The Best Basic Bagel Recipe: How To Make Perfect Bagels Every Time
Indulge in the delectable world of bagel-making with our comprehensive guide to creating the perfect basic bagels. This recipe will empower you to craft artisan-quality bagels in the comfort of your own kitchen, showcasing the chewy, crusty exterior and tender, flavorful interior that has made bagels a beloved breakfast staple.
Essential Ingredients
- 3 cups (360g) all-purpose flour, plus more for dusting
- 1 teaspoon (5g) active dry yeast
- 1 teaspoon (5g) kosher salt
- 1 tablespoon (15g) sugar
- 1 1/2 cups (360ml) warm water (105-115°F)
Step-by-Step Instructions
1. Activate the Yeast
In a large bowl, whisk together the warm water, sugar, and yeast. Let stand for 5-10 minutes, or until the yeast becomes foamy and active.
2. Make the Dough
Add the flour and salt to the bowl and stir until a dough forms. The dough will be sticky at first.
3. Knead the Dough
Turn the dough out onto a lightly floured surface and knead for 5-7 minutes, or until the dough becomes smooth and elastic. If the dough is too sticky, add more flour 1 tablespoon at a time.
4. First Rise
Place the dough in a lightly oiled bowl, cover it with plastic wrap, and let it rise in a warm place for 1 hour, or until doubled in size.
5. Shape the Bagels
Punch down the dough and divide it into 8 equal pieces. Roll each piece into a rope about 8 inches long. Wrap the ends of the rope together to form a ring.
6. Second Rise
Place the bagels on a parchment paper-lined baking sheet and cover them with plastic wrap. Let them rise in a warm place for 30-45 minutes, or until they have puffed up again.
7. Boil the Bagels
Bring a large pot of water to a boil. Add the bagels and boil for 1 minute per side.
8. Bake the Bagels
Preheat the oven to 450°F (230°C). Remove the bagels from the boiling water and place them on a baking sheet. Brush the bagels with water and sprinkle them with toppings of your choice (such as sesame seeds, poppy seeds, or salt). Bake for 20-25 minutes, or until golden brown.
Tips for Perfect Bagels
- Use high-quality bread flour for a chewier texture.
- Let the dough rise slowly and at a constant temperature for optimal flavor development.
- Do not over-boil the bagels, as this can make them tough.
- Bake the bagels on a preheated baking stone or pizza stone for a crispy crust.
Topping Ideas
- Sesame seeds
- Poppy seeds
- Salt
- Garlic powder
- Onion flakes
- Everything bagel seasoning
How to Store and Freeze Bagels
- Store bagels in an airtight container at room temperature for up to 3 days.
- Freeze bagels for up to 3 months. To thaw, place the bagels in a warm oven for 10-15 minutes.
“Beyond the Basics” Variations
- Whole Wheat Bagels: Substitute whole wheat flour for some or all of the all-purpose flour.
- Multigrain Bagels: Add various grains, such as oats, barley, or wheat germ, to the dough.
- Sourdough Bagels: Use a sourdough starter instead of active dry yeast.
- Cinnamon Raisin Bagels: Add cinnamon and raisins to the dough.
- Chocolate Chip Bagels: Add chocolate chips to the dough.
What People Want to Know
1. Why are my bagels dense and heavy?
- The dough may not have been kneaded enough or risen sufficiently.
- The oven temperature may have been too low or the baking time too short.
2. Why do my bagels have a thick crust?
- The bagels may have been boiled for too long or baked at too high a temperature.
- The baking sheet may not have been preheated.
3. Can I use instant yeast instead of active dry yeast?
- Yes, you can use instant yeast. Reduce the amount to 1/2 teaspoon (2.5g) and add it directly to the flour mixture.
