Bagels

The dough comes together quickly and easily either by hand or with a stand mixer, and it’s sturdy and elastic enough so you can shape the bagels without any problems whatsoever. 

Boiling is optional here, not a must.

Brushing with egg wash or alternative results in a chewy bagel exterior also!

Ingredients

• 420 g or 1 pack of Gusto Artisan Bread & Pizza Mix
• 1 tbsp honey, maple syrup or sugar
• 1 tbsp oil, or melted butter
• 300 g warm water (105-115°F)
• 8 g, 2 1/4 tsp or 1 packet active or instant yeast

If you're wondering why make your own bagels? Fresh warm bread is a joy and so is adding your favorite quality fillings and toppings. Get creative,

Directions

1. In the bowl of a stand mixer with a paddle attachment, combine honey, oil, water & yeast. Allow to dissolve 3-5 minutes.

2. Add in flour mix. Beat on medium speed for 2 minutes, scraping down once or twice. Note: Can also mix in a bowl & knead by hand.

3. Divide dough into 7-9 equal-sized pieces, about 80 g or 100 g each, for a medium or large bagel.

4. Roll each piece into a ball; poke a hole in the center & gently tug to form the bagel shape with a 2-inch circle in the center.

5. Place bagels on parchment; cover loosely with plastic/towel and let rise until slightly puffy, about 25 - 30 minutes.

Proofing tip

Preheat oven to 450°F. Allow the tray or trays of bagels to rest on the stovetop edge.

Baking

Option 1: Brush with egg wash, toppings & bake for 14-16 minutes. (Still gives a chewy exterior.)

Option 2: Boil in a water bath. About 3 liters water: 1/2 cup brown sugar or 2 tbsp molasses.

Boil 30 seconds each side. Drain & place on a parchment lined cookie sheet. Do not allow to sit too long before dropping into the seasoning mix, or sprinkling on top while still sticky.

Bake for 16-20 minutes until golden brown.

Allow to cool a little. Transfer to a wire rack to fully cool. Slice & serve or slice & freeze same day as baking. Best when toasted from frozen. Keeps for 2 months in the freezer.