Best 3 My Homemade Bagels Recipes
**Homemade Bagels: A Delightful Journey into the World of Freshly Baked Goodness**
Homemade bagels, with their chewy texture, slightly crispy crust, and enticing aroma, are a culinary delight that can elevate any breakfast or brunch occasion. In this comprehensive guide, we'll embark on a delectable journey into the world of bagel-making, providing you with a collection of carefully crafted recipes that cater to diverse dietary preferences and taste buds. From the classic New York-style bagel to the indulgent everything bagel, our recipes encompass a range of flavors and textures that will tantalize your taste buds and leave you craving more. Whether you're a seasoned baker or a novice in the kitchen, our step-by-step instructions and expert tips will empower you to create bakery-quality bagels right in your own home. So, gather your ingredients, preheat your oven, and prepare to embark on a delightful adventure in bagel-making.
**Recipes Included:**
1. **Classic New York-Style Bagel:** This timeless recipe yields the quintessential bagel experience, featuring a chewy interior, a crispy crust, and a malty flavor that will transport you to the bustling streets of New York City.
2. **Everything Bagel:** Indulge in the irresistible combination of flavors and textures with this everything bagel recipe. Topped with a generous helping of sesame seeds, poppy seeds, garlic, and onion, this bagel is a symphony of savory goodness.
3. **Cinnamon-Raisin Bagel:** Elevate your morning routine with the sweet and comforting flavors of cinnamon and raisins. This bagel is perfect for those who crave a touch of sweetness in their breakfast bread.
4. **Whole Wheat Bagel:** For health-conscious individuals, this whole wheat bagel recipe offers a nutritious alternative without compromising on taste. Made with whole wheat flour, it provides a boost of fiber and nutrients while maintaining a satisfyingly chewy texture.
5. **Vegan Bagel:** Cater to dietary restrictions or preferences with this vegan bagel recipe. Using plant-based ingredients, this bagel delivers all the chewy goodness without any animal products, making it a delightful option for vegans and those with lactose intolerance.
6. **Gluten-Free Bagel:** Enjoy the deliciousness of bagels without the gluten. This gluten-free bagel recipe uses alternative flours to create a tasty and satisfying bagel that caters to those with gluten sensitivities or allergies.
HOMEMADE BAGELS
Steps:
- In a large bowl, dissolve yeast in warm milk. Add the butter, sugar, salt and egg yolk; mix well. Stir in enough flour to form a soft dough. , Turn onto a floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour. , Punch dough down. Shape into 12 balls. Push thumb through centers to form a 1-1/2-in. hole. Stretch and shape dough to form an even ring. Place on a floured surface. Cover and let rest for 10 minutes; flatten bagels slightly. , Fill a Dutch oven two-thirds full with water; bring to a boil. Drop bagels, 2 at a time, into boiling water. Cook for 45 seconds; turn and cook 45 seconds longer. Remove with a slotted spoon; drain well on paper towels. , Sprinkle with sesame or poppy seeds if desired. Place 2 in. apart on greased baking sheets. Bake at 400° until golden brown, 20-25 minutes. Remove from pans to wire racks to cool.
Nutrition Facts : Calories 237 calories, Fat 9g fat (5g saturated fat), Cholesterol 38mg cholesterol, Sodium 271mg sodium, Carbohydrate 33g carbohydrate (3g sugars, Fiber 1g fiber), Protein 5g protein.
HOMEMADE BAGELS RECIPE
Make fresh bagels right at home with this tested dough recipe. Don't skip the water bath and egg wash-- both provide an extra chewy and golden brown crust.
Provided by Sally
Categories Bread
Time 3h
Number Of Ingredients 9
Steps:
- Whisk the warm water and yeast together in the bowl of your stand mixer fitted with a dough hook attachment. Cover and allow to sit for 5 minutes.
- Add the flour, brown sugar, and salt. Beat on low speed for 2 minutes. The dough is very stiff and will look somewhat dry.
- Turn the dough out onto a lightly floured surface. With lightly floured hands, knead the dough for 4-5 minutes. The dough is too heavy for the mixer to knead it!
- Lightly grease a large bowl with oil or nonstick spray. Place the dough in the bowl, turning it to coat all sides in the oil. Cover the bowl with aluminum foil, plastic wrap, or a clean kitchen towel. Allow the dough to rise at room temperature for 60-90 minutes or until double in size.
- Line two large baking sheets with parchment paper or silicone baking mats.
- When the dough is ready, punch it down to release any air bubbles. Divide the dough into 8 equal pieces. (Just eyeball it- doesn't need to be perfect!) Shape each piece into a ball. Press your index finger through the center of each ball to make a hole about 1.5 - 2 inches in diameter. Watch video above for a visual. Loosely cover the shaped bagels with kitchen towel and rest for a few minutes as you prepare the water bath.
- Preheat oven to 425°F (218°C).
- Fill a large, wide pot with 2 quarts of water. Whisk in the honey. Bring water to a boil, then reduce heat to medium-high. Drop bagels in, 2-4 at a time, making sure they have enough room to float around. Cook the bagels for 1 minute on each side.
- Using a pastry brush, brush the egg wash on top and around the sides of each bagel. Place 4 bagels onto each lined baking sheet. Bake for 20-25 minutes, rotating the pan halfway through. You want the bagels to be a dark golden brown. Remove from the oven and allow bagels to cool on the baking sheets for 20 minutes, then transfer to a wire rack to cool completely.
- Slice, toast, top, whatever you want! Cover leftover bagels tightly and store at room temperature for a few days or in the refrigerator for up to 1 week.
HOMEMADE BAGELS
Provided by Food Network
Time 1h26m
Yield 12 bagels
Number Of Ingredients 11
Steps:
- Combine the water, yeast, and 3 tablespoons of the sugar in the bowl of an upright mixer fitted with a dough hook. Stir and let stand until foamy, about 5 minutes. Gradually add 4 cups of the flour and the salt, and mix until the mixture comes together.
- Add 1 to 1 1/2 cups additional flour 1/2 cup at a time to make a stiff dough, either stirring with the wooden spoon or working with your hands. Turn out onto a lightly floured surface and knead until smooth and no longer sticky, about 5 minutes, adding just as much flour as needed. (Dough should be heavier and stiffer than regular yeast bread dough.)
- Grease a large bowl with 1 teaspoon of the oil. Place the dough in the bowl, turning to coat. Cover and let rise in a warm, draft-free spot until almost doubled, about 1 hour.
- Grease a baking sheet with the remaining teaspoon of oil.
- Remove the dough from the bowl and punch it down. Divide into 12 equal pieces, about 2 to 3 ounces each, measuring about 4 inches across. Form each piece of dough into a ball. Roll each ball into a 4 to 6-inch log. Join the ends and place fingers through the hole and roll the ends together. Repeat with the remaining dough. Place on the prepared baking sheet, cover with a clean cloth, and let rest until risen but not doubled in a draft-free spot, 20 to 30 minutes.
- Preheat the oven to 400 degrees F.
- Sprinkle the cornmeal on another baking sheet.
- In a large, heavy pot, bring 12 cups of water and the remaining tablespoon of sugar to a boil. In batches, add the bagels to the water and boil, turning, for 30 seconds to 1 minute. Dip the bagel tops in desired toppings. Flip bagels onto the prepared sheet pan. Bake for 5 minutes, turn over and cook for another 30 to 35 minutes.
- Remove from the oven and let cool on a wire rack.
Tips:
- Use bread flour for a chewy bagel. Bread flour has a higher protein content than all-purpose flour, which results in a more elastic dough that can withstand the boiling process.
- Make sure the water is not too hot. The ideal temperature for the water is between 105°F and 115°F. If the water is too hot, it will kill the yeast and the bagels will not rise properly.
- Knead the dough for at least 5 minutes. Kneading the dough helps to develop the gluten, which is essential for a chewy bagel.
- Let the dough rise for at least 1 hour. This will allow the yeast to ferment and the dough to double in size.
- Boil the bagels for 1-2 minutes per side. This will give the bagels their characteristic chewy texture.
- Bake the bagels for 20-25 minutes, or until they are golden brown.
- Serve the bagels warm with your favorite toppings, such as cream cheese, butter, or jam.
Conclusion:
Making homemade bagels is a fun and rewarding experience. By following these tips, you can make delicious bagels that are sure to impress your friends and family. So what are you waiting for? Get started today!
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