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.

That crust should give way to a crumb that's dense and chewy, but tender and easy to bite through. A bagel should not ooze cream cheese from its center when you take a bite, any more than a cheeseburger should slide out the back when you clamp down on its bun. These are the qualities that great bagel-makers strive for.

Baking soda makes the water more alkaline, giving the bagels a pretzel-like quality that contributes to their chewiness. Just one teaspoon helps the bagels develop a shiny, dark-brown exterior as they bake. One thing to keep in mind: Keep the water bath at a constant simmer.

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.

A brief boil gives bagels a thin and fairly elastic crust that will still allow the bagels rise quite a bit in the oven, resulting in a softer texture. A longer boil and a thicker crust prevents the bagel from rising very much at all, giving you a very dense interior.

Unfortunately there's no simple answer to this question. In terms of calories, on average one bagel has more calories than one slice of bread. However, if you choose to have a bagel with more fibre, this may help you feel fuller for longer and potentially reduce your snacking throughout the day.

You might say, “I never have to flip loaves of bread when I bake them, how is the crisp-factor any different here?” But the reason flipping is so essential has to do with the boiling. Obviously the bagels are covered with water, and if you bake them with one side up the whole time, the bottom will be much softer.

Peanut butter is a healthy option, especially low sugar, natural varieties. It offers flavor and protein without weighing you down, and it tastes great on bagels. Try it with a sliced banana! If actual cream cheese isn't your favorite, tofu cream cheese is a delicious alternative.

What is the best bagel combination? ›

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.

Over proofed dough will lose its strength too early and cause the bagels to deflate either during the second rise or while cooking.

Tough and Matte

The loss of air and super-long fermentation can also make bagels seem tough rather than chewy, so be careful when pushing the upper limits of the proof time.

Now unlike most bread, bagels are unique because they are boiled before baked in the oven! Add honey and baking soda to the boiling water in a large pot. This will help give the bagels a nice sheen and golden brown color when out of the oven.

The Key to a Real New York Bagel

New York bagels get boiled prior to baking, defining their special texture in a solution of water and barley malt. A long boil and thicker crust inhibit rising, resulting in a dense interior while a short boil yields a crusty yet chewy bagel bite.

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.