Bagels are one of my favorite kind of bread for my savory breakfast. They are my go to option for days like this when I like to take a break from sweet stuff. As compared to other bread with soft and airy texture, Bagels are more compact and dense, and quite on the heavy side. A perfect filling breakfast, snack, lunch or even dinner. I personally like my Bagel double toasted with Cream Cheese, or better yet with Hummus and Poach Egg.
I had been making my own Dinner Rolls and Burger Buns, I guess it’s time for me to make my own Bagel too. I love this Bagel recipe because it’s small batch and pretty simple to make. If you love Bagels like I do, then you are going to love this one too. It also freezes well, but with Bagel this good, not to mention small batch, I don’t think you will have any problem finishing it.
The texture of this Bagel is perfection to me. The outside of the Bagel became slightly crunchy and yet soft at the same time when toasted, which is my must requirement when eating my Bagel. The inner texture is compact and dense just like a Bagel should be.
I made this Bagel over and over again until I got what I was aiming for. Most Bagel recipe would require submerging the Bagel in hot water with baking soda before baking it. This process would make the Bagel dense and gooey. I tried this one and I did not like the texture of the Bagel. Maybe I did not do it right, but nonetheless, I decided to test other method. Instead what I did it I mix the Bagel dough 5-10 minutes, to make the texture tougher. Then instead of giving it long time to rise like normal bread, I only left it for 15 minutes. That makes its basically no rise required at all. This way, the bread will not develop air bubbles inside as it will not have time to rise, resulting to a compact texture like a bagel should be. Let’s get started!
- 1 3/4 cup Bread Flour + 2 tbsp only as needed (If you substitute this with all-purpose flour, the texture will not be the same. It will be lighter and fluffier and not compact like a regular bagel)
- 1 tbsp granulated white sugar
- 3/4 tsp salt
- 1 tsp active yeast (no need to activate as we don’t want too much rise in the Bagel. Mix directly with other dry ingredients)
- 3 tbsp unsalted butter – slightly melted (microwaved 30 seconds)
- 3/4 cup water (110F) (tap water microwaved for 20 seconds)
- 1/2 tsp Sesame Seeds or Poppy Seeds
- Egg (for egg wash: separate egg yolk from egg white. Mix 1 tsp water to egg yolk and stir until combined)
Preheat your oven to 350F. Line a large baking sheet with parchment paper or a silicone mat and set it aside.
Dry Ingredients: In the bowl of your stand mixer with dough attachment(or a large bowl ), place the bread flour, yeast, granulated sugar and salt. Make sure that the salt is not side by side or in direct contact with the yeast. Use a handheld whisk to combine well.
Wet Ingredients: Add 3/4 cup water and slightly melted butter, and mix on low-speed with the dough hook until combined. Raise the mixer speed to medium and kneed for about 10 minutes. The dough should be smooth and thick, but slightly sticky. If the dough is too wet, add 1-2 tbsp flour.
Shape: Take the dough out of the bowl, and form it into a ball. Divide the dough into 3-4 pieces. Form into a ball, and using the palm of your hand, flatten the dough about 3 inches diameter. Use your thumb to create a hole in the center and work through the hole to make it larger, about 1.5inch in diameter. You can use cookie cutter to create a hole, but I like doing i using my thumb to avoid any leftover dough.
- Second Rest Period: Let sit for 15 minutes in a warm place.
- Egg Wash: Brush top and sides with egg wash, then sprinkle with sesame seeds, poppy seeds or powdered parmesan cheese. Do it one at a time so that the egg wash is still wet for the toppings to stick.
- for medium size (4 pieces) – bake 18 minutes or until the top turns brown
- for large size (3 pieces) – bake 20 – 23 minutes or until the top turns brown
Makes 3-4 pieces
- Bread can be made without stand mixer. Use a large bowl to mix the ingredients and manually knead the dough in a floured surface until it comes together.
- As the bread bakes and puff-up, the hole in the center will close. When you remove the bread from the oven, push down your finger in the middle to create the hole again.
- I like using only the egg yolk for the egg wash as it gives stronger brown color on top as the bagel bakes. You can also use the entire egg if you want, it will give lighter brown color but with shinier top.
Related Post: Jalapeno and Cheddar Cheese Bagel
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