I. Love. Bagels. but who doesn't? They can cure the ultimate hangover, provide the perfect vessel for your sandwich ingredients, be turned into super-sized bagel bites, etc. etc. I could really go on forever. Instead of boring you with the details... save yourself the trip to the bagel store and make this little babies in the comfort of your own home! Best part? You'll have a bunch more to last you the rest of the week :)
Serve them with my Veggie Cream Cheese and you will never have to go back to a bagel store again.
Yield: 8 bagels Prep Time: 1 hour and 30 minutes Bake Time: 15 minutes
1 package active dry yeast (2 ¼ tsp.)
1 ½ Tbsp. sugar
1.5 tsp. kosher salt
1 ¼ cups of warm water (110 – 115°)
3 ½ cups King Arthur bread flour, plus extra for kneading
1 egg + 1 Tbsp. water
Everything Bagel Topping:
2 Tbsp. poppy seeds
2 Tbsp. sesame seeds
2 Tbsp. onion flakes
2 tsp. garlic powder
2 tsp. kosher salt
Combine sugar, salt and warm water [I microwave for 30-45 seconds] in the bottom of a stand mixer [or a large bowl]. Sprinkle the yeast over the top of the water and let sit for 5 minutes.
-- The yeast should foam up a bit once it is activated by the warm water.
Using the dough hook attachment, add the flour 1 cup at a time on low-speed. Once the flour is all combined, continue mixing on medium-speed for about 5 minutes, or until the dough pulls away from the sides of the bowl.
-- This dough will be a bit firmer/dense than your average dough.
Turn the dough out onto a floured surface and continue kneading with your hands for another 5 minutes.
Place the dough in a lightly-greased bowl, turn once and cover with plastic wrap. Allow the dough to rise in a room temperature environment for 1 hour. It should almost double in size.
Bagel Assembly & Boil
Preheat the oven to 425°. Line 2 cookie sheets with lightly-greased parchment paper.
Turn the dough out onto a lightly-floured surface and divide into 8 even sized balls.
To form a bagel shape, press your finger into the center of each dough ball and gently stretch it out.
In a medium-sized saucepan, bring about 6 cups of water to a boil.
Once boiling, add the bagels one-by-one allowing them to individually boil for 1 minute.
-- I like to flip the bagels over half way through.
Using a slotted spoon or spatula, remove the bagels from the water and place them evenly on the 2 prepared baking sheets.
Egg Wash & Seasoning
In a small bowl prepare the egg wash: 1 slightly beaten egg and 1 Tbsp. water.
Brush the egg wash evenly over all of the bagels and immediately sprinkle them with whichever topping you choose.
-- I'm a tried and true everything topping girl -- my homemade everything topping is included above
Bake the bagels for 15-20 minutes, until lightly browned on top. Serve immediately!