Homemade Everything Bagels

Wednesday, October 14, 2020


These bagels were amazing! Since we live in Japan, it's extremely hard to find good bagels that have the perfect combination of a soft and chewy inside yet a bit of a crunch on the outside. After baking, these are best served by splitting them in half, toasting on both sides, and adding butter or cream cheese. Enjoy! 🥯



3.5 cups (500g) Flour -- need a little extra for shaping
1.5 tbsp (25g) Sugar
0.6 tsp (3g) Dried Yeast or 1 packet of Yeast
320 ml (300g) Warm Water
1.5 tbsp (6g) Salt
1 tbsp Oil -- for coating bowl and oiling baking tray
1 beaten egg -- for adding seasoning on bagels

In a bowl, mix the water and yeast together and let sit for 10 minutes. Next, add in the flour, sugar, and salt. On a lightly floured surface, shape the dough into a ball and place it back into your bowl (lightly coat the bowl with oil). Let it rise for 1-2 hours. Then, place it back onto a lightly floured surface. Separate the dough into eight equal balls and use your finger to create the inner circle of the bagel. After you've created your dough bagels, boil them in water for a minute on each side. Then, place them on a greased baking tray. Finally, lightly coat the tops with the beaten egg, add a seasoning of choice, and bake for 20 minutes!

Everything Seasoning

2 tbsp poppy seeds
1 tbsp white sesame seeds
1 tbsp black sesame seeds
1 tbsp crushed dried garlic flakes
1 tbsp crushed dried onion flakes
2 tbsp coarse salt

Mix them all together and use as a topping for your bagels!

*This recipe has been edited from Joshua Weismann's NY Style Bagels. Check out his original recipe here!

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