Garlic Bagels fresh and chewy right out of the oven! This homemade recipe will give you delicious bagels with minimal work.
Let’s just address the white elephant in the room! Why should you make Garlic Bagels at home when you can easily buy them at your favorite café, or grocery store! For the same reason you should make any bread at home. The three F’s. Fresh, Flavor, and Fees! The best bagel is a fresh bagel right out of the oven. The center is not as dense giving you a nice fluffy bread that is steaming with flavor for a third of the cost.
Another good reason is how flipping easy they are to make. Especially this recipe that calls for a cold slow rise. No babysitting of the dough is required. If you have a strong artesian or professional Kitchenaid even better. The mixer does all the mixing and kneading leaving you with the hard task of transferring the dough to an oiled bowl and placing it in the refrigerator.
To Bathe or Not to Bathe?
You might have come across some recipes that require placing the bagels in a water bath. Boiling the bagels before baking them gives them that nice shiny coat. It is an extra step and totally up to you whether or not you want to do it. If you do, try adding some honey to the water, or brush with egg wash after boiling, for an extra crispy crust. Since I was placing a garlic oil over the top before baking, I choose to forgo it.
Variety is the Spice of Life!
Or, so the saying goes. This recipe can be used for a variety of options.
- Plain Bagels: Eliminate the garlic powder in the batter and disregard the filling.
- Everything Bagel: Eliminate the garlic powder. Change the filling: Brush the tops with olive oil and sprinkle with my everything seasoning.
- Poppy Seed Bagels: Eliminate the garlic powder and use the Bath Wash brushing the bagel with egg wash after boiling. Then dunk each bagel into a plate filled with 1/3 cup poppy seeds.
- Salt Bagels: Same as poppy seed bagels but use 1/3 cup coarse salt instead.
- Asiago Bagels: Eliminate the garlic powder and add 1/2 cup shredded asiago when you add the flour. Right before baking brush the tops with egg wash and sprinkle with some extra cheese.
If you like this recipe you might also like:
- 7 cups bread flour
- 2 3/4 teaspoons salt
- 1 envelope instant yeast, about 1¼ teaspoons
- 1/2 teaspoon garlic powder
- 2 1/4 cups water
- 2 cloves garlic, minced
- 1 teaspoon poppy seeds
- 1/8 teaspoon salt
- Pinch fresh black pepper
- 1 tablespoon olive oil
Combine the flour, salt, yeast, and garlic powder in the bowl of a stand mixer fitted with a beater attachment.
Switch to a dough hook, add the water and mix until just combined, 1 or 2 minutes at low speed. Stop the mixer, cover the bowl, and let sit for 20 minutes.
Uncover the bowl and knead at medium speed for 8 minutes, or until the dough is smooth and elastic.
Cover and refrigerate the dough in an oiled bowl overnight for a slow, cool rise that will develop the dough’s flavor.
Next day, divide the dough into 12 pieces and round each into a ball. Place on a lightly oiled baking sheet, cover with greased plastic, and let rise at room temperature for 1 hour, or until puffy.
Preheat the oven to 475°F.
Finely mince the garlic and transfer to a small bowl. Mix in the poppy seed, salt, pepper, and oil.
To shape and bake:
Lightly sprinkle 2 baking sheets with cornmeal. Stretch each dough ball into a bagel shape about 6″ to 7″, without puncturing the center, and leaving a wide, flat indentation where the hole would be. Place a few inches apart on the prepared baking sheets, 6 per pan.
Place a small amount of the filling in each indentation and spread it out with your fingers. Don’t overfill; a little goes a long way.
Bake for 10 to 13 minutes, or until light golden brown. Remove the bagels from the oven and serve warm; or cool on a rack and save for toasting later.