg
Nutrition is an estimate per serving from USDA FoodData Central, for 8 bagels; active dry yeast or quick rise yeast (the first choice counted), bread flour or all-purpose flour + extra for kneading (the first choice counted). Brands and portions vary, so use it only as an approximation.