Homemade Bagels Recipe
for the starter
- ½ cup bread flour
- ⅓ cup water
- pinch of yeast
for the dough
- 0.25oz package (2¼ tsp) active dry yeast
- 1 cup lukewarm water
- 3 cups bread flour
- 1 TBSP granulated sugar
- 2 tsps kosher salt
- cornmeal (optional)
- 1 egg white
- desired toppings
for the poaching liquid
- 2-3 quarts water
- 1 TBSP baking soda
- 1 tsp kosher salt
- The night before making the bagels (or at least an hour before) combine the ingredients for the starter together in a medium bowl. Cover with plastic wrap and let sit out at room temperature for up to 8 hours.
- In the bowl of a stand mixer fitted with a dough hook add the yeast and warm water and let sit for a few minutes until bubbly. Add the starter, bread flour, sugar, and then salt into the bowl. Mix on medium slow and then increase to medium speed until the dough begins to form into a ball, about 4 minutes. Increase to medium-high speed, and continue kneading with the dough hook for 10 more minutes until the dough is smooth and pulls away from the side of the bowl.
- Place the dough in a lightly oiled bowl and cover with a clean kitchen towel or loosely with plastic wrap and let rise for 1 hour, or until doubled in size.
- Preheat the oven to 425F and bring a shallow pot of water mixed with the baking soda and salt to a simmer. You don’t want the water boiling. “Punch” down the dough by pressing in the middle and folding the sides into the center. Divide the dough into 8 equal pieces. If weighing out, they should be about 3.4-3.5oz each. Cover with plastic wrap and let the dough pieces relax for 10 minutes.
- Take each piece and pull down on the sides toward the center of the bottom creating a seam on the bottom. Place the piece on the bench and cup your hand around the side of the dough, forming a C with your hand and resting your pinky on the bench, and move your hand in a circular motion forming a smooth ball. Press your thumb through each ball to form a bagel shape. Stretch out the center, keeping in mind it will begin moving together as it proofs and bakes. Place the bagels on a sheet to proof for 10 more minutes.
- Gently slide the bagels into the poaching liquid, several at a time. Poach for about 1 min on each side. Remove the bagels from the water with a slotted spoon and allow the excess water to drip off and place on a baking sheet sprinkled with cornmeal or with flour to prevent sticking. (If using parchment paper you will still need cornmeal or flour on top of the parchment).
- Whisk the egg white together with a teaspoon of water and brush the tops of the bagels. If desired, add toppings to the bagels. Bake for 20-25 minutes, or until golden brown. Allow to cool on cooling racks.
- *Serve with whipped goat cheese and strawberry basil relish if desired