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Bagels

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https://foodlabboulder.com/recipe/bagels/

March 19, 2020

Starter

1 cup flour
½ cup water
1 tsp yeast

Mix flour, water, and yeast in a tall mason jar leaving enough room for mixture to double.  Let sit at room Temperature for 2 hours.

Bagel Dough

4 ½ cups flour
2 tsp salt
1 tsp honey
1 ¼ cups water
Starter

In a large bowl mix flour and salt.  Create a well in the center and add the water and honey, then using a spatula mix in all of your starter.  Mix by hand adjusting with more flour or water if needed until a stiff dough forms. Knead dough on a clean surface until a smooth dough forms.  Cover with a damp towel and let rest for 20 minutes.

Preheat the oven to 425 (if you have a pizza stone USE IT!)

Divide the dough into roughly 10-12 pieces and shape into a ball, folding the dough into itself for a smooth top surface.  Using the handle of a rolling pin, press through the center of the dough ball and roll the bagel down the pin. Place bagels on a lightly floured plate or sheet try and let sit for another 30-60 minutes, the longer the fluffier the insides will be.

Bring a large pot of water to a boil.

Add bagels 2-3 at a time depending on the size of your pot and boil for 30 seconds on each side.  Drain the bagels and dip in your favorite toppings, sesame seeds, cinnamon sugar, everything and anything!

Bake bagels for 10-12 minutes, 10 for chewy and 12 or longer for crispy.