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 to 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, and 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.
