I grew up part of my life in a town with one stoplight. There wasn’t even a grocery store in town. And yet, I’m a gal who loves me a GOOD bagel. Grocery store ones are alright, but I need that NYC style chew and flavor. How did I get such boujee taste in bagels? Well, I also had an uncle who would send us H&H New York City bagels many Christmases, and that’s what we’d have. It’s where I discovered the magic of a salt bagel – which if you’ve never had one I must recommend.
Now, maybe you have an Einsteins where you live and they aren’t bad, or maybe you do have a really great bagel shop. The island I live on now actually does. They have salt bagels AND these Parmesan Pesto ones which are oh my lord good.
But the bagels that are the best are fresh. And you can’t get fresher than straight out of your oven. Making your own bagels might seem intimidating but it’s honestly easier than you’re worried about. It’s sort of a lot of steps, but none of them are difficult. The hardest part is probably shaping the dough, but it’s pretty hard to do it wrong, and even if they look wonky they still taste great.
I wanted to make a spicy flavored bagel. I’ve seen tons of sweet and savory, but never spicy. So I decided to take some classic bagel flavors and add a little kick. The spicy garlic and onion bagel was born. And now, you can make them too.
- 480 g Bread flour
- 7.5 g Instant or active dry yeast (2 ¼ tsp)
- 1 tbsp Non-diastatic malt powder or brown sugar
- 1 ¼-½ cup Lukewarm water, about 95-100F start with 1 ¼ cup and add tbsp at a time if more is needed
- 2 tsp Salt
- 1 tbsp Garlic powder
- ½ tbsp Minced garlic
- 2 tbsp Onion powder
- 1 ½ tsp Cayenne powder
- If using active dry yeast, proof the yeast in ½ cup of the warm water with ¼ tsp sugar. Let sit for 5-10 min until foamy.
- Combine all ingredients in bowl of stand mixer with dough hook. Mix on low until dough comes together and on medium for an additional 8-15 minutes until dough is firm, elastic and smooth.
- Grease bowl, cover and let dough rise for 60-90 min or until dough has doubled in size.Gently punch down the dough, and let rest for another 5-10 minutes.
- Divide the dough into 8 equal pieces. Take each piece, cupping your hand lightly over the doughand roll into a ball using circular motion. Repeat with each piece. Flour your finger and poke through the center of the dough ball, and stretch to create center ring of about 1-2 inches. Place on a lightly greased or silicone/parchment lined baking sheet.
- Cover baking sheet and allow rounds to rest for 10 minutes. While resting, preheat oven to 425F and bring a large pot with 2 quarts of water to a boil. Once water is boiling and bagels are ready to go in, add 2 tbsp non diastatic malt powder and 1 tbsp sugar or ¼ cup honey.
- Drop bagels in water, doing 2-4 at a time but allowing space around each bagel. Let bagels float for 90 seconds on each side, then remove back to baking sheet.
- Bake bagels for 20-25 minutes or until golden brown. Remove and let cool on baking sheet or enjoy warm.