Assorted Msu Bakers Savory Bagels Recipe

Activate yeast and combine liquids

In a large measuring cup or small bowl, whisk the warm water (about 105–115°F) with the honey and sugar until dissolved. Sprinkle the instant yeast over the top, stir once, and let sit 3–5 minutes until foamy. Whisk in the milk and melted butter.

Mix dry ingredients

In the bowl of a stand mixer fitted with a dough hook (or a large mixing bowl if mixing by hand), combine the bread flour and salt.

Form dough

With the mixer on low, slowly pour the liquid into the flour. Mix until a rough dough forms, then increase speed to medium-low and knead 6–8 minutes until the dough is smooth, shiny, slightly stiff, and pulls away from the bowl. If mixing by hand, transfer to a lightly floured surface and knead 10–12 minutes.

First rise

Lightly oil a large bowl with the vegetable oil. Shape the dough into a ball, place it in the oiled bowl, turning once to coat. Cover tightly with plastic wrap or a damp towel and let rise in a warm draft-free place until doubled, about 60–75 minutes.

Divide and pre-shape

Punch down the risen dough gently to deflate. Turn it onto a lightly floured surface and divide into 12 equal pieces (about 100–110 g / 3.5–4 oz each). Shape each piece into a smooth round ball by cupping and rolling under your palm.

Shape into bagels

Using your thumb, poke a hole through the center of each ball and stretch to form a 1.5–2 inch hole (it will shrink slightly during proofing and boiling). Place shaped bagels on parchment-lined baking sheets, spacing about 1 inch apart.

Final proof

Cover the shaped bagels loosely with lightly oiled plastic wrap or a damp towel and let rest for 20–30 minutes until slightly puffy but not doubled.

Prepare boiling liquid

Half an hour before shaping is finished (or when bagels are nearly proofed), bring 8 cups of water to a simmer in a wide, deep pot. Add baking soda and honey; stir to dissolve. Keep the water at a gentle simmer (not a rolling boil).

Boil bagels

Preheat oven to 450°F (230°C) with a rack in the middle. Working in batches of 3–4, gently lower 2–4 bagels into the simmering water using a slotted spoon. Boil 45–60 seconds per side (90–120 seconds total) for a chewier crust; for a lighter chew boil 30 seconds per side. Remove with the slotted spoon and let excess water drain back into the pot.

Apply egg wash and toppings

Whisk the egg with 1 tsp cold water to make an egg wash. After draining each boiled bagel briefly on a clean kitchen towel or rack, brush the top lightly with egg wash and immediately sprinkle or press desired toppings: everything seasoning on some, sesame/poppy on others, dried onion, coarse salt, shredded cheddar (press cheddar gently so it adheres), or rosemary with cracked pepper. Place topped bagels back on the parchment-lined baking sheet.

Bake

Bake the bagels in the preheated 450°F (230°C) oven for 12–16 minutes, rotating the baking sheet halfway through to promote even browning. Bake until tops are deep golden brown and bottoms sound hollow when tapped.

Cool

Transfer baked bagels to a wire rack and cool for at least 20 minutes before slicing. Cooling allows crumb to set and prevents gummy interior.