Homemade Bagels

Ingredients

• 500 g T45 Flour (all-purpose flour type 45)
• 30 g White sugar
• 8 g Fine salt
• 7 g Active dry yeast (instant) (1 packet)
• 30 ml Extra virgin olive oil
• 300 ml Warm water (35‑40°C)
• 30 g Coarse salt (for poaching) (about 2 tablespoons)
• 15 g Brown sugar (about 1 tablespoon)
• 5 g Cornstarch (Maïzena) (about 1 teaspoon)
• 1 Egg yolk (for glazing)
• 15 ml Milk (for glazing)
• 10 g Poppy seeds (optional, for finishing)
• 10 g Sesame seeds (optional, for finishing)

Instructions

1. Mix dry ingredients

   In the mixer bowl, place the T45 flour, sugar and salt. Make a well in the center.

   Time: PT5M

2. Add yeast and liquids

   Crumble the dry yeast into the well, making sure it does not touch the salt. Pour in the olive oil and warm water.

   Time: PT5M

3. Knead the dough

   Knead on medium speed until the dough detaches from the bowl walls and forms a smooth ball.

   Time: PT5M

4. First fermentation

   Cover the bowl with a clean kitchen towel and let rise for 1 hour at 29°C (or at room temperature near a heater).

   Time: PT1H

   Temperature: 29°C

5. Degas and portion

   Gently press to degas the dough, cut into 8 equal pieces and shape balls by tucking the edges under the dough.

   Time: PT10M

6. Form the central hole

   With your finger, poke a hole in the center of each ball then enlarge it by rotating the dough until you reach a diameter of 4‑5 cm.

   Time: PT5M

7. Second rise

   Place each bagel on a small piece of parchment paper, cover with a towel and let rise for 1 hour at room temperature.

   Time: PT1H

   Temperature: 25°C

8. Prepare poaching water

   Bring a large pot of water to a boil with the coarse salt, brown sugar and cornstarch.

   Time: PT10M

9. Poach the bagels

   Submerge each bagel in the boiling water for 1 minute on one side, then 30 seconds on the other. Use a slotted spoon to turn them.

   Time: PT5M

10. Drain and dry

    Remove the parchment paper, place the bagels on a towel for 2 minutes to drain.

    Time: PT2M

11. Glaze and seeds

    Mix the egg yolk with the milk. Brush each bagel, then sprinkle with poppy seeds and/or sesame seeds to taste.

    Time: PT3M

12. Bake

    Bake the bagels on a sheet lined with parchment paper at 220°C for 12‑15 minutes, until well browned.

    Time: PT15M

    Temperature: 220°C

13. Cool

    Remove the bagels from the oven and let cool for 10 minutes on a rack before serving or topping.

    Time: PT10M

Nutrition Facts

Calories

250

Protein

8 g

Carbohydrates

45 g

Fat

4 g

Fiber

2 g