I didn't realize how easy it could be to make homemade bagels. Here's a small batch recipe that will make six, but you can easily double the recipe although I have to warn you, they're best eaten on the day they're baked. If you must store them, be sure to do so in an airtight container.
For the bagels:
- 3/4 cup warm water, 105-115F
- 1 1/8 teaspoon active dry yeast
- pinch of sugar
- 2 cups all purpose flour
- 1 tablespoon barley malt syrup (or honey, molasses, agave nectar, etc)
- 1 1/2 teaspoons granulated sugar
- 3/4 teaspoon Kosher salt
- 1 tablespoon canola oil (or other neutral flavored oil)
- 12 cups water
- 1/4 cup brown sugar
- optional: Kosher salt, poppy seeds, sesame seeds, etc.
For the egg wash:
- 1 egg while
- 1 tablespoon water
- In a small bowl, combine the warm water, yeast, and pinch of sugar; mix well and set aside for 10 minutes so yeast can activate.
- In the bowl of a stand mixer, combine the flour, barley malt syrup, granulated sugar, and kosher salt; mix with the dough hook until combined.
- Add yeast mixture and mix for 2 minutes on medium speed.
- Increase speed to med-high and mix for 6-7 minutes or until the dough is smooth and pulls away from the side of the bowl.
- Coat a medium bowl with canola oil and place the dough in it, turning so it gets coated with the oil.
- Cover bowl with a clean towel and set aside to rise for an hour (dough should rise about 50%).
- Divide the dough into 6 equal portions and roll each into an 8-inch rope (about 1/2-inch thick).
- Join the two ends together and roll the joined section on the counter to hold the ends together.
- Place formed bagels on a sheet pan and set aside for 30-60 minutes.
- Preheat oven to 425F.
- In a large stock pot, bring the water and brown sugar to a very gentle boil. Have a sheet pan fitted with a cooling rack nearby.
- Gently boil bagels, 3 at a time, for about 60 seconds on each side.
- Remove from the water and drain on cooling rack.
- Blot bottoms if necessary before placing bagels on a parchment lined sheet pan.
- Brush with egg wash and sprinkle with optional ingredients if desired.
- Bake for 15-20 minutes. Cool and enjoy. Best when eaten fresh.
Note: recipes doubles well. Recipe adapted from Heather Christo.