The Best Homemade Bagels I've Ever Made | Romney Update

bread flour

🥗Healthier: whole wheat flour

💰Cheaper: all-purpose flour

Whole wheat flour adds fiber and nutrients, while all-purpose flour is more economical.

honey

🥗Healthier: maple syrup

💰Cheaper: granulated sugar

Maple syrup offers a unique flavor, while sugar is a budget-friendly sweetener.

sourdough starter

🥗Healthier: commercial yeast

💰Cheaper: none

Commercial yeast provides a quicker rise but lacks the unique flavor of sourdough.

Start the sourdough the night before and let it bulk ferment for 8 to 12 hours.

Prepare a pot of water on the stove for boiling the bagels.

Pull the dough out and place it on the counter.

Cut the dough into smaller portions to form balls, ensuring to create 16 bagels as per the doubled recipe.

Let the formed dough balls rise for 15-20 minutes, covering them with a damp tea towel to prevent drying out.

Make a large hole in the center of each dough ball to form the bagel shape, ensuring the hole is big enough to not close up during boiling.

Boil the bagels in the prepared water with honey added for flavor.

After boiling, place the bagels on a parchment-lined baking sheet that has been sprayed with olive oil.

Bake the bagels in the oven until golden brown.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens