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–+ servings
Servings: 8 bagels

Homemade Bagels

Author: Anette Søstrøm Asmussen
Keyword: Bake, Baking, Bread, Breakfast, Brunch, Lunch
Metric - US Customary

Ingredients

  • 8.4 gram Cane Sugar
  • 20 gram Yeast
  • 300 gram Water
  • 27 gram Olive Oil
  • 370 gram Wheat Flour
  • 6 gram Salt
  • 1 Egg for brushing
  • Garnish in the form of blue birches and sesame seeds

Instructions

    1. Put raw sugar, yeast, and water in a bowl and stir it together.
    2. When both the raw sugar and yeast are dissolved, add olive oil, flour, and salt.
    3. Sprinkle flour on the table and knead the dough on it. It should be smooth but firm.
    4. Grease a new bowl with some neutral-tasting oil and place the dough in the bowl.
    5. Cover the bowl with a kitchen towel and let it sit on the table to rise for 2 hours.
    6. Sprinkle flour on the table again and knead the dough quickly.
    7. Cut the dough into eight pieces and roll them into round balls.
    8. Pour a little olive oil into your palm and distribute it well on both hands and all fingers.
    9. Take a dough ball in your hands and poke a hole in the middle by pushing your thumb all the way through. Use both thumbs to stretch the hole a bit, so it widens. The hole should be quite large because your bagels will rise during cooking. Repeat for all eight dough balls.
    10. Use your hands to form them all into nice round bagels.
    11. Divide a sheet of baking paper into eight pieces, so there's space for one bagel on each. Better a bit too big pieces of paper than too small.
    12. Distribute your bagels on each piece of baking paper and let them rise for 30 minutes. Optionally, put a ball of aluminum foil in the hole of each bagel.
    13. Fill a large pot with water and bring it to a boil - it shouldn't be a rolling boil, just a simmer.
    14. Take a bagel and place it on a slotted spoon, still with the baking paper under it, and place it in the boiling water. You can cook a couple of them at a time.
    15. Once they're in the water, remove the paper.
    16. After they have simmered for about 60 seconds, fish them out with the spoon. Remove any aluminum foil balls.
    17. Brush them with a beaten egg and sprinkle them with your desired topping. I made some with sesame seeds, some with poppy seeds, and some without anything.
    18. Bake them all for about 20 minutes at 200 degrees Celsius (392 degrees Fahrenheit) in a conventional oven.
    19. Take the finished bagels out, let them cool a bit, and remove any aluminum foil balls.