Multigrain Bagels
Simple to make and unbelievably delicious; these homemade multigrain bagels are perfect with a smear of cream cheese, though they're just as good with any of your favorite toppings!
Servings: 8 bagels
Ingredients
- 300 ml lukewarm water
- 2 tbsp superfine sugar
- 30 grams fresh yeast or 10 grams active dry yeast
- 630 grams multigrain bread flour not a bread mix
- 1½ tsp salt
- 1 egg beaten
- Sesame seeds
Instructions
- In a bowl, combine the water and sugar, stirring until the sugar has dissolved. Add the yeast and let it sit for about 10 minutes.
- Place the multigrain bread flour and salt in the bowl of a stand mixer. Once the yeast mixture has had time to activate, add it to the flour and mix until a crumbly dough forms. Knead on low speed for about 10 minutes, until you have a smooth, elastic dough.
- Remove the dough from the bowl and shape it into a ball. Lightly grease the bowl with oil and return the dough to it. Cover with plastic wrap and let it rise in a warm place for 2 hours, or until doubled in size.
- After rising, remove the dough from the bowl and divide it into two equal portions. Divide each portion into four pieces, giving you eight pieces total. Roll each piece into a ball, flatten it slightly, and use your thumbs to poke a hole through the center. Gently stretch the hole until it resembles the shape of a bagel. Let the shaped bagels rest for 10 minutes.
- While the bagels are resting, bring a large pot of water to a boil. Carefully lower the bagels into the boiling water, one at a time or two at a time if your pot is large enough. Boil for 45 seconds to 1 minute, then flip and boil the other side for the same amount of time. Once both sides have been boiled, transfer the bagels to a baking sheet lined with parchment paper.
- Brush the wet bagels with the beaten egg and sprinkle with sesame seeds.
- Bake in a preheated oven at 425°F/220°C (conventional oven) for about 20 minutes, or until golden brown.
- Let the multigrain bagels cool on a wire rack, or serve them while they're still warm.
Tips
- Bagels are at their best when sliced in half and lightly toasted. Serve them with cream cheese and smoked salmon, or with ham.
- Even though boiling the bagels may seem intimidating, it's actually one of the most enjoyable parts of making them. Don't skip this step, it’s what gives bagels their signature texture. Bagels are denser than regular bread, have a subtle sweetness, and develop a distinctive chewy crust.
How to store
Store the bagels in an airtight container in a cool, dry place. They will stay fresh for several days, although they will gradually become firmer, just like any other bread.You can also freeze them once they have completely cooled. For the best quality, freeze for up to 3 months.