Ingredients
Scale
For the yeast mixture
2 cups (500 ml) of lukewarm water
1 packet (7 g or 2 and ¼ teaspoons) of active dry yeast
2 teaspoons (8 g) of granulated sugar
For the bagel dough
8 cups (1 kg) of bread flour (T65 flour)
1 tablespoon (20 g) of salt
3 tablespoons (50 ml) of maple syrup
For the cooking water
67 ounces (2 liters) of water
1 tablespoon (15 g) of baking soda
4 tablespoons (60 ml) of maple syrup
For the toppings
the seeds of your liking: sesame, poppy, sunflower, everything bagel mix
Instructions
Start by activating the yeast
- In a large mixing bowl (or the bowl of a stand mixer), stir together lukewarm water, active dry yeast, and granulated sugar.
- Let the mixture sit for 10 minutes. Foam and small bubbles will form on the surface: this is a sign that the yeast is activating.
Prepare the bagel dough
- Sift the flour on top of the activated yeast mixture, and add salt and maple syrup.
- Knead the dough for 5 minutes. If using a stand mixer, use the dough hook. Otherwise, roughly bring the dry and wet ingredients together. Then, pour the mixture onto a floured surface and knead by hand. After 15 minutes, the dough should be smooth and elastic. It should not stick to your fingers.
- Cover the dough with a damp kitchen cloth and let it proof for 1 hour or until it has doubled in size.
Shape the bagels
- Remove the air from the proofed dough by pressing with your fist.
- Then cut the dough into 3 ounces (90 g) pieces.
- Using your hands, roll each 3 ounces (90 g) piece into 25 cm (10 inches) sausages.
- Wrap the sausage dough around your hand. Using your palm, join the two ends of the sausage dough by rolling them gently on a flat surface until they are sealed. Here is the bagel shape!
- Place the bagels onto an oven tray lined with lightly greased parchment paper (you can either brush the parchment paper with neutral vegetable oil or use a cooking spray).
- Cover with loose cling film and let the bagels proof for another hour. Alternatively, you can leave your bagels rise overnight in the fridge.
Boil the bagels in a water bath (first cooking)
- In a large sauté pan or large pot, bring water, maple syrup, and baking soda to a boil.
- Reduce the heat to a simmer and dip the bagels into the boiling water.
- Cook the bagels for one minute, then flip them over and cook the other side for another minute.
- Using a strainer, put the boiled bagels back on the oven tray.
- Repeat the operation until all the bagels are cooked.
Bake the bagels in the oven (second cooking)
- Preheat the oven to 450°F (230°C).
- Coat the bagels on both sides with the seeds of your choice (sesame, poppy, sunflower, black sesame).
- Bake each batch for 15 minutes until golden.
- Serve with the filling of your choice!
Nim Keys
- Let the dough rise somewhere warm. Choose the warmest place in your house for optimum proofing. If your oven has a Proof Mode, this is great too!
- Traditional bagels undergo two cooking processes. They are first boiled in water, then baked in the oven at high temperature for a short amount of time. These two processes are very important to get golden and super moist bagels.
- Adding maple syrup and bicarbonate soda to the cooking water will give the bagels a beautiful dark golden color. Do not skip this step!
- Removing the air from the risen dough is a technique called “dégazage”, which literally means “removing gas”. It is an essential step to ensure that your bagels rise and develop nicely.
- Prep Time: 45
- Cook Time: 45
- Category: Bread
- Diet: Vegetarian
Nutrition
- Serving Size:
- Calories: 372
- Sugar: 8 g
- Sodium: 907.9 mg
- Fat: 2.2 g
- Carbohydrates: 75.3 g
- Protein: 11.4 g
- Cholesterol: 0 mg
Keywords: homemade bagels, fresh bagels, sesame bagels, everything bagels