Homemade Bagels
Ingredients
- 3.5 cups bread flour, plus extra for kneading
- 1.5 cups warm water
- 2 tsp active dry yeast
- 1.5 tsp salt
- 1 tbsp honey (for the boiling water)
Instructions
Combine the yeast and warm water in a large bowl. Let it sit for 5 minutes until foamy.
Add the bread flour and salt. Mix until a shaggy dough forms.
Turn out onto a floured surface and knead for 10 minutes until smooth and elastic. The dough should bounce back when poked.
Place in a bowl, cover with a damp towel, and let rise for 1 hour until doubled.
Punch down the dough and divide into 8 equal pieces.
Roll each piece into a ball, then poke a hole through the center with your thumb. Stretch gently to about a 2-inch hole. It will shrink during boiling.
Let the shaped bagels rest on a parchment-lined sheet for 10 minutes.
Bring a large pot of water to a boil and add the honey. Boil each bagel for 1 minute per side.
Return to the parchment-lined baking sheet. Bake at 425°F for 20–25 minutes until deep golden brown.
Notes
These freeze beautifully. Slice before freezing so you can toast them straight from the freezer. Under 1g of fat per bagel — most of that comes from the flour itself. Top with fat-free cream cheese, jam, or use them for sandwiches.
Nutrition Facts
Per serving. Values are estimates calculated to help manage a low-fat diet.
