Ingrédients pour Bagels
- 1 1/2 cups all-purpose flour + additional as needed for dough
- Active dry yeast, quantity unspecified for dough
- Water: 1 gallon for boiling; quantity unspecified for dough
- 4 tablespoons sugar (3 tablespoons for dough, 1 tablespoon for boiling)
- 1 1/2 teaspoons salt
- 1 1/2 cups rye flour (optional, for Rye Bagels variation)
- 2 teaspoons dried marjoram (optional, for Herb Bagels variation)
- 1 teaspoon dried dill (optional, for Herb Bagels variation)
- 1 teaspoon dried tarragon (optional, for Herb Bagels variation)
- 1/2 teaspoon garlic powder (optional, for Herb Bagels variation)
- 1/2 cup finely chopped onion (optional, for Onion Bagels variation)
- 3 tablespoons butter (optional, for Onion Bagels variation)
- 1 beaten egg (optional, for Poppy/Sesame Seed Bagels variation)
- Poppy seeds, as needed (optional, for Poppy/Sesame Seed Bagels variation)
- Sesame seeds, as needed (optional, for Poppy/Sesame Seed Bagels variation)
Cook Smarter with Sous, Your Kitchen Companion
Missing an ingredient for this Bagels? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.
Comment préparer Bagels
- In a large mixer bowl, combine 1 1/2 cups of the all-purpose flour and the yeast.
- In a separate bowl, combine warm water, 3 tablespoons of sugar, and 1 1/2 teaspoons of salt.
- Pour the wet ingredients over the flour mixture.
- Beat with an electric mixer on low speed for 30 seconds, scraping down the bowl as needed.
- Beat on high speed for 3 minutes.
- Stir in as much of the remaining flour as you can using a spoon.
- Turn the dough out onto a lightly floured surface.
- Knead in enough remaining flour to make a moderately stiff, smooth, and elastic dough (about 5-7 minutes).
- Place the dough in a lightly oiled bowl, cover, and let rest for 10 minutes.
- Divide the dough into 12 equal portions.
- Shape each portion into a smooth ball.
- Punch a hole in the center of each ball and gently stretch to create a 1 1/2-2 inch hole.
- Place the bagels on a greased baking sheet. Cover and let rise for 20 minutes.
- Preheat oven's broiler.
- Broil bagels 5 inches from the heat for 3-4 minutes per side, turning once.
- In a large pot, bring 1 gallon of water and 1 tablespoon of sugar to a boil.
- Reduce heat to a simmer.
- Carefully add 4-5 bagels to the simmering water. Cook for 7 minutes, turning once.
- Remove bagels from water and drain on a wire rack.
- Place bagels on a greased baking sheet.
- Bake at 375°F (190°C) for 25-30 minutes.
- **Rye Bagels:** Follow steps 1-21, substituting 1 1/2 cups rye flour for 1 1/4 cups of the all-purpose flour in step 1.
- **Herb Bagels:** Follow steps 1-21, adding 2 tsp dried marjoram, 1 tsp dried dill, 1 tsp dried tarragon, or 1/2 tsp garlic powder to the flour-yeast mixture in step 1.
- **Onion Bagels:** Follow steps 1-21. Sauté 1/2 cup finely chopped onion in 3 tbsp butter until tender but not brown. Brush this mixture over the tops of the bagels after the first 15 minutes of baking in step 21.
- **Poppy/Sesame Seed Bagels:** Follow steps 1-20. Before baking, brush the tops with beaten egg and sprinkle with poppy seeds or sesame seeds.
Nutrition Information (Approximate per serving)
Sodium
24 g
Sugar
17g
Fat
0g
Carbs
12g
