I would like to take these bagels with me to an overnight family gathering about 4 hours away. I don’t know if the flatter result was due to the extra stretching or perhaps the age of the dough. This helped but it resulted in a much skinnier and flatter bagel. This time, I tried to make the holes larger so that the post boiling holes would be wider and not require extra baking and flipping. It was several days later before I made up the rest of the bagels. I only made 5 to start with to make sure I knew what I was doing. I ended up flipping them over and baking for an additional 5 minutes. The only problem I encountered was that the bottom middles did not bake very well. My first attempt at making bagels with the New ABin5 recipe was very easy and came out very well. When you buy through links on the site, BreadIn5 LLC earns commissions. Serve them slightly warm with anything you like! A bagel cuttercan be a helpful and safer tool for cutting bagels than using a knife. bake for about 25-30 minutes, until golden brown and crisp. Slide the bagels into the preheated oven, add the water to a broiler tray to create steam. If you are using seeds then you don’t need the additional flour on your peel. If you are using something that may burn easily like onions or garlic then only coat the top of the bagel and dust the peel with flour. If you are doing more than 2 boiling batches, you will need to get those first two batches in the oven and then continue with the rest.Ĭarefully lift the boiled bagels and dip them on both sides with your topping. Continue the last 3 steps with the rest of the bagels. Scoop out the bagels with a slotted spoon and allow the water to drain off. Boil for 1 minute, then flip over and boil for another 30 seconds. Place the bagels in the water, get as many as will fit without crowding. You want to stretch the hole quite a bit,īecause it will shrink back like you see above. Once they have rested, dust the ball in flour and poke a hole in the center using your thumbs.Ĭontinue to stretch the hole and add more flour if the cut part of the dough gets sticky.
There were strong opinions expressed on Twitter about the toppings for bagels, let us know what your favorites are. Sesame seeds, poppy seeds or any other toppings you may want for your bagels. Cover the balls loosely with plastic wrap and allow to rest for about 20 minutes or until they no longer feel chilled. I used the Master recipe here, but you can also use the Bagel recipe, Montreal Bagels, Whole Wheat or any other non-enriched dough from the book for this. (Yes, this is different than the book.)Īlso have ready a cookie sheetlined with a clean kitchen towel that is dusted with flour.įorm several 3 ounce balls of dough, as you can see they are about the size of a head of garlic. Preheat the oven to 450° with a pizza stoneon the top rack. Bagels are crisp on the outside, chewy on the inside and so easy to make, and are a staple in all my books, the basic recipe’s in The New Artisan Bread in Five Minutes a Day, but more here…
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