I started the dough the night before I baked them and did a slow rise overnight in the fridge.
The bagels are crispy and chewy. I used bread dough for this, but if you only have all-purpose flour, that is okay! Just know, they may not be as chewy, but they will still be delicious!
Ingredients
For the Dough:
1 1/2 cups warm water (100-110 degrees F)
2 3/4 teaspoons active dry yeast
4 cups bread flour
1 tablespoon dark brown sugar
1 teaspoon salt
For the Boiling:
8 cups water
3 tablespoons dark brown sugar
1 teaspoon baking soda
Instructions:
- Mix warm water with yeast. Let it sit for five minutes.
- In a standing mixer with the dough hook attachment, add flour, dark brown sugar, salt and water/yeast mixture.
- Knead the dough in the mixer on low for about 8-10 minutes, until the dough pulls away from the side of the bowl and the dough forms a smooth surface. If you poke it, the dough should bounce back slightly.
- After kneading, drop dough in a lightly oiled bowl, cover and allow dough to rise until doubled in size, about 60-80 minutes. Or, this is where you can also place in the refrigerator and do a slow rise overnight. When you’re ready the next day, let the dough come to room temp before going to next step.
- Preheat oven to 425 degrees F.
- Prepare two baking sheets with parchment. Divide the dough into 12 equals pieces and roll them into balls. Then, poke a hole to form the bagel shape.
- On the stove, prepare your boil. Add water, sugar and baking soda and turn the burner to high.
- Wait until the mix comes to a boil. When it does, begin placing your bagels in the mix for 2 minutes, then flip, and soak for 2 more minutes.
- Remove and drip-dry slightly before adding to parchment-lined baking sheets. Now is the time to add your seasonings, if adding.
- Bake the bagels for about 10 minutes. Rotate the sheets and bake for another 10 minutes. You want a deep golden color.
- Let bagels cool on cooling rack.
A Midwest Table 