Soft, chewy bagels made using simple pantry ingredients, perfect for various meals and enjoyable for any occasion.
# What You'll Need:
→ Dough
01 - 4 cups bread flour, plus extra for dusting
02 - 2¼ teaspoons instant dry yeast
03 - 1½ teaspoons fine sea salt
04 - 1 tablespoon granulated sugar
05 - 1¼ cups warm water (approx. 105°F)
→ Poaching Water
06 - 8 cups water
07 - 1 tablespoon baking soda
08 - 1 tablespoon sugar
→ Toppings (optional)
09 - 2 tablespoons sesame seeds
10 - 2 tablespoons poppy seeds
11 - 2 tablespoons dried onion flakes
12 - 1 egg, beaten (for egg wash; optional)
# Step-by-Step Guide:
01 - In a large bowl, mix bread flour, instant dry yeast, fine sea salt, and granulated sugar. Add warm water and stir until a rough dough forms.
02 - Transfer dough to a lightly floured surface and knead for 8 to 10 minutes until smooth and elastic.
03 - Place the kneaded dough into a lightly oiled bowl, cover, and allow it to rise in a warm area for approximately 1 hour, or until doubled in volume.
04 - Deflate the risen dough and divide it into 8 equal portions. Shape each portion into a ball, then poke a hole through the center with your finger and gently stretch to form a traditional bagel shape.
05 - Arrange shaped bagels on a baking sheet lined with parchment paper. Cover with a towel and let rest for 15 minutes.
06 - Set oven temperature to 425°F (220°C) to preheat.
07 - Bring 8 cups of water to a boil in a large pot, then add baking soda and sugar, stirring until dissolved.
08 - Gently place 2 to 3 bagels at a time into the simmering water and boil each side for 45 seconds. Remove with a slotted spoon and return to the baking sheet.
09 - Brush the surface of bagels with beaten egg (or water for vegan option), then sprinkle desired toppings evenly.
10 - Bake bagels in the preheated oven for 20 to 25 minutes or until golden brown. Allow to cool on a wire rack before serving.
