- Prep: 32 hr
- Cook Time: 15 min
- Total: 32 hr 15 min
- Serving: Yields 12 bagels
Leave the store-bought bagels behind and make these amazing ones yourself. They are complicated and take almost 32 hours to complete -- but are worth every second. Crispy exterior, soft and moist interior and an amazing flavor you can only find in specialty bagel shops. Even though they are a lot of work, you'll never go store-bought again.
- FOR THE SPONGE
- 1 teaspoon active dry yeast
- 4 cups unbleached bread flour
- 2-1/4 cups water, room temperature
- FOR THE DOUGH
- 1/2 teaspoon active dry yeast
- 3-1/2 cups bread flour
- 2 teaspoons salt
- 1 tablespoon brown sugar
- 3 tablespoons Parmesan cheese
- Dash of salt and pepper
- To make the sponge, stir yeast and flour together in a large mixing bowl. Add water and mix until fully combined. Cover with plastic wrap and let rise in a warm room for at least 2 hours.
- To make the dough, add the rest of the yeast to the batter. Slowly add in the remaining 3 cups of flour and stir until fully combined. Batter will be just a little crumbly. Add in brown sugar.
- Move the dough to a floured surface and knead until elastic, about 6 - 8 minutes, adding in the additional flour when kneading. Divide dough into 4-inch rolls. Cover rolls with a damp towel and let rise about 20 minutes.
- Line a few baking sheets with parchment paper. Taking each roll, stick your fingers into the middle of the dough and push out, making a hole in the center. Place each bagel onto the parchment paper. Cover with plastic wrap and place in the refrigerate. Chill overnight.
- When the bagels are ready to cook, heat a large pot of water to a boil. Add salt. Place bagels into the boiling water and boil for about 1 minute on each side. Remove from pot and place on parchment paper covered in cornmeal.
- Sprinkle bagels with Parmesan cheese. Preheat oven to 500 degrees F. Place bagels in the oven and bake for 5 minutes. Rotate the pan and bake another 5 minutes on 450 degrees F, or until golden brown.