Chewy Homemade Bagels

Save a trip to your favorite bagel shop and make these delicious homemade bagels instead!These bagels are soft, moist, and chewy, and very irresistible!Customize them with your favorite bagel toppings.For this recipe I used Everything Bagel Seasoning by McCormick, but you can use your favorite topping, or make your own! (ideas below).Total time to make bagels was around 3.5 hours.With only 6 ingredients and 0g of fat per bagel, these chewy homemade bagels are going to be your new favorite!

Makes about 8 bagels, depending on how big you want them!

Ingredients:

16 oz bread flour (divided)
1 ½ teaspoons active dry yeast
1 ¼ cup warm water
1 tablespoon molasses (plus 2 teaspoons for boiling)
1 ½ teaspoons salt
Seasoning options = everything bagel seasoning; or sesame seeds; or poppy seeds; or 1 teaspoon of dried onion flakes, 1 teaspoon of white sesame seeds, and 1 teaspoon of flaxseeds

Directions:

1. In a medium size bowl, combine 8 oz of bread flour, yeast, water, and 1 tablespoon of molasses.

2. Mix with a spatula until fully combined.Cover with plastic wrap and let rest for 30 minutes.

3. Pour/scrape dough starter into the mixer bowl.In mixer bowl, add remaining flour (8 oz) and 1 ½ teaspoons of salt.With the dough hook, knead for 10 minutes on medium speed. (It is done when it looks smooth and doesn’t tear easily.If too moist, add 1 tablespoon of flour).

4. Once fully mixed, pick up dough and mold into a smooth ball shape.Place dough back into the mixing bowl and cover tightly with plastic wrap.Let sit for 45 – 60 minutes (Time will vary depending on temperature of your kitchen. Dough should have risen almost twice the size.It is ready when you press with your finger and it does not spring back.).

5. Carefully remove the risen dough from the mixing bowl and weigh out 3.0 – 3.5 oz portions of dough (depending on how big you want your final products to be).

6. Take each portion of dough and begin to shape.Do so by pressing on the dough lightly with the palm of your hand.Next, take the top piece of the dough and fold it over, and do this 3-4 times, until you have an oblong shape.Keep the seam on the bottom and lightly roll back and forth with the palm of your hand.Let the dough rest for 10 minutes covered with plastic wrap.

7. Take one of the portions of dough and roll it out with your hand to about 8 inches in length.Then, take the dough and wrap it around your fingers to form a bagel shape.Press the two ends of the dough together. With it wrapped around your fingers, roll the dough back and forth to help keep the seam together and smooth it out.Place onto a baking sheet with parchment paper lightly dusted with flour.Cover with plastic wrap and let rise for 20 minutes.

8. While bagels are rising, begin to preheat your oven to 425° F.Now is also a good time to bring your large pot of water and molassesto a boil (4-5 quarts of water), as well as gather your bagel toppings of choice.

9. Boil bagels for a total of 30 seconds, flipping them over halfway through.

10. Carefully take them out of the water with a spatula and place them onto a sheet pan.Sprinkle or dip into your bagel toppings of choice.

11. Place them onto the sheet tray (with parchment paper, no flour this time). Bake for about 15 - 20 minutes, depending on your oven, on the middle rack of the oven, until bagels are a golden/medium brown color.Rotate the pan halfway through baking to facilitate even cooking.

12. Let cool and enjoy!

Nutrition Information: Serving Size 1 bagel.Servings Per Recipe: 6-8 bagels; Calories: 220,
Total Fat: 0 g, Cholesterol: 0 mg, Sodium: 592 mg, Total Carbohydrates: 43.5 g, Fiber: 1.1 g,
Sugars: 1.1 g, Protein: 8 g

* Recipe adapted from Brand New Vegan

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