Bagel Recipe with all-purpose flour

Learn how to make a bagel without bread flour or malt powders and syrups. This simple bagel recipe with all-purpose flour makes them accessible to all! Although not New York's finest, this will be an excellent homemade bagel perfect for cream cheese, lox and more!

Prepare: 15

Bake: 12

Rest: 2

Total Time: 2 27

Servings: 4

Ingredients

Dough

2 cups (300g) flour
⅔ cup (160mL) water
2 tbs (30mL) oil
1 tbs (14g) sugar
1 tsp (3.5g) yeast
½ tsp (2.5g) salt

Water Bath

3 quarts (2.8L) water
2 tbs (30mL) barley malt syrup, molasses, sorghum, brown sugar, or honey
½ tsp (3g) baking soda, optional

Instructions

In a bowl, combine flour, water, sugar, oil, salt and yeast. Stir until it forms a shaggy dough.
Turn out onto a clean work surface and knead 8-10 minutes or until dough is smooth and elastic. Cover and let rest for 45 minutes. Place dough in refrigerator overnight or up to 24 hours. The time it spends in the fridge will develop a nice flavor to the dough.
Divide dough into four and cover the remaining pieces as you work. Roll each piece until it is approximately 12" (30cm) long. Wrap the strand around the back of your hand, overlapping at least 2" (5cm) inside your palm. Place your palm down on a clean surface and roll the dough back and forth until the ends seal together making a doughnut shape. Place the dough onto parchment covered baking sheets, cover and repeat for the remaining dough. Let rest 20 minutes.
While the dough is resting, preheat oven to 425F (220C.)
In a large pot, add barley syrup, molasses, sorghum, brown sugar, or honey. Next add the baking soda and water. Bring to a boil. Lower the heat, carefully add the dough and boil on each side 30 - 90 seconds. Do not exceed 3 minutes. Remove the bagel dough from the water using a strainer, allow to drain over the pot of water.
Carefully place on the parchment paper lined baking sheet, several inches apart. If toppings are desired, sprinkle on the bagel immediately after placing on the parchment or dip the bagel carefully into the mixture prior to placing on the baking sheet.
Bake 15 - 18 minutes or until golden brown. Cool completely before slicing for best results.

Notes

Make sure your parchment paper can be baked at 425F (220C) or lower the heat to 400F (200C) and bake an additional 3 - 5 minutes or until golden brown.

An important note on dry yeast: Instant dry and active dry yeasts are not the same. If using active dry yeast, you must activate the yeast according to the manufacturer's instructions in order for the dough to rise properly. You typically need to activate or "bloom" the yeast by adding it to warmed liquid for several minutes.

Instant dry yeast can be added to the dry ingredients and typically does not need to be activated prior to use. However, some brands of dry yeasts still require adding warm liquids, so be sure to read the label. Rapid, quick and fast acting dry yeasts will rise much faster than instant and active dry yeasts. For best results, always read and follow the instructions provided on the packet as the rising time varies widely between manufacturers.

Nutrition