Words Joan Saunders
Photos Sarah Hartley Photography
Baking bagels at home might sound a bit over the top, but homemade bagels are so darn tasty and not difficult to make.
What I used to find challenging was creating the proper bagel shape as, more often than not, I found myself fashioning a bun with an awkward dimple in the middle. That is, until I discovered that you could poke a hole though each individual ball of dough with your thumbs then manipulate and stretch it until the shape seemed right. Problem solved.
And I love how infinitely adaptable a good bagel is. Whether it’s for breakfast, lunch or Mother’s Day brunch, you can top bagels with whatever appeals to you. I love the classic combination of cream cheese, smoked salmon and capers, but a big dollop of good butter on a toasted homemade bagel will always be next level.
Next Level Bagels
1 ½ cups of warm water (around 100-110°F or 38-42°C)
2 ¾ tsp instant yeast
1 tbsp sugar
4 cups bread flour
1 ¾ tsp salt
For coating the bowl the dough rises in, nonstick spray, butter or oil
For boiling the bagels:
2 litres water
¼ cup honey
Egg wash: 1 egg white mixed well with 1 ½ tbsp water
Adapted/amalgamated from: Savory Baking by Erin Jeanne McDowell www.sallysbakingaddiction.com/homemade-bagels/
In the bowl of a stand mixer fitted with a dough hook or in a large mixing bowl with a spoon or spatula, mix warm water, sugar and yeast together. Cover with a towel; let sit for 5 minutes.
Add flour and salt, then mix on medium speed for 2 minutes using either the dough hook or your spoon/spatula. You want the dough to come away from the sides of the bowl and form a mass around the hook or spoon. Dough should be somewhat dry and a bit stiff.
When you’ve got dough to the right consistency, beat on low speed with dough hook for 6 minutes. Or knead dough by hand on a lightly floured surface for 6-7 minutes. You want the dough to feel smooth and supple. Don’t add more flour than you need to on the counter’s surface, as you don’t want a dry dough. After you’ve finished kneading the dough should still feel soft and, if you poke it with your finger, it should slowly bounce back into place. If it does that, your dough is ready to rise.
Lightly grease a big bowl with nonstick spray, oil or butter. Put dough in bowl; roll it around to coat with oil. Cover bowl with plastic wrap or a clean kitchen towel; let rise at room temperature for 1.5 to 2 hours. Dough should double in size.
Line baking sheets with parchment or silicone baking mats.
When dough has risen, punch it down to release air. Again, on a lightly floured countertop, divide dough into 8 equal pieces. I like to weigh mine; they’re generally about 125 to 130 grams each. Shape each piece into a ball. Now press your thumbs through centre of each to make a hole, then stretch and widen hole to make it about 2 inches wide. After you do each one, put them on prepared baking sheets. Let the bagels rest while you get the water bath ready.
Preheat the oven to 425°.
Fill a large pot with the 2 litres of water. Add in honey. Bring water to a boil over high heat, then reduce heat to medium-high. Drop in 2 or 3 bagels at a time. You want to ensure that they have enough room to float around. Boil the bagels for 1 minute, then flip them over; boil for another minute. Using a slotted utensil, lift bagels one at a time out of pot, letting any excess water drain away. Put boiled bagels back on prepared baking sheets. Repeat boiling process with the other bagels.
Brush egg wash on top and around the sides of each bagel. If you want to add toppings (like sesame seeds, poppy seeds, everything bagel topping) sprinkle the bagels with the toppings right after you put the egg wash on them.
Bake for 20-25 minutes, rotating the pan halfway through the baking time. You want the bagels to be dark gold in colour. Let bagels cool on the pans for 10 minutes, then put them on a rack to cool completely.
Enjoy with whatever toppings you prefer. Cream cheese, smoked salmon, or just toasted with butter.
