Everything Bagels

Emily Rhodes
Emily Rhodes
August 31, 2021
Ever wanted to easily make New York-style bagels at home? Now you can! With the Anova Precision Oven, steaming replaces the more conventional boiling step for the dough. It's simpler and results in chewy, glossy bagels as good as anything you can buy. The everything seasoning is optional but will take your bagels to another level.
Serves
8
Prep Time
01:10
Cook Time
00:23
Everything Bagels
5 (24)
4129
Ingredients
500 g (3 1/2 cups)
bread flour
300 g (1 1/4 cups)
lukewarm water, plus more as needed
10 g (2 tsp)
granulated sugar
9 g (1 1/2 tsp)
fine salt
8 g (2 tsp)
instant yeast
2 Tbsp
poppy seeds
1 Tbsp
white sesame seeds
1 Tbsp
black sesame seeds
1 Tbsp
dried minced garlic
1 Tbsp
dried minced onion
2 tsp
flaky sea salt
1 large
egg white
Steps

1. Make the Dough

Combine the flour, water, sugar, salt, and yeast in the bowl of a stand mixer fitted with the dough attachment. Mix on low speed until the mixture forms a stiff, elastic dough, 5 to 6 minutes. If the dough is too stiff to come together in a mass, add up to 60g (1/4 cup) of extra water, 15g (1 tablespoon) at a time, until the dough is smooth rather than shaggy. (Alternatively, this step can be done by hand; bring the ingredients together in a large bowl, then knead on a clean counter for 8 to 10 minutes. Add water if needed as directed above.)

2. First Proof

Transfer the bowl with the dough to the oven, uncovered. Let proof until doubled in size, 40 minutes.
Sous Vide Mode: On
Steam: 60%
Temp: 80.6°F
Heat: Rear
00:40 Timer

3. Form Bagels

Remove the proofed dough from the oven and turn it onto a lightly floured counter. Gently knock back to remove any large air pockets, then divide it into 8 equal pieces. Form each dough portion into a smooth ball, then poke a hole through the center of each. Stretch and pull the dough to make the diameter of the holes about 1 1/2 inches. Place the bagels onto 2 parchment-lined sheet pans.

4. Preheat for Steaming

Sous Vide Mode: On
Steam: 100%
Temp: 212°F
Heat: Rear

5. Steam Bagels

When the oven is hot, return the bagels to the oven, using racks 2 and 5, and steam until their shape is set, 8 minutes.
Sous Vide Mode: On
Steam: 100%
Temp: 212°F
Heat: Rear
00:08 Timer

6. Preheat for Baking

Remove the steamed bagels from the oven and season them while the oven heats for baking.
Sous Vide Mode: Off
Steam: 30%
Temp: 392°F
Heat: Rear

7. Season Bagels

Mix together the seeds, garlic, onion, and salt in a shallow bowl and set aside. In another shallow bowl, whisk the egg white with 1 tablespoon water. Brush a little egg wash onto the top of each bagel, then dip it into the bowl of seasoning before returning to the pans.

8. Bake Bagels

Return the bagels back to the oven and bake until they're glossy and golden, about 15 minutes. Switch the pans around halfway through baking to ensure the bagels color evenly.
Sous Vide Mode: Off
Steam: 30%
Temp: 392°F
Heat: Rear
00:15 Timer

9. Cool and Serve

Remove the pans from the oven and transfer the bagels to a wire rack. Allow to cool and serve at room temperature. Bagels will keep in a paper bag at room temperature for 24 hours, or they can be wrapped and frozen for up to 2 months.
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