Homemade bagels are tender rolls, popularly known especially in the United States. They are characterized by being round with a central hole, covered by seeds, cheese… or nothing on top. Its preparation is very simple, although one of the steps of the recipe is particularly peculiar: just before baking it is scalded in water. This gives them a very fluffy texture and a soft, tender exterior. We can fill them with endless ingredients both salty and sweet. I like to enjoy them simply with a good cream cheese, or with a bit of avocado, although they are irresistible either way.
recipe information
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- Preparation time: 40 minutes
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- cooking time: 15 minutes
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- total time: 55 minutes (plus fermentation time)
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- rations: 8 units
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- Category: loaves
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- type of cuisine: international
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- Calories per serving (kcal):403
Ingredients for bagels for 8 people
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- 500 g of flour of force
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- 10g of salt
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- 20 g fresh yeast
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- 260 g of lukewarm water
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- 15g olive oil
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- 1 egg M
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- 1 beaten egg for brushing
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- Assorted seeds to decorate
how to make bagels
To start, we put 500 grams of strong flour, 10 grams of salt, 20 grams of fresh yeast, 260 grams of warm water, 15 grams of olive oil and 1 M egg in the mixer bowl.
We love for 15-20 minutes, or until we have a smooth and elastic dough. This is a fairly dry dough, so don’t be tempted to add more water.
We form a ball and put it in a greased bowl. We cover with transparent film or a cloth.
We let the dough double its volume, which, depending on the room temperature, can take between 1 or 2 hours.
Remove the dough from the bowl and degas it. We let it rest for a couple of minutes.
Divide the dough into 8 equal portions. To do this, we weigh the dough, divide its weight by 8 and portion taking this weight into account.
We rounded the portions of dough.
We make a hole in the center of the balls of dough and open it with the help of our fingers, we must leave a hole of about 3-4 cm, so that the holes will not close as they grow. We leave them on a tray lined with parchment paper.
Let the bagels already formed rest for 20 minutes.
We put water in a saucepan that is comfortable for us to work with. We heat the water until it has a slight boil, but it is not too hot. We are putting the bagels in the water for a minute on each side, approximately, until we see that they get thicker.
Immediately remove the bagels from the water and place them on a wire rack to drain excess water.
Preheat the oven to 220 ºC with heat up and down. We are placing the bagels on a baking tray with parchment paper. Brush them with beaten egg and sprinkle them with the seeds that we have chosen.
Bake the bagels for 15-20 minutes or until we see that they are slightly golden. Remove from the oven and let cool completely on a wire rack. Once cold, we can enjoy them as is or with the filling that we like best.
Easy preparation summary
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- We put all the ingredients of the dough in the mixer bowl
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- We love for 15 minutes
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- We form a ball of dough
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- We let it rise for 1 hour
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- We degas the dough
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- We form 8 portions
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- we bowl them
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- we make a central hole
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- Let them rest for 20 minutes
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- We heat water and scald the bagels
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- Drain them on a rack
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- Preheat the oven to 220ºC with heat up and down. Brush with beaten egg and sprinkle the seeds
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- Bake for 15-20 minutes and let them cool completely before consuming
