Best 3 Plain Bagels Recipes

PLAIN BAGELS

Steps:

• Combine all ingredients to make a smooth elastic dough.
• Let rise until double. Punch down.
• Divide dough into four parts. Divide each part into three pieces.
• Make a 1-2 inch hole in center of each piece.
• Pull gently all the way around to form circles.
• Heat 2 qts water and 2 TBSP sugar to boiling.
• Place a few bagels at a time in boiling water.
• Simmer 3 minutes, turning once.
• Remove with slotted spoon.
• Place on greased cookie sheet.
• Bake at 375 degrees for 20-25 minutes until golden brown.
• Remove from cookie sheet and cool.

PLAIN BAGELS

Steps:

• In the bowl of a stand mixer, whisk together 2 2/3 cups water, yeast, and 1 1/2 tablespoons honey. Let stand for 5 minutes.
• Add malt, oil, flour, and salt and mix with the dough hook attachment at low speed for about 10 minutes, or until dough can "pull a window." To test, pinch off a small ball of dough and pull into a thin, see-through membrane without it tearing. If it tears, mix another minute or two.
• Lightly oil a baking sheet. Portion dough into 5 1/2 ounce balls and place on the sheet. Cover loosely with plastic wrap, and refrigerate overnight.
• Pull out dough to warm up for 30 minutes. Line 2 baking sheets with parchment paper. Preheat oven to 460°F. In a large wide pot, bring 4 quarts of water and 1/4 cup honey to a boil.
• On a clean countertop, roll each ball into 9-inch long strands. Take strand by the ends and overlap together to form an "O". Pinch together seams to join. Let bagels rest for 5 minutes.
• Reduce boiling water to a simmer. Working 3 or 4 at a time, drop bagels into boiling honey water for about 2 minutes per side. Lift out with a slotted spoon and sprinkle with toppings, if desired. Place 6 on each baking sheet and bake one sheet at a time in center of the oven until slightly browned, shiny and firm, about 10 to 12 minutes, turning after 6 minutes. Remove to a cooling rack to cool.

WATER BAGELS (PLAIN)

Steps:

• In a large bowl thoroughly mix 1 1/2 cups flour, sugar, salt and undissolved yeast.
• Gradually add warm water to dry ingredients and beat for 2 minutes with electric mixer (at medium speed), scrape bowl occasionally.
• Add 1/2 cup flour.
• Beat at high speed for 2 minutes, scraping bowl.
• Stir in enough additional flour to make a soft dough (about 2 to 2 1/2 cups).
• Turn dough on to a lightly floured board and knead until smooth and elastic (about 10 minutes).
• Place dough in ungreased bowl, cover and let rise in warm, draft free place for 20 minutes.
• (Dough will NOT be doubled in bulk.) Punch dough down and turn out on to a lightly floured board.
• Roll dough into a rectangle, 12 x 10 inches.
• Cut dough into 12 equal strips, 1 x 10 inches each.
• Pinch ends of strips together to form a circle.
• Place on ungreased baking sheets.
• Cover and let rise in warm, draft free place for 20 minutes.
• (Dough will NOT be doubled in bulk.) In a large shallow pan, boil a 1 3/4 inch depth of water.
• Lower heat and add a few bagels at a time.
• Simmer bagels for 7 minutes (3 1/2 minutes on each side).
• Remove bagels from water and place on a towel to cool.
• Cool bagels for 5 minutes, then place them on ungreased baking sheets.
• Bake bagels at 375°F for 10 minutes.
• In a small bowl, beat egg white with cold water.
• Remove bagels from oven and brush with egg white/water mixture.
• Return bagels to oven and bake about 20 minutes longer, or until done.
• Remove bagels from baking sheets and cool on wire rack.