Did you know with only a few ingredients, the most incredible chewy, dense bagels can be made? A shiny exterior with a perfect chewy interior. They can be topped with anything from everything seasoning to poppy seeds to take them over the top! Smeared in salty butter or lush cream cheese for the perfect bite.
Serious question, what is the best kind of bagel? Are you a wild child and get jalapeños on there, or are you a plain jane? Also, what is your cream cheese to bagel ratio? Growing up, my mom would pile cream cheese on her bagel. I would say her ratio is 2 parts cream cheese to 1 part bagel. My little sister now does the same thing. Flavored cream cheese or plain? The combinations for a bagel are endless, and I love that everyone likes it a particular way and specific variety.
- 2 teaspoons active dry yeast 6 grams
- 4 ½ teaspoons granulated sugar 19 grams
- 1 ¼ cups lukewarm water
- 3 ½ cups bread flour 440 grams, plus more for kneading
- 1 ½ teaspoons salt
- optional toppings
- In ½ a cup of lukewarm water, pour in the sugar and yeast, and gently stir. Let sit for about 5 minutes until the yeast completely dissolves and foam is at the top.
- In a large bowl, mix the flour and salt. Make a well in the middle and pour the yeast mixture.
- Pour in the remaining ¾ cup of water and mix. Your dough should be moist during this step.
- On a floured work surface, knead the dough for about 10 minutes until firm and smooth.
- Lightly brush a bowl with oil and turn the dough in the bowl to coat all sides. Cover the bowl with plastic wrap and let rest in a warm area to rise until the dough has doubled in size.
- After rising, punch the dough down and let rest for an additional 10 minutes.
- Carefully divide the dough into 8 even pieces. Shape each piece into a round ball. This can be done by pinching small portions of the exterior and pulling them to the center. Then form your hand into a cup shape, place it on top of the dough and move in a circular motion to create a ball. Repeat with all portions of the dough.
- Gently press your finger in the center of the dough ball to form a ring. Stretch the ring about ⅓ the bagel's diameter and place it on a lightly oiled sheet pan.
- Cover with a damp hand towel to rest for 10 minutes—Preheat the oven to 425F.
- Bring a large pot of water to a boil. Using a slotted spoon, lower the bagels into the water. Boil as many as possible that can fit into the pot at a time. Working quickly, boil the bagels for about 45 seconds on each side. Then remove from the pot and return to a lightly oiled sheet pan.
- As soon as they are done being boiled, brush in egg wash and sprinkle with any desired toppings. Bake for 20-25 minutes, until golden brown.
- Cool for 5 minutes before serving. Serve with cream cheese or butter.