As much as I enjoyed the Homemade Plain Bagels from a few weeks ago, I still felt there was much room for exploration as far as bagels were concerned.
Especially since I was fixated on creating a Garlic Bagel.
When I came across a recipe from Ultimate Bread, I just knew it would be great to adapt into a garlic version. Especially since it didn’t require a sponge. Score!
On half of the bagels, I sprinkled sea salt on the tops and on the other half I brushed on a garlic-olive oil mixture. At the end of the day, the latter won in flavor. Deliciously garlicky with a yummy crunch created by the olive oil. YUM!
The texture of these bagels were perfect—a wonderful balance of soft and chewy. As for the garlic flavor—it was exactly what I was looking for. Almost like a breakfast garlic bread 🙂
Adapted From Ultimate Bread
Makes 8 Bagels
2 Teaspoon Dry Yeast
1½ Tablespoon Sugar
½ Tablespoon Garlic Powder
1¼ Cups Warm Water
3½ Cups Unbleached flour, plus extra for kneading
1½ Teaspoon Salt
1 Tablespoon Garlic, finely minced
3 Tablespoons Olive Oil
2 Tablespoons Corn Meal
1 Teaspoon Baking Soda
Sprinkle the yeast and sugar into 1/2 cup of the water in a small bowl. Leave for 5 minutes and then stir to dissolve. In a large bowl, mix the flour, garlic powder and salt together. Form a well in the center and pour in the dissolved yeast.
Pour half of the remaining water into the well. Mix in the flour and stir in the reserved water as needed, forming a firm and moist dough. Turn out onto a floured surface and knead until smooth and elastic, about 10 minutes. Gradually work in as much additional flour as possible while comfortably kneading to form a stiff and firm dough.
Put the dough in a lightly oiled bowl, turning the dough to coat it. Cover with a towel and let rise for 1 hour or until doubled in size. Punch down and let the dough rest 10 minutes.
Divide the dough into 8 pieces. Shape each piece into a ball – cup between your hands and press the bottoms together between your palms. Press down to get rid of air bubbles and roll the dough between your palm and the work surface to form a smooth ball. Coat a finger in flour and press it through each ball to form a ring.
Work the rest of your fingers into the hole, stretching the ring and widening the hole to about 1/3 of the bagel’s diameter. Place the bagels on a lightly oiled baking sheet and cover with a damp towel. Let rest for 10 minutes and preheat the oven to 425 degrees F.
In a small bowl, mix olive oil and garlic together. Bring a large pot of water to a boil and then reduce to a simmer. Carefully sprinkle in the baking soda. Use a perforated skimmer to lower the bagels into the water in batches of 2-3. Boil, uncovered, until they rise to the surface, about 1 minute. Turn them over once. Then remove from the pan, letting the water drain, and transfer to a lightly oiled baking sheet that has been sprinkled with corn meal. Bake 12-15 minutes. Remove bagels from oven. Using a brush, coat the bagels with the olive oil-garlic mixture. Return back to oven and back until golden—about 5 minutes. Remove and cool on a wire rack. Bagels can be kept in an airtight container in the refrigerator for up to 5 days.
17 thoughts on “Garlic Bagels”
Oooh! They look so good. I love garlic bagels, especially crunchy ones 🙂 Thanks for sharing!
These look perfect! I have always wanted to try making my own bagels and your recipe doesn’t seem complicated at all. Thanks for inspiring me with something new. Have a great weekend! 🙂
Great looking homemade bagels! Bagels have been on my list of things to make for a while… need to get to that soon!
What lovely bagels you made. I bake gluten free now, but I used to make bagels once a week in my other life. 😉 I know how much work it can be to master a recipe. Yours looks great.
I’ve always wanted to try bagels (I know, what a shame that I’ve never tried one ;)). Adding garlic makes it sound even tastier! I should really give this recipe a try one day. Thank you for sharing 🙂
peter reinhart has a great recipe and explanation. he talks about using malt syrup or powder which gives it the distinctive color and flavor. i’ve really bought into it. you can get the malt syrup at whole foods.
I love garlic. Nobody makes garlic bagels. It’s always onion. I did find a Hawaiian salt bagel once, which was awesome. Garlic and sea salt sounds perfect!
I love your bagel post (this is my second time reading your bagel post)! My husband and I love garlic bagels too… Your bagels look like from bagel stores. So professionally done! Homemade must be the best. Yum.
Love these bagels!!! They look delicious! Please visit my blog, you have an award:) I am starting a new linky party soon called “Fit and Fabulous Fridays”. Please “like” my facebook page for updates on a start date. You have some wonderful recipes to share:):) Happy cooking~
Love these bagels!! Please visit my blog, you have an award:):) http://www.ameessavorydish.blogspot.com. Happy cooking~
Garlic bagels! Love the idea. Thanks for sharing. Going to make them this weekend.
Wow, making bagels is seriously ambitious. When I move in a couple months and have a bigger kitchen I may just have to try it out! These look delicious 🙂
Fantastic enjoyable article. I’ll add it to my list now. Thanks for sharing ! 🙂
These look wonderful I am definitely going to try this recipe! Thanks for sharing.