I don’t believe in physical punishment with my children, but would chucking one of these bagels at my son’s head count? Though…..why should I waste such a delicious baked good?
This was only my second attempt at bagels in my lifetime and I really should whip these puppies up more often! I LOVED the sea salt on top because they reminded me of soft pretzels, especially when you slather them with cream cheese. This recipe was perfect to make in the morning because you do most of the work the night before and they proof overnight in the fridge. I’m looking forward to playing around with this recipe with different additions and flavor variations. I’ll post my outcomes!
This recipe was from my all time favorite, must have cookbook The New Best Recipe by Cooks Illustrated. I have never been disappointed when I make one of their recipes and the food science behind the recipes educates me so I can apply the same principles in other recipes as well.
Homemade Bagels
- Yield: 8 bagels 1x
Description
These homemade bagels are even better than New York bagels! This recipe turns out perfectly chewy bagels every time.
Ingredients
- 4 C high-gluten flour
- 2 tsp salt
- 1 Tb barley malt syrup
- 1 1/2 tsp yeast
- 1 1/4 C water (at 80 degrees)
- sea salt, optional
- cornmeal for dusting the baking sheet
Instructions
- Mix the flour, salt and barley malt in the bowl of a mixer with the dough hook. Add the yeast and water ; mix at low until it comes together then increase to medium-low until the dough is cohesive, smooth and stiff, 8-10 minutes.
- Turn the dough onto counter and divide into 8 equal portions. Roll into smooth balls and allow to rest, covered, for 5 minutes.
- Form each ball into an even rope 11 inches long. If your dough isn’t easy to work with, slightly dampen your hands to roll. Shape into a circle by overlapping and pinching the ends by about 1 1/2″. Place on a large baking sheet dusted with cornmeal. Cover tightly with plastic wrap and refrigerate overnight.
- Remove bagels from refrigerator. Adjust oven rack to middle and preheat oven to 450 degrees. Bring 3 inches of water to a boil in a large pot.
- Working 2 at a time, drop the bagels into the boiling water, stirring and submerging them with a slotted spoon for about 30-35 seconds. Remove from water and transfer them to a wire rack. If using, sprinkle on sea salt while still wet.
- Transfer the boiled bagels back to the baking sheet and bake until deep golden brown, about 14 minutes.
Notes
recipe from The New Best Recipe by Cooks Illustrated.
Nutrition
- Serving Size: 1 bagle
- Calories: 212
- Sugar: 2g
- Sodium: 583mg
- Fat: 0g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 49g
- Fiber: 1g
- Protein: 9g
- Cholesterol: 0mg
Unknown says
I finally bought the barley malt syrup. But before I make it, I wanted to ask you about the flour. Do you have to have the high gluten flour? I just have the all purpose. Also have you tried this with whole wheat?
So excited to make this.
Chanel
Carole says
Chanel – I have not tried it with whole wheat flour. If you do, you will need to add a few tablespoons of vital wheat gluten to the recipe. As far as the flour, you don’t *have* to use high gluten bread flour, but yes, it does make a difference….especially with bagels. Really helps give it that chewy texture you love about bagels. I have made them with AP flour before and they are still delicious, just not quite the right texture and chew.
Unknown says
I’ve tried two different stores and have not found “high gluten flour”. Did you have to go to a specialty store? Is it under a different title?
Thanks
Chanel
Carole says
How about bread flour? Some companies title it that way.