Name: Homemade Bagel
Yield: 817.15 grams
Ingredients: 1.25 cups of water, bottled, generic (296 g); 6 tsps of sugars, granulated (25 g); 1 packet of leavening agents, yeast, baker's, active dry (7 g); 3.5 cups of wheat flour, white, bread, enriched (480 g); 1.5 tsps of salt, table (9 g)

Ingredients

or1.25 cups of water, bottled, generic (296 g)

or6 tsps of sugars, granulated (25 g)

or1 packet of leavening agents, yeast, baker's, active dry (7 g)

or3.5 cups of wheat flour, white, bread, enriched (480 g)

or1.5 tsps of salt, table (9 g)

Preparation

Combine warm water, yeast, and sugar in a large bowl or stand mixer, let sit for 5 minutes

Add 3 cups bread flour and salt

Knead or use dough hook to mix for 8-10 minutes

Add oil to the bowl and place dough inside, coat dough with oil

Cover loosely with a towel and let rise for 1-2 hours or until it has doubled in size

After dough rises, punch it down

Divide dough into 8 pieces

Roll the dough into a ball and flatten

Using your thumb, press into the middle of the ball and stretch to form a 2 inch hole in the middle

10.

Place dough onto sheet pan and cover with a damp cloth, let sit for 10 minutes

11.

Bring water in a saucepan to a boil

12.

Place bagel in water, cook for 45 seconds, flip to the other side and cook for 60 seconds. The longer you cook them, the chewier they will be

13.

Remove bagel and place on towel to dry off

14.

Preheat oven to 425 degrees

15.

Brush each bagel with melted butter and any toppings you desire

16.

bake for 20-25 minutes until golden brown

Nutritional information

	Per 100 g	Per portion (102 g)	% DRI
Energy	227 kcal	231 kcal	12 %
Fat	1 g	1 g	2 %
Fatty acids, total saturated	0 g	0 g	1 %
Cholesterol	0 mg	0 mg	0 %
Sodium	429 mg	438 mg	18 %
Carbohydrate	46 g	47 g	16 %
Sugars	3 g	3 g
Fiber	2 g	2 g	7 %
Protein	7 g	8 g

Recipes ofAlexis Kiefer

Registered Dietitian Nutritionist · 86330606

Working together to reach your nutrition goals

Homemade Bagel

Friday, March 08, 2024