« Oatmeal

Bagels

I’ve been making a lot of bagels lately.

Here’s my basic recipe for doing so; it is more of a starting place than a strict recipe. Sometimes I use some sourdough starter…I’ve been experimenting with the exact quantities of sourdough starter to normal yeasted dough.

Dough

  • 1 tbl instant yeast
  • 4 c flour
  • 2 tea salt
  • 1 tbl brown sugar / maple syrup
  • 1 1/3 c warm water

Bath

  • 2 quarts water
  • 2 tbl brown sugar
  • 1 tbl molasses (if you can get your hands on malt, that is gnarly)

How

  • Activate yeast by soaking in warm sugar water
  • Make dough by combining all ingredients
  • Knead dough for 10 mins (15 mins if by mixer)
  • Let dough double in size, ~ 1.5 - 2 hours
  • Divide risen dough into 12 equal pieces
  • Make each piece into a long snake, and then make bagel shaped by pinching the ends together
  • Let rest for ~ 30 mins
  • Preheat oven to 425 f / 220 c
  • Bring bath to boil
  • Boil each bagel 2 mins (I usually do ~ 6 bagels at a time)
  • Remove from bath and place directly on to baking sheet (if you have a silicone mat, I’ve found those helpful to reduce sticking)
  • Top with whatever seasonings you wish (if you do this fast enough after the boil there is no need to egg wash/milk wash the bagels — I do this to keep them vegan)
  • Bake for 20 - 25 mins, rotate after ~ 15 mins