I would simply have to say that there is nothing better than a homemade bagel. After working at my first bakery and realizing how easyyyyy they were, the phone started ringing. My cousin Dani was the first to order 4 dozens! She wanted to sliced, freeze, and have them ready to toast which equals fresh bagels every morning!
There are four steps to the recipe: the sponge, the dough, boiling and baking. You might have gone back and re-read the phrase. Boiling? What the $%&*@#. So, yes, we boil the bagels to give that glaze, shine that it has and makes it stand out of any other bread. I boil the bagels on boiling water and honey. Some people use boiling water and baking soda. I would recommend that you go out there, make bagels one way, then try the other and decide what you like more.
Makes: 20 mini- 10 big Prep time: Cook time:
- 110 gr water
- 18 gr dried active yeast
- 30 gr sugar
- 1000 gr all-purpose flour
- 30 gr salt
- 150 gr butter
- 130 gr sugar
- 400 gr water
- Seeds: poppy, sesame everthing
- Water bath
- 500 gr water
- 30 gr honey
- Preheat the oven to 350 F. Line two baking sheets with parchment paper.
- SpongeIn a small bowl mix the yeast, sugar and water. Let it sit for 5-10 minutes.
- Dough: In the bowl of a stand mixer with the dough hook, mix the flour, salt, sugar, and butter. Add the sponge and mix until you get a smooth and well integrated dough, 5 minutes approximately. Pre-shape, cover and let it sit for 10 minutes.
- Flour the surface, divide dough into 35gr for mini bagels and 100gr for regular bagels. Prepare a sheet pan by lining it with parchment paper or a silicone mat, shape each piece into a loose ball by rolling it on a clean, dry work surface with a cupped hand. Cover the pan with a cloth and let it sit for 10-15 minutes.
- Bring the water to a boil, add the honey and bring it back to boil. Bath each bagel for 10 seconds, scoop it out, draining the water. Sprinkles the desire seeds and place in the oven.
- Cook for 20-30 minutes.
**Make Ahead: Once cooked the bagels could be frozen for up to 3 months. Slice them in half and freeze them.