Classic Bagel Recipe

Recipe from Lily Moore

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Cooking time: 1 h. 16 min

Servings 12

This recipe is easy to follow, but it does require some time and patience to achieve the perfect dish. The resulting bagels are soft on the inside and have a nice chewy texture on the outside. They are perfect for breakfast or as a snack, and can be enjoyed with cream cheese, butter, or jam. Bagels also can be filled with your favorite sandwich ingredients for a delicious lunch.

Water

11,3 fl. oz.
Dry yeast

2 tsp.
Butter

1,8 oz.
Wheat flour

17,6 oz.
Brown sugar

2 tbsp.
Baking soda

3 tsp.
Sea salt

1 tbsp.
White sesame

3 tbsp.
Chicken egg

1 pc.

Calories

245 kcal
Protein

10 g
Fat

8 g
Carbohydrates

34 g

Combine warm water with sugar in a deep bowl. Then sift the flour into the bowl and add the sea salt. In the meantime, melt the butter in a frying pan or microwave. Add the melted butter and dry yeast to the bowl with warm water and flour. Knead a soft, elastic, slightly sticky dough. Then put the dough in a warm place for about an hour.
When the dough has risen, punch it down and divide into 12 pieces. Form each piece into a round bagel.
Bring about 67.60 fl. oz. of water to a boil, with the addition of baking soda. Boil each bagel for 1.5 minutes on each side.
Lay the hot bagels on a baking dish lined with parchment paper. Let them cool down a bit, during this time you can preheat your oven to 392°F. Brush the cooled bagels with beaten egg and sprinkle with sesame seeds. Place in preheated oven for 20-25 minutes. The bagels are ready when the top is golden brown.

Make sure the water used for the dough is warm to the touch, but not too hot as this can kill the yeast. The ideal temperature is around 110-115°F.
Allow the dough to rise in a warm place, away from drafts. A good way to create a warm environment is to preheat the oven to its lowest setting and then turn it off and place the dough inside.