Bagels
Chewy, ring-shaped bread rolls perfect for toppings or sandwiches.
These homemade bagels are boiled then baked to achieve a shiny crust and dense, chewy interior.
Prep Time
Cook Time
Total Time
Servings
Ingredients
- Active Dry Yeast - 7 g
- Water - 300 ml
- Flour - 500 g
- Salt - 10 g
- Sugar - 25 g
- Sesame Seeds - 30 g
- Eggs - 1 pc
Directions
Step 1
In a bowl, combine 500 g flour and 10 g salt.
Step 2
Dissolve 7 g yeast and 25 g sugar in 300 ml warm water (40 °C); let sit 5 min until foamy.
Step 3
Mix yeast mixture into flour; knead 8–10 min until smooth.
Step 4
Divide into 8 balls and shape each into a ring.
Step 5
Cover and let rise 30 min.
Step 6
Preheat oven to 220 °C. Bring a large pot of water to a boil; boil bagels 1 min per side.
Step 7
Drain, brush with beaten egg, and sprinkle seeds.
Step 8
Bake 20–22 min until golden brown.
Cook's Notes
Ensure water for proofing is warm (around 40 °C) and not hot to activate yeast without killing it.