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Easy Bagel Recipe
Ah, the classic bagel – a staple in many breakfast menus and a favorite among many. Originating from the Jewish communities of Poland, this delightful bread product has become an iconic part of American cuisine, especially in cities like New York. But did you know that making bagels at home can be both fun and rewarding? Whether you like them toasted with cream cheese, topped with smoked salmon, or simply fresh out of the oven, there’s nothing quite like a homemade bagel.
As we approach Yom Kippur, the holiest day in the Jewish calendar, many observe a day-long fast, reflecting on their deeds and seeking atonement. And when the sun sets, it’s a tradition for many to break their fast with breakfast foods, with bagels being a popular choice. It’s a symbol of coming together, of community and of the comfort that food can bring after a day of introspection.
Join us as we take you through the art and science of crafting the perfect bagel, right from the heart of Baltimore’s culinary scene, and just in time for your Yom Kippur break-fast. Let’s get baking!
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Free recipes and tips and tricks on how to make your food elevated and exciting for you and all your guests.
- 4 cups all-purpose King Arthur Unbleached Bread Flour (plus extra for kneading)
- 1 tbsp granulated sugar or brown sugar
- 1 tsp salt
- 1 tbsp vegetable oil or spray(or any neutral oil)
- 1.5 tbsp of honey
- 2.75 tsp active dry yeast
- 1 1/2 cups warm water (about 110°F or 45°C)
- 1 egg white beaten with a tsp of water
- Optional toppings: sesame seeds, everything bagel, poppy seeds, onion flakes, etc.
Activate the Yeast: In a small bowl, dissolve the sugar and salt in the warm water and yeast and let it sit for 5 minutes, or until it becomes frothy.
Mix the Dough: In a large bowl, combine the flour. Mix until a dough forms.
Knead the Dough: Transfer the dough to a floured surface and knead for about 5 minutes, or until the dough is smooth and elastic. If the dough is too sticky, add a little more flour as needed.
Dough Rise: Place the dough in a lightly oiled bowl, cover with a damp cloth or saran wrap, and let it rise in a warm place for 1 hour, or until it has doubled in size.
Shape the Bagels: Punch down the dough and divide it into 8 equal pieces. Roll each piece into a ball, then press your thumb through the center to form a hole. Stretch and shape the dough to form a bagel shape.
Boil the Bagels: Preheat your oven to 425°F (220°C). Bring a large pot of water to a boil ad the honey and stir. Lower the bagels into the water, boiling a few at a time for about 1 minute on each side. Be careful of the boiling water, wear a baking mitten. Remove with a slotted spoon and place them back on the baking sheet.
- Apply the egg wash: Brush each bagel with egg wash.
Add Toppings: If you’re using toppings, now’s the time to sprinkle them over the wet bagels.
Bake: Place the baking sheet in the preheated oven and bake for 20-25 minutes, or until the bagels are golden brown.
Cool and Enjoy: Remove the bagels from the oven and let them cool on a wire rack for a few minutes. Once cooled, they’re ready to be sliced and enjoyed!
There you have it, homemade bagels from scratch! Enjoy them with your favorite spreads and toppings.