Did you know that these New York deli classics originated from Poland? These Jewish favorites are yeasted dough rings (or balls) that are boiled then baked to golden-brown perfection and can come in a multitude of flavors. These fat-free, vegan breakfast staples are really just like any bread. They use yeast to rise and are cooked in a heated manner. The only difference is the shaping process and the addition of boiling the dough before baking. They are actually a very forgiving dough and easy to shape as well. I decided to shape them into rounds and using my fingers to basically carve a hole into them. Granted, they weren’t the most beautifully shaped bagel you’ll find, but they do the job just fine.
In my soft, chewy bagels, I opted for a 50-50 AP/WW flour blend and topped half with cinnamon and dried cranberries and the other half with onion powder, poppy seeds, and sesame seeds. These are so amazing fresh and freeze wonderfully so start batch baking! A word of advice: don’t over boil your bagels! They will become too chewy and hard which can be quite a disappointment in the bagel world.
Note*** This version of the recipe is solely mine. When reposting, please cite me and my website.
Copyright august 2016 ©
Classic bagels that have a nice chewy crust and soft dense interior
>>> Yields 14 small bagels
-Prep: 40 min
-Boil: 1-2 min
-Bake: 15 min
- 1 1/2 tbsp active dry yeast
- 2 C warm water
- 1 tbsp brown sugar
- 1 tbsp white sugar
- 1 tsp salt
- 3 C AP flour
- 3 C whole wheat flour
1) Dissolve the yeast and sugar in warm water and let stand till frothy for 5 minutes.
2) Mix in the salt and add in the flour 1 C at a time and mix until a shaggy dough forms.
3) Let the dough sit for 5 minutes.
4) Using a stand mixer, knead the dough for 8-10 minutes until a smooth dough forms and the dough springs back quickly at the touch.
5) Let the dough rise in a warm place for 30-45 minutes or 4-5 + hours in the fridge.
6) Divide the dough into 14 pieces and form them into a ball. Using both hands, lightly stretch out the dough from the middle until the middle is thin enough to poke your index finger through. Once you are able to poke your finger through, widen the hole to about 1-1 1/2 inches wide. Repeat for the other pieces.
7) Cover and set aside to rise in a warm place for 30 minutes or for another 3-4+ hours in the fridge. Let them come to room temperature before using.
8) Bring a large pot of water to a rolling boil and preheat the oven to 450 F.
9) Gently place 3-4 bagels into the water at a time and cook for 60 – 90 seconds. You can flip them halfway if they are floating near the top. Remove with a slotted spoon and place on a baking sheet. (Make sure to transfer as little residual water as possible)
10) Bake for 15-18 minutes until they’re brown and well-baked.
11) Remove from oven and let cool to room temperature before slicing and storing. They can be stored in an air-tight container at room temperature for 2-3 days or 3-4 months in the freezer.