Fresh Milled Bagels with Everything Seasoning
Breakfast will be a treat with these freshly milled bagels! This bagel recipe is easy to make and creates beautifully soft and chewy bagels every time.
Servings: 10 bagels
Calories: 184kcal
Equipment
- Dutch oven for boiling
Ingredients
To Make the Bagels
- 1 ½ cups warm water
- 2 ¼ teaspoons active dry yeast 1 packet
- 4 cups hard white wheat flour* spooned and leveled (520g)
- 2 tbsp honey
- 1 tsp salt
- 4 tsp sugar I use organic cane sugar
- everything bagel seasoning or sesame seeds or poppy seeds for topping
For Boiling
- 1 tbsp baking soda
- 3-4 quarts water
Instructions
- Pour the warm water into a bowl, sprinkle in the yeast, and give it a stir. Let it sit until the yeast dissolves completely, then set it aside.
- In the bowl of a stand mixer fitted with a dough hook, add the flour, honey, salt, and sugar. Pour in the yeast water, and mix on low for 2 minutes.
- Turn the mixer up to medium (I use speed 3 on my KitchenAid) and keep mixing until the dough turns smooth and elastic. This part takes about 4-5 additional minutes. If the dough gets stuck on the hook or splits apart, stop the mixer and push it back down into the bowl.
- Once the dough is ready, form it into a ball and place it in a large oiled bowl. Cover the bowl with a damp towel and set it in a warm spot to rise for about 2 hours or until doubled in size.
- Turn the dough out onto a clean surface and divide it into 10 equal pieces. Shape the dough into a ball, and tuck it under the bottom so the top is smooth. Poke your thumb through the center of each ball and gently stretch it into a ring. Set the bagels aside to rise while you prepare your pot.
- Once the bagels are shaped, preheat your oven to 425°F. Fill a large dutch oven about halfway with water and bring it to a boil. Once at a boil, whisk in 1 tbsp of baking soda.
- Boil the bagels a few at a time (I can fit three at a time). the main thing is that they have room between them. Cook for three minutes total, flipping once halfway through. Lift them out with a slotted spoon and place them on the wire rack. While they’re still damp, sprinkle on your everything bagel seasoning.
- Once they’re all boiled and topped, transfer the bagels to your lined baking sheets, spacing them about an inch apart. Bake for 18-20 minutes until they’re golden brown on top.
- Let the bagels cool on a wire rack for at least 20 minutes before slicing.
Notes
- *I use hard white wheat berries, milled for this recipe. You can also substitute it equally for store-bought whole wheat. Do not use soft white wheat berries - the measurements will be off.
- Be sure to spoon and level your flour into the measuring cups. Your measurement may be off if you pack it into the cups at all.
- If the dough gets stuck on the hook or splits apart, stop the mixer and push it back down into the bowl before continuing to knead it.
- The dough is going to seem very doughy and dry at first, but keep letting it knead in the mixer. It will eventually get smooth.
- Be careful not to boil too many bagels at a time. They need room to expand in the baking soda bath.
- Need homemade bagels fast? You can skip the rise time with my no rise Greek yogurt bagel recipe!