Daily Dish

Homemade Bagels

Healthy Fact of the Day

Homemade bagels can be a nutritious option when made with whole-grain flour, as they provide complex carbohydrates, fiber, and potential toppings like seeds or onions can add additional nutrients and flavors.

Ingredients

 

  • 1 1/4 cups warm water (105-115°F)
  • 1 tablespoon sugar
  • 1 teaspoon salt
  • 1 package active dry yeast (2 1/4 teaspoons)
  • 3 1/2 cups all-purpose flour, plus more for dusting
  • 1 tablespoon honey or barley malt syrup (optional)
  • Toppings: sesame seeds, poppy seeds, dried onion flakes, etc. (optional)

 

Instructions

  1. In a large bowl, combine the warm water, sugar, salt, and yeast. Let the mixture stand for 5-10 minutes until it becomes frothy and foamy.

  2. Add 3 cups of flour to the yeast mixture and stir with a wooden spoon until a shaggy dough forms.

  3. Turn the dough out onto a lightly floured surface and knead for about 10 minutes, gradually adding the remaining 1/2 cup of flour as needed, until the dough is smooth, elastic, and not too sticky.

  4. Place the dough in a lightly greased bowl, cover with a damp cloth or plastic wrap, and let it rise in a warm place for 1 hour, or until doubled in size.

  5. Punch down the dough to release the air bubbles and divide it into 8 equal pieces.

  6. Roll each piece into a smooth ball and use your thumb to poke a hole in the center, stretching the dough into a bagel shape with a hole in the middle.

  7. Place the shaped bagels on a parchment-lined baking sheet and let them rest for 10 minutes.

  8. Meanwhile, preheat your oven to 425°F (220°C) and bring a large pot of water to a boil. Add the honey or barley malt syrup to the boiling water (if using).

  9. Boil the bagels for 1 minute per side, then transfer them back to the parchment-lined baking sheet.

  10. If desired, top the bagels with sesame seeds, poppy seeds, dried onion flakes, or any other toppings of your choice.

  11. Bake the bagels for 18-22 minutes, or until golden brown.

  12. Remove the bagels from the oven and let them cool on a wire rack before serving.

Enjoy these delectable doughy bagels, perfect for brightening up your morning! 

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“Always let your meat rest before slicing.”

Whether you're roasting a chicken, grilling steak, or baking pork tenderloin, letting cooked meat rest for 5–10 minutes before slicing allows the juices to redistribute evenly. This simple step keeps your meat juicy and tender, ensuring every bite is flavorful and moist. Bonus: It gives you a moment to plate your sides or garnish for a perfect presentation!

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