Ultimate Artisan Bagels
These Ultimate Artisan Bagels are a delightful combination of crispiness and chewiness, making them an irresistible treat for any time of the day. Drawing from a cherished family recipe, these bagels are incredibly versatile, perfect for breakfast with a smear of rich Philadelphia Cream Cheese and thin slices of smoked salmon, drizzled with fresh lemon juice and a sprinkle of black pepper. Enjoy them fresh out of the oven or toasted with raspberry jam for a sweet twist. The method employs a bread machine for effortless dough preparation, resulting in bagels that are not only delicious but also deeply satisfying to make.
8
Servings
160
Calories
7
Ingredients
Ingredients
Yeast
3 teaspoons (Active dry yeast)
All-Purpose Flour
2 cups (Unbleached)
Whole Wheat Flour
1 cup (Preferably whole grain)
Gluten Flour
2 tablespoons (Vital wheat gluten)
Salt
1 1/2 teaspoons (Sea salt or kosher salt)
Honey
2 tablespoons (Natural or raw honey)
Water
1 1/4 cups (Use warm water for activating yeast)
Instructions
1
Add all ingredients to your bread machine in the order specified by the manufacturer.
2
Select the 'dough' cycle and start the machine.
3
After 40 minutes, pause the machine to allow the dough to rise for 1 hour and 10 minutes total.
4
Once the dough is ready, remove it from the machine and turn it out onto a lightly floured surface.
5
Gently knead the dough by hand for about 1 minute to release any air bubbles.
6
Divide the dough into 8 equal pieces and shape each piece into a smooth ball.
7
Roll each ball into a log about 8-10 inches long, then connect the ends to form a ring, ensuring they are tightly sealed.
8
Place each bagel on a piece of lightly oiled baking paper and cover with a damp kitchen towel to rest for 15 minutes.
9
While resting, bring a large pot of water to a rolling boil.
10
Carefully drop in bagels one at a time (working in batches of about 4) and boil for 40 seconds on each side, making sure to slide the baking paper away as you place them in the water.
11
Remove the bagels from the water using a slotted spoon and allow to drain on paper towels.
12
Transfer the drained bagels to a baking tray lined with parchment paper.
13
Brush the tops with a mixture of beaten egg, 1 tablespoon of water, and 1/2 teaspoon of salt. Sprinkle generously with poppy or sesame seeds.
14
Bake in a preheated oven at 220°C (Gas Mark 7) for approximately 15 minutes or until golden brown.
15
Once baked, allow the bagels to cool slightly on a wire rack before serving.
Nutrition Information
1g
Fat
30g
Carbs
4.5g
Protein
1.5g
Fiber
Frequently Asked Questions
Frequently Asked Questions
What are Ultimate Artisan Bagels?
These bagels are a combination of crispiness and chewiness based on a cherished family recipe.
How many bagels does this recipe make?
The recipe makes 8 servings.
What is the recommended way to prepare the dough?
The method employs a bread machine for effortless dough preparation.
How long does the dough need to rise in total?
The dough should rise for a total of 1 hour and 10 minutes.
What bread machine setting should I use?
You should select the 'dough' cycle on your bread machine.
What types of flour are required for these bagels?
The recipe requires unbleached all-purpose flour, whole wheat flour, and gluten flour (vital wheat gluten).
Why is gluten flour used in the recipe?
Gluten flour, or vital wheat gluten, helps create the traditional chewy texture associated with bagels.
What type of yeast is used?
The recipe calls for 3 teaspoons of active dry yeast.
What sweetener is added to the bagel dough?
Two tablespoons of natural or raw honey are used.
How much water is needed for the dough?
You need 1 1/4 cups of warm water.
How long should the dough be kneaded by hand?
After removing it from the machine, knead it gently by hand for about 1 minute to release air bubbles.
How do I shape the bagels?
Divide the dough into 8 pieces, roll each into a log 8-10 inches long, and connect the ends to form a ring.
How long do the shaped bagels rest before boiling?
They should rest for 15 minutes covered with a damp kitchen towel.
What is the boiling time for each bagel?
Each bagel should be boiled for 40 seconds on each side.
How many bagels should be boiled at one time?
It is recommended to work in batches of about 4 bagels at a time.
What should I do with the baking paper when boiling the bagels?
Carefully slide the baking paper away as you place the bagels into the boiling water.
What is used for the egg wash?
The egg wash is a mixture of beaten egg, 1 tablespoon of water, and 1/2 teaspoon of salt.
What toppings can be added to the bagels?
You can sprinkle the bagels generously with poppy seeds or sesame seeds.
What is the required oven temperature?
Preheat the oven to 220°C or Gas Mark 7.
How long do the bagels bake?
They should bake for approximately 15 minutes or until golden brown.
What is the calorie count per bagel?
Each bagel contains approximately 160 calories.
How much protein is in one bagel?
Each bagel contains 4.5g of protein.
What is the fat content for this recipe?
There is 1g of fat per serving.
How many carbohydrates are in a bagel?
Each bagel contains 30g of carbohydrates.
How much fiber is provided per serving?
There is 1.5g of fiber in each bagel.
Are these bagels suitable for breakfast?
Yes, they are perfect for breakfast, especially with cream cheese and smoked salmon.
Can these bagels be served as a sweet treat?
Yes, they can be toasted and served with raspberry jam for a sweet twist.
What is the category of this recipe?
This recipe is categorized under Yeast Breads.
Do I need to grease the baking paper?
Yes, place each bagel on a piece of lightly oiled baking paper for the resting stage.
How should the bagels cool?
Once baked, allow them to cool slightly on a wire rack before serving.