Classic Bagels
These classic bagels are just as fluffy and delicious as those made with bleached, storebought flour!
Servings 8 Bagels
Calories 227kcal
Equipment
- sheet pan
- Cast iron skillet or sauce pan Must hold atleast 2" of water
Ingredients
- 350 g hard white wheat berries Extra for dusting counter-20 grams
- 150 g Khorasan, (Kamut) wheat berries
- 18 g Sugar
- 10 g Redmonds Real Salt
- 6 g Yeast dry active or instant
- 5 g Sunflower Lecithin Sub 1 egg yolk if you do not have
- 360 g Water Room temperature
Egg wash
- 1 egg
- 2 Tbsp water
Other topping options: Adjust amounts as needed based on your preferences
- 2 Tbsp Seasame seeds or poppy seeds
- 2 Tbsp Everything bagel sesasoning
- 2 Tbsp Cinnamon Sugar
Instructions
- Weigh and mill your wheat berries
- Add all of your ingredients (except the yeast) to a stand mixer fitted with a paddle (or roller attachment if you are using an Ankarsrum)
- Mix just until the flour is wet and no dry ingredients are visible. Cover and allow to Autolyse for 20 minutes.
- After the autolyse period, add the yeast to the mixer and mix for 6-8 minutes or until you are able to stretch the dough 4-6 inches between your fingers without it tearing. This is called a "window pane" test. It will let you know your gluten is developed and your dough is done being mixed.
- Cover the bowl with plastic wrap and allow to proof for 1 hour or until it has doubled in size.
- Next, divide the dough into 8 equal pieces, use a scale if needed.
- Next, shape your dough into balls by working your way around the outside of the dough ball pulling up and stretching to the center of the dough. Then flip the ball of dough over, and roll in a circular motion until you have a smooth top. Pinch the dough on the bottom to seal it off.
- Next, take your forefinger and poke a hole in the center of the bagel. With the bagel on your pointer finger, twirl in a circular motion to open the center. Then add your other pointer finger and work in opposite directions to make the center hole even larger. Repeat with each of the 8 bagels.
- Cover with a tea towel and allow to rest while you get your water ready to boil the bagels.
- Preheat oven to 425 Degrees F.
- In a deep skillet or a large sauce pan, fill with atleast 2" of water and place on high heat on the stove.
- When the water begins to boil, drop the bagels, top side down into the boiling water. I like to use my "kitchen tweezers" for these. Use the tweezers to twirl the bagel so it does not stick to the bottom of the pan if you are using a skillet.
- Boil for 30 seconds on each side and then flip to the other side.
- Remove from the boiling water and place on a parchment lined sheet pan.
- After all bagels have been boiled, brush on an egg wash. Sprinkle with desired toppings. I like: Everything Bagel Seasoning, Poppy Seeds, Asiago Cheese, Cinnamon Sugar and even just Plain!
- Place bagels into the preheated oven for 20 minutes.
- Once the bagels are cooked, allow to cool for 5 minutes and then move to a wire rack to allow them to cool completely.
- Store in an air tight container on the counter for 3 days or the refrigerator for a week! These also freeze well and can be stored for up to 3 months in the freezer.
Video
Notes
The nutrition calculations provided are for the base bagel recipe and does not include any information for toppings/add-ins.
Nutrition
Serving: 1bagel | Calories: 227kcal | Carbohydrates: 49g | Protein: 8g | Fat: 1.75g | Sodium: 474mg | Fiber: 7.62g | Sugar: 3.5g