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Salt Bagels

A Salt Bagel is a perfectly dense and chewy bagel topped with just the right amount of sea salt to complement any flavors you might add to the bagel.
Prep Time30 mins
Cook Time24 mins
Resting Time2 hrs 15 mins
Total Time3 hrs 9 mins
Course: Appetizer, Breakfast, Snack
Cuisine: American
Keyword: Plain Bagels, Salt Bagels
Servings: 12 bagels
Calories: 199kcal
Author: Amanda Rettke--iambaker.net

Ingredients

Bagels

  • 1 ¼ cups (296g) warm water
  • 1 tablespoon instant yeast
  • 4 cups (508g) bread flour
  • 3 tablespoons granulated sugar
  • 1 teaspoon salt
  • 2 tablespoons vegetable oil

Boiling and Baking Ingredients

  • 4 quarts water
  • 2 tablespoons honey
  • 2 tablespoons yellow cornmeal

Topping

  • 1 egg white
  • 1 tablespoon water
  • 2 tablespoons sea salt, (A larger flake salt is recommended. I do not recommend table salt for this recipe!)

Instructions

Bagel Dough

  • In the bowl of a stand mixer, whisk together warm water and yeast. Rest for 5 minutes.
  • Add in flour, sugar, salt, and vegetable oil.
  • Mix on low with the dough hook until the dough starts to come together (about 8 minutes). If you don't have a dough hook, knead the dough by hand for about 25 minutes.
  • Transfer the dough to a greased bowl. Cover with a kitchen towel and let rise for 2 hours or until the dough has nearly doubled in size.
  • Turn the dough out onto a work surface.
  • Divide the dough into 12 even pieces (about 3 ounces each).
  • Working one piece at a time, fold the sides of the dough under to create a dough ball (top should be smooth).
  • With the seam side down (on an unfloured surface), place your palm on top of the dough (your hand should be slightly cupped around the dough ball).
  • Push down slightly (but firm and even) on the dough and roll the ball under your palm in a circular motion. Use the cupped sides of your hands to keep the dough centered in your palm. You may have to work the dough for a while, but eventually, it will come together and most of the lines and folds should have incorporated into the dough, forming a smooth dough ball.
  • Place the dough balls on a baking sheet and cover with a kitchen towel.
  • Rest for 15 minutes
  • After resting, use your fingers to create a hole in the center of the dough balls, twirling the dough around your fingers until you form about a 2-inch hole.

Boiling and Baking

  • Preheat oven to 425 °F.
  • Line a separate baking sheet with parchment paper. Sprinkle evenly with cornmeal.
  • Add the water and honey to a large pot. Bring it to a rolling boil.
  • Reduce the heat slightly (still boiling) and add bagels in batches (3-4 at a time). Bagels should have room to expand and should not be overlapping at all.
  • Boil for 1-2 minutes per side (the longer the boil the denser the bagel).
  • Place boiled bagels on top of the cornmeal layer on your baking sheet.
  • In a small dish, whisk together the egg white and water.
  • Brush the tops of the boiled bagels with the egg wash and sprinkle each with salt. I use about 1 teaspoon of salt per bagel, but you can use less or more depending on tastes. I recommend starting smaller as you can always add more salt.
  • Bake in the preheated oven until the bagels begin to brown, 15 to 20 minutes.
  • Allow bagels to cool completely before cutting or storing.

Video

Nutrition

Calories: 199kcal