How To Make Homemade Bagels

How To Make Homemade Bagels

New York Style Bagel recipe. Deliciously light and fluffy on the inside and slightly chewy on the outside. Just waiting to be crammed full with glorious goodies. Enjoy our New York Style Bagel today!

INGREDIENTS

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RECIPE

Serves
6
Prep =
1h:20m
Cook =
25m
Total =
1h:45m
Temp =
200° c  -  390° f

Step 1: You will need….

  • 500 g flour
  • 260 ml tepid water
  • 12 g instant yeast
  • 1 tbsp honey
  • 12 g of salt
  • 20 g soft butter
  • and for the caramel water:
  • 300 g sugar
  • 3 ltr water
  • to garnish:
  • 100 g poppy seeds
  • 100 g sesame seeds
  • 1 mixer with hook attachment
  • 1 baking tray, prelined with parchment
  • 1 tray lined with parchment
  • 2 shallow trays or plates
  • 1 saucepan
  • 1 slotted spoon
  • 1 plastic bag
  • 1 knife
  • 1 wooden spoon

Step 2: Knead the dough

Add all the flour, water, yeast, and honey into the bowl of your mixer. Switch it on to knead for roughly 4 minutes. Add the butter and the salt and continue kneading for a further 8 minutes until the mixture becomes a smooth, elastic dough.

Step 3: Prove

Remove the bowl from the mixer, cover it with a plastic bag and let it prove, which means to rise, for 40 minutes at room temperature.

Step 4: Make into balls

Carefully remove the dough from the bowl and place it onto a clean working surface. Divide the dough evenly into six portions, and then, using the palm of your hand gently roll each portion into a soft ball of about 3 inches in diameter. Continue by pushing your two thumbs through the centre of the each ball and manipulating it a little, to create a hole. The hole should be roughly 2 inches in diameter. Repeat the same process with the rest of the balls and place them onto the pre-lined tray.

Step 5: Prove once more

Cover it once more with the same plastic bag and prove again for another 35 minutes. It should only increase slightly in volume during this time. It must not be allowed to over prove and get too large!

Step 6: Make the caramel water

While the bagels are nicely proving, place the saucepan onto a medium to high heat. Then add sugar and allow it to melt, to finally caramelize into a rich, golden, sticky syrup. Add the water, taking great care not to get splattered and bring this sweetened pan of caramel water to the boil.

Step 7: Preheat the oven

Turn on the oven to 200ºC (400ºF/ gas mark 6).

Step 8: Poach the bagels

Gently and individually place each bagel into the boiling, caramel water and allow them to boil for 1 minute on each side. This is the secret to bagels having a slightly chewy crust, as the dough is enveloped in an invisible caramel coating. Once poached, gently remove them and place onto a tray.

Step 9: Season the bagels

Having scattered the poppy seeds evenly over a tray take each bagel and dip one surface into them, pressing very gently so they stick. Do the same with the sesame seeds.

Step 10: Bake

Transfer the bagels to the prelined baking tray and place them in oven to bake for 15 minutes until golden brown.

Step 11: Serve

Allow them to cool down for at least half an hour, before serving, resisting the urge to eat them immediately as the smell of fresh bagels is intoxicating!