Description
Chewy, golden-brown bagels with a crispy crust made from scratch using bread flour, yeast, and sugar. Cold fermentation enhances flavor, while the boiling process before baking ensures that perfect bakery-style texture. These bagels are tender, dense, and ideal for sandwiches or toasting.
Ingredients
4 cups bread flour (500g)
2 1/4 tsp yeast (7g)
1 tbsp sugar (12g)
2 1/4 cups warm water (540ml)
1 1/2 tsp salt (9g)
1 tsp vegetable oil
Instructions
Mix bread flour, yeast, sugar, and salt in a large bowl. Add warm water and vegetable oil; stir until no dry flour remains.
Knead dough on a floured surface for 10 minutes or until smooth and elastic. Use the heel of your palm to stretch and fold repeatedly.
Place dough in an oiled bowl, cover with a kitchen towel, and let rest for 45 minutes at 75°F.
Turn dough onto a surface and cut into 12 equal pieces. Roll each into a tight ball, then shape into a ring by pushing a thumb through the center.
Space shaped bagels on a baking sheet, cover, and refrigerate for 12 hours for cold fermentation.
Bring 10 cups of water to a gentle simmer in a large pot. Carefully boil each bagel for 30 seconds on each side to set the crust. Return bagels to the baking sheet.
Preheat oven to 425°F (220°C). Bake bagels until deep golden brown and crisp, 20-25 minutes. Rotate tray halfway through for even browning.
Notes
Use a kitchen scale for precise measurements. Volume measurements vary with how flour is packed
Ensure each piece is rolled into an even ball before shaping to avoid uneven baking
When boiling, the water should gently simmer, not vigorously boil, to prevent bagels from breaking
For a tangier flavor, extend cold fermentation up to 24 hours. Bake bagels within 24 hours after proofing for best results
Nutrition
- Serving Size: 1 bagel
- Calories: 175
- Sugar: 1g
- Sodium: 750mg
- Fat: 0.5g
- Saturated Fat: 0.03g
- Carbohydrates: 32g
- Fiber: 0.7g
- Protein: 6g
- Cholesterol: 0mg