The Best Bagel Recipe

If you need a quick bagel recipe with amazing results, then this one is for you.

Ready in:  3 hours	Serves: 8 people
Yield:   8 bagels, 100-110g each	Units: US, E

Ingredients

Dough

• 500g bread flour
• 286g water
• 4g instant dry yeast
• 25g sugar
• 10g salt (2%)
• 2g malt ( could be replaced by 6g of honey)
• 20g avocado oil shortening

Garnish

• You can use sesame seeds, poppy seeds, sea salt flakes, quinoa crisps or anything you’d like to cover your bagels with.

Boiling 

• You need a wide pot
• 1 gallon of water
• 2 tbs barley malt or malt syrup( optional)

Directions

Dough

Morning

• Mix water, yeast,sugar, malt, salt and flour in your mixer. The dough might seem stiff, but during mixing it will relax and get a nice consistency during fermentation. 
• Cover and let the dough rise until it grow almost double.

Shaping 

• Prepare the baking tray with the parchment paper in it. Place the dough onto a non-floured surface.
• Flatten the dough into a rectangle and divide it into 7 equal pieces, about 120 grams each.
• Roll each piece into a small log.
• Start to roll and press each log until it reaches 8-9in. (21-23cm.) lengthwise.
• Roll each log around a palm of your hand.
• Tuck both ends of a log under the palm of your hand and roll it until both ends will stick together. 

• Set bagels on the prepared baking tray, covered with parchment paper ( use some flour to prevent sticking.
• Cover the tray with bagels. Let them rest for about 30 min  at a room temperature.

• Bring a medium pot of water to a boil. 
• Preheat your oven to 400F (205C).
• Add the seeds and/or any other toppings to a rimmed tray or a shallow bowl.
• Submerge bagels one at a time into the pot of boiling water and wait for them to float to the surface, for about 10 seconds (some will float right away).
• Cook for 30 seconds on each side for a thin crust. Using a slotted spoon, remove the bagels from the water, dip the rounded side into seeds (or whatever topping) to coat.
• Place them back on to the sheet-pan covered with parchment paper generously sprayed with oil.
• Bake the bagels for about 20-22 minutes. 

• Store in a plastic bag at room temperature for up to 2 days.  Bagels freeze well; freeze them whole or sliced, covered in plastic wrap and a layer of foil, for up to 3 months.

Enjoy 😉 

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