Gourmet Bagels

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I’m never buying bagels again! After much trial and error I finally have a recipe that works. I call these gourmet because well–they are! Just look at these sexy bagels! These bagels are soft, chewy, and frankly, delicious. They are fancy without a lot of fancy ingredients, or much work at all. Expensive looking, but not expensive to make. Now that’s my kind of recipe!

I’ve already made two batches because they have disappeared pretty much as soon as they’ve come out of the oven. The best part is that I used toppings I already had in the pantry. The dough will not be perfectly smooth as you’re working towards making these bagels, but don’t be discouraged. These guys will turn out beautifully.

They will last 4-5 days in a Ziploc bag, out of the fridge without a problem…if you don’t manage to eat them all before. Use them for breakfast, lunch or dinner. Like this post if you want me to make a main dish with this bagel recipe (bagels and lox, anyone?) I hope you love these as much as my family does. Let’s eat.

Here is the recipe:

Prep Time: 1 hour 45 minutes

Cook Time: 20 minutes

Servings: 10 medium sized bagels

Ingredients:

  • 3 ½ cups of unbleached bread flour (I used King Arthur brand), sifted
  • 2 tsp of active dry yeast
  • 1 ½ tsp of fine salt
  • 1 ¼ cups of water, warm
  • 1 ½ Tbsp of granulated sugar
  • Everything But the Bagel Seasoning Blend (from Trade Joe’s)
  • Black sesame seeds
  • White sesame seeds
  • Chia seeds
  • Poppy seeds
  • Coarse sea salt
  • Egg wash
  • 1 Tbsp Vegetable oil

Directions:

  1. In a glass Pyrex cup add ½ cup of warm water, dry active yeast, and sugar. Do not stir. Let it sit for 3 to 5 minutes, and then stir it all until it dissolves.
  2. Use a cooking spray to lightly grease a large baking sheet and set it aside.
  3. In a large bowl, add the sifted flour and salt. Mix the ingredients.
  4. After you’ve stirred the yeast, water and sugar together, add it to the flour and salt mixture. Begin to mix all the ingredients together by hand.
  5. Pour the remaining warm water to the flour, and mix it all together. The dough will look like flaky ribbons while you mix it. This is okay. It will start to come together as you work it to form the dough.
  6. Place the dough on a clean, lightly floured countertop and knead for 5 minutes.
  7. You can moisten your hands with water a few times (if needed), and continued to work the dough until it is smooth. Note: It doesn’t have to be completely smooth.
  8. Now brush the vegetable oil on the same bowl you previously used, and place the ball of dough in it. Give the dough ball a turn to coat it in the vegetable oil.
  9. Cover the bowl with a damp kitchen towel and let the dough rest for 1 hour.
  10. After 1 hour, uncover the dough. It should have risen slightly at this point. Punch the center of the dough ball. It will deflate.  
  11. Let it rest uncovered for another 10 minutes.
  12. Now divide the dough into 10 pieces. You can use a scale for precise measurement. I just eyeballed it.
  13. Between the palm of your hands, shape each piece into a ball. Alternatively, you can press the ball gently against the countertop in a circular motion to roll it into shape.
  14. Repeat step 13 for the rest of the dough. Place each ball on the greased baking sheet.
  15. Use your index finger and press the center of each dough ball down to form a small hole in the center. Press down until your finger pierces the dough and touches the tray.
  16. With your finger in the center of the dough, give it a twirl or two. This will help stretch out the dough and form a hole.
  17. Cover with a damp kitchen towel and let them rest for another 10 minutes.
  18. Now you can set a pot of water over high heat, and preheat your oven to 425° F.
  19. After the water comes to a boil, turn down the stovetop to medium low.
  20. Boil 2 to 3 bagels at a time for 1 to 2 minutes on each side. You can use a skimmer to carefully flip and lift them out of the hot water.
  21. Place them on the greased baking sheet, and let them cool for 1 minute.
  22. Finally, add the egg wash to the tops of each bagel, and sprinkle your desired toppings.
  23. Bake in the oven for 20 minutes.
  24. Once cooked, place them out of the oven and enjoy them hot or let them rest for 5 minutes on a cooling rack. Enjoy!

2 Comments Add yours

  1. Loving the look of these, Jessy.

    Like

    1. Jessy says:

      Thank you Liz 🙏

      Like

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