Bagel bread, a beloved staple in many households, begins its journey in a large bowl where warm water mingles with yeast and a touch of honey or sugar, setting the stage for fermentation to work its magic. Within five minutes, a foamy concoction signals the readiness for the next step. Bread flour and salt are then added, forming a shaggy dough that begs to be kneaded. This kneading process, taking about 10 minutes, transforms the dough into a smooth and elastic form, ready to rise.
Placed in a lightly oiled bowl, the dough is covered with a damp cloth and left to rise in a warm environment for an hour, doubling in size. With the oven preheating to a scorching 425°F (220°C), a pot of water is set to boil, enhanced with baking soda to aid in the bagels’ famous crust development.
The dough, now risen, is punched down and divided into eight pieces. Each piece is shaped into a ball, poked in the center, and stretched into a bagel ring. These rings rest on a cornmeal-dusted baking sheet before taking a plunge into the boiling baking soda water, an essential step for achieving their unique texture. Boiling for just 1-2 minutes on each side, the bagels are then returned to the baking sheet. Optional toppings, if desired, are sprinkled on while the bagels are still wet from their bath.
Baking for 20-25 minutes turns these humble dough rings into golden-brown bagels. Cooling on a wire rack, they await their moment to be savored, showcasing their dense, chewy interior and a lightly crispy crust. Bagel bread, rich in history and flavor, is a testament to the beauty of simple ingredients and traditional techniques.
Ingredients
1 1/2 cups warm water
1 packet active dry yeast (2 1/4 tsps)
2 tbsp honey or sugar
4 cups bread flour
2 tsps salt
Cornmeal (for dusting)
1 tbsp baking soda (for boiling water)
Optional toppings: sesame seeds, poppy seeds, coarse salt, dried onion flakes, garlic flakes
Directions
1. In a large bowl, combine warm water, yeast, and honey (or sugar). Let it sit for about 5 minutes until it becomes foamy.
2. Add the bread flour and salt to the yeast mixture. Mix until a shaggy dough forms.
3. Turn the dough onto a floured surface and knead for about 10 minutes until it becomes smooth and elastic.
4. Place the dough in a lightly oiled bowl, cover with a damp cloth, and let it rise in a warm place for about 1 hour, or until doubled in size.
5. Preheat your oven to 425°F (220°C). Place a large pot of water on the stove to boil and add the baking soda to the boiling water.
6. Punch down the risen dough and divide it into 8 equal pieces. Shape each piece into a ball and poke a hole through the center with your finger to form a ring. Gently stretch the ring to form a bagel shape.
7. Dust a baking sheet with cornmeal and place the formed bagels on the sheet.
8. Carefully lower a few bagels at a time into the boiling water. Boil for 1-2 minutes on each side, then remove with a slotted spoon and place back on the baking sheet.
9. If using optional toppings, sprinkle them on the boiled bagels while they are still wet.
10. Bake in the preheated oven for 20-25 minutes, or until golden brown.
11. Allow to cool on a wire rack before serving.