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Alton Brown-Style Homemade Bagels - recipe card

Alton Brown-Style Homemade Bagels

  • Author: Anabelle McLean
  • Prep Time: 20
  • Cook Time: 20
  • Total Time: 145
  • Yield: 4 1x
  • Category: Breakfast
  • Method: Baking
  • Cuisine: American

Description

Crisp on the outside, chewy and dense on the inside, these homemade bagels are boiled then baked to achieve the authentic New York-style texture. Made with a simple dough of bread flour, honey, and yeast, they deliver a golden crust with a soft, airy crumb.

Ingredients

Scale
  • 1 1/2 cups bread flour (plus more for dusting)
  • 1 teaspoon active dry yeast
  • 1/2 cup warm water (110°F / 43°C)
  • 1 tablespoon honey
  • 1 teaspoon kosher salt
  • 2 quarts water (for boiling)
  • 1 tablespoon baking soda
  • 1 large egg white (for wash, optional)

Instructions

  1. In a small bowl, combine the warm water (110°F / 43°C), active dry yeast, and honey. Let the mixture stand for 5 to 10 minutes until it becomes foamy and fragrant — this proves the yeast is active and alive. If no foam appears, the yeast may be dead; start over with fresh yeast.
  2. In a large mixing bowl, whisk together the bread flour and kosher salt. Pour in the yeast mixture and stir with a wooden spoon until a shaggy, dry-looking dough forms. If the dough is too dry to come together, add water 1 teaspoon at a time until it forms a cohesive mass.
  3. Turn the dough out onto a lightly floured work surface. Knead by pushing the dough away with the heel of your hand, folding it over, and repeating for 8 to 10 minutes. The dough should become smooth, supple, and pass the windowpane test — when stretched thin, it should not tear easily.
  4. Shape the dough into a smooth ball and place it in a lightly oiled bowl, turning once to coat. Cover with plastic wrap or a damp kitchen towel and let it rise in a warm, draft-free spot for 1 hour, or until doubled in size. A properly proofed dough will spring back slowly when gently poked.
  5. Punch down the dough gently to release gas, then turn it onto a clean surface. Divide it into 4 equal pieces (each about 4 ounces / 110 grams). Roll each piece into a tight ball, then poke your thumb through the center to create a hole; gently stretch the ring to about 2 inches in diameter, keeping it uniform.
  6. Place the shaped bagels on a parchment-lined baking sheet, leaving at least 2 inches of space between them. Cover loosely with plastic wrap and let them rest at room temperature for 10 to 30 minutes. To test readiness, drop a bagel into a bowl of cold water; if it floats, it is ready to boil.
  7. While the bagels rest, preheat your oven to 425°F / 218°C and bring 2 quarts of water to a rolling boil in a large, wide pot. Stir in the baking soda (it will foam up) and reduce the heat to a gentle boil. The baking soda alkalizes the water, giving the bagels their distinctive shiny, crisp crust.
  8. Carefully lower the bagels into the boiling water, one or two at a time — do not overcrowd. Boil for 30 seconds, then flip and boil for another 30 seconds on the second side. Use a slotted spoon or spider to remove the bagels, letting excess water drip off, and transfer them to a greased or parchment-lined baking sheet.
  9. If desired, whisk the egg white with 1 teaspoon of water and brush it over the tops of the boiled bagels for a glossy, golden finish. Bake on the middle rack for 15 to 20 minutes, rotating the pan halfway through, until the bagels are deep golden brown and sound hollow when tapped on the bottom.
  10. Transfer the baked bagels to a wire rack and let them cool completely, at least 30 minutes, before slicing. Cooling prevents the interior from becoming gummy and sets the final chewy texture. Serve immediately or store for later use.

Notes

Store completely cooled bagels in a sealed plastic bag at room temperature for up to 3 days, or freeze individually wrapped in plastic wrap and placed in a freezer bag for up to 3 months. To reheat, thaw if frozen, then split and toast directly in a toaster or under the broiler for 1-2 minutes per side. For a softer texture, warm in a 350°F / 177°C oven for 5 minutes.

Nutrition

  • Calories: 187
  • Sugar: 4.3g
  • Sodium: 250mg
  • Unsaturated Fat: 0.1g
  • Trans Fat: 0.5g
  • Carbohydrates: 39.9g
  • Fiber: 1.1g
  • Protein: 4.9g
  • Cholesterol: 0mg

Keywords: homemade bagels, New York bagels, Alton Brown bagels, easy bagel recipe, breakfast, hand-shaped bagels, boiled bagels, bread flour bagels, chewy bagels, bagel breakfast

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Find it online: https://bellesbestbites.com/alton-brown-style-homemade-bagels/