Easiest Yeasted Bagels

Serves 6
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Directions

  1. 1Add 220 grams of warm water to a bowl on a food scale.
  2. 2Add 220 grams of warm water to a bowl on a food scale.
  3. 3Add 220 grams of warm water to a bowl on a food scale.
  4. 4Add 25 grams of honey to the warm water.
  5. 5Add 25 grams of honey to the warm water.
  6. 6Add 25 grams of honey to the warm water.
  7. 7Add 6 grams of instant dry yeast to the water and honey mixture.
  8. 8Add 6 grams of instant dry yeast to the water and honey mixture.
  9. 9Add 6 grams of instant dry yeast to the water and honey mixture.
  10. 10Add 400 grams of bread flour to a separate mixing bowl on a food scale.
  11. 11Add 400 grams of bread flour to a separate mixing bowl on a food scale.
  12. 12Add 400 grams of bread flour to a separate mixing bowl on a food scale.
  13. 13Add 12 grams of salt to the flour.
  14. 14Add 12 grams of salt to the flour.
  15. 15Add 12 grams of salt to the flour.
  16. 16Combine the yeast mixture with the flour and salt in the bowl.
  17. 17Combine the yeast mixture with the flour and salt in the bowl.
  18. 18Combine the yeast mixture with the flour and salt in the bowl.
  19. 19Knead the dough by hand for about 15 minutes until it forms a smooth ball.
  20. 20Knead the dough by hand for about 15 minutes until it forms a smooth ball.
  21. 21Knead the dough by hand for about 15 minutes until it forms a smooth ball.
  22. 22Cover the dough and let it proof for 90 minutes to 2 hours until doubled in size.
  23. 23Cover the dough and let it proof for 90 minutes to 2 hours until doubled in size.
  24. 24Cover the dough and let it proof for 90 minutes to 2 hours until doubled in size.
  25. 25Portion the dough into 100-gram sections, which should yield 6 bagels.
  26. 26Portion the dough into 100-gram sections, which should yield 6 bagels.
  27. 27Portion the dough into 100-gram sections, which should yield 6 bagels.
  28. 28Shape the bagels using the finger-poke method: fold all corners in, stick your thumb in the middle, and gently pull and nudge open.
  29. 29Shape the bagels using the finger-poke method: fold all corners in, stick your thumb in the middle, and gently pull and nudge open.
  30. 30Shape the bagels using the finger-poke method: fold all corners in, stick your thumb in the middle, and gently pull and nudge open.
  31. 31Alternatively, shape the bagels using the roll-and-wrap method: flatten the dough, pinch it down, keep rolling into a rope, wrap it around your hand, and join the ends together.
  32. 32Alternatively, shape the bagels using the roll-and-wrap method: flatten the dough, pinch it down, keep rolling into a rope, wrap it around your hand, and join the ends together.
  33. 33Alternatively, shape the bagels using the roll-and-wrap method: flatten the dough, pinch it down, keep rolling into a rope, wrap it around your hand, and join the ends together.
  34. 34Cover the shaped bagels and let them proof for an additional 30-45 minutes.
  35. 35Cover the shaped bagels and let them proof for an additional 30-45 minutes.
  36. 36Cover the shaped bagels and let them proof for an additional 30-45 minutes.
  37. 37Bring a pot of water to a rolling boil and add molasses (or barley malt syrup or baking soda).
  38. 38Bring a pot of water to a rolling boil and add molasses (or barley malt syrup or baking soda).
  39. 39Bring a pot of water to a rolling boil and add molasses (or barley malt syrup or baking soda).
  40. 40Carefully place 2-3 bagels into the boiling water and boil for 30 seconds per side; the bagels should float.
  41. 41Carefully place 2-3 bagels into the boiling water and boil for 30 seconds per side; the bagels should float.
  42. 42Carefully place 2-3 bagels into the boiling water and boil for 30 seconds per side; the bagels should float.
  43. 43Remove the boiled bagels from the water.
  44. 44Remove the boiled bagels from the water.
  45. 45Remove the boiled bagels from the water.
  46. 46Top half of the bagels with everything bagel seasoning and the other half with flaky salt.
  47. 47Top half of the bagels with everything bagel seasoning and the other half with flaky salt.
  48. 48Top half of the bagels with everything bagel seasoning and the other half with flaky salt.
  49. 49Bake the bagels at 450°F (232°C) for 20-30 minutes until golden brown.
  50. 50Bake the bagels at 450°F (232°C) for 20-30 minutes until golden brown.
  51. 51Bake the bagels at 450°F (232°C) for 20-30 minutes until golden brown.
  52. 52Slice a bagel and enjoy your homemade creation.
  53. 53Slice a bagel and enjoy your homemade creation.
  54. 54Slice a bagel and enjoy your homemade creation.

Ingredients

  • 220 grams warm water
  • 220 grams warm water
  • 220 grams warm water
  • 25 grams honey
  • 25 grams honey
  • 25 grams honey
  • 6 grams instant dry yeast
  • 6 grams instant dry yeast
  • 6 grams instant dry yeast
  • 400 grams bread flour
  • 400 grams bread flour
  • 400 grams bread flour
  • 12 grams salt
  • 12 grams salt
  • 12 grams salt
  • molasses
  • molasses
  • molasses
  • everything bagel seasoning
  • everything bagel seasoning
  • everything bagel seasoning
  • flaky salt
  • flaky salt
  • flaky salt

Equipment

food scalemixing bowlstand mixerpotbaking sheetoven

Tips

  • Bread flour gives a chewy, New York-style bagel texture.
  • The dough should pass the window pane test.
  • Boiling the bagels is crucial for proper texture.
  • You can use barley malt syrup or baking soda instead of molasses for boiling.