How to Make Bagels at Home | Pepperoni Bagels & Plain Bagels

Mix the dry ingredients (bread flour, sugar, salt, instant yeast) briefly before adding them to the lukewarm water.

Mix at low speed for 3 minutes.

Shift to mid-high speed and mix for 6-7 minutes.

Shape the dough into a neat ball with a smooth surface.

Cover the bowl with cling film and let it rise in a warm place until it has doubled in size (about 45 minutes at around 25.8°C or 78.4°F).

Lightly flour your finger and gently press into the dough; if it springs back quickly, proof it for a longer period of time.

Remove the dough from the bowl and place it on the work surface.

Gently flatten the dough; the dough’s weight is roughly 540g.

Divide the dough into 6 portions, each around 90g.

Pre-shape them into tubes and cover them to let them rest for 10 minutes.

Shape the plain bagel by rolling it out into a 15cm x 10cm rectangle.

From the top edge, roll the dough into a tube shape, pressing down slightly while rolling.

Press on the edge to seal the tube and gently roll it to make it more even and a bit longer.

Press down and roll one end of the tube to flatten it, about a quarter of its length.

Connect the two ends to shape it into a circle, surrounding the thick end with the flattened end and sealing it tightly.

Place it on a baking tray lined with baking paper with the seam facing downward.

For the pepperoni bagels, roll the dough out into a 15cm x 10cm rectangle.

Add 4 thin slices of pepperoni, 15g grated mozzarella cheese, and optional garlic powder, dried oregano, and black pepper.

Starting from the top edge, roll the dough into a tube, applying pressure on the edge when rolling and pinching both ends gently to seal the fillings inside.

Roll it to make it more even and slightly longer, and press down one end of the tube about a quarter of its length.

Form it into a circle by joining the two ends and enclosing the thick end with the flattened end, sealing it with the seam side at the bottom.

Put it on a baking sheet lined with baking paper and repeat the process with the rest of the dough portions (3 plain bagels & 3 pepperoni bagels).

Let the bagels rise for about 30 minutes at around 26°C (78.8°F).

Preheat the oven to 200°C (392°F).

Gently press the bagels with a floured finger; they should spring back slowly.

Add 1L of water to a large pot on high heat until boiling, then lower the heat to keep a steady simmer and add 30g barley malt syrup.

Add the bagels to the simmering water, cooking them for 45 seconds to 1 minute on one side, then flip them over to cook the other side for another 45 seconds to 1 minute.

Take the bagels out of the pot and put them back onto the baking tray; for the 3 pepperoni bagels, sprinkle some grated mozzarella on top.

Bake at 200°C for 18-20 minutes (392°F).

Place the bagels on a cooling rack to cool.

Equipment Needed

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