Cornmeal Bagels
Take your breakfast game to the next level with these irresistibly chewy Cornmeal Bagels, a creative twist on the classic bagel that brings a subtle, earthy sweetness to every bite. This homemade recipe combines the hearty texture of all-purpose flour with the rustic charm of fine yellow cornmeal, resulting in golden-brown bagels sprinkled with a delicate cornmeal dusting for added crunch. Boiled to perfection in a molasses-infused water bath before baking, these bagels boast a tender interior and a crisp crust that’s perfect for toasting. Ready in just under two hours, these bagels are ideal for brunch spreads or busy mornings. Whether topped with cream cheese, butter, or your favorite spreads, these Cornmeal Bagels are sure to be the star of your breakfast table. Keywords: cornmeal bagels, homemade bagels, chewy bagels, breakfast recipes.
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Recipe Information
Ingredients
- 1.25 cups Warm water
- 2 tablespoons Granulated sugar
- 2.25 teaspoons Active dry yeast
- 3 cups All-purpose flour
- 0.5 cup Fine yellow cornmeal
- 1.5 teaspoons Salt
- 1 tablespoon Vegetable oil
- 1 tablespoon Molasses or honey
- 2 tablespoons Cornmeal (for dusting)
- 4 quarts Water (for boiling)
- 2 tablespoons Granulated sugar (for boiling water)
Instructions
In a large mixing bowl, combine warm water and granulated sugar. Stir to dissolve the sugar, then sprinkle the yeast over the top. Let it sit for 5-10 minutes until the yeast becomes frothy and activated.
Add the all-purpose flour, cornmeal, salt, vegetable oil, and molasses (or honey) to the yeast mixture. Mix until the dough starts to come together.
Transfer the dough to a lightly floured surface and knead for 8-10 minutes until the dough is smooth and elastic. Alternatively, use a stand mixer with a dough hook attachment for 6-8 minutes.
Shape the dough into a ball and place it in a lightly oiled bowl. Cover with a clean kitchen towel or plastic wrap and let it rise in a warm place for 1 hour, or until it has doubled in size.
Punch down the dough and divide it into 8 equal pieces. Shape each piece into a ball. Using your thumb, poke a hole through the center of each ball and gently stretch it to form a bagel shape, with a hole approximately 1-2 inches in diameter. Cover the shaped bagels with a towel and let them rest for 15 minutes.
Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper. Sprinkle the parchment paper with cornmeal for dusting.
Bring a large pot of water (4 quarts) to a boil. Stir in 2 tablespoons of sugar. Reduce the heat to maintain a gentle boil.
Boil the bagels in batches, cooking each one for 1-2 minutes on each side. Use a slotted spoon to remove the bagels and transfer them to the prepared baking sheet.
Bake the bagels in the preheated oven for 20-25 minutes, or until they are golden brown and cooked through. Rotate the baking sheet halfway through baking for even browning.
Remove the bagels from the oven and let them cool on a wire rack before serving. Enjoy them plain, toasted, or with your favorite toppings!
Nutrition Facts
Calories |
1977 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 20.0 g | 26% | |
| Saturated Fat | 2.9 g | 14% | |
| Polyunsaturated Fat | 8.4 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3562 mg | 155% | |
| Total Carbohydrate | 403.1 g | 147% | |
| Dietary Fiber | 17.2 g | 61% | |
| Total Sugars | 65.3 g | ||
| Protein | 45.8 g | 92% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 97 mg | 7% | |
| Iron | 19.5 mg | 108% | |
| Potassium | 939 mg | 20% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
