Description

Experience the joy of freshly baked homemade bagels, perfect for any breakfast or brunch. With a crispy exterior and a soft, chewy interior, these bagels are a delicious canvas for your favorite spreads. Whether you enjoy them plain, topped with cream cheese and smoked salmon, or loaded with fresh veggies, this simple recipe will have you baking like a pro in no time.

Ingredients

Scale

4 cups all-purpose flour
1 packet (2 ¼ tsp) active dry yeast
1 ½ cups warm water (about 110°F)
2 tbsp granulated sugar
2 tsp salt
Sesame seeds (for topping)
Poppy seeds (for topping)

Instructions

In a large mixing bowl, combine warm water and sugar. Sprinkle active dry yeast over it and let sit for 5-10 minutes until frothy.
Gradually mix in all-purpose flour and salt until a rough dough forms.
Transfer the dough onto a floured surface and knead for about 10 minutes until smooth and elastic.
Place the kneaded dough in a greased bowl, cover with plastic wrap, and let rise in a warm area until doubled in size (about 1 hour).
Punch down the risen dough and divide it into eight equal portions. Roll each piece into a ball and poke a hole through the center to shape into bagels.
Bring a pot of water to boil. Boil each bagel for about one minute on each side to achieve that chewy texture.
Preheat your oven to 425°F (220°C). Place boiled bagels on a parchment-lined baking sheet, sprinkle with toppings, and bake for 20-25 minutes until golden brown.

Nutrition

Serving Size: 1 bagel (approximately 100g)
Calories: 250
Sugar: 1g
Sodium: 400mg
Fat: 1g
Saturated Fat: 0g
Unsaturated Fat: <1g
Trans Fat: 0g
Carbohydrates: 51g
Fiber: 2g
Protein: 9g
Cholesterol: 0mg

Keywords: Use fresh ingredients for best results; check the expiration date on your yeast. For added flavor, experiment with different toppings such as garlic flakes or everything seasoning before baking. Store leftover bagels in an airtight container at room temperature for up to two days or freeze for up to three months.