Why did my bagels deflate once I added them to boiling water?

If bagels fall flat or deflate once added to boiling water this could be because of overproofing. If your dough is overproofed it will have no structure to hold itself together and will flop. All the air bubbles and gases pop and leave the dough, resulting in overproofing. Once the dough is submerged into the boiling water the structure collapses.

How do I know when homemade bagels are completely baked through?

Homemade bagels are done when the bottoms are browned and when tapped with your finger the bagels will sound hollow.

Can I prep homemade bagel dough ahead of time?

Yes, you can prep homemade bagel dough just before the boiling stage. The easiest method is to divide the dough into 12 rounds, cover in plastic and then place them in the refrigerator overnight. The next day continue the recipe as is. Flatten the dough, poke holes, boil and bake.

Homemade Bagels Recipe (Step by Step)

Bagels

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Homemade bagels are so fun to make yourself. They are soft, chewy and make the perfect homemade treat for breakfast. Custom make your own variety of flavours by changing the toppings.

Author: Alie Romano
Prep Time: 1 hour 30 mins
Cook Time: 20 mins
Total Time: 1 hour 50 mins
Yield: 12 1x
Category: Breakfast
Method: Baking
Cuisine: German

Ingredients

Units Scale

3 – 3 1/2 cups all-purpose flour
1 1/2 cups warm water
2 1/4 teaspoons (one package) active dry yeast
1/4 cup granulated sugar, divided
1 teaspoon salt
egg wash (add 1 tablespoon of milk or water to beaten egg)
seeds for topping (optional)

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Instructions

In a large mixing bowl, add warm water, yeast and 1 tablespoon of the sugar. Let rest until the mixture starts to foam and creates small bubbles, approx. 8 minutes.
Add the rest of the sugar, 3 cups of the flour and salt and blend with a wooden spoon. Turn out mixture to a work surface and knead until blended and glutens have developed, about 5-7 minutes (add the rest of the flour as needed).
Grease a large bowl, place the dough in the middle, cover with plastic wrap and let the dough rest until doubled in size, approx. 1 hour.
Meanwhile prepare your baking sheets with parchment paper and set aside (you may need two baking sheets).
Preheat your oven to 450˚F, with the rack placed in the middle of the oven.
When dough has doubled in size, bring a large pot of water to a boil.
On a lightly floured surface, press down the dough, and divide the dough into 12 equal pieces, shape dough into round balls, and flatten into discs.
Take a wooden spoon and use the handle to poke a hole in the centre of the dough. Slip the dough halfway down the wooden handle and then gently spin it around to create a large opening (you can do this with your fingers/hand as well). Repeat with the other pieces, meanwhile keep your dough covered with plastic wrap, or a damp cloth so they don’t dry up.
Place up to two bagels in the boiling pot of water and boil for 1 minute on each side. Using a slotted spoon remove bagels onto your prepared baking sheet, brush with egg wash and sprinkle desired seeds on top. Continue until all the bagels have been boiled.
Bake for approximately 20 minutes or until the bottoms are browned and when tapped the bagels sound hollow.

Notes

Seed Options:
– Poppy Seed Bagel
– Sesame Seed Bagel
– Everything Bagel : poppy seeds, sesame seeds, dried minced garlic, dried minced onion, flaked sea salt or coarse salt.
– Onion Bagel: dried minced onion

See blog post for more topping variations; like cheese, coconut, etc.

Bagels freeze well. Freeze half the bagels and take a few out daily to enjoy fresh.

Nutrition

Serving Size: per bagel
Calories: 133
Sugar: 4.3g
Sodium: 196mg
Fat: 0.4g
Saturated Fat: 0.1g
Unsaturated Fat: 0
Trans Fat: 0
Carbohydrates: 28.5g
Fiber: 1.1g
Protein: 3.7g
Cholesterol: 0

Find it online: https://bakingforfriends.com/homemade-bagels/