To kick off my Bagel Challenge, I’m sharing my plain bagel recipe. This plain bagel can be topped with about anything. I love sesame seed bagels for sandwiches, and bagels topped with cheddar cheese for chili. The possibilities are endless!
Bruegger’s Challenge Bagels made with this recipe:
- Plain (duh)
- Asiago/ Asiago Parmesan
- Chocolate Chip
- Jalapeño Cheddar
- 2 1/4 teaspoons dry active yeast
- 2 teaspoons sugar
- 1 1/3 cups warm water
- 3 1/2 cups bread flour, plus extra for kneading
- 1 3/4 teaspoons salt
- 1 egg (for egg wash)
- Toppings (optional)
- Mix warm water and sugar in a large bowl (or your stand mixer bowl), sprinkle yeast on top and let stand for 10 minutes.
- After 10 minutes, add the salt and flour and mix well until dough forms a shaggy ball. (For chocolate chip bagels, add ½ cup of chocolate chips here). If you are using a stand mixer, use the dough hook attachment and mix on low for 3-4 minutes.
- Then increase speed to medium until dough is smooth, about 5 minutes. Roll your dough into a ball and transfer to a large bowl and cover with a kitchen towel.
- Let rise for one hour in a warm, draft free place, or until dough has doubled in size.
- Gently de-gas the dough and divide into 8 equal pieces. I find it easiest to do this with a kitchen knife. Roll each piece into a smooth ball, and use a floured finger to make a hole in each ball. Widen the hole to approximately one-third of the bagel’s diameter.
- Place bagels on a lined baking sheet (lined with either parchment paper or a silicone baking mat) and cover. Allow bagels to rise for 20 minutes.
- While your bagels rise, preheat the oven to 425 degrees Fahrenheit and bring a large pot of water to a rolling boil.
- Once bagels have finished rising, boil bagels uncovered for one minute on each side. Depending on the size of your pot, you should be able to boil 2-3 at a time.
- Remove bagels from boiling water using a slotted spoon or perforated skimmer and let cool on a wire rack. Repeat for all bagels and pat dry with a towel before returning to baking sheet.
- To give my bagels a nice golden crust, I brush them with an egg wash. Beat one egg with one tablespoon of water and a dash of salt.
- Brush the top of each bagel with egg wash. My silicone pastry brush is perfect for this- way easier to clean than a traditional brush.This step can easily be skipped, but the egg wash really helps the toppings stay on and it doesn’t add an eggy flavor.
- Optional- add toppings!
- -For poppy seeds, sesame seeds or other small toppings, fill a small dish or plate with your toppings and dip your bagels in the topping, twisting and applying light pressure to ensure an even coating.
- -Sprinkle shredded cheese on top of your bagels (asiago, parmesan, or my husband’s favorite, cheddar cheese)
- -Press small slices of jalapeños into the top of your bagel and top with cheese (I’m a total wimp about spicy-hot food and have not tried this one- let me know if it works!)
- Bake your creations for 20-25 minutes or until golden.
- Cool completely on a wire rack. I’ve never had any trouble with burning toppings- just make sure you are extra careful not to burn yourself transferring bagels topped with melted cheese! Enjoy!
Recipe adapted from: Bread, by Eric Treuille and Ursula Ferrigno.