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Homemade bagels -Leslie Cooks

Homemade Savory Bagels

Leslie Cooks
I love a good bagel. Bagels are a staple in my house. Whether it’s a classic everything bagel topped with cream cheese and smoked salmon or a cheddar and jalapeño bagel that’s bursting with flavor, savory bagels bring endless creativity to the breakfast table. They’re the kind of food that feels both cozy and elevated — perfect for slow weekend mornings or a quick, delicious lunch.
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Prep Time 1 hour 30 minutes
Cook Time 15 minutes
Total Time 1 hour 45 minutes
Course Breakfast, Lunch
Cuisine American
Servings 8 bagels
Calories 369 kcal

Video

Equipment

Ingredients
  

Dough

  • 2 cups warm water 105°F-110°F
  • 1 packet Active Dry Yeast 2 ¼ tsps
  • 1 tbsp brown sugar
  • 2 tbsp maple syrup
  • 6 cups bread flour
  • 2 tsp salt
  • 1 egg
  • 1 tbsp water

Alkaline Boiling Solution

  • 3 qts of water
  • 2 tbsp Brown Sugar
  • 2 tsp Baking Soda

Instructions
 

  • To a large bowl or the bowl of your stand mixer, add water and packet of yeast. Stir until dissolved. Add the brown sugar and maple syrup. Let stand until foamy, about 10 minutes. (If you do not get any foam or yeast head, start process over. Yeast is dead.)
  • Add flour and salt to yeast mixture. Mix until just combined. If using mixer, use a dough hook to knead dough until elastic for about 10 minutes or so. If mixing by hand, turn dough out and knead until elastic, 15-20 minutes. If dough is sticky do not add additional flour. As you knead, dough will become less sticky as the gluten forms.
  • Once dough is ready, grease large bowl and put dough in. Cover and let rise until doubled, about an hour. Once doubled punch dough down. Spread dough out, about ¾ of an inch thick, then use bench scraper to cut the dough into 8 roughly equal pieces. Roll the pieces into balls.
  • Prepare cookie sheets with parchment paper. Grease the parchment paper with butter. Take one the dough balls, flatten it slightly. Then use your fingers to punch a hole in the center. Use two fingers to spin and stretch the whole wide, making sure to keep bagel even. Place on cookie sheet. Repeat for the remaining bagels.
  • Cover with tea towels and rise again until almost doubled and plump. While bagels plump, add 3 quarts of water to a medium pot. Add in 2 tbsp of brown sugar and 2 tsp of baking soda. Cover and bring solution to a boil.
  • Preheat oven to 425°F. Once bagels have risen and plumped, uncover solution, and reduce heat to a simmer. Add bagels in two at a time since they plump when boiled. Boil for 30 seconds on each side for a maximum of 1 minute.
  • Once all bagels are boiled, beat 1 egg and 1 tbsp of water in a small bowl. Brush egg wash over bagels, then sprinkle with your favorite toppings.
  • Bake on 425°F for 15 minutes. Then flip bagels. Bake additional 5 minutes.
  • Enjoy!!

Notes

Savory Topping Ideas: Jalapeno and Cheddar, Everything Bagel, plain, or Asiago Cheese

Nutrition

Serving: 1bagelCalories: 369kcalCarbohydrates: 73gProtein: 12gFat: 2gCholesterol: 23mgSodium: 596mgPotassium: 124mgFiber: 2gSugar: 5gVitamin A: 36IUCalcium: 27mgIron: 1mg
Keyword bagel, bagel breakfast sandwich, baking, cheesy bagel, everything bagel, homemade bagel, how to make bagels, lox bagel, new york style bagel, savory bagels, savory breakfast ideas
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