Homemade bagels

Name: Homemade bagels
Prep time: 4 h
Cook time: 20 min
Total time: 4 h 20 min
Yield: 5
Cuisine: En
Ingredients: 3 cups flour; 1 tsp salt; 7 g fresh yeast; 1 Tbsp sugar cane syrup; 2 Tbsp oil; ¾ cup + 1 Tbsp water; 6 ⅓ cups water; 1 Tbsp sugar cane syrup; 1 Tbsp salt; 1 Tbsp potato starch; Sesame or poppy seeds for decoration

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Other

Easy

4 h 20 m

336 Kcal

Would you like bagels like the ones in New York? We suggest making them yourself, starting with homemade dough! They're much easier to make than you might imagine, and we'll guide you step by step through making these buns, which will let you prepare the famous cold, savory sandwich known as the bagel. Brought to the United States by Jewish immigrants, the first bagels appeared across the Atlantic in the early 20th century. Americans are so fond of them that these soft little buns with a hole in the center have spread across the entire country. In recent years, they have arrived in France, much to our delight. So don't hesitate to swap your baguette for a bagel from time to time and give one a try; you're going to love it ;-)

Materials

Stand mixer / dough kneader

Preparation

Preparation4 hours

Cook time20 min

Put the flour in the bowl of the mixer, and place the salt on the side. Make a well and add the crumbled yeast (ensuring it doesn't touch the salt, which 'kills' it). Add the oil, sugar cane syrup, and water. Knead at medium speed for about 10 minutes.
Let the dough rise for 2 hours at room temperature. Then degas the dough (release the air by pressing down), and cut pieces of dough weighing about 4 ounces.
Form a ball with each piece, then create a hole in the center and widen it to shape your bagel. Make the hole wide enough, as it will reduce in size later. Place your bagels on a floured tray and let them rest in a place at room temperature for 1 hour.
The poaching bath:
Put the water, sugar cane syrup, and salt in a large pot. Mix the tablespoon of potato starch with a little water, and add this mixture to the pot.
When the water is boiling, gently place a bagel in it. Leave it for 30 seconds, then flip it over using a slotted spoon. Leave it for another 30 seconds, then remove it. Place each bagel on a baking tray lined with parchment paper.
Add seeds on top of each bagel if desired, then bake them for 20 minutes at 350°F (180°C).
And there you have it, your bagels are ready!

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Observations

Potato starch: it can be replaced with cornstarch, also known as Maïzena.
Sugar cane syrup: you can replace it with brown sugar.
You can brush your bagels with egg yolk before putting them in the oven for a golden finish.