Easy Homemade Bagels
49
- Prep Time20 min
- Total Time50 min
- Makes8
(Production: Sun Ngo. Photography: Christie Vuong. Food styling: Eshun Mott. Prop styling: Christine Hanlo.)
A foolproof way to BYOB—bake your own bagels—with one simple dough hack.
Ingredients
1/3 cup everything bagel seasoning mix, sesame seeds or poppy seeds
600-g pkg cold store-bought pizza dough
1/3 cup honey
1/4 tsp salt
Instructions
Position rack in centre of oven and preheat to 425F. Line a baking sheet with parchment, then lightly spray with oil. Pour bagel seasoning into a small bowl. Set a clean tea towel (or some paper towels) on a rack.
Place dough on a cutting board. Cut into 8 equal portions. Fold each portion into a ball. (Pizza dough shouldn’t be sticky, but lightly oil your fingers, if desired.)
Working with 1 ball at a time, poke your thumb through centre of ball, then slowly stretch the dough out until it forms a 4-inch-wide ring. Lay on prepared sheet. Repeat with remaining dough balls. (It’s okay if rings look a little messy.) Set aside.
Combine 4 cups water, honey and salt in a medium saucepan. Bring to a boil over high. Reduce heat to medium-high. Add bagels, 1 or 2 at a time, and boil for 1 min per side. Using a slotted spoon, transfer to towel and let dry. Repeat with remaining bagels.
Sprinkle both sides of dried bagels with seasoning, then return to prepared sheet.
Bake until bagels are deep- golden, 20 to 25 min. Serve warm with cream cheese.
Kitchen tip
Using cold pizza dough straight from the fridge will yield a denser, chewier bagel. If you let the dough come to room temperature before baking, the bagels will have a more breadlike texture.
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