Bagels seem daunting, but they’re actually really fun to make.
Yield: 12-16 bagels
Time: at least 1½ hours
Tools
- small bowl
- rubber spatula
- stand mixer, food processor, or large bowl
- clean kitchen towel
- large, heavy pot
- tongs
- metal rack
- pastry brush
- baking sheet
Ingredients
- 1½ c warm water (100-110°F)
- scant ¼ c sugar
- 1 T salt
- 4½ c flour, divided
- 4½ t dry yeast (2 packages) or 3½ t instant yeast
- several Q water
- 1 T malt syrup or sugar
- 2 T milk
- Several T toppings (poppyseeds, sesame seeds, dehydrated onion, etc)
Directions
Combine water, sugar, and salt in the bowl and stir to dissolve.
Transfer to mixer along with 1½ c flour and the yeast. Mix for several minutes, scraping down sides as needed, until smooth. Gradually add the rest of the flour and mix until it forms a ball.
Lightly flour the counter and turn out the dough. Cover with towel and let rest for 10 minutes.
Knead for 5 minutes, until smooth. If it’s very sticky, add a bit more flour. Cover again and let rest 10 minutes.
Cut or tear the dough into 12-16 pieces.*
Make the bagels:
1 – The traditional way is to roll out the dough into a log, wrap it around your hand to create an overlapping circle, and then press/twist the overlapping ends together into a ring.
2 – The easier way to is roll a piece of dough into a ball, flatten into a disk, and press your thumb and pointer finger together to make a hole. Stretch and smooth the dough into a ring.
Repeat with remaining dough.
Cover and let rest at least 15 minutes – or
For next-day bagels, dust a tray with semolina, place the bagels on top, cover, and refrigerate overnight. Remove from fridge 30 minutes before you’re ready to cook them.
Fill pot with water, add sweetener, and bring to a boil.
Preheat oven to 450.
Lower water to simmer, add 3 or 4 bagels without overcrowding, and simmer for 45 seconds. Flip each bagel and simmer another 45 seconds, then transfer to rack to drain.
Continue with the rest of the bagels.
Brush milk over the tops of the boiled bagels, then sprinkle your chosen toppings on top, pressing them in slightly.
Once all the bagels are boiled and topped, transfer to the baking sheet and bake for 18-20 minutes, until golden brown.
Notes
Make some flavored (vegan) cream cheese to spread on top, or use in place of bread for sandwiches.
* I like to make smaller bagels so that we can each have our own, instead of cutting them in half and then arguing about who gets the top. 🙂
Adapted from the recipe for “bakery-style bagels” in Vegan Baking Classics, by Kelly Rudnicki.
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Everything bagels (pumpkin, sunflower, sesame, and poppy seeds plus a light sprinkle of rock salt)