Description
Soft and chewy Japanese style bagels with a smooth golden crust and a tender, balanced crumb. Lightly sweet and perfectly structured, these homemade bagels are ideal for breakfast sandwiches, sweet spreads, or simple butter.
Ingredients
Scale
- 500 grams bread flour
- 20 grams granulated sugar
- 7 grams instant yeast
- 8 grams salt
- 300 milliliters warm water, about 38 degrees Celsius
- 1 tablespoon honey, for boiling water
Instructions
- Preheat oven to 200 degrees Celsius and line a baking tray with parchment paper.
- In a large bowl combine bread flour, granulated sugar, instant yeast and salt.
- Add warm water and mix until a rough dough forms.
- Knead the dough for about 10 minutes until smooth and elastic.
- Cover and let rest for 1 hour until slightly puffy.
- Divide the dough into 8 equal pieces. Shape each into a ball, then poke a hole in the center and gently stretch into a ring.
- Bring a large pot of water to a gentle boil and stir in honey.
- Boil each bagel for 30 seconds per side, then transfer to the prepared baking tray.
- Bake for 18 to 22 minutes until evenly golden brown.
- Cool on a wire rack before slicing and serving.
Notes
- Do not over boil the bagels, this can make them too dense.
- Knead thoroughly for proper gluten development and chew.
- Bagels can be refrigerated overnight after shaping for deeper flavor.
- Store in an airtight container for up to 3 days or freeze for up to 1 month.
Nutrition
- Serving Size: 1 bagel
- Calories: 230
- Sugar: 3g
- Sodium: 310mg
- Fat: 1g
- Saturated Fat: 0.2g
- Unsaturated Fat: 0.5g
- Trans Fat: 0g
- Carbohydrates: 46g
- Fiber: 2g
- Protein: 8g
- Cholesterol: 0mg