Plain Bagels
Plain Bagels is a flavorful Continental Global Delicacies dish prepared with quality ingredients. In the bowl of a stand mixer, whisk together 2 2/3 cups water, yeast, and 1 1/2 tablespoons honey.
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Easy Prep ≤ 4 steps · Fast & beginner friendly
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Moderate 5–8 steps · Everyday home cooking
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Expert ≥ 9 steps · Multi-step advanced prep
Ingredients Required
Tap or click any ingredient to check off during cookingStep-by-Step Cooking Method
Follow numbered steps for authentic taste and perfectionIn the bowl of a stand mixer, whisk together 2 2/3 cups water, yeast, and 1 1/2 tablespoons honey.
Let stand for 5 minutes.
Add malt, oil, flour, and salt and mix with the dough hook attachment at low speed for about 10 minutes, or until dough can "pull a window." To test, pinch off a small ball of dough and pull into a thin, see-through membrane without it tearing.
If it tears, mix another minute or two.
Lightly oil a baking sheet.
Portion dough into 5 1/2 ounce balls and place on the sheet.
Cover loosely with plastic wrap, and refrigerate overnight.
Pull out dough to warm up for 30 minutes.
Line 2 baking sheets with parchment paper.
Preheat oven to 460°F.
In a large wide pot, bring 4 quarts of water and 1/4 cup honey to a boil.
On a clean countertop, roll each ball into 9-inch long strands.
Take strand by the ends and overlap together to form an "O".
Pinch together seams to join.
Let bagels rest for 5 minutes.
Reduce boiling water to a simmer.
Working 3 or 4 at a time, drop bagels into boiling honey water for about 2 minutes per side.
Lift out with a slotted spoon and sprinkle with toppings, if desired.
Place 6 on each baking sheet and bake one sheet at a time in center of the oven until slightly browned, shiny and firm, about 10 to 12 minutes, turning after 6 minutes.
Remove to a cooling rack to cool.
Chef's Secret Tips & Serving Pairings
- Serve hot and fresh as a wholesome vegetarian meal.
- Pairs excellently with steamed rice, flatbreads, or fresh salad garnish.