Everything Bagels

Emily Rhodes
August 25, 2020
Ever wanted to make authentic New York style bagels easily 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 Bagel seasoning is optional but will take your bagels to another level.
Serves
8
Prep Time
00:30
Cook Time
00:00
Everything Bagels
Ingredients
1.25 cups
water, lukewarm (300ml) (you may need a little extra to achieve the right dough consistency)
2 tsp
granulated sugar
2 tsp
instant yeast
3.5 cups
white bread flour (500g)
1.5 tsp
fine salt
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
egg white
Steps

1. Make the dough

Put the water, sugar, yeast, flour and fine salt into the bowl of a mixer fitted with the dough hook attachment. Mix on low speed for 5-6 minutes to form a stiff, elastic dough. If the dough is too stiff to come together in a mass, add up to 1/4 cup of extra water, a tablespoon at a time, until the dough is smooth rather than shaggy. This step can be done by hand; bring the ingredients together in a large bowl, then knead on a clean counter for 8-10 minutes.

2. First proof

Set the dough to do its first rise, putting the bowl into the oven (uncovered). The dough should double in size during this step.
Sous Vide Mode: Off
Steam: 60%
Temp: 80.6°F
Heat: Rear
80.6°F Probe Target

3. Form the bagels

Remove the proofed dough from the oven and turn it onto a lightly floured surface. 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 a parchment-lined pan (you will need to use 2 pans to fit all the bagels).

4. Preheat oven for steaming

Sous Vide Mode: Off
Steam: 100%
Temp: 212°F
Heat: Rear
212°F Probe Target

5. Steam the bagels

Put the formed bagels into the preheated oven and steam to set their shape and cook the outside of the dough.
Sous Vide Mode: Off
Steam: 100%
Temp: 212°F
Heat: Rear
212°F Probe Target

6. Preheat for baking

Remove the steamed bagels from the oven and season while you preheat for the baking stage.
Sous Vide Mode: Off
Steam: 30%
Temp: 392°F
Heat: Rear
392°F Probe Target

7. Season the 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 a tablespoon of 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 the bagels

Put the seasoned bagels back into the oven and cook until they're glossy and golden. You may need to switch the pans around halfway through baking to ensure they color evenly.
Sous Vide Mode: Off
Steam: 30%
Temp: 392°F
Heat: Rear
392°F Probe Target

9. Remove and cool the bagels

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