Alright, fam, check this out! We’re about to get our bagel game *strong*. We gon’ learn to make these chewy rings of deliciousness from scratch, and trust me, it’s easier than you think. Forget those store-bought, flavorless excuses for bagels. We’re talkin’ real, New York-style, crack-crusted goodness.
Let’s dive right in, ‘cause ain’t nobody got time for long introductions.
Bagels (with Binging with Babish!)
Peep this mouth-watering bagel pic. Look at that shine, that perfectly browned crust. That’s the kind of bagel dreams are made of! We’re gonna recreate that magic, one boil and bake at a time. So grab your aprons, let’s get this bread!
Now, listen up, ‘cause these ingredients are key to bagel nirvana. Don’t be skimping on quality, y’all. We want flavor!
Here’s what you’ll need:
* 4 cups (500g) bread flour, plus more for dusting. We talkin’ STRONG flour, ya hear? That’s what gives ’em that chew. * 1 1/2 cups (360ml) warm water (105-115°F). Not too hot, not too cold, just right. Like Goldilocks and her porridge, know what I’m sayin’? * 2 teaspoons active dry yeast. Gotta wake those little yeasties up! * 1 tablespoon sugar or malt syrup. This feeds the yeast and gives the bagels a little sweetness. * 2 teaspoons salt. Gotta balance that sweetness, keep it real. * For boiling: 8 cups water, 2 tablespoons sugar or malt syrup. Makes ’em shiny and helps ’em brown. * For topping (optional): Everything bagel seasoning, sesame seeds, poppy seeds, onion flakes, garlic flakes, sea salt. Go wild, express yourself! Alright, got your ingredients? Let’s get cookin’! This ain’t no microwave meal, so buckle up for a little elbow grease.
Instructions:
- Activate the yeast: In a large bowl, dissolve the yeast and sugar/malt syrup in warm water. Let it sit for 5-10 minutes until foamy. That foam means your yeast is alive and ready to party! 2. Make the dough: Add the flour and salt to the yeast mixture. Mix until a shaggy dough forms. Turn it out onto a lightly floured surface and knead for 8-10 minutes until smooth and elastic. It’s gonna be a workout, but it’s worth it! Think of those bagel biceps! 3. First rise: Place the dough in a lightly oiled bowl, turning to coat. Cover with plastic wrap or a clean kitchen towel and let rise in a warm place for 1-1.5 hours, or until doubled in size. Patience, young grasshopper! 4. Shape the bagels: Punch down the dough to release the air. Divide the dough into 8 equal pieces. Roll each piece into a 8-inch rope. Bring the ends together and pinch to seal, forming a ring. This is where you get creative! Make ’em thick, make ’em thin, just make ’em bagels! 5. Second rise (the secret weapon): Place the shaped bagels on a baking sheet lined with parchment paper. Cover loosely with plastic wrap and refrigerate for at least 12 hours, or up to 24 hours. This cold fermentation is what gives bagels that signature chewy texture and complex flavor. Don’t skip this step! 6. Boil the bagels: Preheat your oven to 450°F (232°C). Bring the 8 cups of water and 2 tablespoons of sugar/malt syrup to a boil in a large pot. Gently drop the bagels into the boiling water, 2-3 at a time. Boil for 1-2 minutes per side. This is what gives ’em that amazing crust. 7. Top ’em off: Remove the boiled bagels with a slotted spoon and place them back on the prepared baking sheet. If using, sprinkle with your desired toppings. 8. Bake ’em up: Bake for 20-25 minutes, or until golden brown and beautiful. 9. Cool and devour: Let the bagels cool on a wire rack before slicing and enjoying. Trust me, these are best fresh outta the oven. And there you have it, fam! Homemade bagels that’ll knock your socks off. Serve ’em with your favorite cream cheese, lox, or just enjoy ’em plain. You earned it!
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Bagels (with binging with babish!). Bagels (with binging with babish!)