Two Ingredient Bagels
This simple recipe for bagels combines just two key ingredients for a deliciously satisfying homemade treat, perfect for any occasion.
Ingredients
Bagel Dough
- 1 tablespoon maple syrup or barley malt syrup adds sweetness
- 1 pkg active dry yeast (2¼ teaspoons) helps dough rise
- 1¼ cups warm water activates yeast
- 540 grams bread flour provides structure
- 2 teaspoons sea salt enhances flavor
Poaching Liquid
- 1½ tablespoons maple syrup adds flavor
- 2 teaspoons baking soda helps develop crust
- ½ tablespoon salt seasoning
Egg Wash (Optional)
- 1 tablespoon water
Topping
- Everything Bagel Seasoning for sprinkling adds flavor complexity
Instructions
Preparation
- Whisk together the maple syrup (or barley malt syrup), active dry yeast, and warm water in a large mixing bowl.
- Add the bread flour and sea salt to the yeast mixture, stirring gently until a shaggy dough forms.
- Turn the dough out onto a lightly floured surface and knead for about 8-10 minutes until smooth and elastic.
- Place the dough back in the mixing bowl, cover with a clean kitchen towel, and let it rest in a warm spot for about 30 minutes until doubled in size.
Shaping and Poaching
- Punch down the risen dough, divide it into 8 equal pieces, and shape each into a bagel.
- Prepare the poaching liquid by combining water, maple syrup, baking soda, and salt in a large pot and bring it to a gentle simmer.
- Drop each bagel into the simmering water, poaching for about 30 seconds on each side.
Baking
- Transfer the poached bagels back to a parchment-lined baking sheet.
- If using, mix the egg white with a tablespoon of water and brush it over the bagels before sprinkling with everything bagel seasoning.
- Preheat your oven and bake the bagels until golden brown, about 20-25 minutes.
- Allow them to cool slightly on a wire rack before serving.
Notes
Ensure your water temperature is warm and not hot to keep the yeast active. Pay attention to the kneading; a well-kneaded dough will yield better texture.