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5 from 2 votes

Uncomplicated Rye Bagel Recipe

If you are looking for a really simple rye bagel recipe that you are going to want to make over and over- this is it!
Prep Time15 minutes
Cook Time20 minutes
rising time1 hour
Total Time1 hour 35 minutes
Course: Breakfast
Cuisine: jewish
Diet: Vegetarian
Keyword: bagels, rye
Servings: 14 bagels
Author: Amy Sandidge

Ingredients

  • 7 grams caraway seeds
  • 420 grams water
  • 7 grams active dry yeast
  • 20 grams brown sugar
  • 350 grams bread flour
  • 250 grams rye flour
  • 6 grams salt
  • 1 egg
  • 2 tablespoons milk
  • toppings of choice
  • cornmeal for sprinkling on the baking sheet

Instructions

  • Toast the caraway seeds in a heated pan for about 3-5 minutes. You will be able to smell them as they release their fragrant smells. Set them aside to cool.
  • In a small bowl, combine the water, yeast and sugar. Mix and set this aside for about 5 minutes.
  • Add all ingredients to your stand mixer bowl, including the seeds and yeast mixture. Turn it on medium speed and mix for 1 minute.
  • Check the consistency of the dough. It should feel a little sticky, but not much. In the baking industry, we call this "tacky".
  • If you need to add a little more flour, add in 2 tablespoons at a time. Mix for a minute, then check it again.
  • Once the dough feels good, mix this for about 8 minutes until the mixture is smooth.
  • Cover and let this rest for about 45 minutes to an hour.
  • Preheat the oven to 425 degrees.
  • Bring a pot of water to boil.
  • Divide the dough into 12 equal pieces, then roll into balls.
  • With your thumbnail, poke a hole in the center. Then using your hand, with the thumb in the hole, gently start to push the hole out, widening the bagel.
  • Repeat this process with the rest of the balls.
  • Cover and let them rest for about 20 minutes. Line a baking sheet with parchment paper and sprinkle with cornmeal.
  • Gently place several of the bagels into the boiling water at a time.
  • Boil for about 30 seconds per side, then move to the prepared pan.
  • Mix together your egg wash and gently brush it over the bagels. Top as you like and move it to the oven.
  • Bake for about 15-22 minutes until the bagels are a deep golden color.
  • Remove and let them cool for about 5 minutes on the pan.
  • Once they have cooled slightly, remove them from the parchment paper to a cooling rack.

Video

Notes

  1. Use a Rye and Bread Flour Blend:
    • Blend rye flour and bread flour in your bagel dough. The lower-protein rye needs the high-protein bread flour to create the chewy bagels you are looking for. 
  2. Thoroughly Knead the Dough:
    • Knead the dough until it's smooth and elastic, ensuring proper gluten development. This may take about 10-12 minutes by hand or less with a stand mixer. If you are using a stand mixer, be sure to use the dough hook. 
  3. Allow for Proper Rising:
    • Let the dough rise until doubled in size, typically taking 1 to 1.5 hours depending on room temperature.
    • After shaping the bagels, allow them to rise briefly, about 20-30 minutes, to help maintain their shape during boiling and baking.
  4. Boil the Bagels:
    • Boil the bagels briefly in water with added malt extract or sugar to develop the shiny, crispy crust and distinctive flavor.
    • Boil each side for about 30 seconds to 1 minute, adjusting for desired chewiness.
  5. Use Cornmeal or Parchment Paper:
    • Place boiled rye bagels on a baking sheet lined with cornmeal or parchment paper to prevent sticking and maintain their shape.
  6. Baking Temperature and Time:
    • Preheat your oven to a high temperature (usually around 425-450°F or 220-230°C) for a crisp crust.
    • Bake the rye bagels until they're golden brown, usually around 20-25 minutes.