I love The Chew, like half of my recipes come from that show. I have to say, I never even though about making my own bagels but it seemed so easy and approachable so I decided to make both the Quick and the Classic bagels. I started both on the same day but the Classic bagels take 2 days to make, so for now I write about the Quick Bagels, which I thought were pretty easy and pretty good. They are better than store bought bagels however they are not as good as the local bagel places here. It is a bit chewy but at the end of the day, it’s still a fresh bagel and I can’t complain about having my own jar of Everything Seasoning.
Similar to bread, combine a 1/4 cup of warm water and a Tablespoon of Instant Dry Yeast, let it sit for about 5 minutes until it gets foamy. In a bowl for a stand mixer, combine flour, sugar and salt and set it in the mixer using the dough hook. Add the yeast mixture and an additional 1 cup of warm water and stir on low setting for 1-2 minutes. The dough will start coming together and then you will want to move it to a medium speed for 3-4 minutes. This replaces the kneading process however, you may want to keep an eye on the machine, mine which weighs a ton was dancing around the counter!
Place ball of dough in a greased bowl with a damp towel over it for 50 minutes. Cut into 6 pieces and roll each piece into a good tight ball. Hint: If it is not seamless, its not the end of the world but it will show up on your bagel and can tear easily there. Poke your thumb through the middle and continue stretching it until the hole is about an inch wide. Place on a floured piece of parchment and cover with a damp towel for 15 minutes.
Meanwhile, make your everything seasoning, by combining poppy seeds, toasted sesame seeds, sea salt flakes, onion flakes and garlic flakes. I used Onion Onion and Garlic Garlic by Tastefully Simple and it was packed with flavor. This makes enough for an extra jar, so I just had and extra shaker I put it in.
Pre-heat your oven to 400 degrees and get a big pot of boiling water going. After your 15 minutes, drop your bagels into the boiling water, I did 3 at a time to make sure I didn’t overcrowd the pot. The recipe states that you want to make sure to do 45 seconds per side, mine kept flipping on their own or completely submerging for 20 seconds in the beginning, so make sure the whole thing is in there for about a minute and a half. Wipe down your floured parchment and spray it down with non stick spray. Place bagels on greased parchment and sprinkle a good amount of Everything Seasoning on each bagel. Bake for about 18 minutes, I might even go to 20 so they are not as chewy. Serve warm with cream cheese and enjoy!
Quick Everything Bagels
- 1/4 Cup Warm Water
- 1 tsp. Instant Dry Yeast
- 3 1/4 Cup All-Purpose Flour
- 2 tsp Sugar
- 2 tsp Kosher Salt
- 1 Cup Room Temp. Water
- 1 tsp Vegatable Oil
- 2 TBSP Poppy Seeds
- 2 TBSP Seasame Seeds
- 3 TBSP Garlic Garlic by Tastefully Simple
- 3 TBSP Onion Onion by Tastefully Simple
- 1 1/2 TBSP Sea Salt Flakes
Stir together 1/4 cup water and yeast in small bowl, let sit for a few minutes to get foamy.
In a stand mixer bowl, combine flour, sugar and salt. With a dough hook attachment, add 1 cup of water and yeast mixture, keeping it on low for 1-2 minutes.
Move to medium speed for 3 minutes (be careful, the mixer may get a bit jumpy).
Move dough to a vegetable-greased bowl, cover and allow to sit for 50 minutes.
With greased hands, divide dough into 6 pieces and make a ball. Poke a hole in the center with your thumb and continue stretching each piece until hole is 1 1/2 inches. Place on a floured parchment paper-lined cookie sheet. Allow to sit for 15 minutes.
While sitting, make everything bagel by combining all ingredients. Pre-heat oven to 400 and get a large pot of water boiling.
Drop bagels into boiling water, 3 at a time, for 45 seconds each side. Place on a cookie sheet lined with greased parchment paper. Liberally sprinkle Everything seasoning on each bagel and bake for 20 minutes.
If you don't have Garlic Garlic or Onion Onion, you can use garlic flakes and onion flakes.