Homestyle Artisan Everything Bagels
Elevate your breakfast game with these homemade artisan-style everything bagels that are fragrant, chewy, and bursting with flavor. Inspired by traditional bagel-making techniques, this recipe incorporates simple ingredients that come together beautifully. The dough rises to create a light yet substantial texture, while the boiling process ensures that each bagel has a delightful crust. Top with a blend of toasted onions, poppy seeds, sesame seeds, and sea salt for the ultimate flavorful experience. This recipe yields six perfect bagels, ideal for sharing or enjoying throughout the week! Feel free to double or triple it for larger gatherings – everyone will want a taste.
N/A
Servings
N/A
Calories
12
Ingredients
Ingredients
warm water
1 cup
active dry yeast
1/4 ounce (1/4 oz package envelope)
granulated sugar
1 1/2 tablespoons
all-purpose flour
2 1/2 cups (divided)
salt
1 teaspoon
vegetable oil
1 teaspoon (divided)
yellow cornmeal
1 tablespoon
egg yolk
1 (beaten)
toasted chopped onion
to taste
poppy seed
to taste
sesame seeds
to taste
kosher salt
to taste
Instructions
1
1. In a mixing bowl fitted with a dough hook, combine the warm water, yeast, and 1.5 tablespoons of granulated sugar. Allow the mixture to stand for about 5 minutes until it becomes frothy and bubbly, indicating that the yeast is active.
2
2. Gradually add 2 cups of all-purpose flour and the teaspoon of salt to the yeast mixture. Mix on low speed until just combined.
3
3. Add the remaining 1/2 cup of flour gradually while mixing. Once combined, turn the dough out onto a lightly floured surface and begin kneading it by hand. Knead until the dough is smooth and elastic, approximately 5-10 minutes. You may add up to an additional 1/2 cup of flour if the dough is too sticky.
4
4. Grease a large bowl with 1/2 teaspoon of vegetable oil. Place the dough ball in the bowl, turning it to coat all sides with oil. Cover with a clean cloth and place in a warm, draft-free location to rise for about 1 hour or until nearly doubled in size.
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5. Once the dough has risen, punch it down gently to release the excess air. Divide the dough into 6 equal pieces, shaping each piece into a log about 6 inches long. Form a bagel shape by moistening the ends of each log, pressing them together to ensure they stay joined.
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6. Place the formed bagels on a greased baking sheet, cover them lightly, and let them rest for another 20 to 30 minutes.
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7. Preheat your oven to 400°F (200°C). In a large pot, bring water to a gentle boil and add the remaining 1.5 teaspoons of granulated sugar.
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8. Carefully drop the bagels into the boiling water, cooking them for 30 seconds to 1 minute, flipping halfway through. Remove them with a slotted spoon.
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9. Place the boiled bagels onto a baking sheet lined with cornmeal, ensuring they aren't touching each other.
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10. Bake the bagels in the preheated oven for 5 minutes. Remove them, then brush with the beaten egg yolk and sprinkle with your choice of toppings (toasted onions, poppy seeds, sesame seeds, and a pinch of kosher salt).
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11. Return them to the oven for an additional 28-32 minutes. After 20 minutes, lower the temperature to 375°F (190°C). The bagels are done once they are golden brown and sound hollow when tapped.
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12. Allow bagels to cool on a wire rack before serving.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is the recipe for?
The recipe is for Homestyle Artisan Everything Bagels that are fragrant, chewy, and flavorful.
How many bagels does this recipe make?
This recipe yields six perfect bagels.
What is the texture of these homemade bagels?
The dough creates a light yet substantial texture with a delightful crust from the boiling process.
What type of flour is used in this bagel recipe?
The recipe calls for 2 1/2 cups of all-purpose flour, divided.
How long should the yeast mixture sit?
Allow the mixture of warm water, yeast, and sugar to stand for about 5 minutes until it is frothy and bubbly.
How do I know the yeast is active?
The yeast is active when the mixture becomes frothy and bubbly.
What temperature should the water be?
The recipe requires 1 cup of warm water to properly activate the yeast.
How long should I knead the bagel dough?
Knead the dough by hand for approximately 5-10 minutes until it is smooth and elastic.
What should I do if the dough is too sticky while kneading?
You may add up to an additional 1/2 cup of flour if the dough remains too sticky during the kneading process.
How long does the dough need to rise initially?
The dough should rise in a warm, draft-free location for about 1 hour or until nearly doubled in size.
How do I prepare the bowl for the dough rise?
Grease a large bowl with 1/2 teaspoon of vegetable oil and turn the dough to coat all sides.
How do I shape the bagels?
Divide the dough into 6 pieces, shape each into a 6-inch log, and press the moistened ends together to form a ring.
How long is the second rest period?
After shaping, let the bagels rest on a greased baking sheet for another 20 to 30 minutes.
What is the initial oven temperature for baking?
The oven should be preheated to 400°F (200°C).
What is added to the boiling water?
Add 1.5 teaspoons of granulated sugar to the large pot of boiling water.
How long do the bagels need to boil?
Boil the bagels for 30 seconds to 1 minute, flipping them halfway through.
How do I prevent the bagels from sticking to the baking sheet?
Place the boiled bagels onto a baking sheet lined with yellow cornmeal.
What type of yeast is required?
The recipe uses one 1/4 ounce package envelope of active dry yeast.
When do I apply the everything toppings?
Bake the bagels for 5 minutes, then remove them to brush with egg yolk and sprinkle on the toppings.
What ingredients make up the 'everything' topping?
The topping includes toasted chopped onion, poppy seeds, sesame seeds, and kosher salt.
What kind of egg wash is used?
One beaten egg yolk is used to brush the bagels before adding toppings.
How long is the final baking time?
The bagels bake for an additional 28-32 minutes after the toppings are applied.
Does the oven temperature change during baking?
Yes, after 20 minutes of the final bake, lower the temperature to 375°F (190°C).
How can I tell when the bagels are finished baking?
The bagels are done when they are golden brown and sound hollow when tapped.
How should the bagels be cooled?
Allow the bagels to cool on a wire rack before serving.
Can I make a larger batch of this recipe?
Yes, you can easily double or triple the recipe for larger gatherings.
What tags are associated with this recipe?
Tags include homemade, artisan, everything bagels, breakfast, yeast bread, and brunch.
What tool should I use to remove bagels from boiling water?
Use a slotted spoon to carefully remove the bagels from the water.
Is sugar used in the dough and the water?
Yes, 1.5 tablespoons are used in the dough and 1.5 teaspoons are added to the boiling water.
What type of salt is suggested for the topping?
Kosher salt or sea salt is recommended for the topping blend.