Homemade bakery fresh bagels are the perfect food to wake up to on a weekend morning. A crunchy crust outside and tender inside, this recipe makes bakery fresh bagel perfection.
So, let me be weird and anal about my cleaning habits, while you enjoy the bakery fresh bagels recipe.
Bakery Fresh Bagels
Ingredients:
- ½ teaspoon yeast
- cups bread flour
- 1 ¼ cups water
- ¼ teas yeast
- 1 ¾ cup plus 2 tbsp bread flour
- 1 1/3 teas salt
- ½ tbsp brown sugar
- 1 tbsp baking soda
- Cornmeal
Preparation:
Make the sponge by combining 1/2 teas yeast, water and flour. Mix with a spoon and cover with plastic wrap. Allow to rise for 2 hours.
Add remaining 1/4 teas yeast, 1 ½ cups flour, salt and brown sugar. Stir (or mix with dough hook in stand mixer) until everything comes together. Add remaining flour until the dough becomes stiff. Knead by hand for ten minutes. The dough will be pretty stiff, but smooth and moldable.
Split dough into 6-4/5 ounce pieces. Form into balls and cover lightly in plastic wrap. Allow the dough to rest for 20 minutes. Next, poke a hole in the middle of each ball and run it around your fingers to widen the hole to about 2 inches.
Cover a baking sheet with parchment and lightly coat with spray oil. Place bagels 2-inches apart on prepared baking sheet. Recover bagels with plastic wrap and let sit for 20 minutes.
Fill a bowl with water and drop one bagel in. If it floats, dry off the bagel and place the covered bagels in the fridge overnight. If it doesn’t float, let stand for another 20 minutes and test again. Continue allowing the bagels to sit until they float.
Cover a baking sheet with parchment paper and lightly spray with cooking oil. Sprinkle on a thin layer of cornmeal. Heat oven to 500 F and bring a large pot of water to a boil. Add baking soda to boiling water and stir. Boil bagels for 2 minutes per side. Place boiled bagels on parchment-lined baking sheet.
Bake for 5 minutes. Rotate pan 180 degrees and reduce heat to 450 F. Remove from oven and allow to cool on a wire rack for at least 15 minutes before trying to eat.
This was my first attempt at making bagels. Now I’m rather excited about the whole process and can’t wait to experiment with more flavor combos.
Sandra
Monday 18th of July 2011
Great first attempt, looking forward to your variations. And, I'm trying to ignore the stain in the sink just a few more days, my energy is gone!
Ann
Thursday 14th of July 2011
I love bagels and home made is always best! I've made a few breads that start with a sponge - and they give the bread such an amazing flavor! These look terrific!
Priscilla - She's Cookin'
Thursday 14th of July 2011
I like the segue: cleaning bathrooms to enjoying bagels :) Your bagels look fabulous - I've never made them, will you make some whole wheat sesame seed ones next?
Kita
Thursday 14th of July 2011
I want to try blueberry next because I have been on a blueberry kick lately but I don't see why I couldn't try some whole wheat sesame seed ones too!
kitchenarian
Wednesday 13th of July 2011
I've never really wanted to bake my own bagels, until now. These look amazing. And what a treat they must be for you after you clean up. I need to catch a bit of that cleaning craze. I need to clean out my basement. Yikes! I think I'll make bagels instead.
fivefinickyeaters
Wednesday 13th of July 2011
They look wonderful. I have that book and everything I make out of it except for the crackers just doesn't work for me. You must have the magic touch. I use America's Test Kitchen bagel recipe and they too are very tasty.
Kita
Wednesday 13th of July 2011
Oh, Ill have too look for that recipe and try it! I love ATK