Small Batch Bagels
Small Batch Bagels
Ingredients
- 100 grams bread flour
- 1/2 teaspoon instant yeast
- 1/2 teaspoon salt
- 65 grams warm water, 90-100F
- 1/2 teaspoon barley malt syrup, or honey
- 1 teaspoon barley malt syrup, for boiling
- 2 cups water, for boiling
- as needed sesame seeds, for topping
- as needed everything bagel seasoning, for topping
Instructions
- 1
In a large bowl, combine the dry ingredients: 100 grams bread flour, 1/2 teaspoon instant yeast, and 1/2 teaspoon salt. Mix them together.
⏱️ 2 min
- 2
Add the wet ingredients: 65 grams warm water (at a temperature of 90-100F) and 1/2 teaspoon of barley malt syrup (or honey). Mix the ingredients until a shaggy ball of dough forms.
⏱️ 3 min
- 3
Transfer the dough to a clean work surface. Knead the dough for 5 to 7 minutes until it becomes a smooth, elastic ball.
⏱️ 7 min
- 4
Lightly grease the inside of the large bowl. Place the kneaded dough ball into the greased bowl. Cover the bowl tightly with plastic wrap or a clean kitchen towel. Allow the dough to rest and rise at room temperature for 1 hour. It should roughly double in size.
⏱️ 60 min
- 5
Once the dough has risen, gently remove it from the bowl. Divide the dough into 2 equal pieces. Take each piece and shape it into a smooth, round ball.
⏱️ 3 min
- 6
Using your thumb, poke a hole directly through the center of each dough ball. Carefully stretch the hole to widen it, aiming for a diameter of 1.5 to 2 inches.
⏱️ 3 min
- 7
Place the newly shaped bagels on a lightly floured surface or individual small squares of parchment paper to prevent sticking. Cover the bagels with plastic wrap or a clean kitchen towel. Let them rest for 10 minutes.
⏱️ 10 min
- 8
While the bagels are resting, preheat your oven to 425F. Line a baking sheet with parchment paper. In a large pot, bring 2 cups of water to a rolling boil. Add 1 teaspoon of barley malt syrup to the boiling water and stir to dissolve.
⏱️ 5 min•🌡️ 425
- 9
Carefully place one or two bagels at a time into the boiling water using a slotted spoon or spider. Do not overcrowd the pot. Boil each bagel for exactly 30 seconds on one side, then flip it over and boil for another 30 seconds on the other side.
⏱️ 2 min
- 10
Using the slotted spoon, remove the boiled bagels from the water and let them drain briefly on a wire rack.
⏱️ 1 min
- 11
Immediately after boiling and draining, while the bagels are still warm and slightly tacky, dip them into your desired toppings (sesame seeds, everything bagel seasoning, or other preferred toppings). Ensure the toppings adhere evenly. Place the topped bagels onto the prepared baking sheet, leaving some space between them.
⏱️ 2 min
- 12
Transfer the baking sheet with the topped bagels to the preheated 425F oven. Bake for 15 to 20 minutes, or until the bagels are beautifully golden brown and have a slightly crispy crust.
⏱️ 20 min•🌡️ 425
- 13
Once baked, remove from the oven and allow to cool slightly before slicing and enjoying.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Small Batch Bagels
- 100 grams bread flour
- 1/2 teaspoon instant yeast
- 1/2 teaspoon salt
- 65 grams warm water, 90-100F
- 1/2 teaspoon barley malt syrup, or honey
- 1 teaspoon barley malt syrup, for boiling
- 2 cups water, for boiling
- as needed sesame seeds, for topping
- as needed everything bagel seasoning, for topping
Instructions
- 1
In a large bowl, combine the dry ingredients: 100 grams bread flour, 1/2 teaspoon instant yeast, and 1/2 teaspoon salt. Mix them together.
⏱️ 2 min - 2
Add the wet ingredients: 65 grams warm water (at a temperature of 90-100F) and 1/2 teaspoon of barley malt syrup (or honey). Mix the ingredients until a shaggy ball of dough forms.
⏱️ 3 min - 3
Transfer the dough to a clean work surface. Knead the dough for 5 to 7 minutes until it becomes a smooth, elastic ball.
⏱️ 7 min - 4
Lightly grease the inside of the large bowl. Place the kneaded dough ball into the greased bowl. Cover the bowl tightly with plastic wrap or a clean kitchen towel. Allow the dough to rest and rise at room temperature for 1 hour. It should roughly double in size.
⏱️ 60 min - 5
Once the dough has risen, gently remove it from the bowl. Divide the dough into 2 equal pieces. Take each piece and shape it into a smooth, round ball.
⏱️ 3 min - 6
Using your thumb, poke a hole directly through the center of each dough ball. Carefully stretch the hole to widen it, aiming for a diameter of 1.5 to 2 inches.
⏱️ 3 min - 7
Place the newly shaped bagels on a lightly floured surface or individual small squares of parchment paper to prevent sticking. Cover the bagels with plastic wrap or a clean kitchen towel. Let them rest for 10 minutes.
⏱️ 10 min - 8
While the bagels are resting, preheat your oven to 425F. Line a baking sheet with parchment paper. In a large pot, bring 2 cups of water to a rolling boil. Add 1 teaspoon of barley malt syrup to the boiling water and stir to dissolve.
⏱️ 5 min•🌡️ 425 - 9
Carefully place one or two bagels at a time into the boiling water using a slotted spoon or spider. Do not overcrowd the pot. Boil each bagel for exactly 30 seconds on one side, then flip it over and boil for another 30 seconds on the other side.
⏱️ 2 min - 10
Using the slotted spoon, remove the boiled bagels from the water and let them drain briefly on a wire rack.
⏱️ 1 min - 11
Immediately after boiling and draining, while the bagels are still warm and slightly tacky, dip them into your desired toppings (sesame seeds, everything bagel seasoning, or other preferred toppings). Ensure the toppings adhere evenly. Place the topped bagels onto the prepared baking sheet, leaving some space between them.
⏱️ 2 min - 12
Transfer the baking sheet with the topped bagels to the preheated 425F oven. Bake for 15 to 20 minutes, or until the bagels are beautifully golden brown and have a slightly crispy crust.
⏱️ 20 min•🌡️ 425 - 13
Once baked, remove from the oven and allow to cool slightly before slicing and enjoying.
⏱️ 2 min