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The Best Yogurt Whey Bagels (from leftover yogurt whey)

The Best Homemade Soft and Chewy Bagels (Boiled or Steamed)

Course: Bread, Breakfast
Cuisine: American
Prep Time: 30 minutes
Cook Time: 14 minutes
Proof the dough: 30 minutes
Total Time: 1 hour 14 minutes
Servings: 8 large bagels
Author: Marvellina
If you are looking for really good homemade bagels recipe that is soft and chewy, you gotta try this recipe out. They can be boiled or steamed before baking the bagels.
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Ingredients

Ideas for toppings:

Instructions

Make the dough:

  • Place all ingredients in a large bowl of a stand mixer fitted with dough-hook attachment. Knead the dough at low speed for 8 minutes. You may need to stop and reposition the dough several times. Knead until the dough is smooth and stretchy. Add more liquid whey if it's too dry or add more flour if it's too wet

Do a windowpane test:

  • PInch off a small amount of dough and then slightly flatten and very gently try to stretch the dough. If it's stretch and light can go through the stretch, the dough is done kneading. If the dough tears when you stretch, you need to knead the dough a bit more in the mixer

Proof the dough:

  • Lightly oil the bowl. Cover with a plastic wrap coated with cooking spray and let it proof at a warm place until it doubles in size, about 30-45 minutes. Once the dough is done proofing, preheat oven to 425 F

Two ways to shape the bagel:

  • Method 1: Punch the dough down and divide into 8 equal pieces (roughly about 4 oz each). Pat the dough out into a 1/4-inch thick rectangle and starting from the long end, roll up into a tight log and then roll back and forth to lengthen the dough into about 14 inches long
  • Hold 1 end of the log in your palm and then loop the other end around your hand, overlapping by about 2 inches. Press and roll onto the work surface to seal. This is important or your bagel will "unroll" when you boil them later. Reposition the bagel so the seams side is on the bottom of the dough is evenly distributed in a circle. Repeat with the remaining dough
  • Method 2 (lazy method-I prefer this method): Punch the dough down and divide into 8 equal pieces (roughly about 4 oz each). Pat the dough with your palm and flatten into about 1-inch thick disc. Use a chopstick or your thumb to punch through the middle of the dough to make a hole and gently shape it to resemble a bagel. Repeat with the remaining dough

Option 1: Boil the bagels:

  • Bring about 4 quarts of water to a boil. Add 1/2 cup honey and 3 Tbsp of sugar into the water. This helps to brown the bagel nicely when you bake them. Boil 2 bagels at a time (they expand) for about 30 seconds each side. Remove the bagels with a slotted spoon and transfer to a baking sheet lined with a parchment paper, seam sides down. Repeat with the rest of the bagel

Option 2 : Steam the bagels

  • Bring the water in a steamer to a boil over high heat. Wrap the lid with a cloth to prevent water condensation dripping back to the bagels creating “burn” spots. Line the steamer with a parchment paper or silicone mat. Lower the heat to medium and steam for 5 minutes. Remove the bagels from the steamer and proceed to the next step

Add sprinkle and bake:

  • Sprinkle the wet bagels with desired toppings. Baked in a preheated oven for 12-14 minutes or until golden brown

Cooling:

  • Remove from the oven and let them cool on a cooling rack

Notes

You can simply use liquid whey from straining Greek yogurt instead of water.