Split or whole, smeared with cream cheese or stuffed with smoked salmon, the bagel is the ringed baked good to rule them all. Brought to the United States by Eastern European immigrants in the early 20th century, the bagel has become a beloved staple of the American deli scene, launching a thousand schmears, lox spreads, and power brunches. At its peak in the 1990s, more bagels were bought and eaten than doughnuts. But now’s the time to heed the siren call for the home-boiled, home-baked bagel.
Our two recipes are an ode to two classics, the solidly customizable plain bagel and the slightly sweet raisin-studded version. We’re not going to get into a rumble over whether these bagels beat your deli favorite or your grandma’s secret recipe. But they offer the ideal cornerstones of a true bagel: compact, bouncy crumb and toothsome, glossy crust. Follow our steps and tips from our test kitchen experts so you can bring the bagel to your home kitchen.
Basic Bagels
In the bowl of a stand mixer fitted with the paddle attachment, whisk together flour, salt, and yeast by hand. Add 2⅓ cups (560 grams) warm water and 2 tablespoons (42 grams) barley malt syrup, and beat at low speed until a shaggy dough forms, about 1 minute. Switch to the dough hook attachment. Beat at low speed until dough pulls away from sides and bottom of bowl, about 8 minutes. (Dough will be elastic but may not look completely smooth.)
Turn out dough onto a lightly floured surface, and shape into a smooth ball. Lightly oil a large bowl. Place dough in bowl, turning to grease top. Cover and let rise in a warm, draft-free place (75°F/24°C) until doubled in size, 45 minutes to 1 hour.
Place a large sheet of parchment paper in a warm, draft-free place (75°F/24°C); dust parchment with flour.
Divide dough into 12 portions (about 107 grams each). Shape each portion into a ball. Place 1 ball in your hand. Using your thumb and forefinger, pinch a hole in center of ball, and stretch hole to about 3 inches wide. Place on prepared parchment. Repeat with remaining dough. (Once dough contracts, the hole should be 1 to 1½ inches wide.) Cover and let rise until puffed, 15 to 30 minutes.
Preheat oven to 400°F (200°C). Line 2 sheet pans with parchment paper.
In a large stockpot, bring 8 cups (1,920 grams) water and remaining ½ cup (170 grams) barley malt syrup to a very low simmer over medium-low heat. (Do not boil.) Carefully drop bagels, 1 to 2 at a time, into water. Cook for 10 seconds per side; immediately transfer to prepared pans.
In a small bowl, whisk together egg white and remaining 1 tablespoon (15 grams) water. Brush dough with egg wash, and sprinkle with desired toppings.
Bake until golden brown, 20 to 25 minutes. Let cool on pans for 10 minutes. Serve warm or at room temperature.
Chai Raisin Bagels
Makes 12 bagels
In the bowl of a stand mixer fitted with the paddle attachment, whisk together flour, raisins, salt, chai spice, and yeast by hand. Add 2⅓ cups (560 grams) warm water and 2 tablespoons (42 grams) barley malt syrup, and beat at low speed until a shaggy dough forms, about 1 minute. Switch to the dough hook attachment. Beat at low speed until dough pulls away from sides and bottom of bowl, about 8 minutes. (Dough will be elastic but may not look completely smooth.)
Turn out dough onto a lightly floured surface, and shape into a smooth ball. Lightly oil a large bowl. Place dough in bowl, turning to grease top. Cover and let rise in a warm, draft-free place (75°F/24°C) until doubled in size, 45 minutes to 1 hour.
Place a large sheet of parchment paper in a warm, draft-free place (75°F/24°C); dust parchment with flour.
Divide dough into 12 portions (about 114 grams each). Shape each portion into a ball. Place 1 ball in your hand. Using your thumb and forefinger, pinch a hole in center of ball, and stretch hole to about 3 inches wide. Place on prepared parchment. Repeat with remaining dough. (Once dough contracts, the hole should be 1 to 1½ inches wide.) Cover and let rise until puffed, 15 to 30 minutes.
Preheat oven to 400°F (200°C). Line 2 sheet pans with parchment paper.
In a large stockpot, bring 8 cups (1,920 grams) water and remaining ½ cup (170 grams) barley malt syrup to a very low simmer over medium-low heat. (Do not boil.) Carefully drop bagels, 1 to 2 at a time, into water. Cook for 10 seconds per side; immediately transfer to prepared pans.
In a small bowl, whisk together egg white and remaining 1 tablespoon (15 grams) water. Brush dough with egg wash.
Bake until golden brown, 20 to 25 minutes. Let cool on pans for 10 minutes. Serve warm or at room temperature.
Build a Better Bagel
From bold asiago to warm chai spice, these tip-top toppers and mix-ins will help you make your dream bagel.
ASIAGO CHEESE
Asiago is the king of cheeses, nutty and salty, crispy and creamy, all at once. We like to pile it on thick, so much so that we find ourselves saying, “Yes, there is a bagel underneath all that cheese.”
Use ¼ cup (28 grams) grated cheese per bagel.
EVERYTHING BAGEL SEASONING
It’s the addictive topping that has officially gone mainstream. But we’re not complaining. Anything with a blend of seeds, garlic, onion, and salt is solid gold in our book.
Use 1 tablespoon (9 grams) per bagel.
TOASTED WHITE SESAME SEEDS
These little seeds are a standard bagel topper for a reason. They offer crunch, a slight nuttiness, and, when mixed with black sesame seeds, a visual pop.
Use 1 tablespoon (9 grams) per bagel.
BLACK SESAME SEEDS
What’s the difference between black and white sesame seeds anyway? Well, white sesame seeds have the hull removed, whereas black sesame seeds have the hull on. The difference in taste is subtle, with black sesame seeds having a slightly more bitter flavor. For the best of both worlds, use a blend of the two on your bagel.
Use 1 tablespoon (9 grams) per bagel.
CHAI SPICE
For our sweet(ish) rendition of the bagel, we used a chai spice blend to bring something new to the cinnamon-raisin formula. You can also use pumpkin spice or your favorite spice mix of choice. Chinese five-spice bagels, anyone?
Use 4 teaspoons (8 grams) per bagel.
POPPY SEEDS
Blue-black poppy seeds are a common ingredient in Jewish baking, so it’s unsurprising to find them gracing the top of a bagel. They impart a distinctly earthy flavor and tiny crunch to your bagels.
Use 1 tablespoon (9 grams) per bagel.
How to Make Perfect Bagels
Step 1: To properly shape your dough, place dough ball on a lightly floured surface, and cup the top of the dough loosely with your hand. Roll the dough into small circles until it becomes taut, pulling slightly on the surface. If the dough begins to tear, stop—you’ve gone too far. A tight dough ball is key, because any loose air bubbles will affect the signature crumb of the bagel.
Step 2: Using your thumb and forefinger, pinch a hole through the center of the dough. Poking through on both sides (rather than poking a hole through with just the thumb) helps break the seal without tearing the dough.
Step 3: Rotate the bagel between your hands, gently squeezing and stretching out the hole to about 3 inches wide, being careful not to tug too hard and overwork the dough. This will feel and look like an exaggerated stretch, but the strong gluten structure in the dough will ensure that it will spring back to a much more conservative 1- to 1½-inch diameter after a few minutes.
Step 4: Even as you place your stretched-out bagel onto the prepared pan, you’ll notice it snapping back into a tighter tube. Allow it to puff up for 15 to 30 minutes, covered loosely with plastic wrap. Covering your bagels during the rise is key; otherwise they’ll begin to dry out in the open air.
Source: https://www.bakefromscratch.com/category/recipes/bread/feed/
