I had no idea how simple it would be to make bagels. It requires very few ingredients but does need an extra hour of time to allow for the dough to rise. But other than that, it is beyond simple. And manage your expectations of making bagels that look like you just stopped by a deli in New York City. Hence the name artisan…. They are far from perfect in appearance but tasted great. Inspiration from Arielle and recipe adapted from Sophisticated Gourmet.
yields 8 medium bagels
Ingredients
2 teaspoons active dry yeast
4 ½ teaspoons granulated sugar
1 ¼ cups warm water (you may need ± ¼ cup more)
3 ½ cups bread flour or high gluten flour (you may need up to 1/2 cup more for kneading) - all-purpose flour works as well but will be less chewy
1 ½ teaspoons salt
Optional Toppings: Caraway seeds, cinnamon sugar, coarse salt, minced fresh garlic, minced fresh onion, poppy seeds, sesame seeds, or a mix of your favorite flavors.
Preparation
In a small bowl, place ½ cup of the warm water (for precision chefs, warm water means it must be between 105˚ and 115˚) and then pour in the sugar and yeast. Do not stir. Let it sit for five minutes, and then stir the yeast and sugar mixture, until it all dissolves in the water.
Mix the flour and salt in a large bowl. Make a well in the middle and pour in the yeast and sugar mixture.
Pour 1/3 cup of the remaining warm water into the well. Mix and stir in the rest of the water as needed. Depending on your level of humidity/dryness, you may need to add anywhere from a couple tablespoons to about ¼ cup of water. You want a moist and firm dough after you have mixed it.
On a floured countertop, knead the dough for about 10 minutes until it is smooth and elastic. Try working in as much flour as possible to form a firm and stiff dough. I do not recommend using your stand mixer with the bread hook - this dough is tough and I think I broke my mixer :(
Lightly brush a large bowl with oil and turn the dough to coat. Cover the bowl with a damp dish towel. Let rise in a warm place for 1 hour, until the dough has doubled in size. Punch the dough down, and let it rest for another 10 minutes.
Carefully divide the dough into 8 pieces. Shape each piece into a round ball. Take each dough ball, and press it gently against the countertop moving your hand and the ball in a circular motion pulling the dough into itself while reducing the pressure on top of the dough slightly until a perfect dough ball forms. Repeat with 7 other dough balls.
Coat a finger in flour, and gently press your finger into the center of each dough ball to form a ring. Stretch the ring to about ⅓ the diameter of the bagel and place on a lightly oiled cookie sheet. Repeat the same step with the remaining dough.
After shaping the dough rounds and placing them on the cookie sheet, cover with a damp kitchen towel and allow to rest for 10 minutes. Meanwhile, preheat your oven to 425ºF.
Bring a large pot of water to a boil. Reduce the heat. Use a slotted spoon or skimmer to lower the bagels into the water. Boil as many as you are comfortable with boiling. After they enter the water, they should float to the top. Let them float for 1 minute, and then flip them over to boil for another minute. Extend the boiling times to 2 minutes each, if you’d prefer a chewier bagel (results will give you a more New York Style bagel with this option).
Take bagels out of the water and place on parchment lined baking sheet. Now is the time to add any optional toppings to the top of the bagels.
Bake for 20 - 25 minutes (mine took 20 minutes).
Cool on a wire rack , or just start eating. They are great hot out of the oven. And a little schemer is good too.
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