Best 6 Water Bagels Plain Recipes

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Water bagels plain are a delicious and versatile bread product. They are often associated with Jewish cuisine, but they are also enjoyed by people of all cultures. Water bagels are made with a simple dough made from flour, water, and yeast. They are boiled before being baked, which gives them their characteristic chewy texture. They can be enjoyed on their own or used to make sandwiches and other dishes. If you're looking for a delicious and easy-to-make bread recipe, water bagels are a great option.

Check out the recipes below so you can choose the best recipe for yourself!

CLASSIC WATER BAGELS



Classic Water Bagels image

A tight, perfect crumb. Honor it with a smear of cream cheese, a layer of lox, and a thick slice of a juicy, ripe tomato. Be sure to use instant or quick-rise yeast (available in most supermarkets)-not active dry.

Provided by Peter Reinhart

Categories     Breakfast/brunch

Yield Yields 12 large or 24 mini bagels.

Number Of Ingredients 11

18 oz. (4 cups) unbleached high-gluten flour (or bread flour)
1 tsp. instant or quick-rise yeast
2-1/2 cups lukewarm water (about 70°F)
1/2 tsp. instant or quick-rise yeast
About 18 oz. (4 cups) unbleached high-gluten flour (or bread flour); more as needed
3/4 oz. salt (1 to 1-1/2 Tbs., depending on the coarseness)
2 tsp. malt powder or 1 Tbs. malt syrup, honey, or brown sugar
Vegetable oil spray
1 Tbs. baking soda
Cornmeal or semolina flour
Sesame seeds, poppy seeds, kosher salt, finely chopped onions tossed in a little oil, or rehydrated dried minced garlic for topping the bagels

Steps:

  • In a 4-qt. bowl, mix the flour and the 1 tsp. yeast. Add the water, whisking or stirring only until it forms a smooth, sticky dough (it should be thick but batter-like). Cover with plastic wrap and leave at room temperature until the mixture is very foamy and bubbly, 1 to 2 hours. It should swell to nearly double in size and collapse when the bowl is tapped on the counter.
  • In a stand mixer bowl (or in a mixing bowl, if kneading by hand), stir the sponge with the 1/2 tsp. yeast. In a bowl, mix 3 cups of the flour with the salt. Add it to the sponge, along with the malt, honey, or sugar. Using a dough hook, mix on the lowest speed, or knead by hand, slowly working in the remaining flour until the dough is stiff, dry, and almost satiny; you may need extra flour or have some leftover. Keep kneading on low until the dough is very stiff and firm but still pliable, satiny, and smooth, about 6 minutes by machine or 15 minutes by hand. If the dough rides up the hook, stop the machine, pull it down, add a bit of flour, and continue. When the machine starts to struggle, remove the dough and finish kneading by hand. The dough at this point should be much stiffer than French bread dough and shouldn't be tacky-a finger poked into the dough should come out clean. There shouldn't be any visible raw flour, and the dough will feel neither cool nor warm, about 80°F.
  • To check the dough, pinch off a small piece and gently stretch it while turning it. It should form a thin, translucent membrane. If it rips, the dough hasn't been kneaded enough or else it's too dry and needs a few drops of water.
  • Divide the dough into 12 pieces, each weighing about 4-3/4 oz. for regular bagels. (For mini bagels, divide it into 24 pieces, each weighing just under 2-1/2 oz.) Wipe the counter with a damp towel to remove any flour dust. Shape each piece into a smooth ball by pulling the dough down and around to one point on the bottom and then pinching the bottom closed. Cover with a damp towel and let rest for 20 minutes so the gluten relaxes.
  • Line two baking sheets with parchment and spray the parchment with vegetable oil.
  • To shape the bagels, poke a hole in the center of each ball of dough with your thumb and then gently rotate the dough around both thumbs, slightly squeezing and stretching the dough little by little as you turn until the hole has enlarged to 1-1/2 to 2 inches. The dough ring should be an even thickness all around.
  • Set the shaped bagels on the prepared pans so they're 2 inches apart. Mist the bagels very lightly with vegetable oil and cover the pans with plastic (the wrap keeps the dough from developing a skin, which would restrict the rise). Let the bagels sit at room temperature until they swell slightly, by about 15 to 20 percent.
  • After 15 minutes, start doing the "float test" to see if they're ready to be retarded in the refrigerator: Drop one bagel in the water. If it floats within 10 seconds, the bagels are ready for the overnight rise, or retarding. Pat dry the tester bagel and return it to the pan. (If it doesn't float within 10 seconds, shake or pat it dry, return it to the pan, and test it again every 10 minutes until it floats.) Refrigerate the pans, still covered, for at least 8 hours, or up to two days.
  • When you're ready to bake the bagels, heat the oven to 500°F. Bring a large pot of water to a boil (the wider the pot, the better) and add the baking soda; have ready a slotted spoon or skimmer. Remove one pan of bagels from the refrigerator. Slide the parchment along with the dough onto the counter. Line the pan with a clean sheet of parchment, mist with vegetable oil, and sprinkle with cornmeal or semolina flour.
  • Gently drop the bagels into the water (it doesn't matter which side goes in first), boiling only as many as will comfortably fit; they should float within 10 seconds, if not immediately. Boil for 1 minute, flip them over, and boil for another 1 minute. For very chewy bagels, boil for 2 minutes per side.
  • As the bagels finish cooking, lift them out with the skimmer and set them on the baking sheet with the cornmeal or semolina, top side up. If you're sprinkling sesame or poppy seeds, kosher salt, chopped onions, or minced garlic on the bagels, do so now. (I like a combination of seeds and salt; be judicious with the salt.)
  • When the bagels on the first pan are boiled and topped, bake for 10 minutes, rotate the pan for even browning, and then continue baking until golden brown on top and bottom and very firm, about another 5 minutes. Remove the pan from the oven and transfer the bagels to a cooling rack. Let cool for at least 10 minutes. Meanwhile, remove the second pan of bagels from the fridge and boil and bake them the same way.

Nutrition Facts : Calories 100 kcal, Fat 10 kcal, TransFat 1 g, Carbohydrate 18 g, Fiber 1 g, Protein 3 g, Sodium 390 mg, UnsaturatedFat 0.5 g

WATER BAGELS (PLAIN)



Water Bagels (Plain) image

Posted in reply to a message board request. This is a recipe for plain, "NYC style", water bagels. IMHO, this recipe makes a very good bagel. I've had this recipe for some 40+ years, and I'm clueless as to where/who I originally got it from. Prep time includes the rising time. Note: The natural minerals in your local tap water will make a difference in the end product.

Provided by Dee514

Categories     Yeast Breads

Time 1h52m

Yield 12 Bagels

Number Of Ingredients 7

4 -5 cups all-purpose flour
3 tablespoons sugar
1 tablespoon salt
1 package active dry yeast
1 1/2 cups very warm tap water (120°-130°F)
1 egg white
1 tablespoon cold water

Steps:

  • In a large bowl thoroughly mix 1 1/2 cups flour, sugar, salt and undissolved yeast.
  • Gradually add warm water to dry ingredients and beat for 2 minutes with electric mixer (at medium speed), scrape bowl occasionally.
  • Add 1/2 cup flour.
  • Beat at high speed for 2 minutes, scraping bowl.
  • Stir in enough additional flour to make a soft dough (about 2 to 2 1/2 cups).
  • Turn dough on to a lightly floured board and knead until smooth and elastic (about 10 minutes).
  • Place dough in ungreased bowl, cover and let rise in warm, draft free place for 20 minutes.
  • (Dough will NOT be doubled in bulk.) Punch dough down and turn out on to a lightly floured board.
  • Roll dough into a rectangle, 12 x 10 inches.
  • Cut dough into 12 equal strips, 1 x 10 inches each.
  • Pinch ends of strips together to form a circle.
  • Place on ungreased baking sheets.
  • Cover and let rise in warm, draft free place for 20 minutes.
  • (Dough will NOT be doubled in bulk.) In a large shallow pan, boil a 1 3/4 inch depth of water.
  • Lower heat and add a few bagels at a time.
  • Simmer bagels for 7 minutes (3 1/2 minutes on each side).
  • Remove bagels from water and place on a towel to cool.
  • Cool bagels for 5 minutes, then place them on ungreased baking sheets.
  • Bake bagels at 375°F for 10 minutes.
  • In a small bowl, beat egg white with cold water.
  • Remove bagels from oven and brush with egg white/water mixture.
  • Return bagels to oven and bake about 20 minutes longer, or until done.
  • Remove bagels from baking sheets and cool on wire rack.

BOILED BAGELS



Boiled Bagels image

Bagels that are boiled before being baked.

Provided by Jandl

Categories     Bread     Yeast Bread Recipes     Bagel Recipes

Time 1h40m

Yield 12

Number Of Ingredients 6

4 ¼ cups all-purpose flour, or as needed
2 (.25 ounce) packages active dry yeast
1 ½ cups warm water (110 degrees F/45 degrees C)
3 tablespoons white sugar
1 tablespoon salt
1 tablespoon white sugar

Steps:

  • In large bowl, combine 1 1/2 cups flour and yeast. Mix water, 3 tablespoons sugar and salt together, and add to the dry ingredients. Beat with a mixer for half a minute at a low speed, scraping the sides of the bowl clean. Beat at a higher speed for 3 minutes. Then, by hand, mix in enough flour to make a moderately stiff dough.
  • Turn out onto a lightly floured surface and knead until smooth and elastic (8-10 minutes). Cover, let rest for 15 minutes.
  • Cut into 12 portions, shape into smooth balls. Poke a hole in the center with your finger, and gently enlarge the hole while working the bagel into a uniform shape. Cover, let rise 20 minutes.
  • Meanwhile, start a gallon of water boiling. Put 1 tablespoon of sugar in it, mix it around a bit. Reduce to simmering.
  • When the bagels are ready, put 4 or 5 bagels into the water, and cook 7 minutes, turning once. Drain them. Place on a greased baking sheet, and bake at 375 degrees F (190 degrees C) for 30 to 35 minutes. Remove from oven, eat hot or cold.
  • Broiling option: For a glossier surface, place raised bagels on an ungreased baking sheet prior to boiling them. Broil them five inches from heat for 1 to 1 1/2 minutes on each side. Then put them into the hot water to be boiled as above. Note: do not bake broiled bagels as long as non-broiled ones, 25 minutes should be long enough.

Nutrition Facts : Calories 180.7 calories, Carbohydrate 38.4 g, Fat 0.5 g, Fiber 1.4 g, Protein 5 g, SaturatedFat 0.1 g, Sodium 583.7 mg, Sugar 4.3 g

REAL HOMEMADE BAGELS



Real Homemade Bagels image

A recipe for that authentic bagel flavor and texture.

Provided by PLAWHON

Categories     Bread     Yeast Bread Recipes     Bagel Recipes

Time 3h20m

Yield 6

Number Of Ingredients 12

1 ¼ cups water
4 ½ cups bread flour
3 tablespoons white sugar
1 teaspoon salt
2 tablespoons vegetable oil
1 tablespoon instant yeast
4 quarts water
1 cup honey
2 tablespoons poppy seeds
2 tablespoons sesame seeds
2 tablespoons dried onion flakes
1 tablespoon coarse salt

Steps:

  • Combine 1 1/4 cup water, flour, sugar, 1 teaspoon salt, vegetable oil, and yeast in the mixing bowl of a stand mixer. Mix on low speed using the dough hook until well-developed, about 8 minutes. To ensure the gluten has developed fully, cut off a walnut-sized piece of dough. Flour your fingers, and then stretch the dough: if it tears immediately, the dough needs more kneading. Fully developed dough should form a thin translucent "windowpane."
  • Transfer the dough to a lightly oiled bowl, cover it with plastic wrap and a kitchen towel, and let rise for 2 hours.
  • Punch the dough down, place it on a lightly floured work surface, and use a knife or dough scraper to divide the dough into 6 pieces (or more, for smaller bagels). Roll each piece of dough into a sausage shape about 6 inches long. Join the ends to form a circle. Repeat with the remaining dough, and let the bagels rest for 15 minutes.
  • Preheat oven to 475 degrees F (245 degrees C). Line a baking sheet with parchment paper. Arrange small plates with poppy seeds, sesame seeds, and onion flakes next to the baking sheet.
  • Bring 4 quarts water to a boil in a large pot. Add honey, if desired (see Editor's Note). Boil the bagels, three at a time, until they rise to the surface of the pot, about 1 minute per side. Remove the bagels with a slotted spoon and place them on the parchment-lined baking sheet.
  • Dip the tops of the wet bagels into the toppings and arrange them, seeds up, on the baking sheet. Sprinkle with coarse salt, if desired. Bake in the preheated oven until the bagels begin to brown, 15 to 20 minutes.

Nutrition Facts : Calories 278.2 calories, Carbohydrate 55.9 g, Fat 7.4 g, Fiber 1.3 g, Protein 2.1 g, SaturatedFat 1.1 g, Sodium 1372.4 mg, Sugar 53.5 g

PLAIN BAGELS



Plain Bagels image

This recipe actually comes from a bread machine recipe book. I changed a couple things so I could make it by hand. I do not own a bread machine. I do however use my bosche mixer. My kids devour these so they don't stick around long. They do freeze well when I double or triple the batch. Timing is approximate.

Provided by Chef on the coast

Categories     Yeast Breads

Time 2h25m

Yield 12 bagels, 6 serving(s)

Number Of Ingredients 5

1 2/3 cups water
1/4 cup sugar
2 teaspoons salt
5 cups flour
1 tablespoon yeast

Steps:

  • Combine all ingredients to make a smooth elastic dough.
  • Let rise until double. Punch down.
  • Divide dough into four parts. Divide each part into three pieces.
  • Make a 1-2 inch hole in center of each piece.
  • Pull gently all the way around to form circles.
  • Heat 2 qts water and 2 TBSP sugar to boiling.
  • Place a few bagels at a time in boiling water.
  • Simmer 3 minutes, turning once.
  • Remove with slotted spoon.
  • Place on greased cookie sheet.
  • Bake at 375 degrees for 20-25 minutes until golden brown.
  • Remove from cookie sheet and cool.

PLAIN BAGELS



Plain Bagels image

At Black Seed Bagels' shop in NYC, their wood-fire oven is critical to the bagel's shape, texture, and taste. Don't have one at home? No problem, we talked to head baker Dianna Daoheung about how to make the bagels in a conventional oven.

Provided by Dianna Daoheung

Categories     Bread     Mixer     Breakfast     Boil     Kidney Friendly     Vegetarian     Pescatarian     Dairy Free     Peanut Free     Tree Nut Free     Soy Free     Kosher     New York

Yield Makes 12 bagels

Number Of Ingredients 6

1 envelope active dry yeast (1/4 ounce)
1 1/2 tablespoons plus 1/4 cup honey, divided
1 tablespoon non-diasatic malt powder (such as King Arthur brand)
3 tablespoons neutral oil, plus more for greasing
9 cups high gluten flour such as bread flour
2 teaspoons kosher salt

Steps:

  • In the bowl of a stand mixer, whisk together 2 2/3 cups water, yeast, and 1 1/2 tablespoons honey. Let stand for 5 minutes.
  • Add malt, oil, flour, and salt and mix with the dough hook attachment at low speed for about 10 minutes, or until dough can "pull a window." To test, pinch off a small ball of dough and pull into a thin, see-through membrane without it tearing. If it tears, mix another minute or two.
  • Lightly oil a baking sheet. Portion dough into 5 1/2 ounce balls and place on the sheet. Cover loosely with plastic wrap, and refrigerate overnight.
  • Pull out dough to warm up for 30 minutes. Line 2 baking sheets with parchment paper. Preheat oven to 460°F. In a large wide pot, bring 4 quarts of water and 1/4 cup honey to a boil.
  • On a clean countertop, roll each ball into 9-inch long strands. Take strand by the ends and overlap together to form an "O". Pinch together seams to join. Let bagels rest for 5 minutes.
  • Reduce boiling water to a simmer. Working 3 or 4 at a time, drop bagels into boiling honey water for about 2 minutes per side. Lift out with a slotted spoon and sprinkle with toppings, if desired. Place 6 on each baking sheet and bake one sheet at a time in center of the oven until slightly browned, shiny and firm, about 10 to 12 minutes, turning after 6 minutes. Remove to a cooling rack to cool.

Tips:

  • Ensure your water is cold. Warm or hot water can result in a tough bagel.
  • Properly measure the amount of water required. Too little or too much water can affect the bagel's texture and taste.
  • Be careful not to over-knead the dough. Over-kneading can result in a tough bagel.
  • Let the dough rest for the recommended time. This allows the gluten in the dough to develop, resulting in a chewy bagel.
  • When boiling the bagels, ensure the water is at a rolling boil. This helps create a chewy crust.
  • The bagel should float on top of the water after boiling. If it sinks, it means it needs to be boiled for a little longer.
  • Bake the bagels until they are golden brown. This ensures a crispy crust and a fluffy interior.
  • Let the bagels cool completely before slicing. Slicing warm bagels can result in a gummy texture.

Conclusion:

These plain water bagels are a delicious and versatile bread option. They can be enjoyed on their own, toasted, or used to make sandwiches. With a crispy crust and a fluffy interior, these bagels are sure to be a hit. Experiment with different toppings, such as sesame seeds, poppy seeds, or salt, to create a variety of flavors. Whether you are a beginner or an experienced baker, this recipe is easy to follow and will yield delicious results.

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