25g protein bagels (shortcut method)
gimme the gains NOW
jer 旨い•Oct 18, 2023
this shortcut utilizes the infamous “2-ingredient dough” archetype to cut the timeframe of making bagels all the way down to about an hour in total. they have a very similar texture, amazing flavor, and the same macros (if you care) as the more involved method.
Instructions
mix your dry ingredients in a medium bowl and stir well to make sure everything is evenly distributed. in a separate bowl, mix your wet ingredients. combine with the dry. stir with a spoon, then mix by hand.
once they are roughly brought together, turn out the dough onto your work surface (flour as needed if the dough gets sticky) and knead for about 10 mins — ironically a bit of a workout lol.
the kneading step is the most important for building up the gluten structure in the dough, so don’t cut any corners here!! you’ll know it’s ready when the dough starts to resist any more kneading and starts to feel very smooth and slightly stronger.
at this point, let it rest for 10 minutes. if necessary, continue kneading after the rest until the dough has built up significantly strength and is no longer sticky.
preheat your oven to 475°F and bring a large pot of water to a rolling boil.
optionally bring an oven safe skillet of water to a boil as well. once the skillet reaches a boil, place it at the bottom of your oven — this generates steam and makes for a humid environment in the oven, which massively helps the way the bagels rise!!
divide your dough into equal portions and shape into bagels.
when the pot is ready, drop in your shaped bagels and let them boil for 2 minutes on each side. carefully fish them out and lay them down on a baking sheet. brush with a beaten egg white (if using a whole egg, keep a closer eye on how fast they brown in the oven) + top them with whatever you want.
place your bagels on the middle rack of your oven, lower the heat to 450°F, and bake for 35-40 minutes—until they reach a deep brown.
allow them to cool completely before slicing in, and enjoy them while they’re fresh!!
these store best in the freezer (and will last indefinitely), or will last 3-4 days packed air-tight in the fridge.