Learn how to make classic, chewy homemade bagels with a slightly sweet dough and a glossy boiled crust. Topped with your choice of seeds or onions, these bagels are perfect fresh out of the oven and best served warm with cream cheese.
Ingredients extracted via AI
360 ml water1 balíček active dry yeast1 PL brown sugar540 g bread flour2 ČL saltoil3 PL sugarbaking sodaonionpoppy seeds
Procedure generated via AI
Pour 1 1/2 cups (360 ml) of warm water (between 100°F and 110°F) into the bowl of a stand mixer.
Add one packet (2 1/4 teaspoons or 1/4 ounce) of active dry yeast and stir gently.
Stir in 1 tablespoon of brown sugar to replace barley malt syrup for flavor, then mix again.
Let the mixture sit for 10 minutes until it becomes foamy and bubbly.
Add 4 1/2 cups (540 grams) of bread flour to the yeast mixture.
Mix by hand initially until a rough, sticky dough forms.
If using a stand mixer, attach the dough hook and mix on low speed for 10 to 15 minutes until the dough is smooth, elastic, and starts to pull away from the sides of the bowl.
Add 2 teaspoons of salt while mixing.
For hand kneading, turn the dough out onto a clean surface and knead for 10 to 15 minutes until smooth and elastic.
Perform the windowpane test by stretching a small piece of dough until it becomes thin enough to let light through without tearing.