Imagine sinking your teeth into a warm, golden-brown bagel that's bursting with the rich, aromatic flavors of roasted garlic and delicate fennel seeds. These aren't just any ordinary bagels – they're a culinary masterpiece that will transform your breakfast or brunch from mundane to extraordinary. With a crispy exterior, chewy interior, and an irresistible blend of savory and slightly sweet notes, these homemade bagels will make you feel like a professional baker right in your own kitchen.
Prep Time: 15 mins
Cook Time: 20 mins
Total Time: 35 mins
Cuisine: American
Serves: 8 bagels
Ingredients
- 4 cups bread flour
- 1 tablespoon sugar
- 2 teaspoons salt
- 1 tablespoon instant yeast
- 1 1/2 cups warm water
- 1 bulb roasted garlic
- 1 tablespoon fennel seeds
- 1 tablespoon baking soda (for boiling)
- 1 egg (for egg wash)
Instructions
- Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper to prevent the bagels from sticking.
- In a large mixing bowl, combine the bread flour, sugar, salt, and instant yeast. Mix well until all the dry ingredients are evenly distributed.
- In a separate bowl, take the roasted garlic and squeeze the cloves out of their skins. Mash the garlic with a fork until it becomes a smooth paste.
- Add the warm water and the mashed roasted garlic to the dry mixture. Stir until a shaggy dough begins to form.
- Sprinkle the fennel seeds into the dough and knead the mixture for about 5-7 minutes on a lightly floured surface until it becomes smooth and elastic. If the dough is too sticky, add a little more flour as needed.
- Once kneaded, shape the dough into a ball and place it in a lightly oiled bowl. Cover the bowl with a clean kitchen towel and let it rise in a warm place for about 10-15 minutes, or until it has doubled in size.
- While the dough is rising, bring a large pot of water to a boil and add the baking soda. This will help create a chewy texture for the bagels.
- After the dough has risen, punch it down to release the air. Divide the dough into 8 equal portions. Shape each portion into a ball, then use your finger to poke a hole through the center of each ball to form a bagel shape.
- Carefully drop the formed bagels into the boiling water, a few at a time, and boil for about 1-2 minutes on each side. Use a slotted spoon to remove them and place them back on the prepared baking sheet.
- In a small bowl, beat the egg to create an egg wash. Brush the tops of the boiled bagels with the egg wash to give them a nice golden color when baked.
- Place the baking sheet in the preheated oven and bake the bagels for 20 minutes, or until they are golden brown and sound hollow when tapped on the bottom.
- Once baked, remove the bagels from the oven and let them cool on a wire rack for a few minutes before serving. Enjoy your delicious roasted garlic and fennel bagels!
Tips
- Use bread flour for the best texture – its high protein content ensures a chewy, authentic bagel.
- Make sure your water is warm (not hot) when activating the yeast to prevent killing the yeast.
- Don't skip the boiling step – this is what gives bagels their signature chewy crust and glossy finish.
- Roast the garlic in advance to develop deeper, more complex flavors.
- Let the dough rest and rise in a warm, draft-free area for optimal volume.
- Use a slotted spoon when boiling to ensure even cooking and easy removal.
- The egg wash is crucial for that beautiful golden-brown color – don't be shy with the brush!
- Allow bagels to cool slightly before slicing to maintain their structure.
Nutrition Facts
Calories: 280kcal
Carbohydrates: 55g
Protein: 10g
Fat: 2g
Saturated Fat: g
Cholesterol: 25mg
