Homemade Bagels

Ingredients

• 10 g Active dry yeast (1 packet)
• 250 ml Warm water (≈38 °C)
• 250 g T45 wheat flour (for lightness)
• 250 g T55 wheat flour (for structure)
• 30 g White sugar
• 10 g Fine salt
• 30 ml Extra virgin olive oil
• 15 g Cornstarch (for poaching)
• 3 L Water for poaching (cold water)
• 30 g Brown sugar (for poaching)
• 5 g Salt (for poaching)
• 1 unit Egg (for wash)
• 15 ml Milk (one tablespoon)
• 30 g Seeds (white sesame, black sesame, seed and grain mix) (for topping)

Instructions

1. Yeast activation

   Combine the dried yeast with 250 ml of warm water (≈38 °C) in a small bowl, stir for 1 minute, then let rest for 10 minutes until the mixture becomes foamy.

   Time: PT11M

2. Mixing the flours

   In the robot bowl, pour 250 g of T45 flour, 250 g of T55 flour, 30 g of sugar and 10 g of salt, then mix quickly.

   Time: PT5M

3. Kneading

   Make a well in the centre, pour in the yeast mixture and 30 ml of olive oil. Knead on medium speed for 5 minutes or by hand until a homogeneous ball forms that detaches from the sides.

   Time: PT8M

4. First fermentation

   Shape a ball, place it in a bowl, cover with a clean kitchen towel and let rise 1 h 30 to 2 h in a warm place until it doubles in volume.

   Time: PT105M

5. Degassing and portioning

   Degas the dough by gently pressing, shape a ball, weigh it (825 g total) and divide into 6 pieces of about 137 g each.

   Time: PT15M

6. Shaping

   Roll each piece into a ball, poke a hole in the centre and gently widen it to a 5 cm diameter. Place the bagels on a sheet covered with parchment paper, cover with plastic wrap and refrigerate 30‑40 minutes.

   Time: PT50M

7. Poaching bath

   In a small bowl, dissolve 15 g of cornstarch in a little water taken from the 3 L. In a large pot, bring the 3 L of water to a boil with 30 g of brown sugar and 5 g of salt, then add the cornstarch‑water mixture.

   Time: PT5M

8. Poaching

   Remove the film, place the bagels (with the paper underneath) into the simmering water. Cook 1 minute on one side, flip and cook 30 seconds on the other. Drain and let dry for a few seconds.

   Time: PT2M

   Temperature: frémissante

9. Egg wash

   Beat 1 egg with 15 ml of milk. Brush each bagel with the mixture using a brush, then sprinkle the seeds of your choice.

   Time: PT4M

10. Baking

    Preheat the oven to 195°C fan‑forced. Bake the bagels for 15 minutes until golden.

    Time: PT15M

    Temperature: 195°C

11. Cooling

    Let rest 5 minutes on the tray, then transfer to a rack to cool completely at room temperature.

    Time: PT5M

Nutrition Facts

Calories

250

Protein

9 g

Carbohydrates

45 g

Fat

5 g

Fiber

2 g

Ingredient Substitutions

• Instead of Active dry yeast: fresh yeast (20 g)
• Instead of White sugar: cane sugar
• Instead of Extra virgin olive oil: canola oil
• Instead of Cornstarch: potato starch
• Instead of Brown sugar: brown sugar
• Instead of Egg: vegan beaten egg
• Instead of Milk: almond milk

Equipment Needed

• Stand mixer or mixing bowl
• Kitchen scale
• Spatula or wooden spoon
• Plastic wrap
• Parchment paper
• Baking sheet
• 5 L pot
• Whisk
• Tablespoon
• Kitchen brush
• Oven
• Cooling rack
• Additional bowl (optional)

Critical Steps — Do Not Skip

• Yeast activation
• Kneading
• First fermentation
• Shaping the hole
• Poaching
• Baking

Chef Tips from the Video

• Using ice water for the poaching bath gives a softer interior.
• Slightly boiling the bath before adding the cornstarch prevents lumps.
• Let the bagels rest 5 minutes out of the oven before slicing.

Troubleshooting

Storage

Refrigerator: Store in a plastic bag or airtight container for 3‑4 days.

Freezer: Wrap individually and freeze up to 2 months.

Room temperature: Consume within 24 hours, otherwise refrigerate.

Make-Ahead Tips

• After shaping, you can freeze the raw bagels before poaching.
• Poached bagels can be frozen and reheated in the oven.