Fluffy Homemade Plain Bagels
These Fluffy Homemade Plain Bagels are light and airy, perfectly chewy, with a crisp lightly golden crust. They're everything you want in a plain bagel.
Servings: 8 bagels
Ingredients
- 1½ c warm water
- 1 Tbsp honey
- 2¼ tsp active dry yeast
- 1 tsp salt
- 3½ c unbleached all purpose flour, plus extra for kneading
- egg white (optional, for coating)
Instructions
- Combine water, yeast, and honey in a large mixing bowl. Whisk lightly with a fork. Let activate for 5 minutes.
- Add salt and flour. Mix until the dough begins to flake and stiffen. Transfer dough to floured surface and knead. Work flour into the dough until the dough is no longer sticky and develops a smooth, elastic texture. It should take about 6 to 7 minutes.
- Lightly mist the mixing bowl with cooking spray. Return the dough to the bowl and cover with a cloth. Keep in a dry, warm place to rise/proof. Proof until the dough has doubled in size, about 1 hour.
- Test the dough for doneness by pressing your finger into the center of the dough. If it springs back instantly, it is under proofed and not ready. Let it rise a few more minutes. If it does not spring back at all, it is over-proofed. Punch the dough back down to deflate, reshape into a ball and start the proofing process over. The dough is ready when it springs back slowly when pressed.
- Line a large baking sheet (or two) with parchment paper. Set aside.
- Deflate the dough gently (just give it a single light “punch” in the middle). Divide the dough into 8 evenly sized pieces. Take 1 ball and flatten it gently with your palm to the diameter of a bagel. Use your finger to poke a hole in the center and pull the dough slightly apart to form the bagel hole. Transfer the bagel to the lined baking sheet. Repeat the process for the remaining 7 balls.
- Preheat the oven to 425F.
- Cover the formed bagels and conduct second proof 15 to 20 minutes. The bagels should have puffed up and doubled in size. You can do the press test again to make sure they are ready for the next stage of bagel making.
- While the bagels undergo the second proof, bring a large saucepot of water to a boil. Once the bagels are done raising and the water is boiling, use a large slotted spoon to transfer 3 to 4 bagels to the boiling water, or however many will fit comfortably in the water without overcrowding. Boil the bagels on one side 1 minute, then gently rotate the bagels to the other side and boil another minute. Remove the bagels from the water using a slotted spoon and transfer back to the lined baking sheet. Repeat until all 8 bagels have boiled.
- Coat the bagels with an egg white wash of equal parts egg white and water or brush with almond milk. If you want to season the bagels, add the seasoning to the coated tops now.
- Bake the bagels for about 13 to 15 minutes, or until lightly golden brown. They may bake shorter or longer, depending on their size. Once the bagels are done, remove them from the oven and move to a wire rack. Let cool 5 to 10 minutes, or until you can handle the bagels. Enjoy!