Small-Batch Bagel
Small-Batch Bagel
Ingredients
- 1 cup all-purpose flour, (120g)
- 1/2 teaspoon instant yeast
- 1/2 teaspoon kosher salt
- 1 tablespoon granulated sugar, or honey
- 1/3 cup warm water
For Boiling and Topping
- 1 tablespoon barley malt syrup, or granulated sugar
- as needed toppings, (optional, e.g., sesame seeds)
Instructions
- 1
In a large bowl, combine the all-purpose flour, instant yeast, kosher salt, and granulated sugar or honey. Add the warm water.
⏱️ 2 min
- 2
Mix the ingredients until a shaggy dough forms, then knead for 5 minutes until the dough is smooth.
⏱️ 7 min
- 3
Place the dough in a lightly oiled bowl, cover it with plastic wrap, and let it rise at room temperature for 1 to 1.5 hours, or until it has doubled in size.
⏱️ 75 min
- 4
Transfer the risen dough to a lightly floured surface. Divide the dough into two equal pieces. Roll each piece into a 10-inch rope. Overlap the ends of each rope by about 1 inch and roll them together to seal, forming a ring.
⏱️ 8 min
- 5
Place the shaped bagels on a parchment-lined baking sheet. Cover them loosely with plastic wrap and refrigerate for at least 1 hour or up to 24 hours. (This step is included in passiveTime as the minimum 1 hour).
⏱️ 60 min
- 6
Preheat your oven to 425°F (220°C). Bring a pot of water to a boil and add 1 tablespoon of barley malt syrup or granulated sugar to the boiling water.
⏱️ 5 min•🌡️ 425
- 7
Carefully place the bagels into the boiling water. Boil each bagel for 30 seconds per side, using a slotted spoon or spider to flip them.
⏱️ 2 min
- 8
Return the boiled bagels to the parchment-lined baking sheet. Immediately add desired toppings (such as sesame seeds). Bake for 15-20 minutes, or until the bagels are golden brown.
⏱️ 20 min
- 9
Let the bagels cool completely on a wire rack before serving.
⏱️ 30 min
Kitchen Tools
Nutrition Facts (per serving)
Small-Batch Bagel
- 1 cup all-purpose flour, (120g)
- 1/2 teaspoon instant yeast
- 1/2 teaspoon kosher salt
- 1 tablespoon granulated sugar, or honey
- 1/3 cup warm water
For Boiling and Topping
- 1 tablespoon barley malt syrup, or granulated sugar
- as needed toppings, (optional, e.g., sesame seeds)
Instructions
- 1
In a large bowl, combine the all-purpose flour, instant yeast, kosher salt, and granulated sugar or honey. Add the warm water.
⏱️ 2 min - 2
Mix the ingredients until a shaggy dough forms, then knead for 5 minutes until the dough is smooth.
⏱️ 7 min - 3
Place the dough in a lightly oiled bowl, cover it with plastic wrap, and let it rise at room temperature for 1 to 1.5 hours, or until it has doubled in size.
⏱️ 75 min - 4
Transfer the risen dough to a lightly floured surface. Divide the dough into two equal pieces. Roll each piece into a 10-inch rope. Overlap the ends of each rope by about 1 inch and roll them together to seal, forming a ring.
⏱️ 8 min - 5
Place the shaped bagels on a parchment-lined baking sheet. Cover them loosely with plastic wrap and refrigerate for at least 1 hour or up to 24 hours. (This step is included in passiveTime as the minimum 1 hour).
⏱️ 60 min - 6
Preheat your oven to 425°F (220°C). Bring a pot of water to a boil and add 1 tablespoon of barley malt syrup or granulated sugar to the boiling water.
⏱️ 5 min•🌡️ 425 - 7
Carefully place the bagels into the boiling water. Boil each bagel for 30 seconds per side, using a slotted spoon or spider to flip them.
⏱️ 2 min - 8
Return the boiled bagels to the parchment-lined baking sheet. Immediately add desired toppings (such as sesame seeds). Bake for 15-20 minutes, or until the bagels are golden brown.
⏱️ 20 min - 9
Let the bagels cool completely on a wire rack before serving.
⏱️ 30 min