Bagel Recipe

Bread flour: This flour has a higher protein content, which is essential for the chewy texture of bagels.

Sugar: Adds a touch of sweetness and helps activate the yeast.

Salt: Enhances the flavor of the bagels.

Active dry yeast: This is what makes the dough rise, giving the bagels their light and airy texture.

Warm water: Helps activate the yeast and brings the dough together.

When shaping the bagels, ensure that the hole in the center is large enough, as it will shrink during the boiling and baking process. This helps maintain the traditional bagel shape and ensures even cooking.

• bread flour - Substitute with all-purpose flour: All-purpose flour can be used in place of bread flour, though the texture may be slightly less chewy due to the lower protein content.

• sugar - Substitute with honey: Honey can add a slight sweetness and moisture to the dough, though it may alter the flavor profile slightly.

• salt - Substitute with kosher salt: Kosher salt can be used in place of regular table salt, but you may need to adjust the quantity due to the difference in grain size.

• active dry yeast - Substitute with instant yeast: Instant yeast can be used directly in the dough without needing to be activated in water first, making it a convenient substitute.

• warm water - Substitute with milk: Warm milk can be used instead of water to add a richer flavor and softer texture to the bagels.

• Allow the bagels to cool completely on a wire rack before storing. This prevents condensation from forming, which can make them soggy.
• For short-term storage, place the bagels in a paper bag or wrap them in a clean kitchen towel. This helps maintain their crusty exterior while keeping the inside soft.
• If you prefer using plastic, wrap each bagel individually in plastic wrap or place them in a resealable plastic bag. This method is ideal for keeping them fresh for up to 2 days at room temperature.
• For longer storage, freeze the bagels. First, wrap each bagel tightly in plastic wrap or aluminum foil. Then, place them in a resealable freezer bag, squeezing out as much air as possible before sealing.
• Label the freezer bag with the date to keep track of how long the bagels have been stored. They can be frozen for up to 3 months.
• When ready to enjoy, thaw the bagels at room temperature for about 1-2 hours. For a quicker option, microwave them on a low setting for 30-60 seconds.
• To restore their crispy exterior, toast the bagels in a toaster or oven at 350°F (175°C) for about 5-10 minutes. This will bring back that delightful crunch and warmth.

• Oven Method:

  1. Preheat your oven to 350°F (175°C).
  2. Lightly spritz your bagel with water to help retain moisture.
  3. Place the bagel directly on the oven rack or on a baking sheet.
  4. Heat for about 5-10 minutes until the bagel is warm and slightly crispy on the outside.

• Toaster Method:

  1. Slice the bagel in half.
  2. Place the halves in your toaster.
  3. Toast to your desired level of crispiness, usually around 2-3 minutes.

• Microwave Method:

  1. Wrap the bagel in a damp paper towel.
  2. Place it on a microwave-safe plate.
  3. Heat on medium power for about 20-30 seconds. Be cautious not to overheat, as this can make the bagel chewy.

• Stovetop Method:

  1. Slice the bagel in half.
  2. Heat a skillet or griddle over medium heat.
  3. Lightly butter or oil the cut sides of the bagel.
  4. Place the bagel halves cut-side down on the skillet.
  5. Heat for about 2-3 minutes until the bagel is warm and the cut sides are golden brown.

• Air Fryer Method:

  1. Preheat your air fryer to 320°F (160°C).
  2. Place the bagel in the air fryer basket.
  3. Heat for about 3-4 minutes until the bagel is warm and slightly crispy.

• Large mixing bowl: Used to combine the bread flour, sugar, salt, and yeast, and to mix the dough.

• Measuring cups: Essential for accurately measuring the flour and water.

• Measuring spoons: Necessary for measuring the sugar, salt, and yeast.

• Wooden spoon: Useful for mixing the ingredients together before kneading.

• Clean surface: Needed for kneading the dough until it becomes smooth and elastic.

• Lightly oiled bowl: Used to place the dough in for rising.

• Plastic wrap or clean kitchen towel: To cover the bowl while the dough rises.

• Baking sheet: Lined with parchment paper to bake the bagels.

• Parchment paper: Prevents the bagels from sticking to the baking sheet.

• Knife or dough cutter: For dividing the dough into 8 equal pieces.

• Large pot: To boil the bagels before baking.

• Slotted spoon: For removing the bagels from the boiling water.

• Oven: Preheated to 425°F (220°C) to bake the bagels.

• Cooling rack: To cool the bagels after baking.

Prepare ingredients in advance: Measure and set out all ingredients before starting. This ensures a smooth workflow and saves time during the dough preparation.

Use a stand mixer: If you have a stand mixer, use it to knead the dough. This can save you several minutes and reduce physical effort.

Boil water early: Start boiling the water while the dough is rising. This way, you can move straight to boiling the bagels without waiting.

Shape efficiently: Shape all bagels at once before boiling. This assembly-line approach speeds up the process.