Best Ever Bagels
These superb bagels are chewy and pillowy-soft. Make these delectable bagels for a fulfilling meal.
These superb bagels are chewy and pillowy-soft. Make these delectable bagels for a fulfilling meal.
- Carbohydrate 70.5076791666667 g
- Cholesterol 0 mg
- Fat 2.50125833333334 g
- Fiber 2.72187508900961 g
- Protein 11.6396458333333 g
- Saturated Fat 0.300935833333334 g
- Serving Size 1 1 Serving (106g)
- Sodium 3.04912760416667 mg
- Sugar 67.7858040776571 g
- Trans Fat 0.565013750000001 g
- Calories 357 calories
Step-by-step
- Combine flour, salt and yeast in a mixer bowl( I use my Kitchenaid stand mixer here to do the heavy work of kneading).
- Add sugar and oil to the water and pour over the dry ingredients.
- Knead well for about 5-6 minutes using the kneading attachment on you mixer.
- Form into a ball and put into an oiled bowl turning once to coat dough.
- Cover with plastic and let rise one hour or until doubled. ( I usually preheat my oven for a minute until it is nice and cozy:)... turn off the oven and let the dough rise in the oven free from drafts).
- Punch dough down and form into an elongated shape and cut into approximately 15 pieces.
- Form each piece into a ball and then poke hole in the middle and stretch out a bit so that it has place to rise and still see the hole after it has risen.
- Let rise 20-25 minutes.
- In a large pot boil about 6-8 cups of water and add 5 tsp baking soda along with 2 TBS sugar.
- Bring to boil and boil 2- 3 bagels at a time for about a minute on the top side of the bagel .
- I usually do not turn the bagel to boil on the underside as I noticed that it can get too soggy.
- Lift each bagel with a slotted spatula and drain all the water.
- Place on an oiled cookie sheet (bottom side down) or on a parchment lined cookie sheet ( I prefer the parchment as it makes the cleaning easier.
- Brush the bagels with a beaten egg and sprinkle your favorite toppings.
- Preheat oven to 375, place in middle rack, and bake for about 20 minutes or until nicely browned.
The Mechanics of the Boil
Alkaline water is non-negotiable for proper bagel production. Dissolving baking soda into the boiling pot raises the pH of the cooking liquid, which accelerates starch gelatinization on the exterior. This chemical reaction creates the characteristic glossy, tight skin essential for a true bagel texture. Boil each piece for exactly sixty seconds on the top side only, preventing waterlogging while ensuring the crust sets properly before baking.
Flour Selection and Protein Content
High-gluten bread flour is required to build the structural network necessary for dense, chewy results. White bread flour typically contains around 12 to 14 percent protein, generating substantial amounts of gluten during the five to six minutes of mechanical kneading. Lower-protein all-purpose flours yield a crumb that resembles standard sandwich bread rather than a dense, traditional bagel.
Baking and Heat Distribution
Baking at 375 degrees Fahrenheit on parchment-lined sheets prevents sticking while promoting even browning. Convection ovens may require a slight temperature reduction of 25 degrees to prevent the toppings from burning before the interior finishes cooking. Cool the baked rings on a wire rack to maintain crust crispiness instead of trapping steam on solid surfaces.
