Fresh homemade bagels that come together in just one hour. Uses beer to speed up fermentation while maintaining the chewy texture and crispy exterior of classic bagels.
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1
Pour 265g of beer into a small saucepan and warm it to 100–105°F, then remove from heat. Beer provides natural yeast and flavor to speed fermentation and add depth.
2
Combine 475g bread flour, 12g salt, and 10g sugar in a food processor.
3
Stir 6g of instant yeast into the warm beer and mix well to dissolve and hydrate the yeast.
4
With the food processor running, gradually stream in the beer and yeast mixture, then process for another 30 seconds to ensure even hydration and mixing.
5
Turn the dough out onto a cutting board and knead by hand for 2–3 minutes to develop gluten structure, making it elastic and chewy. The dough should look strong and slightly tacky.
6
Place the dough in a bowl, cover, and let it ferment for 25 minutes. A modest amount of gas development is ideal; over-fermentation creates bread-like texture rather than chewy bagels.
7
Turn out the fermented dough and divide into 6 pieces of about 125g each. Gently deflate, fold once, and roll each into a cigar shape about 10 inches long with tapered ends.
8
Wrap the rope of dough around your palm, overlapping the tapered ends by about 3 inches, and squeeze firmly to seal. Roll on the board about 12 times to round it off and secure the seam.
9
Place all 6 bagels on a parchment-lined half sheet pan, cover with another sheet pan, and let proof while bringing a large pot of water to a boil and preheating the oven to 475°F. After about 15 minutes, the bagels will have risen just enough.
10
Add about 60g of molasses to the boiling water. This gives the bagel exterior a subtle sweetness and helps them brown better.
11
Boil 3 bagels at a time for 30 seconds per side. The hot water gelatinizes the starch on the outside. Avoid over-boiling, which causes excessive rise and deflation upon removal.
12
Remove the boiled bagels with a slotted spoon and place on a wire rack. Repeat the boiling process with the remaining 3 bagels.
13
Pour about 1 cup of untoasted sesame seeds into a bowl. While the bagels are still hot and wet, dip each into the seed mixture and rotate to coat thoroughly. Substitute any other toppings you prefer.
14
Place the topped bagels on the baking sheet and bake in the 475°F oven for 15–17 minutes. They will continue to rise and take on a beautiful golden-brown color.
15
Bake until golden brown with toasted seeds. Remove from the oven and let cool slightly before slicing. Fresh-baked bagels are chewy with crispy exteriors and pair well with cream cheese and smoked fish or honey.
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