Craving delicious bagels but don't want to mess with yeast? This recipe delivers perfectly chewy, flavorful bagels without the yeast-rising wait. It's easier than you think! This recipe focuses on a simple baking soda method, producing a delightful result that's perfect for beginners and experienced bakers alike.
What Makes This Bagel Recipe So Easy?
This recipe skips the lengthy proofing and rising time associated with traditional yeast-based bagels. Instead, we use baking soda for a quick chemical leavening process. This significantly reduces preparation time, allowing you to enjoy fresh bagels in a fraction of the time. You'll be surprised by how simple it is to achieve that signature chewy bagel texture without yeast.
Ingredients You'll Need:
- 3 cups all-purpose flour, plus more for dusting
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 ½ cups warm water
- 2 tablespoons olive oil (or your preferred oil)
- Sesame seeds, poppy seeds, or everything bagel seasoning (optional, for topping)
Instructions: Your Step-by-Step Guide to Easy Bagels
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Combine Dry Ingredients: In a large bowl, whisk together the flour, baking soda, and salt. This ensures even distribution of the leavening agent.
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Add Wet Ingredients: Add the warm water and olive oil to the dry ingredients. Stir with a wooden spoon or your hands until a shaggy dough forms. Don't worry if it seems a little sticky – that's normal!
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Knead the Dough: Turn the dough out onto a lightly floured surface and knead for 5-7 minutes, until it becomes smoother and more elastic. If it's too sticky, add a little more flour, a tablespoon at a time.
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Shape the Bagels: Divide the dough into 8-10 equal pieces. Roll each piece into a smooth ball. Then, poke a hole in the center of each ball using your finger or the handle of a wooden spoon. Gently enlarge the hole to your desired size.
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Boil the Bagels (The Secret to Chewiness!): Bring a large pot of water to a boil. Carefully add 2-3 bagels to the boiling water and cook for 1 minute per side. This boiling process is crucial for creating that characteristic chewy bagel texture. Repeat with the remaining bagels.
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Add Toppings (Optional): While the bagels are still wet from boiling, sprinkle them with your favorite toppings: sesame seeds, poppy seeds, everything bagel seasoning, or even a coarse sea salt.
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Bake the Bagels: Preheat your oven to 425°F (220°C). Place the bagels on a baking sheet lined with parchment paper. Bake for 20-25 minutes, or until they are golden brown.
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Cool and Enjoy: Let the bagels cool slightly on a wire rack before slicing and serving. They're delicious toasted with cream cheese, butter, or your favorite bagel toppings!
Frequently Asked Questions (FAQ)
Can I use different types of flour?
While all-purpose flour works best for this recipe, you can experiment with bread flour for a chewier bagel. Just be aware that bread flour is higher in protein, so you might need to adjust the water amount slightly.
What if my bagels don't rise much?
The baking soda provides the leavening, so the bagels won't rise in the same way as yeast-based bagels. The boiling process is key to achieving the characteristic chewiness. Make sure you boil them for the recommended time.
How can I store leftover bagels?
Store leftover bagels in an airtight container at room temperature for up to 3 days. For longer storage, freeze them in a freezer bag.
Can I make these bagels ahead of time?
You can shape the bagels ahead of time and store them in the refrigerator for up to 24 hours before boiling and baking. This can be helpful if you want to bake them fresh on a busy morning.
What other toppings can I use?
Get creative! Try everything from dried herbs and spices to shredded cheese or even finely chopped nuts.
This easy no-yeast bagel recipe is a fantastic starting point for baking enthusiasts of all levels. Enjoy the delicious results and the simplicity of this quick and rewarding baking experience!
