Homemade bagels. It doesn’t get much better than this, folks.
In Vancouver, there’s not a whole lot of great spots to grab a fresh, quality bagel. And we’re always up for a challenge, so we thought why not just make them ourselves.
How hard could it possibly be, right?
It is a bit of a process, this bagel making thang, and some patience is required before you’ll get the payoff of finally being able to sink your teeth into its golden brown, crispy, pillowy goodness. But if you can muster it up, the payoff is oh so worth it.
It’s scary how easy to sit down and eat like three of these, no problem. These bagels aren’t heavy and dense like grocery store bagels often are, and it’s
almost dangerous how easy they are to inhale.
This recipe is different from your average everything bagel, ’cause it’s loaded with extra flavor. We added freshly grated Parmesan cheese, as well as fried onions and garlic to the dough, which really made these pop.
If you bring these homemade everything bagels to your next Sunday brunch, we’re pretty sure you’ll be everyone’s new best friend. Makes 1 dozen
- 3 1/2 cup all purpose flour
- 2 tsp sugar
- 2 1/4 tsp active dry yeast
- 2 tsp kosher salt
- 1 1/3 cup warm water
- vegetable oil, to coat dough
- pinch of salt
- 1/2 white onion, diced
- 2 cloves of garlic, minced
- 1 cup parmesan cheese, shredded
- 1 tbsp sunflower oil
- 1 egg
- 1 tsp buttermilk
- sea salt
- sesame seeds
- poppy seeds
- flax seeds
- In the mixer, combine flour, sugar, yeast and salt. Combine at medium speed, and add the warm water. Continue to mix until a dough ball forms - about six minutes or so.
- While the dough is mixing, heat oil in a frying pan on medium heat, and add onion. Cook for 2-3 minutes, until they become translucent. Add salt and pepper to taste, garlic, and cook a further 2-3 minutes. Set aside and let cool completely.
- Let the mixer run another 8 minutes or so, and check dough for elasticity. When you stretch the dough out between your hands, it should not tear, and it should have an elastic type quality to it.
- Cut dough ball into small pieces, and combine cooled onion mixture, parmesan cheese to dough balls and remix until one dough ball reforms.
- Transfer dough to an oiled bowl, and coat dough well with oil so as not to dry it out. Cover with a clean tea towel and let rise in a warm place for about 1 hour, or until it has doubled in size.
- Preheat oven to 425, and bring a large salted pot of water to a boil.
- Punch dough down, releasing some of the gas. Cut into twelve equal pieces. You can use a kitchen scale to help make this process as accurate as possible.
- Roll all twelve pieces into nice rounds. Dip your finger into some flour, and pop a hole in the center of each ball, stretching slightly in the middle about two times their size.
- Place onto parchment lined baking sheet, and let rest about 10 minutes.
- Using a slotted spoon, place three at a time into rapidly boiling water, for 1 minute on each side before flipping. Remove and transfer to a silpat or parchment lined baking sheet.
- In a bowl, combine egg and buttermilk and whisk together. Brush the tops of the bagels, and top with seeds.
- Bake in oven for 15-17 minutes, until golden brown.