Water Bagels Plain
Discover the timeless simplicity of homemade Water Bagels Plain, a recipe that yields delightfully chewy bagels with a golden, crisp exterior. Made from pantry staples like bread flour, yeast, and warm water, these bagels are boiled before baking for that classic texture and flavor. For an authentic touch and a subtly sweet finish, a splash of barley malt syrup or honey can be added to the boiling water. Perfectly versatile, these bagels shine on their own or become the ultimate canvas for your favorite spreads and toppings. With just a few steps of mixing, shaping, and boiling, you can recreate bakery-quality bagels straight from your oven—ideal for breakfast, brunch, or an anytime snack!
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Ingredients
- 500 grams Bread flour
- 20 grams Granulated sugar
- 8 grams Salt
- 7 grams Instant yeast
- 300 milliliters Warm water (40-45°C or 105-115°F)
- 20 grams Barley malt syrup or honey (optional, for boiling water)
- 4000 milliliters Water (for boiling)
Directions
Step 1
In a large mixing bowl, combine the bread flour, granulated sugar, salt, and instant yeast.
Step 2
Gradually pour in the warm water while mixing until a rough dough forms. You can use a stand mixer with a dough hook attachment or mix by hand.
Step 3
Knead the dough for about 8-10 minutes (or 7-8 minutes in a mixer) until it is smooth, elastic, and slightly sticky.
Step 4
Shape the dough into a ball and place it in a lightly oiled bowl. Cover with a clean kitchen towel or plastic wrap and let it rest for 1 to 1.5 hours, or until it doubles in size.
Step 5
Punch down the risen dough and divide it into 8 equal portions. Shape each portion into a ball, then poke a hole in the center with your thumb. Stretch the hole gently to about 1.5 to 2 inches wide, as it will shrink slightly during proofing.
Step 6
Place the shaped bagels on a parchment-lined baking sheet. Cover with a towel and let them rest for 20-30 minutes while you prepare the boiling water.
Step 7
In a large pot, bring 4000 milliliters of water to a boil. If desired, add barley malt syrup or honey for a traditional touch and improved color.
Step 8
Preheat your oven to 220°C (425°F).
Step 9
Once the water is boiling, reduce the heat to a gentle simmer. Drop the bagels into the water, 2-3 at a time, being careful not to overcrowd the pot.
Step 10
Boil the bagels for 1 minute on each side. Use a slotted spoon to remove and place them back on the parchment-lined baking sheet.
Step 11
Bake the boiled bagels in the preheated oven for 20-25 minutes, or until golden brown and firm to the touch.
Step 12
Let the bagels cool on a wire rack for 10-15 minutes before serving. Enjoy your plain water bagels fresh or toasted with your favorite toppings!
Nutrition Facts
| Serving size | (4917.0g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1977.2 |
| Total Fat 7.8g | 0% |
| Saturated Fat 1.5g | 0% |
| Cholesterol 0mg | 0% |
| Sodium 3163.7mg | 0% |
| Total Carbohydrate 418g | 0% |
| Dietary Fiber 15.5g | 0% |
| Total Sugars 31.5g | |
| Protein 63g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 83mg | 0% |
| Iron 22.5mg | 0% |
| Potassium 599mg | 0% |
Source of Calories