Everything Bagels

Bagels have been something I have wanted to attempt for a really long time. I'm definitely the girl who would give up 3 square meals for a couple of bagels in a day. Call me crazy. So this was my first attempt. I wish I had made them earlier or later as we took them on our camping trip and they sat alone in the cooler. As anyone else with a "baking problem" may know, we were a bit overstocked on delicious food options. I did manage to try a couple before they sadly went mouldy. And I was fairly happy with them. Bagels can for sure be a blank slate for you to put your own touch on and add whatever you enjoy. I started with everything, since they're fairly basic and well enjoyed. Now that I know generally how they go, I'm definitely attempting the Jalapeño Cheddar variety next time. Stay tuned.

Things I would change ... I would bake them a tad longer (unless you have convection bake!) and I will get malt powder to boil them in next time, I used brown sugar instead. I would also keep the boil to a low boil, my bagels were a little bit dimply. Easily hidden with the toppings though!

Everything Bagels
(Adapted slightly from Arctic Garden Studio)

Dough

1 tablespoon instant yeast
4 cups Bread Flour
1 teaspoon salt
1 tablespoon brown sugar
1 1/2 cups water, lukewarm (100ºF)

Glaze and Everything Bagel Topping

2 tablespoon white sesame seeds
1 tablespoon poppy seeds
1 tablespoon dried onions
1/2 teaspoon toasted garlic
1/4 teaspoon cayenne powder
1 egg white

Water Bath

8 Cups water
2 tablespoons brown sugar
1 tablespoon granulated sugar

Combine all of the dough ingredients in the bowl of a stand mixer with the dough hook attachment. Set on medium-low speed for about 5 minutes. The dough will be quite stiff and sticky. Place the dough in a lightly greased bowl, and set it aside to rise till noticeably puffy though not necessarily doubled in bulk, 1 to 1 1/2 hours.

Mix together all of the everything bagel topping ingredients, except for the egg white and set aside.

Transfer the dough to a work surface, and divide it into eight pieces. I like to half my ball of dough, then half the halves and so on till 8. Makes them much more even than one giant bagel and 7 mini bagels. Working with one piece at a time, roll it into a smooth, round ball. Cover the balls with plastic wrap or a towel, and let them rest for 30-45 minutes.

While the dough is resting, prepare the water bath by heating the water, malt and sugar to a very gentle boil in a large, wide-diameter pan, I used my braiser. Preheat your oven to 425°F.

Use your index finger to poke a hole through the center of each ball, then twirl the dough on your finger to stretch the hole till it's about 2 inches in diameter (the entire bagel will be about 4 inches across). The twirling is fun, but be careful not to launch your bagel across your kitchen! Place each bagel on a parchment-lined baking sheet, and repeat with the remaining pieces of dough.

Transfer the bagels, four at a time if possible, to the simmering water. Increase the heat under the pan to bring the water back up to a gently simmering boil. Cook the bagels for 2 minutes, flip them over, and cook 1 minute more. Using a skimmer or strainer, remove the bagels from the water and place them back on the baking sheet. Repeat with the remaining bagels.

Just before baking, with a glaze made of 1 egg white beaten till frothy with 1 tablespoon of water; glaze each bagel, and sprinkle heavily with everything bagel topping. You can eliminate this step if you prefer plain bagels, or use another topping of your choice if you are not a fan of everything bagels.


Bake the bagels for 20 to 25 minutes, or until they're as deep brown as you like. Remove the bagels from the oven, and cool completely on a wire rack. Makes 8 bagels.