Skip the bagel-run on busy mornings and instead whip up a batch of these simple, deli-style bagels that you’ll love even more than the bakery ones.—They’re unbelievably soft, chewy and also freezer-friendly!
BAGELS. Homemade deli-style bagels for everyone!!
And a happy carb-loaded Monday to you too. 😉
So have you noticed a pattern going on around here? Friday we had bakery-style muffins. Today we’re shoving deli-style bagels in our faces. I guess I’m kinda hatin’ on the public food industry in favor of my small-ish kitchen.
YIKES. Now that I think about it, I’m probably even putting my local coffee shop out of business ever since I got my own espresso maker! What is happening to me?! I’m all of a sudden becoming Ms. Domesticated Martha Stewart! HALP.
Do feel free to ignore all that incoherent freak-out stuff above. I’m still brewing my coffee this morning and emotions are running high.
About the only thing keeping me semi-sane right now is the toasted-and-butter-smothered homemade bagel in my hand and the comforting thought that my freezer currently holds a ginormous abundance of more.
It’s the seemingly-little things that make me happy. ♥
So I’m pretty sure we all know the wonderful emotions and feelings that surround those bagels that you pick up from the deli/bakery for brunch once or 5 times a week. (eeep!!) I myself have a DEEP connection with those carb-loaded brunchy wonders.
Aaaaand I’m pretty sure you know what happens next. Sarah starts thinking…..I woooooonder. Homemade bagels could probably solve ALL the world’s problems and maybe even save my wallet from being permanently on E.
I don’t leave well enough alone, guys. Homemade bagels, they happened. Like 5 times in the past few weeks, because I’m just that much in love.
My GOSH, it’s no wonder why. GUYS, the perfection level of these bagels is kinda off the Yum-O meter. Or something like that…
Let us discuss texture: They’re ultimately soft and they have that unmistakable chewy texture that we all know and love about bagels. Resulting in a bagel that toasts up MARVELOUSLY. Really, it’s perfection.
Now, friends: don’t let the prospect of making homemade bagels scare ya off. I promise, promise, PROMISE these little guys really are simple to make! You can DO it and I am here to show ya how.
So the dough. It whips up in the mixer in literally less than 5 minutes. No fancy ingredients here either! Water, active dry yeast, a pinch of sugar and salt, and flour is seriously all it is.
The dough is also SO easy to work with. No ooey-gooey-sticky fingers here when you’re trying to knead it!
Here’s a step-by-step of how you shape the bagels once the dough has risen: In photos!
From there it’s just a short 30-minute rise. A quick little dunk in boiling water and then into your (very!) hot 400F oven for about 20-25 minutes
Oh, and don’t forget to sprinkle on the extras before baking up these babies. My family likes poppyseeds and sesame seeds best, but next time I’m so trying a hefty sprinkling/dumping of cinnamon sugar. 😉
The possibilities really are endless with these bagels. You could make yourself a killer breakfast egg sandwich. Toast ‘er up and smother in peanut butter, jam, honey, cream cheese, ect.
Or….just eat ’em straight off the baking sheet because who cares about manners anyway. Finders keepers, losers WEEPERS.
Any way you choose to eat these bagels is gonna be awesome. Obviously because, uh with deli-style bagels could you EVER go wrong?!
The important thing is just that you make these. Like now, kbye.
Deli-Style Homemade Bagels
- 2 packages active dry yeast 4-1/2 teaspoons
- 2 cups warm water 110F
- 3 tablespoons coconut sugar or brown sugar
- 2 teaspoons salt
- 5 to 5-1/2 cups white whole wheat flour
- Cornmeal for baking sheets.
- Sesame seeds and/or poppyseeds for topping
In the bowl of a large stand mixer fitted with a paddle attachment, dissolve yeast in warm water. Let stand for 5 minutes or until foamy. Mix in sugar and salt. With mixer running on medium speed, add 5 cups flour until mixture forms a stiff dough. (if dough seems too sticky, mix in additional flour by the tablespoon until it comes together)
Turn dough onto a floured surface and gently knead until smooth and elastic. Place in a greased bowl, turning once to grease top. Cover bowl with plastic wrap and allow to rise in a warm place until doubled in size, about 1 hour.
Punch down risen dough and divide into 15 pieces. Use your hands to roll each portion int a 8-in rope. Twist ropes and then bring ends together and pinch to seal. Place bagels on parchment paper-lined baking sheets, dusted with cornmeal. Allow bagels to rise 30 minutes or until doubled in size.
Place 8 cups water in a large pot. Bring to a boil over high heat. Once boiling, cook bagels in batches of three 30 seconds on each side. Return bagels to baking sheets and sprinkle with sesame seeds and poppyseeds.
Bake bagels at 400F 20-25 minutes or until golden-brown. Cool bagels on wire cooling racks. Serve bagels toasted with cream cheese, peanut butter, jam, ect.
Store bagels in an airtight container at room temperature up to 3 days. Bagels may also be frozen up to 2 months.
Really sorry for the 10 million-photo overload today. Like I said, OBSESSED.