Metric Bagels When I Go Back Home
Discover the comfort of homemade bread with 'Metric Bagels When I Go Back Home,' a delightful recipe that brings authentic bakery-style bagels to your own kitchen. Made with precise metric measurements for consistency, these bagels feature a chewy, golden crust and a soft, flavorful interior. The recipe combines simple pantry staples like all-purpose flour, active dry yeast, and a touch of sugar, with optional toppings such as sesame seeds, poppy seeds, or coarse salt for a customized finish. The secret to their irresistible texture lies in the traditional boiling step, with barley malt syrup enhancing their signature flavor. Perfect for breakfast or lunch, these bagels are versatile and great for sandwiches or served simply with a smear of cream cheese. With just 90 minutes of prep and a short bake time, this recipe ensures bakery-style bagels made from scratch in the comfort of home.
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Recipe Information
Ingredients
- 500 grams All-purpose flour
- 300 milliliters Warm water (around 40°C)
- 7 grams Active dry yeast
- 15 grams Granulated sugar
- 10 grams Salt
- 30 grams Barley malt syrup (optional, for boiling water)
- 2 liters Water (for boiling)
- 1 piece Egg, beaten (optional, for egg wash)
- 30 grams Toppings (sesame seeds, poppy seeds, or coarse salt)
Instructions
In a large mixing bowl, combine the warm water, sugar, and yeast. Stir gently and let it sit for 5 minutes until it becomes frothy.
Add the flour and salt to the bowl. Mix until a shaggy dough forms, then transfer to a floured surface.
Knead the dough for about 10 minutes until it becomes smooth and elastic. If it's too sticky, add a small amount of flour, one tablespoon at a time.
Shape the dough into a ball and place it in a lightly oiled bowl. Cover with a clean kitchen towel and let it rise in a warm place for 1 hour or until it doubles in size.
Deflate the risen dough and divide it into 8 equal pieces. Roll each piece into a ball.
To shape the bagels, poke your thumb through the center of each ball and gently stretch it to form a ring roughly 4-5 cm in diameter. Place the bagels on a parchment-lined baking sheet and let them rest for 15 minutes.
Preheat your oven to 220°C. Bring the 2 liters of water to a boil in a large pot and add the barley malt syrup, if using.
Boil the bagels 2-3 at a time, cooking for 1 minute on each side. Remove them with a slotted spoon and return them to the baking sheet.
If desired, brush the bagels with the beaten egg for a shiny crust and sprinkle your favorite toppings over them.
Bake the bagels in the preheated oven for 20-25 minutes, or until golden brown. Let them cool on a wire rack before serving.
Nutrition Facts
Calories |
284 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 2.6 g | 3% | |
| Saturated Fat | 0.4 g | 2% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 23 mg | 8% | |
| Sodium | 789 mg | 34% | |
| Total Carbohydrate | 56.0 g | 20% | |
| Dietary Fiber | 2.6 g | 9% | |
| Total Sugars | 4.1 g | ||
| Protein | 8.5 g | 17% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 37 mg | 3% | |
| Iron | 2.9 mg | 16% | |
| Potassium | 95 mg | 2% | |
*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.
