Ingredients
Dough Ingredients
- 4 cups (480g) all-purpose flour
- 2 1/4 tsp active dry yeast (one packet)
- 1 1/2 cups (360ml) warm water (around 110°F / 43°C)
- 2 tbsp sugar
- 1 1/2 tsp salt
- 1/2 cup finely chopped fresh herbs (parsley, basil, chives; can substitute dill or cilantro)
- 2 tbsp olive oil
Boiling and Finishing
- 2 tbsp baking soda (for boiling)
- 1 egg beaten with 1 tbsp water (egg wash)
Instructions
- Activate the yeast: In a small bowl, combine warm water, sugar, and active dry yeast. Stir gently and let sit for 5-10 minutes until foamy, indicating the yeast is active.
- Mix the dough: In a large bowl, whisk together flour and salt. Add the yeast mixture and olive oil. Mix until the dough starts to come together.
- Add herbs and knead: Fold in the finely chopped fresh herbs. Knead the dough on a floured surface for 8-10 minutes until it becomes smooth and elastic.
- First rise: Place the dough in a lightly oiled bowl, cover it, and let it rise in a warm spot for about 1 hour or until doubled in size.
- Shape the bagels: Punch down the risen dough and divide it into 8 equal pieces. Roll each piece into a ball, poke a hole through the center, and stretch to form a bagel about 3 inches in diameter.
- Second rise: Arrange the shaped bagels on a parchment-lined baking sheet, cover loosely, and let them rise for 20-30 minutes until puffy.
- Preheat and prepare boiling water: Preheat your oven to 425°F (220°C). Bring a large pot of water to a boil and add the baking soda to it.
- Boil the bagels: Carefully lower 2-3 bagels at a time into the boiling water. Boil each bagel for 1-2 minutes on each side, then remove and let them drain.
- Egg wash and bake: Brush the boiled bagels with the egg wash to promote a golden and crisp crust. Bake the bagels in the preheated oven for 18-22 minutes or until they are golden brown.
- Cool and enjoy: Transfer the baked bagels to a cooling rack and allow them to cool slightly before slicing and serving.
Notes
- Use bread flour instead of all-purpose flour for chewier bagels.
- For gluten-free options, try almond or oat flour blends with xanthan gum, but expect a different texture.
- Do not skip the boiling step; this is key to achieving the classic bagel texture.
- Knead the dough until it’s smooth and elastic but not sticky for best results.
- Applying egg wash before baking ensures a shiny, golden crust with slight crispness.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
