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How To Make Traditional Jewish Bagels Recipe

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Learn how to make traditional Jewish bagels at home with this straightforward two-day recipe. These classic bagels have a chewy texture and golden crust, achieved by boiling before baking. The dough is enriched with vital wheat gluten for perfect elasticity, then topped with your choice of seeds like poppy or sesame for an authentic finish.

  • Total Time: 1 hour 15 minutes active (plus 2-3 hours first proof and overnight cold proofing)
  • Yield: 10 bagels

Ingredients

Yeast Mixture

  • 1 tsp dried active yeast
  • 3 tsp maple syrup (or honey), warmed
  • 1 tbsp lukewarm water (for yeast activation)

Dough

  • 750 g strong bread flour
  • 1 tbsp vital wheat gluten
  • 2 tsp salt
  • 385 ml lukewarm water

Topping and Finishing

  • Olive oil (for greasing)
  • Seeds (poppy, sesame, etc.) optional

Equipment

  • Large mixing bowl
  • Baking trays
  • Clean tea towels
  • Silicone parchment or baking mats
  • Wax wraps or cling film
  • Large shallow pan

Instructions

  1. Activate Yeast: Mix the dried active yeast with 1 tsp of warmed maple syrup and 1 tablespoon of lukewarm water. Let this mixture sit for about 10 minutes or until it becomes frothy, indicating the yeast is active.
  2. Combine Dry Ingredients: In a large bowl, stir together the bread flour, vital wheat gluten, and salt. Create a well in the center to hold wet ingredients and yeast mixture.
  3. Mix Dough: Add the frothy yeast mixture along with the remaining maple syrup into the flour well. Pour in the remaining lukewarm water, then mix by hand until a stiff, crumbly dough forms.
  4. Knead Dough: Transfer the dough to a clean work surface and knead vigorously for 10-15 minutes until it becomes smooth, elastic, and less sticky.
  5. First Proof: Place the dough ball in a clean bowl, cover with a tea towel, and let it rise in a warm spot for 2 to 3 hours, or until it doubles in size.
  6. Prepare Baking Sheets: Line baking trays with silicone parchment or baking mats and lightly brush with olive oil to prevent sticking.
  7. Shape Bagels: Gently punch down the dough to deflate it, then divide into equal pieces. Roll each piece into a ball, flatten slightly, and create a hole in the center to shape each bagel. Arrange on the prepared baking trays.
  8. Cold Proof: Cover the trays tightly with wax wraps or cling film and refrigerate overnight or place in a cold area to slow-proof.
  9. Bring to Room Temperature: The next day, remove the bagels from cold storage and let them rest at room temperature for 30-40 minutes.
  10. Preheat Oven and Boil Water: Preheat oven to 240°C (465°F/gas mark 8). Heat a large shallow pan of plain water on the hob until boiling.
  11. Boil Bagels: Boil a few bagels at a time without overcrowding for 30 seconds on each side, maintaining gentle water agitation to prevent sticking.
  12. Apply Toppings (Optional): If desired, immediately sprinkle seeds onto the warm boiled bagels for coating. Place the bagels onto clean tea towels to absorb excess moisture from the bottoms.
  13. Arrange for Baking: Place the boiled (and optionally seeded) bagels back on the baking trays, spacing them about 1 inch apart.
  14. Bake Bagels: Bake in the preheated oven for 6 minutes, then flip each bagel over and bake for an additional 6 minutes until golden brown and crusty.
  15. Cool and Serve: Remove the bagels from the oven and cool slightly on a wire rack. Serve warm with your favorite fillings.

Notes

  • The two-step proofing process (warm then cold) is essential for achieving the authentic bagel texture.
  • Vital wheat gluten improves the chewiness and structure of the bagels.
  • Boiling before baking gives bagels their distinctive glossy crust and dense crumb.
  • You can replace maple syrup with honey according to preference.
  • Be careful not to overcrowd the boiling water to prevent bagels from sticking to each other.
  • Using a clean tea towel after boiling prevents soggy bottoms.
  • Customize toppings with seeds like poppy, sesame, or everything bagel seasoning.
  • Store leftover bagels in an airtight container and toast before serving for best freshness.
  • Author: Madelynn
  • Prep Time: 45 minutes (including initial mixing and kneading, excludes proofing times)
  • Cook Time: 15 minutes (boiling and baking combined)
  • Category: Dinner
  • Method: Baking
  • Cuisine: Jewish

Find it online: https://allyumcooks.com/how-to-make-traditional-jewish-bagels-recipe/