When I was pregnant with both of my kids I could not get enough bagels in the first few months. I kept our local bagels shop in business for the first 3 months of my pregnancies. Every day for dinner I’d have to have a turkey sandwich on an oatmeal bagel. I also remember practically running back to the car after buying a bag of bagels – not even being able to wait to get home to rip open the bag and dip the entire bagel in the container of mixed berry cream cheese. I could not do it fast enough. I hope no one saw me. A little embarrassing.
Oh how I love a chewy soft bagel. Like a soft pretzel but better. Smother them with cream cheese and jelly while they’re still warm out of the toaster; slice them, schmear with butter and add a slice of cheese; make a sandwich piled high with turkey and veggies; the list goes on and on.
I’ve made bagels before but this recipe turned out even better than the last time I made them. I combined about 3 different recipes and I think I’ve found the perfect one. They really aren’t that hard to make. The idea of having to let the dough raise and then boil them and then bake them sounds a little tedious, but it’s really not that bad. And completely worth it. Since making these last week I’ve already made a 2nd batch.
Let your yeast sit with the barley malt and warm water for a few minutes.
If you don’t have barley malt, you can use molasses or dark syrup.
I boiled them in this big pot. It’s big enough where I can get about 4 in at a time.
I made 12 bagels. Some recipes say it makes 8. I prefer 12 smaller ones.
You can weigh the dough to get them even – but I just eye balled it.
Some recipes say to make it into a ball and then poke a hole through and others said to make into along rope and stick together at the end. I went with the rope.
Once you have them all in their bagel shapes, let them rest for a few minutes…
Make sure your water is boiling good…
Let them boil on each side for at least 30 seconds per side.
Let them drain and put them back on the parchment lined baking sheet.
Get your egg wash ready.
Lightly brush the egg/water mixture over the boiled bagels.
And sprinkle with your desired toppings.
I used kosher salt, black salt, minced onion and flaky sea salt. You could also use oatmeal or poppy seeds or a combo…anything your heart desires…
Bake until golden brown – rotating about half way through.
This is what the bottom should look like. Golden brown.
- 1½ tsp yeast
- 3 T barley malt syrup, molasses or dark corn syrup
- 1½ cups warm water
- 4 cups organic flour (I used 3 cups white and 1 cup whole wheat)
- 1 T celtic sea salt
- 1 T water
- 1 egg white
- Mix together yeast, barley malt and water in the bowl of a stand mixer with a dough hook.
- Add salt, then the flour 1 cup at a time, beating at the lowest speed until all of the flour has been added and the dough is rough looking and just barely holding together.
- Increase the speed to medium-slow and continue to mix until the dough forms a stiff ball.
- Cover and let rise for about 20 minutes.
- Put the dough on a floured surface and cut into 12 equal pieces then roll into smooth balls.
- Shape each ball int a thick 11 inch long rope.
- Form into bagels by overlapping the ends of each rope by about an inch and a half.
- Dampen the ends of each rope with a little water so they hold together.
- Place on a parchment lined baking sheet and cover.
- Let rest for about 10 minutes.
- Meanwhile bring a large pot of water to a boil.
- Drop 3 or 4 bagels into the boiling water.
- Boil for 30 seconds then turn over and cook for another 30 seconds.
- Remove the rings from the water and drain.
- Brush with egg and water mixture and sprinkle with desired toppings.
- Bake at 425 for 15.
- Rotate the pan and bake for another 10 minutes.