How to Make BagelsA three-step cooking process is the secret of how to make bagels that taste as good as the ones you find in your favorite deli. The perfect bagel is broiled then boiled, then, finally, baked to a chewy, glossy perfection. You'll be amazed at how professional these bagels taste and look when you take them out of the oven. It's tempting to slice into them right away, but wait until they are just warm to the touch so you don't flatten them with the knife.
There's no shortcut to making bagels, and you do have to follow the steps. Still, invest the time and you'll be pleasantly surprised at the authenticity of these bagels. As satisfying as they are, they have just 189 calories (before you add the jelly, butter or cream cheese!).
Hi it's Miranda with recipe.com, and today I'm gonna show you how to make bagel. Now, the secret to that classic chewy bagel is to both broil and boil them before baking. I promise all those extras steps are worth it because you are going to love the bagels what we're making today. So, I have the ingredients all laid up here. Let's get started. We have 4 and a quarter cups of bread flour. We have 1-1/2 cups of warm water, a 1/4 cup of semolina or corn meal, 3 tablespoons of sugar, 1 teaspoon of salt, and 1 packet of active yeast. So, we're to start this in large mixing bowl. We're going to add 2 cups of our flour. Let's just mix them. Let's just portion out of our flour here. Okay, and were going to add in the yeast. Now this corn meal, I'm using corn meal today, that just gonna stay to the side and that's for baking step later on. So, I'm not actually going to cook with that yet. So, I'm just gonna toast the yeast together, alright. No, add in the sugar, the salt, and using a hand mixer, definitely recommend on like low to medium. We're going to mix in the water. Okay. So, we're just going to mix this for just about 3 seconds. Then we're gonna put it to high and beat to 3 minutes on high speed. I will come back and we're done 3 minutes in. Okay, so let's set this to the side. And now, we're going to stir in as much flour as we can just using this with a spoon, most likely gonna have some leftover, or probably won't be able to mix it all and let's check it out and see how we're doing. So, let's just start slowly, mix it in, really try to incorporate everything on this side, alright. Now, what we're going to do. This my surface that I'm going to lay the flour, so I'm gonna flour the surface because we are going to knead some dough. Alright, perfect. Turn this out. We're gonna add in the remaining flour kind of as we go, as we're working it. So, run them on. And what we're gonna to is knead this for about 6 to 8 minutes until it makes a nice, firm, like elastic ball of dough. So, just keep on kneading for 6 to 8 minutes, we'll come back then, and I'll show you what it looks like. Okay, so we'll be kneading away for about 6 minutes, and the finished product looks like this. So, it's, you know, a little bit stiff and smooth and like a little bit elastic. That's what you're looking for. So, look pretty great, good job guys, good job kneading. Now, what we're going to do is divide this into 12 equal portions. I'm going to first just, you know, divide in half, and 3 and so on and so forth. So, I'm make 12 equal little portions. I will come back as soon as we found that, and I'll tell you that to do next. So, I have my 12 equal portions. We're just gonna roll this each now until like nice smooth little round ** here. Just smooth this altogether, and what we're going to do is let them sit covered. I'm just gonna let them sit right here on this cutting board. I'm gonna place a slightly damped towel, slightly, slightly, and this just helps them to rise, and let them rise covered for about 10 minutes, and then after we do that, we will come on back to the next step. Lots of steps here, it's totally worth it for this chewy, soft bagels. Okay, so our bagels, have been covered, and look at them. Yeah, they have **. So, we're gonna work quickly now, and we are just going to punch a whole in the middle. So you can do that with forefinger and thumb, and we are going to shape about 2 inches just like that. You're making bagels, and I'm gonna place this. I have a lightly greased baking sheet here. So, I'm gonna work as fast I can because I man going to let this cover gain for 20 minutes, but I'm starting that timing for when I put that first bagel down. So, check your clock, and in 20 minutes, these are gonna good to go and move to the next step. Okay, so we're back, it's been 20 minutes. Check out our beautiful bagels. It's risen even more they look so yummy, delicious. So, the next step is we're actually going to broil this. So, I have my broiler preheated, also over here I have a 12-inch skillet with 6 cups of water that I'm gonna bring to a boil because after broil, we will boil. So, my broiler is pre-heated. I have the rack about 5 inches from the broiler. We are going to broil this 3 to 4 minutes, turn once, don't let the top to get brown. So, we're gonna stick this into the broiler. This is gonna come to a boil and we'll come back in 3 to 4 minutes. Okay, so our bagels are out from the broiler. I turn the broiler off and now I preheated to the oven 375. So, let's lower 6 of our bagels into the skillet that I have with boiling water with the 6 cups of boiling water. So, place the 6 in here. So, we're gonna reduce now to just a simmer. We're gonna let the simmer in here on cover for 7 minutes. I will turn it once, and I'll come back when this first batch is all done. Okay, so my first batch of bagel is done. It's been 7 minutes. I turn them once. So, using a slotted [unk] We're gonna pull them out of the pan, and set them here on this paper towels. Alright, they're looking beautiful and puffy and soft. This is very, very exciting. Of course, you've go to the bakery, but making your own bagel like this is so much fun. Right now, I'm gonna lower my remaining bagels into that pan and continue the process. So this will cook for 7 minutes total. I'll turn once and then we will come back and will be ready to cook it in the oven. Okay, so we are finish boiling our bagels. I have them here on the paper towels. We already for final step, which is to bake. So, this is cornmeal comes in ** to use. we're gonna sprinkle our clean, un-greased baking sheets with the corn meal or semolina. So, I'm using 2 just because I wanted to give them plenty of space to, you know, hang out and get a little bit bigger, and just wanna give them plenty of real state. You know, this also fit evenly into oven this way. So, just pour this on top. I just wanna make sure I'm doing evenly between the 2. Perfect, just give it a little shake. Okay, great. Now, we're gonna place this on the baking sheet and then we're just gonna pop in the oven for 25 minutes or until they are golden brown. So, we're gonna take them out. Let them cool in wire rack, and we are ready to eat or bagels. Okay, so my bagels are cooked, look how beautiful golden brown they got. I let them cool in a wire rack before plating them, but here they are. We have, you know, the wonderful little dusting of the cornmeal on the bottom. They are so soft, so chewy. This is perfect for special occasion [unk] or frank just to have yourself. If you wanna make this ahead of time for event, you would simply cool them as I'm doing now. Pop them into an airtight container and they can stay in the freezer for up 2 weeks, then just thaw at room temperature for about 2 hours before serving. And there you go, you did it. That's how you make super tasty, delicious homemade bagels. Thanks for watching, and for more great recipes and savings, visit us at recipe.com.
What You'll Need
- 4 1/4 - 4 3/4 cups bread flour
- 1 package active dry yeast
- 1 1/2 cups warm water (120 degree F to 130 degree F)
- 3 tablespoons sugar
- 1 teaspoon salt
- 1/4 cup semolina or cornmeal
Step By Step
In a large mixing bowl combine 2 cups of the flour and the yeast. Add the water, sugar, and salt. Beat with an electric mixer on low to medium speed for 30 seconds. Beat on high speed for 3 minutes. Using a wooden spoon, stir in as much of the remaining flour as you can.
Turn dough onto floured surface. Knead in enough of the remaining flour to make a moderately stiff dough that is smooth and elastic (6 to 8 minutes total). Divide dough into 12 portions and shape into smooth balls. Cover dough and let rest for 10 minutes.
Working quickly, punch a hole in the center of each ball. Pull center of dough gently and evenly to make a 2-inch hole. Place on lightly greased baking sheet; cover and let rise 20 minutes (start timing after the first bagel is shaped).
While bagels are still rising, in a 12-inch skillet bring 6 cups of water to boiling. Preheat broiler.
Broil bagels 5 inches from heat 3 to 4 minutes, turning once (tops should not brown). Turn off broiler; preheat oven to 375 degree F.
Lower 6 bagels, 1 at a time, into boiling water. Reduce heat and simmer, uncovered, for 7 minutes, turning once.
Remove bagels with slotted spatula; set on paper towels. Repeat with remaining bagels.
Sprinkle clean baking sheet with semolina or cornmeal. Place bagels on baking sheet. Bake in a 375 degree F oven for 25 minutes or until golden. Cool on a wire rack. Makes 12 bagels.
Make Ahead Tip
Prepare and cool bagels; pack in airtight freezer container or plastic freezer bag. Seal, label, and freeze up to 2 weeks. Thaw 2 hours at room temperature before serving.
Prepare as above, except stir 2 tablespoons dried minced onion into the flour along with the yeast.
Prepare as above, except add 3/4 cup raisins with the all-purpose flour that is stirred in at the end of step 1.
Whole Wheat Bagels:
Prepare as above, except substitute 1-1/2 cups whole wheat flour for 1-1/2 cups of the all-purpose flour that is stirred in at the end of step 1.
Once you know how to make bagels with this three-step method, you can experiment with the recipe to create the flavor varieties you and your family like best. For example, if you want to make onion bagels, stir in 2 tablespoons of dried minced onion into the flour and yeast. For raisin bagels, prepare the basic recipe except add 3/4 cup raisins with the flour and yeast.