Bagel
A classic homemade bagel with a chewy interior and a golden, seed-studded crust. Boiling the dough gives it that signature texture, and the sesame seeds add a nutty crunch.
- Total time
- 105 min
- Servings
- 8
- Calories
- 250
- Protein
- 9g
Ingredients
- 4 cups bread flour
- 1 tbsp instant yeast
- 2 tsp salt
- 1.5 cups warm water
- 1 tbsp honey
- 1 tbsp baking soda
- ¼ cup sesame seeds
Instructions
- 1
In a large bowl, mix 4 cups bread flour, 1 tbsp yeast, and 2 tsp salt. Add 1.5 cups warm water and 1 tbsp honey; stir until a shaggy dough forms.
- 2
Knead the dough on a floured surface for 8-10 minutes until smooth and elastic. Place in a greased bowl, cover, and let rise until doubled, about 1 hour.
- 3
Punch down the dough and divide into 8 equal pieces. Roll each into a ball, then poke a hole through the center and stretch to form a bagel shape. Let rest for 10 minutes.
- 4
Preheat oven to 425°F. Bring a large pot of water to a boil, then add 1 tbsp baking soda. Boil bagels in batches for 1 minute per side; they should float and look slightly puffed.
- 5
Remove bagels with a slotted spoon, drain briefly, and dip the tops into 0.25 cup sesame seeds. Place on a baking sheet lined with parchment paper.
- 6
Bake for 20-25 minutes until golden brown and firm to the touch. Cool on a wire rack for at least 10 minutes before slicing.
Tools you’ll need
- Large mixing bowl
- Baking sheet
- Large pot
- Slotted spoon
- Wire rack
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