Breads & Pastries

Classic Boiled and Baked Bagels

Name: Classic Boiled and Baked Bagels
Prep time: 1 h 30 min
Cook time: 25 min
Total time: 1 h 55 min
Yield: 12 servings
Cuisine: French
Ingredients: 4 cups All-purpose flour; 1.5 cups Warm water (105-115°F); 2.25 teaspoons Active dry yeast; 2 tablespoons Granulated sugar; 1.5 teaspoons Salt; 1 tablespoon Baking soda (for boiling); 1 tablespoon Honey or Malt syrup (for boiling); 0.25 cup Optional toppings (sesame seeds, poppy seeds, everything bagel seasoning)

1h 55min12 servingsMedium280 cal

Master the art of crafting perfectly chewy and golden-brown bagels at home. This recipe guides you through the traditional process of boiling and baking, resulting in an authentic texture and flavor. Bagels originated in Jewish communities in Poland, with their first known mention dating back to 1610 in Krakow. They gained widespread popularity in North America, particularly New York City and Montreal, through Jewish immigrants in the late 19th and early 20th centuries. Today, bagels are a beloved breakfast and lunch staple, cherished for their unique chewy texture and versatility with various toppings.

breakfastpastryBreadbagelyeast

Ingredients

4 cups All-purpose flour
1.5 cups Warm water (105-115°F)
2.25 teaspoons Active dry yeast
2 tablespoons Granulated sugar
1.5 teaspoons Salt
1 tablespoon Baking soda (for boiling)
1 tablespoon Honey or Malt syrup (for boiling)
0.25 cup Optional toppings (sesame seeds, poppy seeds, everything bagel seasoning)

Instructions

1
In a large bowl, dissolve yeast and 1 tablespoon of sugar in warm water. Let sit for 5-10 minutes until foamy.
2
Stir in the remaining sugar and salt. Gradually add flour, mixing until a shaggy dough forms. Turn out onto a lightly floured surface and knead for 8-10 minutes until smooth and elastic.
3
Place the dough in a lightly oiled bowl, cover with plastic wrap, and let rise in a warm place for 60-90 minutes, or until doubled in size.
4
Punch down the dough and divide it into 12 equal pieces. Roll each piece into a ball, then poke a hole in the center with your thumb and gently stretch to create a 1.5-inch diameter hole. Place formed bagels on a parchment-lined baking sheet.
5
Cover the bagels loosely with plastic wrap and let rest for 15-20 minutes while you preheat your oven to 425°F (220°C).
6
Bring a large pot of water to a rolling boil. Add baking soda and honey/malt syrup to the boiling water.
7
Carefully drop 2-3 bagels into the boiling water at a time. Boil for 30 seconds to 1 minute per side, then remove with a slotted spoon and place back on the parchment-lined baking sheet.
8
If desired, sprinkle boiled bagels with your chosen toppings immediately after boiling. Bake for 20-25 minutes, or until golden brown and cooked through.
9
Transfer the baked bagels to a wire rack to cool completely before slicing and serving.

Chef's Tips

•Storage: Store cooled bagels in an airtight container at room temperature for up to 2-3 days, or freeze for up to 3 months. To reheat from frozen, mist with water and toast or bake until warmed through.
•Substitutions: For a richer flavor and chewier texture, substitute up to half of the all-purpose flour with bread flour. You can also experiment with whole wheat flour for a healthier option.
•Fun Fact: The iconic hole in the center of a bagel was traditionally created to allow the bagels to be strung on dowels, making them easier to transport and display in bakeries.
•For an extra shiny crust, brush boiled bagels with an egg wash (1 egg beaten with 1 tablespoon water) before adding toppings and baking.