I love shortcuts. I’m not gonna lie, I am totally impatient and when I want to bake something- I want to bake it right now (and not in 12+ hours of waiting.) Luckily for me, some of my greatest successes have come from searching high and low for a quicker way to make something I’m craving. It happened the morning I wanted cinnamon rolls, and also the other day when I had my heart set on making bagels from scratch. I actually went to the store, bought all the bagel toppings, got all excited, and then read the part about leaving the bagels to proof overnight. So- instead of a– making something new or b-actually being patient and waiting, I chose option c– find a way to make them right this moment.
So- I searched and searched until I found a recipe that I liked. The bagels in the recipe I settled on looked amazing, all the kneading could be done by hand, and I’d have a freshly made bagel in hand sometime that morning. Success!
You guys- these bagels are awesome. Would they have been even better if I’d used a recipe that took overnight? Maybe- and I’m sure I’ll try it that way eventually– but why mess with a good thing? These bagels had a crisp exterior with two sides full of my favorite toppings, and the insides were soft and warm with the perfect amount of chewiness. If you want to try your hand at homemade bagels but have even an ounce of my impatience- this recipe is for you.
- 1 ½ c warm water, a little warmer than your body temperature- 110 degrees
- 4 ½ t active dry yeast, or 2 packets
- 3 T sugar
- 2 t salt
- 2 c bread flour
- 1 ½ - 2 c whole wheat flour
- Egg wash: 1 egg white and 1T water
- Toppings: 4 tsp each of dried garlic, dried onion, poppy seeds and sesame seeds and 2 tsp kosher salt all mixed together in a bowl.
- Dissolve sugar in water and add yeast. Let stand until the mixture bubbles, a few minutes
- Meanwhile, sift together the bread flour, 1 ½ c of the whole wheat flour, and salt. Make a well in the center and add the yeast mixture. Stir to combine. Turn onto a lightly floured surface and knead for about 5 minutes, adding extra whole wheat flour as needed.
- Place dough in a large, greased bowl. Cover and set in a warm place- let rise until doubled size, about an hour.
- Divide dough into small pieces with a bench scraper/knife. Shape each into a ball and allow to relax for a few minutes.
- Flatten each round with the palm f your hand. With thumb press deep into the center of bagel and tear open a hole in the center with your fingers. Pull the hole open. Cover bagels with a kitchen towel and let rest for about 10 minutes.
- Preheat oven to 400.
- Bring about 2 quarts of water to a boil and add 1 T of sugar. Reduce heat to maintain a gentle simmer.
- Put 2-3 bagels at a time in to the simmering water for about 30 seconds, turning once. Drain and place on parchment-lined baking sheets.
- Brush with egg wash and sprinkle with toppings. Using a spatula or your fingers- flip bagels over and repeat with egg wash and toppings.
- Bake for 30-35 mins or until browned.
Nutrition Information:Serving Size: 1 grams
Amount Per Serving: Unsaturated Fat: 0g