Want delicious, chewy bagels without the hassle of yeast? You've come to the right place! This easy bagel recipe skips the yeast entirely, resulting in a quick and satisfying breakfast or snack. Perfect for beginners and busy mornings, these bagels are surprisingly easy to make and taste amazing. Let's get baking!
What Makes These Bagels So Easy?
The secret to this recipe's simplicity lies in the baking powder. It acts as a leavening agent, providing the rise without the need for time-consuming yeast activation. This means you can have fresh, homemade bagels ready in a fraction of the time compared to traditional yeast-based recipes.
Ingredients You'll Need:
- 3 cups all-purpose flour, plus more for dusting
- 1 tablespoon baking powder
- 1 teaspoon salt
- 1 tablespoon sugar (optional, for a slightly sweeter bagel)
- 1 ½ cups warm water
- 1 tablespoon olive oil (or vegetable oil)
- Toppings of your choice (sesame seeds, poppy seeds, everything bagel seasoning, etc.)
Instructions:
- Combine Dry Ingredients: In a large bowl, whisk together the flour, baking powder, salt, and sugar (if using).
- Add Wet Ingredients: Add the warm water and olive oil to the dry ingredients. Stir until a shaggy dough forms. Don't worry if it's a little sticky.
- Knead the Dough: Turn the dough out onto a lightly floured surface and knead for 5-7 minutes, until it becomes smoother and more elastic. If it's too sticky, add a little more flour, one tablespoon at a time.
- Shape the Bagels: Divide the dough into 8 equal portions. Roll each portion into a smooth ball, then poke a hole in the center of each ball using your finger or the handle of a wooden spoon. Gently enlarge the hole to about 1 inch in diameter.
- Add Toppings: Place the bagels on a baking sheet lined with parchment paper. Sprinkle with your desired toppings.
- Preheat & Bake: Preheat your oven to 425°F (220°C). Bake the bagels for 20-25 minutes, or until they are golden brown.
- Cool & Enjoy: Let the bagels cool slightly on a wire rack before slicing and serving.
Frequently Asked Questions (FAQ)
Can I use other types of flour?
While all-purpose flour works best in this recipe, you can experiment with a blend of all-purpose and whole wheat flour for a nuttier flavor and added fiber. Keep in mind that whole wheat flour can make the dough slightly drier, so you may need to add a little more water.
How long can I store leftover bagels?
Store leftover bagels in an airtight container at room temperature for up to 3 days. For longer storage, freeze them in a freezer-safe bag for up to 3 months.
What other toppings can I use?
Get creative! Try adding everything bagel seasoning, garlic powder, onion powder, dried herbs, or even chopped nuts.
Can I make smaller or larger bagels?
Yes, you can adjust the size of the bagels based on your preference. Just remember to adjust the baking time accordingly – smaller bagels will bake faster, while larger bagels will take longer.
Why are my bagels not as chewy as I expected?
The chewiness of the bagels depends on several factors, including the type of flour used, the kneading time, and the baking temperature. Make sure you knead the dough thoroughly for at least 5-7 minutes to develop gluten, which contributes to the chewiness. Also, ensuring the oven is at the correct temperature is vital for proper baking.
This easy no-yeast bagel recipe is a fantastic way to enjoy a homemade bagel without the fuss. Give it a try and let us know how you like it! Remember to share your bagel creations with us!
