Brioche Bagels
These Brioche Bagels are chewy and soft, made with an enriched brioche dough that is so silky, smooth, and flavorful. Top with cheddar jalapeño, Zaatar, everything but the bagel seasoning, or your desired toppings, and slather it with cream cheese.
Ingredients
- 1 cup (244 g) warm milk 110-115°
- 1 packet of active dry yeast 7 grams
- 1 tablespoon granulated sugar
- 4 cups (480 g) bread flour
- ¼ cup (50 g) granulated sugar
- 1 large egg + 1 egg yolk
- 1½ teaspoon salt
- 4 tablespoon (56 g) melted butter
- 4 tablespoon (56 g) softened butter
Honey Bath
- 8 cups water
- ¼ cup honey
Optional Toppings
- Jalapeno and cheddar
- Zaatar
- Everything But the Bagel Seasoning
Instructions
Brioche Dough
- In a small bowl, add the warm milk, yeast, and tablespoon of sugar and set aside to activate and foam, about 5 minutes.1 cup (244 g) warm milk, 1 packet of active dry yeast, 1 tablespoon granulated sugar
- In the bowl of a stand mixer, combine the flour, sugar, salt, whole egg + egg yolk, melted butter, and yeast mixture and knead on low-medium speed for about 10 minutes until completely combined and forms a dough that pulls away from the bowl.4 cups (480 g) bread flour, ¼ cup (50 g) granulated sugar, 1 large egg + 1 egg yolk, 1½ teaspoon salt, 4 tablespoon (56 g) melted butter
- After the first knead, add in the softened butter and knead on low-medium speed for an additional 10 minutes until the dough is smooth and elastic.4 tablespoon (56 g) softened butter
- Place the dough ball in an oiled bowl and cover and let rise for an hour.
Shaping Bagels
- Once dough has risen, divide into 8 pieces (I like to use a kitchen scale). Form dough into round balls. Poke your finger into each ball and create a hole in the center of the ball and stretch the dough between your fingers to create a doughnut like shape. Place on a baking sheet lined with parchment paper, Cover loosely and let rise for an hour.
- Halfway through the rise, preheat oven to 425℉
Water bath
- Boil 8 cups of water with honey and stir the honey into the water.8 cups water, ¼ cup honey
- Drop the bagels in the water bath (no more than 3 at a time) and let sit for 45-60 seconds, then flip and let sit for another 45-60 seconds. Transfer to a baking sheet lined with parchment paper.
- Top with toppings (if desired). Bake for 20 minutes or until golden brown on the outside.
- Remove from the oven, transfer to wire rack and let cool completely.
- Store leftovers in airtight container and leave at room temperature for 3-5 days.
Notes
- Measure Flour Correctly: As always, with any recipe, use a kitchen scale, as it is the best form of measuring your ingredients. If you don’t have a kitchen scale, fluff your flour, scoop flour with a spoon into a measuring cup and level off.
- Don’t Skip Kneading: Knead the dough for at least 10 minutes before adding the softened butter. This will ensure the dough forms and pulls away from the bowl. Then once you add the butter, knead for another 10-20 minutes until the butter is completely incorporated and the dough has pulled away from the bowl again.
- Don’t add too much flour: This dough will be tacky, but shouldn’t stick to your hands. It will also be very silky (this due to all the butter added). If while kneading, the dough doesn’t come together after 15 minutes, you can add one tablespoon of flour at a time. But be patient before adding the flour. You don’t want a dry dough.
- Make Ahead: You can absolutely make this recipe ahead of time by letting the dough proof in the refrigerator overnight for the first rise. When you’re ready to use, remove from the refrigerator and continue with the recipe. You won’t need to let the dough come to room temperature because you’ll still need to proof a second time, so it will have plenty of time.
- Proof in pre-heated oven: One trick I love doing is to pre-heat the oven to 170 degrees Fahrenheit, then turning off the oven and letting my dough proof in the oven. This cuts down on proofing time, especially if I'm in a hurry, but it also helps in the winter when it's especially cold.
- Windowpane test: To know if your dough is ready, perform the windowpane test where you take a small piece of dough and stretch it out between your fingers. If it stretches out without tearing and light can pass through, then it has passed the windowpane test. If it tears, let the dough knead another 5 minutes, then perform the test again.
Nutrition
Calories: 415kcalCarbohydrates: 63gProtein: 9gFat: 14gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.5gCholesterol: 54mgSodium: 559mgPotassium: 126mgFiber: 2gSugar: 18gVitamin A: 430IUVitamin C: 0.1mgCalcium: 61mgIron: 1mg
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