Easy Homemade Bagels
There is a wonderful satisfaction in baking your own bread at home. Whether it is a nice French Baguette or a Brioche coming out from the oven, the entire house always smells like a Bakery in the early hours of the day.
Whenever I need a good bread recipe, I usually look up at a couple of people. One of them is Amel because her recipes are A.M.A.Z.I.N.G and foolproof. This is her bagel recipe which you can find directly on her instagram (@amel_mkahli), right HERE!
To note: The baking soda added to the bagel water bath adds more fluffiness to the bagel once cooked. It also allows the crust to form easily and give it a little “pretzely” taste.
So without further Ado, Enjoy & Bon Appetit!
As always, you will find the Step-by-Step Video below the recipe.
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Easy Homemade Bagels
Equipment
Ingredients
BAGEL DOUGH
- 3/4 cup (180 g) Mineral water (Lukewarm)
- 4 tsp (20 g) sugar
- 1 1/4 tsp (6 g) active dry yeast
- 2 3/4 cups (350 g) flour
- 2 1/4 tsp (12 g) salt
- 1 1/2 tbsp (25 g) olive oil
- 1 egg (Beaten for the Eggwash)
BAGEL WATER BATH
- 3 Qts (3 l) Water
- 2 Tbsp (30 g) Demerara Sugar
- 1/3 cup (40 g) baking soda
- 2 tsp (10 g) baking soda
Instructions
BAGEL DOUGH
- In a small sauce pan, bring the water and olive oil to a warm temperature. It should feel nicely lukewarm.
- Pour the liquids into a small bowl. Add the sugar, then whisk in the active dry yeast and let it set for 10min.
- In the bowl of your stand mixer, with the hook attachment, mix together on the lowest setting the flour and salt. (about 1 minute).
- Then, add your yeast preparation and beat on the second lowest speed for 3 minutes. Change the speed to medium and beat for an additional 7 minutes. Your dough is ready once it holds together and no longer sticks to the sides of the bowl.
- Place your Donut Flexipat® Tray on the top of your Medium Perforated Baking Sheet.
- Once the dough has doubled, punch the dough down onto your Roul'Pat™ and divide the dough into 8 equal balls. (For example my dough weighted 19.04oz/540g, so I made eight segments of 2.36oz/67g each). Using the back of a rounded spatula, make a hole in the center and transfer the dough onto the Flexipat®.
BAGEL WATER BATH
- Preheat oven at 400F/200C.
- In a large sauce pan, bring water to a boil. Once it begins to boil, add the Sugar then carefully add the Baking Soda.
- Poach the bagels one by one for a few seconds on each side, and return them back to the Flexipat®.
- Brush the eggwash on top and sides. Sprinkles some sesame seeds and pumpkin seeds.
- Bake for 12 minutes at 400F/200C or until lightly golden on top (Every oven heats differently, monitor your Oven Baked Bagels from 10min).
- Once your bagels are out of the oven, let them cool down for about 5min. Then, unmold them directly onto your cooling rack. Enjoy & bon Appétit!
Video
Special Notes
Nutrition
Just made them for the first time today and love them! crispy on the outside and chewy on the inside. Perfect for breakfast! Will definitely do them again!
Merci Aurelie for trusting the recipe and making them today! I know this is not going to be your last ; they are perfectly balanced and delicious!