Chewy, fragrant, delicious homemade bagels. Very good just as they are, excellent when lightly toasted with a little butter or cream cheese. Adapted from Emeril Lagasse’s bagel recipe to include whole-wheat flour and for the bread machine.
Makes 12 bagels
Total time: 2 hours 40 minutes
Prep: 15 minutes
Inactive: 2 hours
Boil: 5 minutes
Bake: 20 minutes
2 cups warm water
3 cups all-purpose flour
2 cups whole-wheat flour
1/4 cup vital wheat gluten (helps the whole-wheat dough remain chewy and elastic)
2 tablespoons sugar
2 teaspoons salt
2 packets rapid rise yeast
Cooking spray for baking sheet
2 tablespoons cornmeal for baking sheet
10 cups water
1 tablespoon sugar
1 egg yolk beaten with 1 tablespoon water
1. Place the water, flours, gluten, sugar, salt and yeast in the pan of a 2-pound bread machine (a smaller-capacity bread machine will not handle this amount of flour). Turn on the dough cycle. Check after 5 minutes and add more water or flour if needed, keeping in mind that dough should be heavier than bread dough.
2. Line two baking sheets with parchment paper. Lightly spray with nonstick cooking spray and sprinkle with cornmeal. This will help prevent the bagels from sticking.
3. When dough is ready, remove it from bread machine onto a lightly floured surface and punch down. Divide into 12 equal pieces, about 3-3.5 ounces each. Form each piece of dough into a smooth ball by repeatedly gathering the sides of the ball and tucking underneath. Roll each ball into an 8-inch log.
Join the ends, place fingers through the hole and roll the ends together.
4. Place the shaped bagels on a the prepared baking sheets. Cover with a clean cloth, and let rise 30 minutes.
Here are the bagels before rising:
And here they are after 30 minutes, noticeably puffier:
5. 10 minutes before bagels should be done rising, heat the oven to 400 degrees F. In a large, heavy pot, bring 10 cups of water and a tablespoon of sugar to a boil. Add the bagels to the water, 2-3 at a time, and boil 30 seconds on each side.
Using a slotted wide spatula, transfer bagels to a clean towel to briefly drain, then back to the baking sheets. They won’t look too pretty at this point, in fact they’ll look like they have a bad case of cellulite, but no worries, things will smoothen out after they are baked. Not that they are going to be perfectly round and smooth like store-bought bagels – they will likely end up a little misshapen, but that just proves they are homemade!
6. Brush the tops of the bagels with the egg wash. Sprinkle with toppings, if desired. Bake 20 minutes, until golden brown. Cool 10 minutes on a wire rack before enjoying. Here’s the final result on the outside:
And here’s what the crumb looks like:
Nutrition per bagel
Total Fat 1.4 g
Saturated Fat 0.4 g
Cholesterol 34.1 mg
Sodium 390.0 mg
Total Carbohydrate 40.9 g
Dietary Fiber 3.3 g
Sugars 2.1 g
Protein 7.6 g
Weight Watchers Points Plus: 5 points