Ingredients
Equipment
Method
Step 1: Activate the Yeast
- In a small bowl, mix the warm water with brown sugar and yeast. Let it sit for about 5-10 minutes until bubbly.
Step 2: Combine Dry Ingredients
- In a larger mixing bowl, combine the high-gluten bread flour and kosher salt. Mix well.
Step 3: Make the Dough
- Slowly pour the activated yeast mixture into the flour. Add olive oil and garlic powder. Stir until a dough forms.
Step 4: Knead the Dough
- Turn the dough out onto a floured surface. Knead it vigorously for about 10 minutes, until it’s smooth and elastic.
Step 5: First Rise
- Place the dough in a greased bowl, cover with a damp cloth, and let it rise for about an hour or until doubled in size.
Step 6: Shape the Bagels
- After rising, punch down the dough. Divide it into equal portions and shape them into balls. Poke a hole in the center to form the bagel shape.
Step 7: Second Rise
- Place the shaped bagels on a floured baking sheet and let them rise for another 30 minutes, covered with a cloth.
Step 8: Boil the Bagels
- Bring a large pot of water to boil. Reduce the heat and add the bagels one or two at a time. Cook for about 30 seconds on each side.
Step 9: Bake the Bagels
- Preheat your oven to 425°F. Place the boiled bagels on a lined baking sheet. Brush with the egg wash, sprinkle seasoning on top, and bake for about 15–20 minutes or until golden brown.
Step 10: Cool and Serve
- Once out of the oven, let the bagels cool on a wire rack. Enjoy them warm with your favorite toppings!
Nutrition
Notes
- Use high-gluten flour for the best texture.
- Experiment with additional toppings during the boiling stage; you might enjoy poppy seeds or sesame seeds.
- Check the water temperature carefully; too hot can kill the yeast.
- A stand mixer with a dough hook can save time kneading!
- Store any unused bagels in an airtight container for freshness.