{"id":13760,"date":"2020-09-17T13:18:45","date_gmt":"2020-09-17T07:48:45","guid":{"rendered":"https:\/\/www.tashasartisanfoods.com\/blog\/?p=13760"},"modified":"2025-03-07T22:16:54","modified_gmt":"2025-03-07T16:46:54","slug":"homemade-bagels-recipe","status":"publish","type":"post","link":"https:\/\/www.tashasartisanfoods.com\/blog\/homemade-bagels-recipe\/","title":{"rendered":"Homemade Bagels Recipe"},"content":{"rendered":"\n

Good food. That\u2019s what I needed. Because there is nothing more satisfying than freshly-baked yeasty goodness, I knew it had to be a variety of bread. <\/p>\n\n\n\n

Since I have quite a few bread recipes<\/a>, I wanted to try something new. Then I stumbled upon a mouthwatering bagel photo with a shiny crispy crust. And you know what happens next, right?<\/p>\n\n\n\n\n\n\n\n

\"Homemade<\/figure>\n\n\n\n

Once you see a food photo, the craving doesn\u2019t abate until you\u2019ve had your fill. That\u2019s how I ended up baking a batch of soft, chewy homemade bagels that snapped with every bite!<\/p>\n\n\n\n

\"Homemade<\/figure>\n\n\n\n

How to Make Homemade Bagels?<\/h2>\n\n\n\n

Making bagels at home is not hard. It requires only the most basic ingredients, which you\u2019ll have at home. What it does take is time \u2013 about 3 hours. But that too is not a hardship because you\u2019re just waiting for half of it.<\/p>\n\n\n\n

Start by kneading the dough using flour, yeast, salt, and sugar. Bagels are typically made with bread flour. We don\u2019t get the exact match here. But in my previous life as a baker, I\u2019ve made them with 100% whole wheat and 50% all-purpose flour + 50% whole wheat flour. Pick what suits you best. <\/p>\n\n\n\n

You can knead by hand or a stand mixer. A mixer will get the job done in 8 or so minutes. Kneading by hand will take more elbow grease and a good 10 to 12 minutes. <\/p>\n\n\n\n

Quick note:<\/h3>\n\n\n\n

Make sure the water is lukewarm. That\u2019s what gets the yeast active. Add the water in small increments because you don\u2019t want a soft dough like for other breads. This dough needs to be stiff, satiny, and firm. <\/p>\n\n\n\n

\"Process<\/figure>\n\n\n\n

Proofing the dough <\/h3>\n\n\n\n

Place the dough in a greased container, and cover it with a plastic wrap or damp towel. Let it rest till it doubles in bulk. 60 to 90 minutes later, you can take the dough out, deflate it gently and divide in equal balls. I got 12 pieces.<\/p>\n\n\n\n

Place the balls on a greased baking tray. If you decide to line the tray with parchment paper, lightly grease it too. Always keep the tray covered, so the dough balls don\u2019t dry out. <\/p>\n\n\n\n

Shaping the bagel dough<\/h3>\n\n\n\n

Working with one ball at a time, roll it into a rope. Think 7 to 8 inches. Make a ring from the rope and pinch the ends together. There are two more methods to shape the dough. <\/p>\n\n\n\n

You can loop the long rope around your fingers and then seal the ends. If you don\u2019t want to roll the dough into ropes, create a tight ball. Then with your finger, poke a hole in the center. Stretch the gap a tiny bit, and voila, you have a bagel.<\/p>\n\n\n\n

Set all the rings on the tray, cover it, and let it rest again. When the rings look puffy, they\u2019re ready for poaching. Since it is warm here, mine took about 20 minutes.<\/p>\n\n\n\n

Boiling the bagel rings<\/h3>\n\n\n\n

Just like you give pretzels rolls<\/a> a water bath, you poach bagels. Why?<\/em><\/p>\n\n\n\n