I SWEAR I MADE THEM MYSELF HOMEMADE EVERYTHING BAGELS
Inspired by Emeril's Homemade Bagel recipe with some tweaks. My recipe makes six bagels, but doubling or tripling it will work just as well! Most of prep time includes time for the dough to rise.
Provided by Keeferop
Categories Yeast Breads
Time 3h10m
Yield 6 Bagels, 6 serving(s)
Number Of Ingredients 13
Steps:
- Combine the warm water, yeast, and the 1.5 Tablespoons of granulated sugar in a mixer with a dough hook. Let stand 5 minutes until the yeast activates and the mixture becomes foamy.
- Gradually add 2 cups of the flour and the salt and mix with dough hook until combined.
- Slowly add the additional 1/2 cup flour while working with your hands. Turn onto a lightly floured surface and continue to knead until smooth and no longer sticky (add up to 1/2 cup more flour if necessary).
- Grease a large bowl with 1/2 teaspoon vegetable oil and roll the dough ball to cover all sides. Cover and let rise in a warm spot for about an hour (or until almost double in size).
- After an hour, punch the dough down and divide into 6 equal pieces. Roll each piece into a 6" log and combine the ends with a little moisture (make sure they are joined or you will end up with cresents).
- Place the bagels on a greased cookie sheet, cover, and let rise again for 20 to 30 minutes (no longer).
- Preheat oven to 400 degrees fahrenheit.
- Bring a large pot of water, flavored with the 1.5 teaspoon of sugar, to a boil. Drop the bagels into the water and boil for 30 seconds to 1 minute, turning.
- Upon removal from the boiling water, place the bagels onto an oiled baking sheet covered in cornmeal. Place into a preheated 400 degree fahrenheit oven.
- Bake for 5 minutes. Remove and brush with an egg yolk. Top with desired toppings and put back into the oven for 28 to 32 minutes. After 20 minutes, turn oven down to 375 degrees fahrenheit. Remove when golden brown and hollow sounding.
- Cool on a wire rack.
AUTHENTIC NEW YORK-STYLE HOMEMADE BAGELS
I found this recipe online on another site, and it is now my favorite bagel recipe. Crispy crust, chewy insides, and authentic flavor from the malt syrup - yum! I make 12 bagels from this recipe - each is about 80-85 grams. They aren't huge, but they're not "mini-bagel" size either.
Provided by worldmom12
Categories Yeast Breads
Time 1h40m
Yield 12 bagels, 12 serving(s)
Number Of Ingredients 9
Steps:
- In a large mixing bowl, stir together water, yeast, and sugar. Let stand for 5 minutes.
- With a wooden spoon, stir in oil, malt and one cup of the flour. Add salt, then enough of remaining flour to make a stiff dough.
- On a lightly floured surface, knead for 10 to 12 minutes. Cover with a floured dish towel and allow dough to rest on a board for about 15 minutes.
- Divide dough into 12 sections and form each section into 10-inch long strips. Roll the ends together to seal and make a ring. Place on a lightly floured surface, cover, and let bagels rest 15 to 20 minutes, rising about halfway and becoming slightly puffy.
- Meanwhile, fill a large cooking pot or Dutch oven three quarters full with water. Add the malt syrup and salt.
- Bring water to a boil. Preheat oven to 450 degrees F. Line two large baking sheets with baking parchment and, if desired, sprinkle generously with corn meal. Set aside.
- Line two other baking sheets with a kitchen towel, set near your stove. Reduce boiling water to a simmer and cook 2 bagels at a time (do not crowd the pot). Simmer bagels for about 45 seconds on one side, then turn and cook other side for another 45 seconds and then drain bagels on the towel-lined baking sheet.
- Carefully place bagels on the parchment-lined baking sheets. Bake bagels plain or sprinkle with a topping of your choice. Place in the hot oven, immediately reduce heat to 425 degrees F, and bake about 17 to 25 minutes. When almost baked, turn bagels over (a pair of tongs do the job easily). If you have a baking stone, finish bagels on the stone directly. Transfer bagels to wire rack to cool.
- These freeze well, which helps to retain a just-baked taste, if they aren't all eaten on the first day. To freeze, slice cooled bagels first, place a small strip of plastic between the bagel halves and place in a plastic self-sealing freezer bag. When you're ready for a bagel, they'll come apart easily, ready to pop into the toaster/oven and enjoy.
Nutrition Facts : Calories 219.8, Fat 2.1, SaturatedFat 0.3, Sodium 585.7, Carbohydrate 42.5, Fiber 1.5, Sugar 5, Protein 6.9
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
CHEESY BREAD MACHINE BAGELS
I developed this recipe from an asiago cheese bagel recipe. Any shredded cheese will work, I like cheddar, but a more flavor neutral white pizza cheese blend makes them work a little better for us. My son even likes to put peanut butter on them because the cheese flavor is not overpowering. You may need to add a little extra water if the ball of dough is too stiff, depending on the type of cheese you use. This recipe can easily be halved, and you could make this with out a bread machine by mixing and kneading by hand. You may add 1 more tsp. yeast for fluffier bagels. This recipe is so simple. My whole family loves them, and hardly wait until they are cool enough to eat.
Provided by Jake Wheeler
Categories Breads
Time 2h20m
Yield 12 Bagels, 12 serving(s)
Number Of Ingredients 8
Steps:
- Combine water, cheese, sugar, salt, flour, and yeast in the bread machine. I let the cheese kind of melt into the water for a minute before adding the remaining ingredients. Use the dough setting on your bread machine. If you machine doesn't have a dough setting stop it after the second kneading.
- Remove the dough after it has finished rising in the bread machine and divide into 12 equal pieces.
- Roll each piece into a ball.
- Using fingers, poke a hole in the middle and form into a bagel shape.
- Pre-heat oven to 375 degrees.
- Let rise under a wet tea towel or paper towels for 30 more minutes.
- While bagels are rising, start boiling a large pot of water with 3 TBS of sugar.
- After bagels have risen boil each side for 30 seconds, place on dry paper towels to dry before transferring to cornmeal dusted pan. (I divide them between 2 jellyroll pans).
- Use a pastry brush to brush the egg whites on top of the bagels.
- You can sprinkle extra cheese on top of bagels for a caramelized cheese crunch.
- Bake for 20-25 minutes. Turning the pans halfway for even baking.
- Cool for 5 minutes on wire rack and enjoy!
More about "i swear i made them myself homemade everything bagels recipes"
EASY HOMEMADE EVERYTHING BAGELS - CHEF SAVVY - BREAKFAST
From chefsavvy.com
4.8/5 (5)Calories 296 per servingCategory Breakfast
CHEWY EVERYTHING BAGELS RECIPE | KING ARTHUR BAKING
From kingarthurbaking.com
4.4/5 (15)Calories 254 per servingTotal Time 14 hrs 27 mins
EASY HOMEMADE BAGEL RECIPE (IN 60 MINUTES) – SUGAR …
From sugargeekshow.com
I SWEAR I MADE THEM MYSELF HOMEMADE EVERYTHING …
From pinterest.com
HOW TO MAKE BAGELS | THE KITCHN
From thekitchn.com
HOMEMADE BAGELS RECIPE - SALLY'S BAKING ADDICTION
From sallysbakingaddiction.com
EVERYTHING BAGELS - RED STAR® YEAST
From redstaryeast.com
HOMEMADE EVERYTHING BAGELS - SALLY'S BAKING ADDICTION
EVERYTHING BAGELS FROM SCRATCH - SERVED FROM SCRATCH
From servedfromscratch.com
5/5 (9)Total Time 2 hrs 40 minsCategory BreakfastCalories 269 per serving
HARMON’S HOMEMADE EVERYTHING BAGEL RECIPE
From thatorganicmom.com
EASY HOMEMADE EVERYTHING BAGELS - AHEAD OF THYME
From aheadofthyme.com
BEST "EVERYTHING" BAGELS RECIPE - HOW TO MAKE "EVERYTHING" BAGELS
From goodhousekeeping.com
HOMEMADE BAGELS RECIPE - SERIOUS EATS
From seriouseats.com
I SWEAR I MADE THEM MYSELF HOMEMADE EVERYTHING BAGELS
From lunchlee.com
I SWEAR I MADE THEM MYSELF HOMEMADE EVERYTHING BAGELS RECIPE
From pinterest.com
HOMEMADE EVERYTHING BAGELS - BAKERITA
From bakerita.com
EASY HOMEMADE EVERYTHING BAGELS - THE BUSY BAKER
From thebusybaker.ca
HOMEMADE BAGEL RECIPE - SUGAR SPUN RUN
From sugarspunrun.com
#time-to-make #course #preparation #healthy #breads #breakfast #kid-friendly #low-fat #vegetarian #dietary #low-saturated-fat #inexpensive #yeast #low-in-something #4-hours-or-less
You'll also love