Plain Bagel Recipe
Easy, homemade plain bagels made with five simple ingredients. Golden, soft and chewy, and perfect for breakfast, lunch, or dinner.
Ingredients
Ingredients For the Dough
- 693 grams (5 ½ cups + 4 tablespoons) bread flour
- 7 grams (2 ¼ teaspoons) instant yeast
- 16 grams (1 tablespoon + 1 teaspoon) sugar
- 8 grams (1 ½ teaspoons) salt
- 416 milliliters (1 ¾ cups) warm water 120–130°F (49–54°C)
Ingredients For Boiling
- 2 liters (8 cups) water
- 15 milliliters (1 tablespoon) honey, barley malt syrup, or molasses
Instructions
- Mix all the dry ingredients in a stand mixer bowl with a dough hook. Add the warm water, and mix on speed 1 until smooth, then knead on speed 3 for about 10 minutes until dough is firm and elastic.
- Cover with a damp cloth and let rise in a warm spot for 1 hour, or until the dough doubles. You can do this in an oven that's turned off, but with the light on.
- Turn dough onto a clean surface. Divide into 8 portions of about 142 g each and shape each piece into a tight ball. Cover with a damp towel and rest for 10 minutes.
- Meanwhile, preheat oven to 450°F (230°C). Line baking sheet with parchment paper. Bring a large pot of water to a boil and stir in honey, barley malt syrup, or molasses.
- Poke a hole through each dough ball and very gently stretch while spinning it to form a bagel shape. Handle lightly to avoid degassing.
- Gently drop the bagels into the simmering water, 3-4 at a time depending on the size of the pot. Boil for 1 minute per side. Remove with a slotted spoon and briefly blot bottoms on a towel (keep tops wet for toppings).
- Sprinkle with your favorite toppings. Arrange on lined baking sheets and bake for 20-25 minutes at 450°F (230°C), or until deep golden.
- Remove from baking sheet and place them on a cooling rack.
- Slice and fill them up with your desired fillings
- Store in a sealed bag at room temperature for up to 4 days.
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