You don’t have to trek to the nearest bakery to enjoy a great bagel. Try this recipe and you may never want to purchase these delicious classics again!
- Prep time 30 minutes
- Total time 3 hours
- Portion size 10 servings
- Credits : Canadian Living Magazine
Ingredients
Method
In large bowl, using wooden spoon, stir together olive oil, yeast and brown sugar with 1 1/4 cups warm water. Let rest until yeast is activated and puffy, about 5 minutes.
In a few additions, add flour and salt; stir until a thick, shaggy dough forms. Transfer to floured surface and knead until smooth and elastic (sprinkle with flour as needed to prevent stickiness), 5 to 7 minutes. Transfer to greased bowl, cover and let rise in warm draft-free place until doubled in size, 45 minutes to 1 hour.
Line 2 large baking sheets with parchment paper. Punch down dough. Divide dough into 10 equal pieces. On work surface, roll each piece into ball; let rest for 5 minutes. With floured finger, poke hole in middle of each ball; turn on fingers to create ring shape with 2-inch hole. Place on prepared baking sheet; let rest for about 10 minutes.
Meanwhile, preheat oven to 425°F. Fill large saucepan with water; stir in maple syrup. Bring to boil; reduce heat to medium. When water is simmering, using slotted spoon, plunge bagels in liquid, a few at a time. Cook, turning halfway through cooking time, about 3 minutes. Place 1 1/2 inches apart on baking sheets. Sprinkle generously with Everything Bagel Seasoning. Reshape bagels, if necessary.
Bake on upper and middle racks of oven, switching baking sheets halfway through cooking time, until bagels are golden brown, 20 to 25 minutes. Let cool for 10 minutes. (Make-ahead: Can be stored in paper bag at room temperature for up to 2 days or place in resealable plastic bag and frozen for up to 3 months.)
TEST KITCHEN TIPS
✦You can serve the bagels plain or sprinkle them with sesame seeds, poppy seeds or a little sea salt.
✦Bread flour contains more gluten than all-purpose flour, resulting in a stretchier dough. You can replace it with all-purpose flour, but your bagels will lack that bakery-style chewiness.
Nutritional facts Per Bagel:
- Calories 200
- Total fat 4 g
- Saturated fat 1 g
- Cholesterol 0 mg
- Sodium 235 mg
- Total carbohydrate 35 g
- Fibre 2 g
- Sugars 3 g
- Protein 6 g
- Iron 0.7 mg
