(Disclaimer: This recipe is from the lovely Margaret Anne from Natural Chow, but I’m just posting how I made it using her recipe.)
procrastinating bored yesterday and I really wanted to make something easy. When I need inspiration, I always head over to Pinterest and there were like five pictures of bagels that popped up instantly, so if that wasn’t a sign, I don’t know what would be.
My first attempt at these weren’t so bad, if I say so myself. Sure, they aren’t perfectly round and the hole might be a bit too big, but it tastes way better than a store-bought bagel (no preservatives and all those other bad things!).
So when I was looking at the other bagel recipes floating around the internet, all of them had to boil the bagels before baking them. I thought that was very weird, like putting dough in water before baking it? Who came up with that?
Naturally, I had to search it up. I found out that by boiling them, the starch on the outside of the bagels forms a gel with the water, resulting in a crusty exterior after baking (and prevents the water from totally soaking the dough). Also, the longer you boil them for, the more denser and chewier the bagel because it prevents the dough from rising to much. Good to know, eh?
Another perk is this recipe makes 8 bagels for a much cheaper price tag than the 6 bagels you can buy at the store.
To make the bagel holes, it was actually pretty fun! I poked a hole in the middle of the dough and twirled the entire thing on my index finger, creating a 2-inch hole, which shrunk when I was boiling the bagels.
Sesame Seed Bagels
Easy bagels with a delicious crust and a chewy inside. Way healthier than the store bought version, and cheaper too!
Recipe from: The Best Homemade Bagels – Natural Chow
4 cups all-purpose flour
1 tbsp. brown sugar
2 tsp. salt
1 1/2 cup water
1 tbsp. yeast
Sesame Seed Topping:
1 egg white
1 tbsp. water
1/4 cup sesame seeds
- Bread Machine Method: Put all the dough ingredients in the bread machine on the dough cycle.
KitchenAid Stand Mixer Method: Knead all dough ingredients for 10 minutes in the mixer, then place the dough in a greased bowl, covered with a kitchen towel, for 1 and 1/2 hours.
- Transfer the dough to a very lightly floured surface and divide into 8 balls. Cover with a kitchen towel for 30 minutes.
- Near the 30-minute mark, boil 8 cups of water in a large pan with 1 tbsp. brown sugar. Preheat oven to 218 °C (425 °F). Make a hole in the middle of a ball of dough and twirl it around your index finger until a 2-inch hole is formed. Place on a parchment-lined baking sheet. Do the same for the remaining 7 balls.
- When the water is boiling, place 4 bagels in it. Wait for 1 minute (or longer if you want a denser and chewier bagel), then flip the bagels over and wait for another minute before using a skimmer to remove bagels and placing on the parchment paper. Do the same for the other half of bagels.
- Sesame Seed Topping: Beat the egg white and water until frothy. Brush over the bagels and then sprinkle the sesame seeds on top.
- Bake the bagels for 20 to 25 minutes, until golden brown and it has risen a bit. Cool for 5 minutes before serving. Can store in a closed container for a week.