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Easy Homemade Bagels

bakingwithnessa
This is the recipe that you have been looking for! These homemade bagels taste just like the ones fresh out of the bakery.
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Prep Time 10 minutes
Bake / Cook Time 12 minutes
Resting Time 1 hour
Total Time 1 hour 22 minutes
Course Bagel, Bread
Cuisine American
Servings 8

Equipment

Donut Tray
Baking Sheet (M)
Mixing Bowl
Mini Whisk
Rectangular Roul Pat®
Flexible Scraper
Pastry Brush

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.
  • Scrape the dough out onto the Roul'Pat™ and knead lightly into a ball. Place it in a clean bowl, cover with a plastic wrap and let it rise for about 1 hour at room temperature or 45min in a turned off preheated oven (100F/37C), or until it doubled in size.
  • 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!

YouTube Video

Photos

Nutrition

Calories: 190kcal | Carbohydrates: 34g | Protein: 5g | Fat: 3g | Saturated Fat: 1g | Trans Fat: 1g | Cholesterol: 18mg | Sodium: 2065mg | Potassium: 64mg | Fiber: 1g | Sugar: 5g | Vitamin A: 26IU | Vitamin C: 1mg | Calcium: 22mg | Iron: 2mg
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Have You Made This Recipe?Be sure to send me your photos I would love to share them on the blog: bakingwithnessa@hotmail.com
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https://bakingwithnessa.com/easy-homemade-bagels/