Overnight method for these Bagels from Scratch Recipe proved to be the best one since the dough is so much heavier than for hearth baked breads. Overnight rest makes the fermentation process much longer and the bagels are just great !
The reason I recommend overnight version is less water in the dough and resting overnight helps to enjoy high quality bagels, once done.
Please do not use your mixer to get the dough. It is too heavy. Be ready to use your hands to make the dough, the old fashioned way:
If you, for any reason, decide to make the bagels in one day, one hour rest is the minimum for the dough to rise.
I started with the sponge and left it to rise for 30 minutes. Combined with the rest of flour and water, you get nice firm dough.
I suggest you transfer it into the bowl. You should oil your hands and the bowl before doing it; cover the bowl and leave to rest until next day ( I left it at room temperature, not in the fridge ).
The next morning, while I had my first coffee, I checked the dough. It was double sized and ready. Another kneading is needed to get all the air bubbles out.
After you cut the dough into 8 roughly same parts, you make the balls and press your index finger in the middle. The hole should be streched to have two inces.
When water bath is ready, bagels inserted should float freely while gently boiling:
After boiling and brushing I pressed the bagels into prepared bowls with seeds:
You may use Everything Bagel Spice. I skipped this ready made one because it contains garlic, onion flakes and salt and my son doesn’t like to spread jams then… Also you may totally skip this stage and bake plain ones without any topping.
After beautiful and tasty bagels are done, it’s time to start arranging the bar :
Unfortunately, Things Have Changed ( Bob Dylan said that in May, 2000. ) and he was so right. Virus is back are we are under special measures again so no crowd to share food and emotions with.
Good enough reason to start cooking comfort food. Again.
Bagels from Scratch Recipe
Bagels from Scratch Recipe : perfect, simple and so easy to make and yes, everybody loves it.
- Ingredients for bagels' dough:
- 4 cups all purpose flour
- 1 ½ cup warm water
- 1 Tbsp salt
- 1 ½ Tbsp fresh yeast
- For hands and the bowl:
- 1 Tbsp vegetable oil
- Ingredients for egg wash:
- 1 egg white and 1 ½ Tbsp water
- Ingredients for boiling the bagels:
- 6 cups water
- 1 tsp salt
- 1 Tbsp sugar
- Ingredients for topping:
- Chia, pumpkin, sesame, poppy, flax seeds ( optional )
Prepare the sponge for bagels : ½ cup of flour from total 4 cups, ½ cup water from total 1 ½ cup, salt and fresh yeast. Whisk and leave to raise for 30 minutes.
On flat clean working surface, combine the rest of bagels' dough ingredients and sponge.
Transfer the dough into medium sized oiled bowl, cover and leave to rest overnight (or, at least, for one hour ).
Prepare two sheet pans. Cover with baking paper and leave aside.
Turn out the dough on working surface again and knead it for four minutes using your hands. Divide the dough into eight pieces.
Shape every one into ball. Pres your finger through the centre of each ball and spread to have approximately two inches hole in diameter.
Let the bagels rest until water bath is ready; fill large pot 10 inches wide, with water. Add salt and sugar. Bring to boil and reduce the heat.
Boil each bagel for one minute on each side. The pot should make three bagels float at the same time.
Preheat the oven to 215 C / 420 F.
Prepare the seeds you will press the top of the bagels into (optional ).
Mix, using fork, egg white and water to have egg wash ready.
Using pastry brush, brush the bagels on the top and the sides. Now, you may press the top of the bagels into the prepared seeds or Everything bagel Spice.
Place four bagels on each baking paper.
Bake for 20 minutes. Cool completely on wire rack before serving.