Description
A recipe for large, satisfying bagels.
Ingredients
Scale
- 4 cups bread flour
- 1 packet active dry yeast
- 1 tablespoon sugar
- 1 teaspoon salt
- 1 1/2 cups warm water
- 1 egg white, beaten (for boiling)
- 1 tablespoon water (for boiling)
- Toppings as desired (e.g., sesame seeds, poppy seeds)
Instructions
- Mix flour, yeast, sugar, and salt in a large bowl.
- Add warm water and mix until a shaggy dough forms.
- Knead the dough on a lightly floured surface for 8-10 minutes until smooth and elastic.
- Place dough in a lightly oiled bowl, cover, and let rise in a warm place for 1 hour, or until doubled.
- Punch down the dough and divide it into 6 equal pieces.
- Shape each piece into a ball, then poke a hole through the center of each ball to form a bagel shape.
- Bring a large pot of water to a boil. Add the egg white and 1 tablespoon of water to the boiling water.
- Boil the bagels in batches for 30 seconds per side.
- Remove bagels from the water and place them on a baking sheet lined with parchment paper.
- Preheat your oven to 400 degrees Fahrenheit (200 degrees Celsius).
- Brush the tops of the bagels with any remaining egg wash or water, and sprinkle with desired toppings.
- Bake for 20-25 minutes, or until golden brown.
- Cool on a wire rack.
Notes
- For a chewier bagel, let the shaped dough rest in the refrigerator overnight before boiling.
- You can use malt syrup instead of sugar in the boiling water for a darker crust.
- Prep Time: 20 min
- Cook Time: 30 min
- Category: Breakfast
- Method: Boiling and Baking
- Cuisine: American
Nutrition
- Serving Size: 1 bagel
- Calories: 280
- Sugar: 4
- Sodium: 350
- Fat: 1
- Saturated Fat: 0
- Unsaturated Fat: 1
- Trans Fat: 0
- Carbohydrates: 58
- Fiber: 3
- Protein: 11
- Cholesterol: 0
Keywords: bagels, large bagels, homemade bagels, breakfast bread, yeast dough