The Ultimate Brioche Bagel Recipe: A Fun And Easy Way To Make The Perfect Breakfast

Indulge in the delectable union of a classic bagel and the rich, buttery goodness of brioche with our brioche bagel recipe. This culinary masterpiece combines the chewy exterior of a bagel with the soft and airy crumb of brioche, creating a symphony of flavors and textures that will tantalize your taste buds.

Ingredients:

For the Dough:

• 3 1/4 cups (390g) all-purpose flour, plus more for dusting
• 1 1/2 teaspoons (9g) active dry yeast
• 1 tablespoon (15g) granulated sugar
• 1 teaspoon (6g) salt
• 1 1/2 cups (360ml) warm milk (105-115°F)
• 2 large eggs
• 1/2 cup (113g) unsalted butter, softened

For the Egg Wash:

• 1 large egg
• 1 tablespoon (15ml) water

For the Topping (Optional):

• Everything bagel seasoning
• Sesame seeds
• Poppy seeds

Instructions:

1. Proof the Yeast

In a large bowl, whisk together the warm milk, sugar, and yeast. Let stand for 5-10 minutes, or until the yeast is foamy and active.

2. Make the Dough

Add the flour and salt to the yeast mixture. Beat with an electric mixer on low speed until a dough forms. Increase speed to medium and knead for 5-7 minutes, or until the dough is smooth and elastic.

3. Add the Butter

Add the softened butter to the dough a little at a time, kneading after each addition. Continue kneading for 5-7 minutes, or until the butter is fully incorporated and the dough is soft and pliable.

4. First Rise

Form the dough into a ball, place it in a lightly greased bowl, cover it with plastic wrap, and let rise in a warm place for 1-2 hours, or until the dough has doubled in size.

5. Punch Down and Divide

Punch down the dough to release the air bubbles. Divide the dough into 8 equal pieces and shape them into bagels.

6. Second Rise

Place the bagels on a lightly greased baking sheet, cover them with plastic wrap, and let rise in a warm place for 30-45 minutes, or until the bagels have puffed up.

7. Boil the Bagels

Bring a large pot of water to a boil. Add the bagels to the boiling water and boil for 1 minute per side.

8. Egg Wash and Topping

Remove the bagels from the water and place them on a wire rack to cool slightly. In a small bowl, whisk together the egg and water to create an egg wash. Brush the tops of the bagels with the egg wash and sprinkle with your desired toppings.

9. Bake

Preheat oven to 425°F (218°C). Bake the bagels for 15-18 minutes, or until they are golden brown and sound hollow when tapped.

Tips:

• For a chewier bagel, boil the bagels for 2 minutes per side.
• For a more flavorful bagel, use a flavored milk, such as buttermilk or almond milk.
• If you don’t have a stand mixer, you can knead the dough by hand for 10-12 minutes.
• Let the bagels cool completely before slicing and serving.

Variations:

• Chocolate Brioche Bagels: Add 1/2 cup (60g) of cocoa powder to the dough.
• Cinnamon Sugar Brioche Bagels: Sprinkle the bagels with a mixture of cinnamon and sugar before baking.
• Garlic Herb Brioche Bagels: Add 1 tablespoon (15g) of minced garlic and 1 tablespoon (15g) of dried herbs to the dough.

What You Need to Know

Q: Can I use active dry yeast instead of instant yeast?
A: Yes, you can substitute active dry yeast for instant yeast. Use 1 packet (2 1/4 teaspoons or 11g) of active dry yeast and proof it in the warm milk for 5-10 minutes before adding it to the flour mixture.

Q: How do I store the brioche bagels?
A: Store the bagels in an airtight container at room temperature for up to 3 days. You can also freeze the bagels for up to 3 months. To reheat, thaw the bagels overnight in the refrigerator and then warm them in a preheated oven at 350°F (177°C) for 5-7 minutes.

Q: Can I make the brioche bagels ahead of time?
A: Yes, you can make the brioche bagels ahead of time and freeze them before baking. To do this, shape the bagels and place them on a baking sheet. Freeze the bagels for at least 2 hours, or until they are solid. Transfer the frozen bagels to a freezer-safe bag and store them for up to 3 months. When ready to bake, thaw the bagels overnight in the refrigerator and then bake them according to the recipe instructions.