The Universal Bagel

Crispy on the outside and wonderfully chewy on the inside, these homemade Everything Bagels are truly a masterpiece! Forget long lines at the bakery; it’s time to bring that authentic bagel experience right into your kitchen this weekend. Prepare for the ultimate breakfast or brunch delight!

Unlock the Secret to Perfect Homemade Everything Bagels

For years, the thought of baking bagels at home seemed like an insurmountable culinary challenge. The notion of achieving that perfect texture – a delightful crunch on the exterior giving way to a dense, chewy interior – felt exclusively reserved for professional bakeries. If you’ve ever shared this skepticism, allow me to reframe your perspective. Today, I am incredibly excited to share an easy, yet astonishingly delicious, recipe for Everything Bagels, inspired by one of my absolute favorite culinary havens in Ann Arbor, Michigan. Get ready to tie on your apron and embark on a truly rewarding baking adventure!

A Taste of Ann Arbor: Zingerman’s Bakehouse Inspiration

Ah, Zingerman’s Bakehouse! The mere mention of its name evokes a cascade of delightful memories. I confess, a small part of my joy when my son Casey chose the University of Michigan (Go Blue!) was the sheer proximity to Zingerman’s campus. Every visit to UMich to see Casey is incomplete without a pilgrimage to their iconic deli and, of course, the bakehouse. It’s more than just a bakery; it’s an institution, a vibrant hub of artisanal flavors and culinary passion.

My desire to craft homemade bagels had always simmered in the background, but my past experiences with yeast-based recipes often led to more frustration than triumph. I questioned whether I could truly replicate that distinct chewy, yet light and tender bagel texture that I adored so much. Yeast and I had a complicated history, marked by deflated dreams and doughs that simply refused to cooperate.

However, my baking destiny took a delicious turn when Casey gifted me the new Zingerman’s Bakehouse cookbook for my birthday. This wasn’t just any cookbook; it was a revelation! An absolute essential for any serious baker’s collection, it quickly became my trusted guide. Naturally, I gravitated towards their signature Bakehouse Bagels recipe. Beyond the bagels, this book has also inspired me to successfully create their delightful Bakehouse Pecan Blondies, the rich Chocolate Chess Pie, and their Coconut Cream Pie is next on my culinary conquest list!

From Skepticism to Baking Bliss: A Surprisingly Simple Process

Let me tell you, these bagels are everything I dreamed of and more! And if you want the honest truth? I genuinely had an absolute blast making them. Typically, when I embark on a yeast bread recipe, beads of sweat start to form on my brow, a sure sign of impending panic that an epic failure is looming. Not this time! I’m thrilled to report that Frank and Amy’s recipe, found in the Zingerman’s Bakehouse cookbook, is incredibly simple and refreshingly straightforward. It demystified the bagel-making process, transforming what I once considered intimidating into a truly enjoyable experience.

The secret to great bagels lies in a few key steps: proper dough hydration, precise kneading, a brief but crucial boil, and then a hot bake. This recipe guides you through each stage with such clarity that even a novice baker will feel confident. The dough itself is surprisingly cooperative, and the shaping process, while requiring a bit of practice, quickly becomes intuitive. There’s a profound satisfaction in watching the dough transform, knowing that you’re creating something truly special from scratch.

I decided to make a few with the classic everything seasoning, known for its bold blend of garlic, onion, sesame, poppy seeds, and salt. But I also topped some with just caraway seeds and a sprinkle of salt – a personal favorite of mine, offering a distinct aromatic kick. The beauty of homemade bagels is the endless customization. Feel free to experiment with your preferred toppings, or simply leave them plain for a classic, unadorned delight. Regardless of the topping, the result is consistent: a wonderfully crispy crust giving way to that signature chewy interior. They taste exactly like the authentic bagels I’d buy from Zingerman’s Bakehouse!

Tips for Achieving Bagel Perfection at Home

To ensure your homemade Everything Bagels turn out just as amazing as mine, here are a few expert tips:

• Accurate Measuring: Especially for yeast recipes, precision is key. Use a kitchen scale for flour to get the most accurate results.
• Don’t Skimp on Kneading: Kneading develops the gluten, which is essential for that characteristic chewy texture. The recommended 8 minutes might seem long, but it’s vital for a strong dough.
• The Boiling Step is Crucial: This short bath in simmering water is what gives bagels their unique crust and chewiness. It sets the crust, preventing the dough from expanding too much in the oven, and contributes to the glossy finish. Don’t skip it!
• Preheat Your Oven Thoroughly: A hot oven from the start ensures a good oven spring and helps create that crispy exterior quickly.
• Flip for Even Browning: Flipping the bagels halfway through baking, as instructed, ensures even golden-brown color on both sides.
• Quality Ingredients: While not strictly necessary for a good bagel, using quality ingredients like good bread flour and fresh yeast can make a noticeable difference in flavor and texture. Barley malt syrup is particularly important for authentic flavor and color.

I genuinely hope you all give this recipe a try. Whether you’re a seasoned bread baker with years of experience or a complete novice stepping into the world of yeast for the first time, I am confident you’ll be able to enjoy these truly exceptional homemade bagels. Have fun with the process, savor the incredible aroma filling your kitchen, and most importantly, enjoy every single bite!

Adapted from Zingerman’s Bakehouse Cookbook