Better than Store Bought Everything Bagels | Moro Cooks
Better than Store Bought Everything Bagels
90 mins prepServes 6
There’s nothing quite like a freshly baked everything bagel, with its crispy exterior and soft, chewy center. And you only have two ways to get one: have a bagel place next door, or make it yourself.
Mix together water and yeast and let bloom for a few minutes.
In a bowl combine flour, salt, and honey. Pour the yeast mixture into the flour and mix until a dough forms. You may need to add additional flour to make it more workable. Knead for 10-15 minutes until the dough is smooth and elastic, but still slightly tacky.
Tuck the edges of the dough under to form it into a smooth round ball. Cover and let proof for an hour.
Divide into 6 equal pieces and shape them into balls. Cover and let rest for 5 minutes to let the gluten relax.
Pinch a hole in the middle of a ball to make a ring. Gently stretch the ring to widen the hole. You’ll want to stretch the hole roughly 3-4 times bigger than you want it to be in the end, as it will close up a lot during the resting and cooking process. Cover and let rest for another 15 minutes.
In the meantime preheat the oven to 425F and bring a wide pot of water to a boil. Squeeze a few tablespoons of honey into the water.
Boil the bagels, working in small batches to avoid crowding, about one minute on each side. Let rest on a wire rack to drain excess moisture. Brush each bagel with egg white, and sprinkle on everything bagel seasoning.
Place all the bagels on a parchment lined baking sheet and bake for 20 minutes. Let cool on a wire rack.
