REAL HOMEMADE BAGELS
A recipe for that authentic bagel flavor and texture.
Provided by PLAWHON
Categories Bread Yeast Bread Recipes Bagel Recipes
Time 3h20m
Yield 6
Number Of Ingredients 12
Steps:
- Combine 1 1/4 cup water, flour, sugar, 1 teaspoon salt, vegetable oil, and yeast in the mixing bowl of a stand mixer. Mix on low speed using the dough hook until well-developed, about 8 minutes. To ensure the gluten has developed fully, cut off a walnut-sized piece of dough. Flour your fingers, and then stretch the dough: if it tears immediately, the dough needs more kneading. Fully developed dough should form a thin translucent "windowpane."
- Transfer the dough to a lightly oiled bowl, cover it with plastic wrap and a kitchen towel, and let rise for 2 hours.
- Punch the dough down, place it on a lightly floured work surface, and use a knife or dough scraper to divide the dough into 6 pieces (or more, for smaller bagels). Roll each piece of dough into a sausage shape about 6 inches long. Join the ends to form a circle. Repeat with the remaining dough, and let the bagels rest for 15 minutes.
- Preheat oven to 475 degrees F (245 degrees C). Line a baking sheet with parchment paper. Arrange small plates with poppy seeds, sesame seeds, and onion flakes next to the baking sheet.
- Bring 4 quarts water to a boil in a large pot. Add honey, if desired (see Editor's Note). Boil the bagels, three at a time, until they rise to the surface of the pot, about 1 minute per side. Remove the bagels with a slotted spoon and place them on the parchment-lined baking sheet.
- Dip the tops of the wet bagels into the toppings and arrange them, seeds up, on the baking sheet. Sprinkle with coarse salt, if desired. Bake in the preheated oven until the bagels begin to brown, 15 to 20 minutes.
Nutrition Facts : Calories 278.2 calories, Carbohydrate 55.9 g, Fat 7.4 g, Fiber 1.3 g, Protein 2.1 g, SaturatedFat 1.1 g, Sodium 1372.4 mg, Sugar 53.5 g
2-INGREDIENT BAGELS
These shortcut bagels call for just two ingredients and take less than an hour to come together-no yeast or rising time required thanks to the use of self-rising flour. And unlike in traditional recipes, you don't need to par-boil the bagels before baking. You may want to brush the top of the bagels with egg wash and sprinkle with your favorite toppings, though they will taste great without this extra step.
Provided by Food Network Kitchen
Categories main-dish
Time 1h
Yield 6 bagels
Number Of Ingredients 4
Steps:
- Preheat the oven to 400 degrees F. Line 2 baking sheets with parchment.
- Stir the flour and yogurt together in the bowl of a heavy-duty stand mixer using a spoon until the dough just becomes crumbly. Use your hands to mix the dough to form a smooth ball; the dough will feel slightly sticky. Attach the bowl to the mixer and beat with the dough hook on medium speed until the dough pulls away from the sides of bowl and forms a smooth ball, about 5 minutes (be sure not to overmix as the dough will become sticky again).
- Divide the dough into 6 balls. Roll each ball into a 3/4-inch-thick rope, then pinch the ends together to form a circle. Place on the prepared baking sheets. If using, brush the top of each bagel with egg wash and sprinkle on the desired topping.
- Bake until the bagels are golden brown on the outside, 18 to 20 minutes. Let cool about 15 minutes before serving.
BAGELS 101 (USING A STAND MIXER)
This is a great recipe for a 'bagel party' where everyone can choose and prep their bagel filling and topping choices. This recipe can easily be halved or doubled. We tweaked this very detailed recipe from the book 'The Best Bagels are Made at Home' by Dona Z. Meilach. We took the stand-mixer version and simplified the instructions as well as made some other adjustments as we went along to perfect it and keep it simple. Choices for different types of flavors are listed at the beginning. Selections for different types of toppings are listed at the bottom of the recipe. NOTE: It's recommended to print, read, and understand the instructions completely before beginning. Onion Bagels: Add 2 tablespoons of dehydrated minced onion, and replace salt with onion salt. Italian Herb Bagels: Add 2 teaspoons of Italian seasoning, and replace salt with onion salt.
Provided by 2Bleu
Categories Yeast Breads
Time 1h
Yield 8 serving(s)
Number Of Ingredients 5
Steps:
- CHOOSE YOUR FLAVOR (if other than plain). This is for the dough portion ONLY: WHOLE WHEAT BAGELS: Follow basic recipe, omitting sugar. Use 3 Tbsp honey instead. In place of flour, use 2 cups whole wheat flour, 1/2 cup wheat germ, and about 2 3/4 cup all purpose flour, blended together. Knead with white flour. PUMPERNICKEL BAGELS: Follow basic recipe, omitting sugar. Use 3 Tbsp dark molasses in place of sugar. In place of flour use 2 cups rye, 2 cups whole wheat, 1 3/4 cups all purpose flour blended together. Knead with white flour. ONION BAGELS: Add 1/2 cup dried onion or 1 pkg Lipton onion soup mix to the wet mixture before adding flour. (See 'THE BAKE' if you only want some of the bagels to be onion flavor).
- THE DOUGH: Using your KitchenAid with the dough hook attachement, combine the water (125F.), sugar, salt, and yeast. Add 3 cups of the flour and then the remaining flour 1/2 cup at a time until a ball forms. Knead (by hand or with the dough hook) for about 3 minutes, adding more flour a little at a time if necessary. When dough appears near desired consistency, knead in any additions for 1 minute or until incorporated. (NOTE: You can also knead till almost ready, remove the dough from your KitchenAid, and divide dough into individual (or a few each) bagels and add different ingredients to each bagel so you get a varied batch of bagels from one recipe). SUGGESTIONS: dried fruits (such as raisins, apples, cranberries), nuts, seeds, spices (such as dried minced onion or garlic), chocolate morsels or shavings, or any combination of flavorings. Knead in the ingredients until just combined, about 1 minute. Place into a lightly oiled bowl, cover with a towel and let rise (1st RISE) for 20 minutes.
- THE SHAPE: Punch down dough and place on a floured work surface. Use a food scale if you want consistency, and separate dough into balls; for 8 large, 12 regular, or 16 (mini bagels). Choose a shaping method and begin: 1) THE FINGER IN THE MIDDLE METHOD: Roll each piece of dough into a ball, poke a floured finger through the center to form the hole, and then shape top and smooth sides. With the bagel on the floured counter, place your finger in the hole with the tip of your index finger touching the counter, and make small fast circles with your finger to hula-hoop the bagel around it, to widen the hole. 2) THE ROPE METHOD: Roll each piece of dough into a rope by rolling it on the bread board or between your hands. Wrap the rope around four fingers, overlap and join the ends, and turn the circle inside out. Until you get this hand movement down pat, you may have to moisten the ends to hold them together. Initially the length may be lumpy and the joint will show. It takes practice. NOTE: Keep in mind that bagels do not rise very much, so you want them to be puffy when you shape them. Don't flatten them down.
- THE 2nd RISE: During the 2nd rising, the bagels will puff up slightly. Place on a baking sheet lined with parchment paper. Cover them with a plastic wrap that has been sprayed on one side with nonstick vegetable spray. Place them in a draft free location and let them rise at room temperature until puffy, about 20 minutes. NOTE: Bagels can be refrigerated at this point, should you decide to boil and bake them later, or the next morning. Leave them covered so they do not dry out. Remove from the refrigerator and allow to warm slightly while you boil water and preheat the oven.
- THE BOIL: Fill a 5 quart soup pot with water 4 inches deep (you can add 2 tablespoons honey or sugar for a sweeter bagel). Drop bagels one at a time into the boiling water. Boil about 3-4 at a time or only so many that they float freely, and are not crowded. Simmer for 30 seconds (15 seconds on each side), turning with a slotted spatula. NOTE: Put the top side of the bagel down into water first, and then turn over. When you remove them, the bagels will be top side up and slide off your spatula for draining and adding toppings. Remove and place them gently on a lightly greased cooling rack (that has been placed on top of a clean dish towel) for a few minutes to drain.
- THE GLAZE: Choose your glaze and brush tops before placing them in the oven: 1) WATER GLAZE: Spray bagels at the beginning of the baking (using a mist bottle makes this easy), again 5 minutes after placing them in the oven and again near the end of baking. A spray (or brushing) with room-temperature tap water will yield a subtle glaze. 2) NONSTICK COOKING SPRAY GLAZE: Spray before placing in the oven and again about 5 minutes before baking time is completed. Nonstick cooking spray goes on more evenly than using a brush and yields an even glaze. 3) EGG GLAZE: Mix together 1 egg with 1 tbs. water, milk, or cream. Brush it on the bagels before they are put into the oven. 4) CORNSTARCH GLAZE: Dissolve 2 tbs. cornstarch in 1/4 cup cold water. Bring 1 cup water to a boil and whisk the dissolved solution into the boiling water until it thickens. Brush it on the bagel tops at the beginning of the baking and again as soon as you remove the bagels from the oven for a very high shine.
- THE TOPPINGS: A variety of toppings can be added to the bagel before baking, either directly to the dough after settling, or after the bagel is glazed. Use as much or as little topping as you like. To brush the toppings on, use a ratio of 2-1 dry ingredients/1 water or oil. VARIATIONS: ONION- Use dehydrated onion flakes or packaged onion soup mix. 3) SEEDED- Sprinkle boiled bagels with sesame seed, poppy seed, or caraway seed (especially good on rye bagels) after using glaze and prior to baking. Poppy, caraway, sesame and celery seeds can be used directly from the jar. Just dip the bagels into a dish of seeds or sprinkle seeds on top. 4) TOASTED NUTS: Using them on (and in) bagels enhances their flavor. Walnuts, almonds, pecans or hazelnuts can be used on bagels as toppings and also added to the dough at the beginning or before they are shaped and rise the second time. 5) OATS/GRAINS: Sprinkle with rolled oats or multigrain cereal, which will brown while baking.
- THE BAKE: Preheat the oven to 400°F Choose your baking surface then continue on to the steaming. 1) BAKING SHEET: Line a baking sheet with parchment paper (as it eliminates the use of oil and cornmeal and cleaning pans). Place bagels on the shelf just below the middle in the oven. 2) BAKING STONE: Place the stone on the lowest rack in your oven while preheating the oven (with stone inside). Sprinkle cornmeal on the stone. Transfer un-baked bagels to the hot surface using a wooden peel (a long-handled wooden paddle used in baking), or any flat instrument with a long handle so you don't burn yourself; wear heavy padded gloves (NOTE: you can also place parchment paper on your peel and slide it off onto the stone with the bagels right onto the peel). NOW FOR STEAMING (Optional): Place a heavy pan in the very bottom of your oven (under the bottom rack) while it is preheating. Place the bagels in the oven and then pour cold water or half a dozen ice cubes into the pan and spray the sides of the (preheated) oven with water from a spray mist bottle when you place the bagels inside (This gives the bagel tops a crisp crust and extra shine by creating steam during the first few seconds of the baking). Bake for 20-40 minutes (depending on their size) until the tops are a light golden brown.
- STORING BAGELS: Bagels are best when they're eaten fresh from the oven while still warm. Once cooled, keep them in a brown paper bag for up to 12 hours. Any longer, and freezing is recommended. Slice them horizontally before freezing. Place the halves in a ziploc freezer bag and place in freezer. Thaw bagels on the kitchen counter in a plastic bag for about 15 minutes or toast directly from the freezer. What if a few bagels get stale? Put them into your blender or food processor and grind them into bread crumbs. None of the tasty bread need ever go to waste!
Nutrition Facts : Calories 336.9, Fat 1, SaturatedFat 0.1, Sodium 876.5, Carbohydrate 71, Fiber 2.8, Sugar 5, Protein 9.6
HOMEMADE BAGELS
Provided by Food Network
Time 1h26m
Yield 12 bagels
Number Of Ingredients 11
Steps:
- Combine the water, yeast, and 3 tablespoons of the sugar in the bowl of an upright mixer fitted with a dough hook. Stir and let stand until foamy, about 5 minutes. Gradually add 4 cups of the flour and the salt, and mix until the mixture comes together.
- Add 1 to 1 1/2 cups additional flour 1/2 cup at a time to make a stiff dough, either stirring with the wooden spoon or working with your hands. Turn out onto a lightly floured surface and knead until smooth and no longer sticky, about 5 minutes, adding just as much flour as needed. (Dough should be heavier and stiffer than regular yeast bread dough.)
- Grease a large bowl with 1 teaspoon of the oil. Place the dough in the bowl, turning to coat. Cover and let rise in a warm, draft-free spot until almost doubled, about 1 hour.
- Grease a baking sheet with the remaining teaspoon of oil.
- Remove the dough from the bowl and punch it down. Divide into 12 equal pieces, about 2 to 3 ounces each, measuring about 4 inches across. Form each piece of dough into a ball. Roll each ball into a 4 to 6-inch log. Join the ends and place fingers through the hole and roll the ends together. Repeat with the remaining dough. Place on the prepared baking sheet, cover with a clean cloth, and let rest until risen but not doubled in a draft-free spot, 20 to 30 minutes.
- Preheat the oven to 400 degrees F.
- Sprinkle the cornmeal on another baking sheet.
- In a large, heavy pot, bring 12 cups of water and the remaining tablespoon of sugar to a boil. In batches, add the bagels to the water and boil, turning, for 30 seconds to 1 minute. Dip the bagel tops in desired toppings. Flip bagels onto the prepared sheet pan. Bake for 5 minutes, turn over and cook for another 30 to 35 minutes.
- Remove from the oven and let cool on a wire rack.
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- Whisk the warm water and yeast together in the bowl of your stand mixer fitted with a dough hook attachment. Cover and allow to sit for 5 minutes.
- Add the flour, brown sugar, and salt. Beat on low speed for 2 minutes. The dough is very stiff and will look somewhat dry.
- Turn the dough out onto a lightly floured surface. With lightly floured hands, knead the dough for 4-5 minutes. The dough is too heavy for the mixer to knead it!
- Lightly grease a large bowl with oil or nonstick spray. Place the dough in the bowl, turning it to coat all sides in the oil. Cover the bowl with aluminum foil, plastic wrap, or a clean kitchen towel. Allow the dough to rise at room temperature for 60-90 minutes or until double in size.
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- In the bowl of a food processor fitted with the blade attachment (or in a stand mixer fitted with the dough hook), pulse together the flour, salt and yeast (or, if using a stand mixer, stir on low). In a medium bowl, whisk together the water and the barley malt syrup. Add it to the food processor (or stand mixer) and immediately (see notes above for why) blend for 60-90 seconds, standing nearby the entire time — at any sign of the blade jamming, stop the machine. (If using a stand mixer, knead on medium speed for 90 seconds.)
- With oiled hands, transfer the dough from the food processor to the bowl. The dough will feel warm and sticky. With oiled hands stretch the dough up, then down toward the center several times to form a ball. (See video for guidance.) Lightly rub some oil over the dough to coat — this will prevent a crust from forming on the dough. Cover with a tea towel, cloth bowl cover or plastic wrap. Transfer bowl to the fridge for 12 hours or longer.
- Place a large pot of water on to boil. When it simmers, add a big glug (about ¼ cup) barley malt syrup. Preheat an oven to 425ºF. Line two sheet pans or one large pan one with parchment paper (see notes above). Prepare the egg wash if you haven’t already. Place toppings of choice in shallow bowls.
- Remove bowl with dough from fridge. Turn dough out onto a lightly floured work surface. For perfectly even bagels, use your scale to portion the dough into 8 or 12 pieces, depending on the quantity of dough you made—if you weighed your ingredients, each dough ball should weigh about 105 to 110 g. Form each portion into a ball, using the pinky edges of your fingers to create tension. After all of the balls have been formed, dust your hands with flour and use your thumb to poke a hole into the center of each dough ball. Use your hands to stretch the dough into a donut-shape—don’t be afraid to really tug outward and under, almost as if you were going to turn the dough inside out but stop before you do. Note: If you don’t pull out and under, the bagels will puff into cone-liked shapes upon baking. Truly: Be aggressive with the shaping. Video guidance here.
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