Who doesn’t enjoy a good bagel from time to time? With this recipe, you will have a bakery quality bagel right from your kitchen. Bagels are one of those things that people don’t normally think to make at home but I’m telling you, it’s so gratifying and way healthier.
Another cool thing about making your own bagels is the amount of things you can top them with. You can really play around with different flavors and texture. I sticked to basics and topped mine with sesame seeds, both black and white.
I was looking for poppy seeds too but, unbelievably, I couldn’t find them anywhere. What I did do for a change was to add honey, replacing the typical molasses on most bagel recipes. Honey gives them a nicer flavor, a mild sweet aftertaste which makes it perfect to enjoy them with sweet or savory things.
(makes 10 bagels)
275g whole wheat flour
340g bread flour
345g water, 80F
5g instant dry yeast
Spray one sheet pan with vegetable oil and set aside. Combine all the ingredients in the bowl of an electric mixer fitted with the hook attachment. Mix on low until all the ingredients are combined. Increase the speed to medium and mix for 8 to 10 minutes or until smooth. In a working surface, divide the dough into 100g pieces (you should have 10 pieces). Cover the pieces and let them rest for 15 minutes. Gently, roll each piece of dough into a 10 inch log. Now shape them into a circle, pinching the ends close. Place them in the prepared sheet pan, cover with plastic film and set aside to rest for 1 hour. After 1 hour, transfer them to the refrigerator for half an hour or up to 24 hours. This step is important because we are going to boil them and is better when they are cold. Preheat the oven to 450 F. Bring a wide pot of water to boil. Boil the bagels (in batches of 2) for 10 seconds. Using a slotted spoon, transfer the boiled bagels back into the sheet pan and sprinkle them with whatever toppings you like. Bake them in preheated oven for 20 minutes or until golden.