Description
You can have yummy, homemade fresh bagels using your favourite bread dough recipe.
Ingredients
Scale
- 1 lb of bread dough
- 1 teaspoon of Celtic salt
- Flour for kneading the bread dough
Egg Wash – If you’d like to add sesame or poppy seeds as a seed topping for your bagels
- 1 egg, beaten
- 1/2 teaspoon of water (add more if it’s too thick)
- 1/4 cup of sesame or poppy seeds
Instructions
- Knead the dough briefly with a bit of extra flour to make it easier to handle
- Let it rest at room temperature for 30 minutes
- Divide the dough into 6 equal portions
- Roll each portion into a smooth ball, in your hands
- Hold the ball between your two hands and insert both thumbs into the centre of the ball to make a hole
- Work your thumbs around the hole and stretch it so that when the bagel rises, the hole will stay open
- Lay on a greased baking sheet and cover with parchment paper or plastic wrap or a towel
- Let them rise in a warm spot until they are double in size (about an hour)
- Once they have risen, fill a pot half full of water, add 1 tsp of Celtic salt, and bring the water to a rapid boil
- Drop them 3 to 5 at a time into the boiling water
- Allow to boil for one minute, turn to the other side and boil one minute more
- Drain the boiled bagels for a few minutes on 4 to 5 paper towels to absorb excess water
- Place the drained bagels back on the grease baking sheet
- If you’d like a seed topping on your bagels, at this point, brush an egg wash on the top of the bagel and sprinkle poppy seed or sesame seed on top
- Preheat oven to 375F
- Bake for 10 minutes
- Turn heat down to 350F and bake for an additional 15 minutes, until bagels sound hollow on the bottom when tapped with your knuckle
- Remove from oven. Allow them to cool on a rack until just warm
Notes
- This bagel recipe can be used with any bread dough
