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description=With a perfectly homemade golden, chewy crust & soft interior these are the Best Basic Bagels. Top with whatever toppings toasts your bagel.;
author=Becky Sue;

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Text of the page (random words):
low this bagel recipe and i am confident you will be a bagel rolling pro in no time this post was made is in partnership with bob s red mill follow bob s red mill on instagram and facebook or check out bobsredmill com to shop their impressive lineup of flours whole grains seeds and so much more thank you for supporting me and the brands that i love 3 mixing the bagel ingredients these best basic bagels use only a handful of key ingredients to get their signature crust and chewy interior the first step in this bagel recipe is to get things going by activating the active dry yeast with lukewarm water and a touch of date syrup if you have a stand mixer this bagel dough essentially mixes itself once you add in the bread flour and salt once the dough is mixed together gather it and roll it into a boule then let the bagel dough hang out in a lightly oiled mixing bowl covered with a clean kitchen towel to proof at room temperature for about an hour once the bagel dough has proofed for an hour at room temperature it should be about doubled in size a kitchen scale will help you measure out uniformly sized bagels however every bagel will look different and that s what makes them great i use 2 different types of bagel shaping methods to shape bagels method 1 poke spin requires pre shaping the dough into small boules or balls or method 2 tuck roll pre shapes the dough into short logs bagel shaping method 1 poke spin poke a hole in that bagel with your thumb stick 2 fingers in and start spinning that bagel dough around give it a little stretch keep spinning stretching and twirling until the hole is about 2 inches in diameter bagel shaping method 2 tuck roll once you ve rolled the pre shaped log into a rope about 8 10 long wrap it around the back of your hand and roll it inward gently squeeze the ends of the dough logs together then roll back and forth to seal the ends together once you ve shaped the the bagels place them on a lined baking sheet to slowly rise in the refrigerator for at least 4 hours up to 24 hours after the they ve proofed in the refrigerator they should have puffed up into chubbier versions of themselves the bagels are boiled in a mix of water date syrup salt and baking soda before they get baked for that signature chew the bagels simmer in the poaching liquid for about 1 minute on each side before baking right after boiling they get topped with your choice of toppings sesame is a classic you can top your bagels with all kinds of toppings i am a big fan of classic sesame and everything seasoning once you ve baked the bagels allow them to cool off on a cooling rack before you cut into them i know it s hard everything bagels are everything but i think this salt and pepper bagel might just give the everything bagel a run for it s money you can top these with whatever toppings toast your bagel here is a stack of my bagels in my preferred order 1 salt pepper 2 everything 3 salted dill 4 sesame but honestly i will take them in order these best basic bagels make for one beautiful brunchy bagel spread which would you choose cream cheese is pretty much a must with these i mean how do you not add schmear to the perfect bagel print recipe clock clock icon cutlery cutlery icon flag flag icon folder folder icon instagram instagram icon pinterest pinterest icon facebook facebook icon print print icon squares squares icon heart heart icon heart solid heart solid icon best basic bagels 5 stars 4 stars 3 stars 2 stars 1 star no reviews author becky sue of baking the goods yield 8 bagels 1 x print recipe save recipe recipe saved description with a perfectly golden chewy crust soft interior these best basic bagels are truly the best homemade bagels top with whatever makes your bagel whole ingredients copy to clipboard copy to clipboard units us m scale ½x 1x 2x 3x bagel dough 1 tablespoon date syrup barley malt syrup honey or sugar 1 ¼ teaspoons active dry yeast 2 teaspoons fine sea salt 1 ¼ cup lukewarm water 95 105 ish 4 cups bread flour or high gluten flour poaching liquid 8 10 cups water 1 ½ tablespoons date syrup barley malt syrup or honey 1 tablespoon baking soda 1 teaspoon salt cook mode prevent your screen from going dark instructions mixing the bagel dough stir the date syrup or alternative active dry yeast and lukewarm water together in the bowl of a stand mixer or a large mixing bowl allow the mix to hang out and bubble up for 5 7ish minutes until the yeast has bloomed up add the flour and salt to the mixing bowl if using a mixer use the dough hook and mix on the lowest speed for 3 minutes if mixing by hand use a large sturdy wooden spoon and stir for at least 3 minutes until fully blended the dough should form a stiff ball and the flour should be fully hydrated if it isn t mix in a bit more water allow the dough rest for 5 minutes continue mixing in the stand mixer with the dough hook on the lowest speed for another 5 minutes or transfer to clean work surface and knead by hand for about 6 8 minutes to develop the gluten the dough should be stiff but supple and just barely tacky if the dough seems too soft or tacky mix or knead in a bit more flour place the dough in a clean lightly oiled bowl cover with plastic wrap or a clean kitchen towel and allow the dough rise at room temperature for 1 hour until it s doubled in size shaping the bagels prep a sheet pan by lining it with a silicone baking mat or parchment paper spray the parchment paper with spray oil or lightly brush it with oil using a kitchen scale divide the dough into 8 equal pieces a typical bagel is in the 110 gram range if you don t have a scale just eyeball it as best as possible you shouldn t need any flour on the work surface if the dough feels too dry lightly spritz the work surface with a tiny bit of water or wipe the surface with a damp towel and try again the slight bit of moisture should provide enough tacky traction for the dough to shape i m providing 2 different ways to shape the bagels choose one or experiment with both pre shaping method 1 poke spin to pre shape the dough gently pat to deflate form each piece of dough into a loose ball by pulling the sides up and gathering it together in the center then pinch it together almost like a dumpling turn it over so it s seam side down and create a c shape with your dominate hand around the dough ball start rolling your hand in small circles against the counter with the dough ball rolling around inside your c shaped hand after a few seconds it should start to build tension and roll into a tight perfectly round dough ball set aside on a clean surface seam side down and cover with a clean damp kitchen towel while you shape the rest allow the pre shaped dough to rest for about 15 minutes bagel shaping method 1 poke spin using your thumb poke a hole through the center of the ball to create a donut shape holding the dough with both thumbs or your pointer fingers in the hole spin the dough with your hands gradually stretching it to create a hole about 2 inches in diameter place each shaped bagel on the prepared sheet pan then mist the tops lightly with spray oil or brush with a light coating of oil cover the entire baking sheet with plastic wrap and refrigerate at least 4 hours or up to 24 hours to age the dough it will develop more character the longer it chills pre shaping method 2 tuck roll to pre shape the dough gently pat the dough to deflate then fold the dough from the top ¼ into the middle and press down at the same time to create surface tension on the new edge repeat the fold a few more times until a log form is shaped pressing the edge to seal then gently roll the dough up and down between your hands until the dough starts to form a chubby little rugby ball shaped log and builds tension set aside on a clean surface seam side down and cover with a clean damp kitchen towel while you shape the rest allow the pre shaped dough to rest for about 15 minutes bagel shaping method 2 tuck roll starting a the center roll the dough back and forth while slowly extending your hands towards the ends of the dough elongating the rope and tapering the ends repeat rolling until the rope is an even thickness about about 8 10 long place one hand palm side up a the end of rope grab the end of the dough in the palm of your hand and begin turning your hand over to wrap the rope around the back of your hand and complete the circle the ends should overlap by about 2 then seal the overlapping ends together by squeezing the dough in your hand press the seam into the work surface and roll it back and forth a few times to seal creating a hole of about 2 in diameter gently squeeze the dough to even out the thickness if needed place each shaped bagel on the prepared sheet pan then mist the tops lightly with spray oil or brush with a light coating of oil cover the entire baking sheet with plastic wrap and refrigerate at least 4 hours or up to 24 hours to age the dough it will develop more character the longer it chills poaching the bagels remove the bagels from the refrigerator to proof at room temperature about 60 to 90 minutes before you plan to bake them to see whether the bagels are ready to bake use the float test by placing one bagel in a small bowl of cold water if it sinks and or doesn t float back to the surface shake it off return it to the baking sheet and wait for another 15 to 20 minutes before testing it again when the bagels are ready the bagel will pass the float test by rising to the surface hooray they are ready to be boiled if they pass the float test before you are ready to boil and bake them return them to the refrigerator so they don t overproof about 30 minutes before baking preheat the oven to 500 f and gather and prep your garnishes everything bagel seasoning salt salt and pepper sesame seeds salt and herb poppy seeds etc fill a pot with 8 10 cups of water just make sure the water is at least 4 deep cover bring to a boil then lower the heat to maintain a simmer stir in the date syrup or barley malt syrup honey or sugar baking soda and salt gently lower the bagels into the simmering poaching liquid add as many as will easily fit in the pot i usually only add 2 3 at a time they should all float to the surface within within a few seconds after 1 minute use a slotted spoon to turn each bagel over poach for another 30 to 60 seconds then use the slotted spoon to transfer the bagels back to the baking sheet with the domed side up evenly spaced with at least 2 between them i generally use 2 baking sheets 4 bagels per sheet be sure that the parchment paper is lightly oiled or the paper will stick to the dough when the bagels generously sprinkle on your toppings of choice as soon as the bagels come out of the water lower the oven temperature to 450 f then transfer the baking sheet s to the oven bake for 8 minutes then rotate the baking sheet s bake for another 8 to 12 minutes until the bagels are a deep golden brown allow bagels to cool on a wire rack for at least 30 minutes before slicing or serving up with loads of cream cheese need help hot tip find baking the goods on instagram pinterest or let s chat about how you can work with me more breads antipasto focaccia raspberry lemon curd braid blood orange olive and shallot focaccia hamburger and hot dog buns reader interactions comments no comments how d my recipe work for you share your tips cancel reply your email address will not be published required fields are marked recipe rating 5 stars 4 stars 3 stars 2 stars 1 star comment name email δ this site uses akismet to reduce spam learn how your comment data is processed primary sidebar subscribe for the best baking recipes in your inbox email address alternative email unsubscribe from list hi i m becky sue i m a self taught baker recipe developer photographer and food stylist with a passion for approachable step by step recipes and storytelling here at baking the goods i break down my best baking techniques into digestible tasty little nuggets to encourage educate and empower you as a home baker work with me so hot right now strawberry pistachio olive oil cake avocado blueberry tarts with almond crust rye crepes with rhubarb raspberry ginger compote spinach olive dip crostini prune cherry chocolate walnut tahini bars apricot almond galette with cream cheese crust honey citrus avocado dip roasted blueberry shortcakes raspberry lemon curd braid ginger honey lime chicken skewers blueberry almond crumble pie strawberry rhubarb coffee cake quick and easy pizza dough blueberry lemon curd poppy seed shortbread bars footer back to top contractor for photography videography food photography styling recipe development sponsored posts brand ambassadorship freelance writing and editorial work recipes by email subscribe for baking recipes tips and stories contact becky sue let s work on a project together contact me via email or on socials privacy policy cookie opt out preferences 2026 baking the goods all rights reserved manage your privacy this 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