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.
Servings: 12 bagels
Calories: 199kcal
Ingredients
Bagels
- 1 ¼ cups (296 g) warm water
- 1 tablespoon instant yeast
- 4 cups (508 g) bread flour
- 3 tablespoons granulated sugar
- 1 teaspoon kosher 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 kosher or 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