We recently learned that you can make homemade bagels—that taste just as good as the ones you pick up at the deli—with just four simple ingredients. (Thankfully, none of which are eggs, which have soared in price due to recent shortages.)
The catch? You prep the bagel dough before going to bed so it has time to rise to perfection overnight while you catch some z’s. Come morning time, a quick boil and bake are all you need to enjoy freshly-made bagels and a highly nutritious breakfast packed with protein and fiber. Talk about multitasking #goals.
Health benefits of eating bagels for breakfast
Getting enough protein for breakfast can be challenging, considering experts recommend eating a whopping 25-40 grams during the first meal of the day. This means finding more creative ways to boost protein intake—besides two plain ol’ hard-boiled eggs—is top of mind.
Fortunately, bread flour (used to make these bagels) contains a lot of protein. According to the USDA, on average, bread flour has about 10 grams of protein per 100-gram serving. Not to mention, it's also a great source of other essential nutrients. Bob’s Red Mill’s artisan bread flour is packed with vitamins and minerals like iron (35 percent of your daily value!), and B-vitamins like brain-boosting thiamin (vitamin B1), energizing niacin (vitamin B3), and folate (vitamin B9, a prenatal superstar) per quarter cup.
How to make single-serve “before-bed” bagels
According to a recent TikTok video by @katedavidsun, Kate Davidsun shows us that making bagels from scratch really isn’t as intimidating as we thought. In the past, seeing the heavy machinery and equipment at our local bagel shop was enough for us to quietly think to ourselves: Better leave it to the pros. But in the latest food trend to take social media by storm, Davidsun has made it very clear that you can make bagels in your sleep (literally).
In the video, Davidsun combines bread flour and salt in a bowl. She then mixes active dry yeast and sugar with warm water to activate the yeast. Once the yeast has shown signs of life, Davidsun combines the wet and dry ingredients until fully incorporated. Next, she dusts a little more bread flour onto a work surface and kneads the dough for about 10 to 15 minutes until it’s smooth and the gluten has strengthened.
Next, Davidsun checks the dough by conducting a simple poke test by gently pressing it with her finger—it should spring back slowly. (If it does too quickly, continue kneading.) Once ready, she lightly greases a clean bowl with a light coating of oil and rubs the surface of the dough with the excess liquid.
Then, the most essential part: a good night’s rest. Davidsun lets the dough sit in the bowl for at least two hours—or better, overnight—covered with a clean kitchen towel. Once fully proofed and doubled in size, she cuts the dough into the desired portions and shapes it into a signature bagel shape by pinching the bottom and poking it with her thumbs through the center. Although this sounds like a lot of steps, it really won’t take you more than 10 minutes of active, hands-on time to complete.
To recreate that iconic bagel shop chewy texture, Davidsun boils the bagels in water with a squirt of honey before they head into the oven. Once the water is boiling, she gently drops the bagel in and lets it cook for 30 seconds on each side. Finally, each one gets transferred onto a parchment-lined baking sheet, garnished with optional toppings (like everything bagel seasoning), and baked at 425°F for 15 to 20 on the middle rack of the oven until it’s golden on the outside and pillowy-soft and steamy on the inside. Okay, officially drooling.
‘Before-bed’ bagel recipe
Yields 8 servings
3 1/2 cups bread flour
1 Tbsp salt
1 1/4 cup warm water
1 Tbsp sugar
2 Tsp active dry yeast
1 Tbsp neutral oil for greasing
1 Tbsp honey, optional
Everything bagel seasoning, optional
1. Combine the bread and salt in a bowl. In a separate bowl, activate the yeast by combing the sugar and yeast together. Once it bubbles, mix the wet and dry ingredients until fully incorporated.
2. Dust bread flour on a work surface and knead the dough for 10 to 15 minutes. Grease a clean bowl with oil, and coat the dough with the remaining liquid. Cover with a towel, and let rise for at least two hours or overnight.
3. Once fully proofed, preheat the oven to 425°F. Portion the dough into individual balls and shape them into bagels. Bring a medium pot of water to a boil and add the honey. Boil the bagels for 30 seconds on each side. Transfer them to a parchment-lined baking sheet and bake in the oven for 15 to 20 minutes or until golden.
How to make vegan lox to pair with your freshly-made bagels:
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