Description
Enjoy a chewy crust and a soft interior with these simple, no-fuss breakfast bagels. Perfect for topping with jams, spreads, or breakfast sandwiches, they offer a classic flavor and satisfying texture. Made with simple ingredients and easy techniques for a quick morning treat.
Ingredients
4 cups (500g) all-purpose flour
2 1/4 tsp active dry yeast
1 1/2 tsp salt
1 tbsp granulated sugar
1 1/4 cups (300ml) warm milk (non-dairy milk like oat milk is optional)
Additional salt for撒 on top
Instructions
In a large bowl, mix flour, yeast, salt, and sugar until evenly combined.
Pour in warm milk and mix until a shaggy dough forms.
Turn the dough onto a lightly floured surface and knead gently for 5 minutes.
Place the dough in a greased bowl, cover, and let it rest for 10–15 minutes.
Deflate the dough and divide into 16 equal pieces.
Roll each piece into a ball, then punch a hole in the center. Stretch the hole to 2–3 inches in diameter.
Place the shaped bagels on a baking sheet and let them rest for 10 minutes.
While the bagels rest, preheat the oven to 425°F (220°C) and prepare a baking sheet.
Brush the bagels lightly with water and sprinkle with salt.
Bake for 25 minutes or until golden and firm, rotating halfway through for even browning.
Notes
For best results, maintain a preheated oven and try using a water tray to generate steam for a chewier crust.
Store the bagels in an airtight container at room temperature for up to 2 days or freeze for longer storage.
Nutrition
- Serving Size: 1 bagel
- Calories: 220
- Sugar: 3g
- Sodium: 450mg
- Fat: 3g
- Saturated Fat: 1g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 10g
- Cholesterol: 0mg