No specialized equipment needed. Make these easy small-batch New York-style bagels with just a hand-mixer or a little elbow grease.
Bread making may seem daunting at first but if you just give it a try you’ll find out that it’s not hard at all. All you need is a good recipe with thorough instructions. Bagels and pretzels and specialty breads like brioche are not different. You just need the right equipment and instructions.
Making easy small-batch bagels
This bagel recipe is truly one of the easiest you’ll find. It can be made by hand but best if made with a hand-mixer with dough hook attachment. It’s small-batch meaning less work for your hands or mixer. I use a simple 5 speed mixer with metal dough hooks and it work really well.
After forming and rising the dough, divide it into 6-8 pieces and form little dough balls. I shape them into tiny bagel by pushing a hole through the center. Other recipes that I read allowed the dough to rise again before shaping them but this method worked well for me. The hole did close a little on each I just widened it again before I put them into the water.
As you can see, some of the holes closed but the primary indentation remained so they stayed true to bagel shape.
After pre-cooking the bagels in sugar water I brush them with egg wash and added black and white sesame seeds. They turned out amazing! I didn't get really good shots of them once they were done because I had a ton of stuff going at the same time. I will revisit this post with pics of the inside real soon, I promise. In the meantime, I'm begging you to do yourselves a favor and make these! You will not regret it.
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Easy Small-Batch New York-Style Bagels
- 2 c bread flour
- ¾ c water
- 1 pk instant yeast
- 1 ½ tsp brown sugar
- 1 tsp granulated sugar
- 1 tsp salt
- 1 egg white
- ¼ c sesame seeds optional
- 2 c water
- 2 tbsp brown sugar
- In a mixing bowl add all of the dry ingredients except the 2 tbsp of brown sugar for the bath and whisk them together. Then add the ¾ cup of water and mix it together to form a soft dough.
- If you are using a mixer: use the dough hook attachments and work the dough for 10-12 minutes.
- If you are doing this by hand: turn the dough out onto a floured surface; knead until smooth and elastic, about 10-12 minutes.
- Place the dough in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 20 minutes. Punch dough down and shape it into 6-8 balls.
- Use your thumb to press through the centers to form a 1-½ inch hole. Stretch and shape the dough to form the bagel. Place them on a parchment lined baking sheet. Cover and let rest them for another 20 minutes. Preheat the oven to 400 degrees.
- Fill a Pot with the 4 cups of water and 2 tablespoons of brown sugar and bring it to bring to a boil. Drop 1-2 bagels at a time into boiling water. Cook for 1 minute then flip for another 30 seconds. Remove them with a slotted spoon and drain well on paper towels.
- Place them on a freshly lined baking sheet and brush them with egg wash. Sprinkle with black and/or white sesame seeds if desired. Bake at 400° for 20-25 minutes or until golden brown