Learn how to make classic homemade bagels with a chewy interior and a blistered, crisp crust. This straightforward recipe uses simple ingredients, gentle boiling with honey, and a rest period for enhanced flavor and texture.
Ingredients extracted via AI
413 g bread flour8 g salt0.5 ČL instant dry yeast270 g lukewarm water2 PL honey0.5 PL salt
Procedure generated via AI
Add 413 grams of bread flour to the bowl of a stand mixer.
Add 8 grams of salt, 1/2 teaspoon of instant dry yeast, and 270 grams of lukewarm water.
Attach the dough hook and mix on medium-low speed until the dough forms, then increase to medium speed and knead for 5 minutes.
Transfer the dough to a lightly oiled bowl and let it rest for 1.5 hours, or until it has doubled in size.
Prepare an 18x12 inch baking sheet lined with parchment paper and dust it with cornmeal to prevent sticking.
Once the dough has risen, divide it into 6 equal portions.
Gently press each piece to release any air bubbles and shape it into a smooth ball.
Press the dough ball lightly onto your work surface while pulling the edges inward, reducing pressure on top; turn and repeat until you have a firm, smooth ball.
Cover the dough balls and let them rest for 15 minutes.