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Homemade Bagels




My take on a bagel...

Born and raised in Montreal, I grew up with a deep love for Montreal Bagels, which I firmly believe are the best in the world! Trust me, I’m not even being biased (wink). However, as much as I adore the traditional Montreal-style bagel, I have yet to crack the code but I’ve crafted a special recipe that has what I love in both Montreal and NYC bagel worlds. This hybrid creation captures the chewy, fluffy texture without the trip. The result? A delightful bagel that’s soft and pillowy on the inside, with a nice crust on the outside. Whether you’re a die-hard bagel enthusiast or just looking to try something new, I promise this recipe will not disappoint. Get ready to elevate your breakfast game with these irresistible homemade bagels!


Toppings:

Enhancing your homemade bagels with toppings before baking can add an extra layer of flavor and texture.


  • Sesame

    • A popular choice is to sprinkle sesame seeds on top for a nutty taste and a pleasant crunch.

  • Poppy seeds

    • Poppy seeds are another classic option, providing a slightly nutty and fruity flavor.

  • Everything bagel blend

    • For a more robust taste, consider using everything bagel seasoning, which combines sesame seeds, poppy seeds, dried garlic, dried onion, and salt.

  • Italian herbs

    • If you're looking for a savory twist, Italian herbs such as oregano, basil, and thyme can bring a delightful aroma and taste to your bagels.

  • Hard cheese

    • Grated hard cheese such as cheddar makes a great topping for bagels, but be sure to add it during the second stage (the last 7-8 minutes) of baking to prevent it from burning.


Experiment with different combinations to find your favorite blend and make your homemade bagels uniquely delicious.




Recipe: Bagel
Course: Bread

Cuisine: Jewish

Servings: 12 bagels

Author: Sandy Duperval

Prep Time: 1 hour

Cook Time: 16 minutes

Total Time: 1 hour 16 minutes



Recommendation: Before you start cooking, take a moment to read through the recipe and any notes. This little step will make your cooking experience much smoother and enjoyable!



Ingredients:
For the Dough:
  • 1 1/2 cups warm water (about 100-110°F / 37.8-43.3°C)

  • 1/4 cup sugar

  • 1 tablespoon maple syrup

  • 2 teaspoons salt

  • 10 g active dry yeast (1 packet) - (instant yeast can also be used)

  • 1 egg

  • 2 tablespoons canola or vegetable oil

  • 4 cups bread flour

For Boiling and Baking:
  • 12 cups water

  • 1/2 cup brown sugar or 1/2 cup/170 g honey

  • 1 cup sesame seeds or poppy seeds or a mixed seasoning blend


Method:
  1. Prepare Baking Sheets: Line 2 baking sheets with parchment paper.

  2. Mix the Dough: In a large bowl or mixer, combine the warm water, sugar, and maple syrup. Add the yeast and let it sit for 10 minutes until it becomes foamy.

  3. Stir in the egg, oil, salt, and flour until the dough starts to come together. Transfer the dough to a lightly floured surface.

  4. Knead the dough, adding up to an additional 1/2 cup/62 g of flour as needed until the dough is no longer sticky. Knead for about 12 minutes. The dough will lighten in colour as you knead.

  5. Let the Dough Rest: Cover the dough in a bowl with a damp cloth or plastic wrap to prevent it from drying out. Let it rest for 45 minutes.

  6. Form the Bagels: Divide the dough into 12 equal parts for regular-sized bagels (about 90 g each).

    1. Method 1: Roll each piece on a lightly floured surface into a log 8-10 inches (20-25 cm) long. Shape each log into a bagel by overlapping the ends by 1-2 inches (2.5-5 cm) and rolling the overlapped portion on the counter to seal.

    2. Method 2: Form each piece into a ball, flatten it slightly like a mini pan pizza, and make a one-inch incision in the center.

  7. Let the formed bagels rest: for 10 minutes before boiling. This resting period allows the dough to rise again, which is crucial for the final texture. Note that the longer it rest to fluffier it gets but be careful not to let the dough rise too much, or the hole may close up.

  8. While resting, Preheat the Oven: to 425°F / 217°C.

  9. Prepare for Boiling: Fill a large pot or pan with about 2 1/2 to 3 litres of water, add the brown sugar or honey, and bring to a boil. Reduce the heat to a simmer.

  10. Assemble your preferred toppings in a medium bowl.

  11. Boil the Bagels: Place 3 bagels at a time into the simmering water and boil for 45 seconds. Flip them and boil for another 45 seconds. Remove with a slotted spoon and drain on a paper towel or wire cooking rack.

  12. Dip in Toppings: Quickly dip each bagel in the seeds (top, bottom, and sides, if desired) and place them in a single layer on the prepared baking sheets.

  13. Bake the Bagels: Bake for 8 minutes. Flip the bagels and bake for another 6-8 minutes until they are lightly golden. A total baking time of 14-16 minutes may vary depending on your oven. Let them cool on a wire rack. If possible, check the internal temperature with an instant-read thermometer; they are done when the internal temperature reaches about 190°F / 88°C.


Notes:
  1. Using Bread Flour Instead of All-Purpose Flour: Using bread flour for making bagels results in a chewier texture, better structure and rise, enhanced flavour, and a more traditional bagel. If using all-purpose flour, let the dough rest 1 to 2 hours instead of 45 minutes.

  2. Bagel Seasoning Blend Options: Italian seasoning, poppy seeds, dried minced garlic, dried minced onion, sea salt flakes, cheese blend (Mozzarella, cheddar, Parmesan, etc.). Get creative, just make sure the spices don’t burn in the oven.


Storage:
  • Room Temperature: Bagels can be left at room temperature for about 1-2 days if stored in an airtight container or plastic bag to prevent them from drying out and becoming stale.

  • Refrigeration: For short-term storage, place the bagels in an airtight container or resealable plastic bag to maintain moisture. Bagels stored in the refrigerator can last up to 5-7 days but may become slightly tough. 

  • Freezing: For long-term storage, freeze bagels by slicing them in half (if preferred), wrapping each bagel individually in plastic wrap or aluminum foil, and placing them in a resealable freezer bag. Bagels can be stored in the freezer for up to 3 months.

  • Reheating: To refresh bagels, preheat the oven to 350°F (175°C), moisten the bagel with water before reheating to make it as soft as if it were freshly made. wrap the bagels in aluminum foil, and bake for about  5 to 10 minutes or until warm. Alternatively, toast bagel halves in a toaster oven or microwave for 20-30 seconds.


Nutrition Facts (approximate per plain bagel):
  • Calories: 258 kcal

  • Total Fat: 6.1g

  • Saturated Fat: 0.8g

  • Cholesterol: 21mg

  • Sodium: 499mg

  • Total Carbohydrates: 45g

  • Dietary Fiber: 2g

  • Sugars: 10g

  • Protein: 7g

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