Bagels

If you’re craving authentic, chewy, and flavorful bagels that have that classic New York deli feel, look no further. This recipe will guide you through the process of making homemade bagels that are a cut above the puffy, store-bought versions. These bagels have a crisp exterior and a satisfyingly dense interior, perfect for pairing with your favorite spreads or enjoying on their own.

Whether you’re a seasoned bread baker or a novice in the kitchen, this bagel recipe is approachable and delivers impressive results. So, roll up your sleeves, prepare for the delightful aroma of freshly baked bread, and get ready to savor homemade bagels that will rival those from your favorite bakery.

MAKES: 8 to 12 bagels

TIME: 3 to 4 hours, largely unattended

INGREDIENTS:

• 3 1/2 cups (about 1 pound) bread or all-purpose flour, plus more as needed
• 2 teaspoons salt
• 1 teaspoon instant yeast
• 2 tablespoons malt syrup, maple syrup, molasses, or sugar
• Neutral oil, like grapeseed or corn, for the baking sheet (optional)

INSTRUCTIONS:

1. Put the flour in a food processor. Add the salt, yeast, and sweetener and process for 5 seconds.
2. With the machine running, pour 1 1/4 cups water through the feed tube. Process for about 30 seconds.
3. Remove the cover and check the consistency of the dough. It should be in a well-defined ball, slightly sticky, and easy to handle. Adjust the moisture level by adding water or flour as needed.
4. Turn the dough out onto a lightly floured surface and knead by hand for a minute or two, adding flour to make a smooth, elastic dough.
5. Place the dough in a large bowl and cover loosely with plastic wrap or a towel. Let it rise at room temperature for about 2 hours, or refrigerate for up to 12 hours for enhanced flavor.
6. Deflate the dough and let it rest on a lightly floured surface, covered, for about 10 minutes.
7. Divide the dough into 8 or 12 equal pieces, depending on the desired size of the bagels.
8. Roll each piece into a 6- to 8-inch-long rope and shape it into a circle or poke a hole in the middle and pull into a bagel shape. Keep the balls covered as you work.
9. Cover the shaped bagels and let them rise for about 30 minutes.
10. Bring a large pot of water to a boil. Preheat the oven to 400°F with a pizza stone and/or a pan filled with rocks.
11. Drop the bagels, one at a time, into the boiling water. Boil for 1 minute on each side, then remove with a slotted spoon and place on a lightly greased rack to drain.
12. Lightly grease a baking sheet or use parchment paper. Alternatively, place the bagels on a floured peel and bake them directly on the pizza stone. Spray the inside of the oven with water to create steam if desired.
13. After 5 minutes, spray the bagels again. Bake for 20 to 25 minutes, or until nicely browned.
14. Remove from the oven, spray with water for a shinier crust if desired, and cool on a wire rack. Bagels can be stored for a day or two.

VARIATIONS:

• Onion Bagels: Add 1/2 cup roughly chopped onion to the food processor with the flour, or sauté 1/2 cup minced onion in 1 tablespoon butter or oil until soft and knead it into the dough by hand. Brush the bagels with water and sprinkle minced onion on top before baking.

• Raisin Bagels: Knead 1/2 cup raisins into the dough by hand after removing it from the food processor. Ground cinnamon can also be added.

• Bagels with Toppings: Dip the boiled bagels in a plate of desired toppings (such as sesame seeds, poppy seeds, coarse salt) or brush them lightly with water and sprinkle the toppings before baking.