Bakery-style Bagels made in the comfort of your own home. Enjoy a fresh-out-of-the-oven bagel in two hours or less!
Fall is definitely approaching. MN mornings are noticeably chillier now with beautifully warm afternoons. Change is in the air and I am finally starting to get used to the idea of cooler weather.
I am actually not dreading the fact that fall is well on its way, but the thought of winter that seems to be approaching quicker ever year, is something I’ve been avoiding. It’s motivated me to come up with a fun list of things to keep myself busy with once I won’t want to set a foot outside.
And you better believe there are quite a few kitchen projects I can’t wait to tackle. When I sat down to write said list, I took a peek at some of my other lists full of ideas I’d collected for the blog and things I wanted to challenge myself with.
When I glanced over the word bagels, it basically jumped off the page. Sunshine, snow or rain, bagels had to happen ASAP.
Or should I say happen again. This was not my first attempt at bagels. A couple years back I tried my hand at a different recipe and failed miserably. Like I’m embarrassed to admit they were so bad. After spending half a day in our kitchen, I was left with sad-looking and extremely flat bagels, think flatbread, you guys. Or the complete opposite of what bagels are supposed to look and taste like, ha.
I didn’t think I would ever dare to give it another go, but I did.
Bagels like the ones I can usually only buy at my favorite bakery were the unbelievable result. I could hardly believe what I had just created, especially since they didn’t take up the majority of my day to make.
Everything I love most about bagels is what these have to offer. A beautiful color, the iconic shape, and perfect puffiness, thickness and softness…. I was thrilled to pieces.
So much so that I had to whip out my cream cheese and take a big old bite. Right then and there. So good!
The carb lover in me couldn’t have been happier. I might have had to take a break shooting these pics before I was able to continue – bagel eating is my job. Literally. And I love it!
Oh, and you can totally customize these to your liking. Add any topping you prefer and make them your own.
Bagels are amazing on weekends, I hear ;). Have a great one, friends!
- 2 1/4 teaspoons (1 package) active dry yeast
- 2 teaspoons granulated sugar
- 3 1/2 cups bread flour, plus extra for kneading
- 1 3/4 teaspoons salt
- 1 1/3 cups warm (110 degree) water
- Poppy seeds (optional)
- Sesame seeds (optional)
- 1. In the bowl of your stand mixer (with the dough hook attached), combine yeast, sugar, flour and salt. Slowly pour in water until fully incorporated and knead on low for about, 3-4 minutes. Increase speed to medium and continue to knead for another 10 minutes, until dough is soft and smooth. Cover bowl with a clean kitchen towel and let rest in a warm place for 1 hour.
- 2. Flour your work surface. Deflate dough and remove from the bowl. Set dough ball on the floured surface and let rest for 10 minutes.
- 3. Divide dough into 8 equal pieces (about 3 1/4 ounces each). Flatten each piece to get rid of air bubbles and roll into a ball. Press your finger through the middle of each dough ball to form a ring and desired shape. Place bagels onto a parchment or silpat-lined baking sheet and cover with the kitchen towel and let rest for another 10 minutes.
- 4. Meanwhile, fill a large pot with water and bring to boil. Reduce heat to low and continue to simmer. Preheat oven to 425 degrees F.
- 5. Gently place two bagels at a time into the simmering water and boil for 1 minute. Flip over and boil for another minute. Remove from the water and return to the baking sheet. Sprinkle with poppy or sesame seeds (or other desired topping) and repeat with remaining bagels. Place baking sheet in the oven and bake for 22 minutes or until golden. Enjoy!
- Bagels will keep up to 5 days stored in a ziptop bag. They can also be kept in the freezer for up to 6 weeks.