Bagels have become a beloved staple in breakfast and brunch menus worldwide. Their chewy texture and endless topping possibilities make them a versatile and delightful choice for any meal. While classic bagels are round with a hole in the center, there’s another variant that’s gaining popularity – scooped bagels. These bagels offer a unique twist by scooping out some of the doughy interior, creating a lighter, less doughy, and even more versatile base for your favorite toppings.
In this article, we’ll take you through a comprehensive guide on how to make your own delicious scooped bagels at home. Whether you’re a seasoned baker or a novice in the kitchen, this recipe will equip you with the skills and knowledge you need to create these scrumptious treats. Let’s get started!
Ingredients
To make about 6 scooped bagels, you’ll need the following ingredients:
For the Bagel Dough:
3 ½ cups (420g) of bread flour
1 ½ teaspoons of salt
2 teaspoons of active dry yeast
1 ½ teaspoons of granulated sugar
1 ¼ cups (295ml) of warm water
For Boiling the Bagels:
10 cups (2.4 liters) of water
2 tablespoons of honey or barley malt syrup (for authenticity)
1 tablespoon of baking soda
For Toppings:
Sesame seeds
Poppy seeds
Everything bagel seasoning
Grated cheese
Sliced onions
Sliced garlic
Fresh herbs (such as rosemary or thyme)
Instructions
Let’s break down the process of making homemade scooped bagels into several easy-to-follow steps:
Step 1: Activate the Yeast
Start by activating the yeast. In a small bowl, combine the warm water and granulated sugar. Stir until the sugar dissolves, then sprinkle the yeast over the mixture. Let it sit for about 5-10 minutes until it becomes frothy. This indicates that the yeast is active and ready to use.
Step 2: Mix the Dough
In a large mixing bowl, combine the bread flour and salt. Gradually add the activated yeast mixture to the dry ingredients. Stir until a dough forms. You may need to use your hands to knead the dough for a few minutes until it’s smooth and elastic.
Step 3: Let the Dough Rise
Place the dough in a lightly greased bowl, cover it with a clean kitchen towel or plastic wrap, and let it rise in a warm, draft-free place for about 1-2 hours or until it has doubled in size. This step is crucial for achieving that classic bagel texture.
Step 4: Preheat the Oven
While the dough is rising, preheat your oven to 425°F (220°C). Place a large pot of water on the stove to boil. Add the honey or barley malt syrup and baking soda to the boiling water. This solution will give your bagels their distinctive flavor and chewy crust.
Step 5: Shape the Bagels
Once the dough has doubled in size, punch it down to release any air bubbles. Divide the dough into 6 equal portions. Roll each portion into a ball, then use your fingers to create a hole in the center, stretching and shaping the dough into a bagel shape. Make the hole slightly larger than you would for traditional bagels, as you’ll be scooping out some of the interior later.
Step 6: Boil the Bagels
Gently place the shaped bagels into the boiling water and let them simmer for about 30 seconds on each side. This brief boiling process will give your bagels their chewy texture and shine. Remove the bagels from the water using a slotted spoon and place them on a baking sheet lined with parchment paper to drain excess water.
Step 7: Scoop the Bagels
Now comes the fun part. Use a spoon or your fingers to scoop out the soft interior of each bagel, leaving about a 1/2-inch thick shell. This step is what makes these bagels unique, as it reduces the doughiness and makes them lighter.
Step 8: Add Toppings
Sprinkle your desired toppings onto the scooped bagels. You can get creative here, from classic sesame seeds and poppy seeds to more adventurous options like sliced garlic, grated cheese, or fresh herbs.
Step 9: Bake
Place the topped bagels in the preheated oven and bake for 20-25 minutes or until they turn golden brown and have a crispy crust.
Step 10: Cool and Enjoy
Remove the bagels from the oven and let them cool on a wire rack for a few minutes before serving. You can slice them, toast them, and serve them with your favorite spreads, like cream cheese, butter, or jam.
Homemade scooped bagels are a delightful twist on the classic bagel, offering a lighter and more versatile option for your breakfast or brunch table. With this step-by-step guide, you can confidently create your own batch of delicious scooped bagels, customized with your favorite toppings and flavors. Whether you’re enjoying them fresh out of the oven or toasting them for a quick snack, these bagels are sure to become a household favorite. So, roll up your sleeves, gather your ingredients, and get ready to savor the delightful taste of homemade scooped bagels!
Tips and Variations
Before you embark on your scooped bagel-making adventure, here are some additional tips and variations to enhance your bagel-baking experience:
Experiment with Fillings: While the traditional scooped bagel recipe doesn’t typically involve fillings, you can get creative by adding ingredients like cream cheese, smoked salmon, or even chocolate chips inside the scooped-out bagel cavity before baking. This will result in a delightful surprise when you bite into the bagel.
Texture and Flavor: Adjust the texture and flavor of your bagels by using different types of flour. You can experiment with whole wheat flour, rye flour, or even incorporate some seeds and grains into the dough for added texture and taste.
Customize Toppings: Don’t be afraid to try various toppings to suit your taste. From classic options like onion flakes and garlic to more unique choices like everything bagel seasoning with dried cranberries or pumpkin seeds, the possibilities are endless.
Serving Suggestions: Scooped bagels are incredibly versatile. Besides enjoying them with cream cheese or butter, use them as a base for sandwiches or open-faced toasts. They make excellent vehicles for a wide range of toppings, both savory and sweet.
Freezing Bagels: If you make a larger batch of scooped bagels than you can consume in one go, consider freezing them for later use. Allow them to cool completely, then wrap them individually in plastic wrap and place them in an airtight container or a freezer bag. They can be stored in the freezer for up to three months. When ready to eat, simply thaw and toast as needed.
Bagel Shapes: While the traditional bagel shape is a classic, feel free to experiment with different shapes, such as twists, knots, or mini bagels for a fun and unique presentation.
Dough Enhancements: To add depth of flavor and chewiness to your bagels, consider using barley malt syrup or malt powder in the dough mixture. These ingredients are commonly used in traditional bagel recipes.
Authentic Boiling Solution: If you want to stay true to the authentic bagel-making process, use barley malt syrup instead of honey in the boiling water. It imparts a distinctive flavor to the bagels that many bagel enthusiasts appreciate.
In conclusion, making homemade scooped bagels is a rewarding culinary endeavor that allows you to create delicious, personalized treats that stand out from the ordinary. With a few basic ingredients and a bit of patience, you can master the art of bagel-making and enjoy the satisfaction of savoring your own handcrafted creations.
Whether you prefer classic sesame seed toppings, savory garlic and herb-infused bagels, or sweet variations filled with chocolate chips, scooped bagels offer endless opportunities for customization and creativity in the kitchen. Plus, sharing your freshly baked scooped bagels with friends and family is a wonderful way to spread joy and create lasting memories.
So, roll up your sleeves, gather your ingredients, and embark on your scooped bagel-making adventure. With this comprehensive guide and the flexibility to experiment with flavors and toppings, you’ll be well on your way to becoming a scooped bagel aficionado. Happy baking!
