Fresh Milled Bagels (made with yeast)
A simple, same day fresh milled bagel recipe. These are quick to make and full of flavor!
Equipment
- 1 grain mill
- 1 Mixing bowl
- 1 Whisk
- 1 Stand mixer
- 1 parchment paper or silicone liner
Ingredients
- 850 g fresh milled hard white wheat flour (7 cups)
- 15 g salt (2 tsp)
- 7 g instant yeast (2 ¼ tsp; 1 packet)
- 540–560 g warm water, about 105 degrees F (2 ⅛ – 2 ¼ cups)
- 50 g honey or sugar (¼ cup)
- 50 g honey or molasses (¼ cup)
- optional toppings: sesame seeds, poppy seeds, everything bagel seasoning, cinnamon sugar, or coarse salt
Instructions
Mill the Flour
- Start by milling about 900 g (7 cups) of wheat berries into fresh flour. This will give you the amount needed for the recipe plus a little extra for dusting.
Activate the Yeast
- In the bowl of a stand mixer (or large mixing bowl), stir together: warm water (540–560 g), honey (¼ cup), and instant yeast (1 packet). Let it sit for 5–10 minutes, until the surface looks foamy. This tells you the yeast is alive and ready to rise your dough.
Mix the Dough
- Add the salt and about half of the flour to the yeast mixture. Stir until it forms a thick batter.
- Add the remaining flour a little at a time until a rough dough forms. It should be soft but not sticky.
Knead the Dough
- Knead on medium-low speed for 12–25 minutes (or by hand for 15–18 minutes).
- The dough is ready when it feels smooth and elastic. A good test is the windowpane test: pinch off a small piece, stretch it gently, if you can stretch it thin so light shines through without it tearing, the gluten is well-developed.
First Rise (Bulk Fermentation)
- Lightly oil a clean bowl. Place the dough inside, turning it once so the top gets a light coat of oil (this keeps it from drying out).
- Cover with a damp towel or plastic wrap.
- Let rise at room temperature for 1–1 ½ hours, or until the dough has doubled in size.
Shape the Bagels
- Turn the dough out onto a lightly floured surface.
- Divide it into 12 equal pieces, about 130 g each. A kitchen scale helps here.
- Shape each piece into a ball: tuck the edges under and roll gently in your hands until smooth.
- Poke your thumb through the center of each ball to make a hole. Stretch the hole to about 2 inches wide (it will shrink as the bagels rise).
Second Rise
- Place the shaped bagels on a parchment-lined baking sheet.
- Cover lightly with a towel.
- Let rise for 30–45 minutes — they should look a little puffier but not doubled.
Preheat the Oven
- Set your oven to 425°F (220°C) so it’s fully heated when the bagels are ready.
Boil the Bagels
- Fill a large pot ¾ full with water and bring to a rolling boil.
- Stir in ¼ cup honey or molasses (this gives the bagels a shiny crust and rich flavor).
- Gently lower 2–3 bagels at a time into the boiling water.
- Boil for 1–2 minutes on each side — the longer they boil, the chewier they’ll be.
- Remove with a slotted spoon and place back on the baking sheet.
Add Toppings
- While the bagels are still wet from boiling, sprinkle on sesame seeds, poppy seeds, or other toppings. They’ll stick best when the bagels are damp.
Bake
- Bake the bagels at 425°F for 25–30 minutes, until golden brown.
- For extra shine, rotate the pans halfway through baking.
Cool & Enjoy
- Transfer bagels to a wire rack and let them cool for at least 15 minutes before slicing.
- Enjoy warm, or store in an airtight container for 2–3 days. They also freeze beautifully.
Notes
Serve bagels wit any of the following:
-
- whipped cream cheese
- flavored spreads
- smoked salmon
- sliced tomatoes
- cucumbers
- red onion
- capers
- fresh herbs
- cream cheese with honey
- nut butters
- seasonal fruit
- cinnamon sugar butter