Homemade Bagels In Less Than 3 Hours
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What you'll need
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1.5 tsp
Kosher salt
1 1/2 TBSP
Sugar
1 Egg (for egg wash)
1 1/4 cup
Warm Water
Add your favorite toppings!
2 tsp
Yeast
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500g
Flour (AP or bread)
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Stand Mixer With Dough Hook
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Kitchen Scale
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wire spider
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Pastry Brush
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Mix flour, salt, sugar, and yeast together in a mixing bowl.
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Use a dough hook and slowly pour water in the middle of the flour. Scrape down sides. Mix to combine.
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Knead on low to medium speed until dough comes together and doesn’t stick to the sides of the bowl.
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The dough should be firm, smooth, and slightly tacky. Not sticky. Stretch into a ball and cover.
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Let dough rise, covered, 1 hour until doubled in size. Punch down and let rest 10 minutes, covered.
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Divide your dough into 8 equal pieces using a kitchen scale. Shape each into a small ball.
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Here it is the shaping process slowed down.
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Coat your thumb in flour, then press it through the bottom seam and stretch while rotating.
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Repeat with the rest of the dough balls until all the bagels have holes. Let rest 10 minutes.
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Preheat oven to 425F and bring a skillet to low boil on the stove. Gently place 4 bagels in water.
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Flip bagels after 2 mins and boil an additional 2 mins.
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Remove boiled bagels using a wire spider to a silicone mat-lined or greased sheet pan.
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Brush boiled bagels with egg wash (1 egg + pinch salt + 1 tsp water, whisked together).
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Add your favorite toppings!
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Now you’re ready to bake! 20 minutes at 425F.
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Let them cool on the pan 5-10 mins.
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You did it! You made bagels!
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Slather with cream cheese and enjoy!
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Get the recipe at The Practical Kitchen (dot com)
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