Classic Plain Bagels
Homemade Classic Plain Bagels Recipe
Discover the joy of baking your own classic plain bagels! These versatile treats are perfect for spreading with cream cheese, enjoying with jam, or crafting into hearty sandwiches. Let’s get started and create these delicious, chewy delights in your own kitchen! ^^
Plain Bagel Dough Ingredients
- 500g Bread Flour
- 30g Sugar
- 8g Salt
- 310g Water
- 6g Semi-dry Yeast
- 20g Butter
- 20g Grapeseed Oil
Boiling Water Ingredients
- 1000g Water
- 40g Sugar
- 10g Honey
- 1000g Water
- 40g Sugar
- 10g Honey
Cooking Instructions
Step 1
First, prepare the water for your bagel dough: measure out 310g of water. For optimal dough temperature control, which helps develop that signature chewy texture, make it ice cold by adding a few ice cubes or by chilling the measured water in the freezer for a short while. In this cold water, dissolve 6g of semi-dry yeast and let it bloom until foamy.
Step 2
In the bowl of your stand mixer, combine the bread flour (500g), sugar (30g), salt (8g), the bloomed yeast mixture, butter (20g), and grapeseed oil (20g). Since the butter and oil quantities are small, you can add them along with the other ingredients from the start. Begin mixing on speed 1 until all ingredients just come together into a shaggy dough.
Step 3
Once the dough has formed a cohesive mass, increase the mixer speed to 2. Knead for approximately 10-15 minutes, or until the dough is smooth, elastic, and passes the windowpane test (you can stretch a small piece of dough thinly without it tearing). Proper gluten development is key to chewy bagels.
Step 4
Transfer the kneaded dough to a lightly oiled bowl, cover it with plastic wrap or a damp cloth, and let it undergo its first fermentation (bulk fermentation) in a warm place for about 60 minutes. The dough should roughly triple in volume. The exact time may vary depending on the room temperature and humidity.
Step 5
Your first fermentation is complete! The dough should look puffy and soft. Gently deflate it and proceed to the next step.
Step 6
Turn the dough out onto a lightly floured surface and divide it into portions of approximately 100g each. Gently shape each portion into a ball (boule). Cover the dough balls with a damp cloth or plastic wrap and let them rest for 15 minutes. This resting period, known as bench rest, relaxes the gluten, making the dough easier to shape into bagels.
Step 7
Now it’s time to shape the bagels. Take one dough ball, gently press it down with your palm to release any large air bubbles, and then use a rolling pin to flatten it into an elongated oval shape. (Shaping Step 1)
Step 8
Fold the top third of the oval dough down towards the center. (Shaping Step 2)
Step 9
Fold the dough in half again, bringing the folded edge down to meet the bottom edge, creating a layered effect. (Shaping Step 3)
Step 10
Turn the dough seam-side down. Gently stretch the dough outwards from the center to lengthen it into a rope shape. (Shaping Step 4)
Step 11
Bring the two ends of the stretched dough together and pinch them firmly to seal, forming a ring. (Shaping Step 5)
Step 12
Place your thumb in the center of the ring and push through to create the characteristic bagel hole. Gently widen the hole until it’s the desired size. Ensure the seam is on the inside of the hole. (Shaping Step 6)
Step 13
Place the shaped bagels onto a baking sheet lined with parchment paper or a Silpat mat. Cover them loosely with a damp cloth or plastic wrap for their second fermentation. (Shaping Step 7)
Step 14
Allow the shaped bagels to proof for about 30 minutes, or until they have increased in volume by about 50-75% (they should look noticeably puffy but not doubled). Be careful not to overproof, as this can affect the texture and boiling process.
Step 15
Before baking, bagels are traditionally boiled. Prepare the boiling water: in a large pot, combine 1000g of water, 40g of sugar, and 10g of honey. Bring this mixture to a rolling boil over medium-high heat. Carefully drop the proofed bagels into the boiling water, a few at a time, ensuring not to overcrowd the pot. Boil each side for about 15 seconds (total 30 seconds per bagel). This step gives bagels their distinctive chewy crust and glossy finish. (Note: The photo for plain bagel boiling is unavailable, so a picture of another bagel boiling is shown.) Remove the boiled bagels, drain them briefly, and place them back onto the prepared baking sheet.
Step 16
Preheat your oven to 210°C (410°F). Bake the boiled bagels for approximately 13 minutes, or until they are golden brown and sound hollow when tapped on the bottom. Oven temperatures can vary, so adjust baking time as needed to achieve your desired color and doneness. Enjoy your freshly baked homemade plain bagels!
