Recipe: Nathan Kam’s Homemade Bagels
Busy dad Nathan and his two kids love making and eating this breakfast staple.
Ingredients
- 1 cup warm water, 80 degrees
- 1 tablespoon sugar
- 1 teaspoon salt
- 1 cup all-purpose flour
- 1 cup bread flour
- 2 teaspoons active dry yeast
- 1 egg, beaten
- Optional toppings: garlic salt, dried onion, cheddar cheese, sesame seeds, togorashi (for spicy).
Instructions
- Combining water, salt and sugar in a mixer. Then, add all-purpose flour, bread flour and yeast. Continue mixing thoroughly for 8 to 10 minutes.
- Remove dough and knead for 1 to 2 minutes on a floured surface. Return dough to mixing bowl, cover with plastic wrap and allow the dough to rest and rise for 40 minutes in a warm place.
- Knead the puffy dough again on a floured surface for 1 to 2 minutes. Shape into a nice ball and divide into eight equal pieces.
- Roll each piece into a ball, tuck the edges under and pinch the bottom to create smoother tops.
- Using your thumb, press a hole into the center of the ball and stretch the dough into the shape of a bagel with a one-inch center hole. Place on a floured baking sheet and let dough rise for another 10 to 15 minutes in a warm place.
- Preheat oven to 400 degrees and bring a large pot of water to boil. Add two tablespoons of sugar to the water.
- After the dough rises, place three to four in boiling water and cook each side for roughly one-and-a-half to two minutes. Remove from water with a slotted spoon and place on an oiled baking sheet.
- Brush the top half of the bagel with egg wash and add desired seasoning. You don’t need an egg wash for cheese toppings.
- Bake at 400 degrees for approximately 20 minutes or until done. Cool on a wire rack and enjoy.
Prep Time: 5 minutes
Cook Time: 1 1/2 hours
