Homemade Bagels
Directions
- 1In a glass bowl, mix flour, sugar, yeast, and salt.
- 2In a glass bowl, mix flour, sugar, yeast, and salt.
- 3In a glass bowl, mix flour, sugar, yeast, and salt.
- 4Add lukewarm water and mix until wet.
- 5Add lukewarm water and mix until wet.
- 6Add lukewarm water and mix until wet.
- 7If dough is too dry, keep adding water with your hands until it is very wet.
- 8If dough is too dry, keep adding water with your hands until it is very wet.
- 9If dough is too dry, keep adding water with your hands until it is very wet.
- 10Slap the dough until smooth and elastic.
- 11Slap the dough until smooth and elastic.
- 12Slap the dough until smooth and elastic.
- 13Pick up, slap, and roll the dough until it stops being too difficult to work with.
- 14Pick up, slap, and roll the dough until it stops being too difficult to work with.
- 15Pick up, slap, and roll the dough until it stops being too difficult to work with.
- 16Start kneading the dough using the palm roll method.
- 17Start kneading the dough using the palm roll method.
- 18Start kneading the dough using the palm roll method.
- 19Perform the gluten window test: stretch the dough until you can see through it.
- 20Perform the gluten window test: stretch the dough until you can see through it.
- 21Perform the gluten window test: stretch the dough until you can see through it.
- 22Grab the sides of the dough and bring it to the middle; flip the dough and form into a ball.
- 23Grab the sides of the dough and bring it to the middle; flip the dough and form into a ball.
- 24Grab the sides of the dough and bring it to the middle; flip the dough and form into a ball.
- 25Coat the dough with olive oil.
- 26Coat the dough with olive oil.
- 27Coat the dough with olive oil.
- 28Cover the dough and let it rest in a warm place for one hour.
- 29Cover the dough and let it rest in a warm place for one hour.
- 30Cover the dough and let it rest in a warm place for one hour.
- 31After one hour, lightly flour your surface.
- 32After one hour, lightly flour your surface.
- 33After one hour, lightly flour your surface.
- 34Cut the dough into equal-sized pieces.
- 35Cut the dough into equal-sized pieces.
- 36Cut the dough into equal-sized pieces.
- 37Shape each piece into a ball and make a hole in the center.
- 38Shape each piece into a ball and make a hole in the center.
- 39Shape each piece into a ball and make a hole in the center.
- 40Place each bagel on a baking sheet.
- 41Place each bagel on a baking sheet.
- 42Place each bagel on a baking sheet.
- 43Boil water in a pot and add a tablespoon of honey.
- 44Boil water in a pot and add a tablespoon of honey.
- 45Boil water in a pot and add a tablespoon of honey.
- 46Boil bagels for 2 minutes on each side.
- 47Boil bagels for 2 minutes on each side.
- 48Boil bagels for 2 minutes on each side.
- 49Bake at 210°C (fan forced) for 15-25 minutes.
- 50Bake at 210°C (fan forced) for 15-25 minutes.
- 51Bake at 210°C (fan forced) for 15-25 minutes.
Ingredients
- 440 g bread flour
- 440 g bread flour
- 440 g bread flour
- 20 g white granulated sugar
- 20 g white granulated sugar
- 20 g white granulated sugar
- 6 g instant dried yeast
- 6 g instant dried yeast
- 6 g instant dried yeast
- 6 g salt
- 6 g salt
- 6 g salt
- 300 ml lukewarm water
- 300 ml lukewarm water
- 300 ml lukewarm water
- 1 pinch flakey sea salt
- 1 pinch flakey sea salt
- 1 pinch flakey sea salt
- 1 pinch black poppy seeds
- 1 pinch black poppy seeds
- 1 pinch black poppy seeds
- 1 pinch sesame seeds
- 1 pinch sesame seeds
- 1 pinch sesame seeds
- 1 pinch garlic flakes
- 1 pinch garlic flakes
- 1 pinch garlic flakes
- 1 pinch onion flakes
- 1 pinch onion flakes
- 1 pinch onion flakes
- 1 pot water to boil
- 1 pot water to boil
- 1 pot water to boil
- 1 tbsp honey
- 1 tbsp honey
- 1 tbsp honey
Equipment
Glass bowlWooden spoonMeasuring cupsPlastic wrapBaking sheetSharp knifePotStove