From the Polish Jewish communities, the delicious chewy bagels are a ring-shaped bread. Baking them is easy since they are made out of yeasted wheat dough, which is first boiled in water and then baked. These puffy bagels have a crunchy, seed-sprinkled exterior. A few baking tools and some basic ingredients are needed for this bagels recipe.
These days, the roll-with-a-hole bagel recipe is so popular in countries with large Jewish populations. In the past, it was one of the most popular brunches in New York City. In supermarkets, you can even buy them as fresh or frozen bakery products. But the pleasure of baking bagels at home will not be comparable to these industrialized supermarket bread!
Mix the flour, sugar, salt, vegetable oil, 1 1/4 cups water, and yeast in your mixing bowl. Turn on the stand mixer at low speed and let it mix for 8 minutes.
Meanwhile, rub some flour on your fingers, and try to stretch the dough. If it is immediately tearing apart means it needs more kneading, until smooth and elastic. The final dough may look somewhat dry.
Let the dough rise for two hours in a bowl oiled with cooking oil. Then, it’s time for hand kneading. Place the dough on a lightly floured work surface. To release any air bubbles, knead the dough with lightly floured hands.
Divide the dough into 6 pieces using a knife or dough scraper (or more, it depends on the size of your desired bagels). Roll each piece of dough into a 6 inches long sausage shape. Join the ends to form a circle. An alternative way is to shape each piece into a ball. Press your index finger in the center of each ball to make a hole. Then, let the bagels rest for 15 minutes. Preheat the oven to 245° C (475 F). Put the parchment paper on the baking sheet and set it aside.
Now it is time to cook your Bagels before putting them in the oven. Bring water to a boil in a large pot, add a little honey if you like, and reduce the heat to medium. Boil three to four bagels at a time (they should have enough space in the pot to float).
Cook them for 1 minute on each side. Then take them out of hot water.
Using a pastry brush, egg wash the tops and sides of your bagels before topping with your favorite toppings. Then, put your favorite toppings on separate small plates (sesame seeds/onion flakes/etc.).
Take the egg-washed bagels and sprinkle the top of wet bagels with various toppings.
Sprinkle some coarse salt, too. Place the baking dish in the preheated oven for 15 to 20 minutes, until the bagels turn to gold. Your bagels are ready.
For baking wonderful flavor bagels (in case you are not in a hurry), you can prepare the dough for the dough kneading step, then let the dough rise overnight in the refrigerator. The next day, get the dough out of the refrigerator and put it at room temperature for 45 minutes. However, shaping the bagels the night before may make them puff too much overnight.
Adding honey was optional in this bagels recipe, but you better know that adding a little honey to the boiling water gives the bagels a pleasing sweet and chewy texture. Honey consumption will vary from person to person.