Easy Bagel Recipe | Skinnytaste - Furilia Entertainment (2024)

FAQs

What is the secret to making bagels? ›

Just before baking, use a pastry brush to paint water onto the surface of the bagels, then sprinkle with toppings–sesame seeds, poppy seeds, pretzel salt, or my favorite, the mixture of poppy seeds and dried onion flakes.

A good bagel should have a thin, shiny, crackly crust spotted with the kind of microblisters that you can only get from proper boiling followed by a high-temperature bake. It's these little bubbles that add both surface area and crunch.

Using cold pizza dough straight from the fridge will yield a denser, chewier bagel. If you let the dough come to room temperature before baking, the bagels will have a more breadlike texture.

Bread flour – Because of its high protein content, bread flour makes these homemade bagels delightfully chewy. This recipe also works with all-purpose flour, they're just a bit less chewy than bagels made with bread flour. Maple syrup – It activates the yeast and gives the bagels a hint of sweetness.

In order for the bagels to develop that well-browned exterior and slightly dense chewy texture, they must be boiled briefly before baking. This works because the boiling water sets the exterior crust before it hits the oven, preventing the bagels from rising very much, while further developing that browned exterior.

To make bagels properly you need to give them a bath. Make sure you use only baking soda and not baking powder. The baking soda helps the bagels form that beautiful golden crust and give them the distinct bagels taste.

A New York–style bagel is always boiled in water that has had barley malt added, which gives a bagel its signature taste, texture, and leathery skin.

NYC bagel purists will claim the main difference between a New York bagel vs. a regular bagel is the water you boil them in. Much like a specific vineyard terroir is used to make a wine, certain minerals in New York City tap water are attributed to creating the best bagels.

What is the healthiest thing to put on a bagel? ›

2 Tablespoons of egg salad gives you just 55 calories and 3.6 grams of fat, and yields 3 grams of protein, making it a good low calories choice. 2 Tablespoons of peanut butter is a clear winner, with a whopping 8 grams of protein that offset the 198 calories and the 16 grams of healthier than butter fats.

I keep Italian 00 flour in the pantry for making pizza dough, and whenever I'm low on all-purpose flour, I would use 00 flour instead. It turns out that 00 flour makes a superior version of these bagels, making the outside crispier while inside chewier.

They both use flour as their main ingredient along with leavening agents and water. Bagel dough typically uses high-gluten flour while doughnut dough is generally made with all-purpose flour. The different flours result in bagels' chewiness versus doughnuts fluffiness.

Bagels are usually made from a stiff, dry dough, with hydrations in the range of 55 to 65% (compared to soft sandwich or crusty artisan breads, which are usually 65% hydration and higher). This helps give them their signature tight crumb structure and their chew.

If your dough is too wet, it'll create large holes in the crumb of the dough and your bagels will be more like French bread, with a fluffy interior (see top photo). When too much flour is kneaded in, bagels become dense, hard and tough, instead of crisp and chewy.

a regular bagel is the water you boil them in. Much like a specific vineyard terroir is used to make a wine, certain minerals in New York City tap water are attributed to creating the best bagels. These include low concentrations of calcium and magnesium and a high level of sediment.

If you want a thinner crust and airier texture in your bagels, shorten the boiling time slightly (around 45 seconds, instead of the 60 seconds called for in the recipe). The shorter boil means the crust has less opportunity to preset, which allows more rising, and thus a “fluffier” bagel.