Bagel Oasis is a beloved Seattle institution known for its dense, chewy, wood-fired bagels with a crisp exterior. This recipe recreates that iconic Pacific Northwest style at home, using a high-hydration dough and a boiling step to achieve the perfect texture. It’s a labor of love, but the results are well worth the effort for a taste of Seattle’s bagel scene.
Ingredients
- 4 cups (500 g) bread flour (preferably King Arthur)
- 1 ½ cups (355 ml) warm water (110°F/43°C)
- 2 teaspoons (10 g) instant yeast
- 1 tablespoon (15 g) granulated sugar
- 2 teaspoons (12 g) fine sea salt
- 1 tablespoon (15 ml) barley malt syrup or honey (for boiling)
- 1 large egg white (optional, for egg wash)
- Coarse salt, sesame seeds, poppy seeds, or everything bagel seasoning for topping
Instructions
- Make the dough: In a large bowl, combine the warm water, sugar, and yeast. Let sit for 5 minutes until foamy. Add the flour and salt, and mix with a wooden spoon until a shaggy dough forms.
- Knead: Turn the dough onto a lightly floured surface and knead for 8-10 minutes, until smooth and elastic. The dough should be slightly stiff but not dry. If it’s too sticky, add a little flour, a tablespoon at a time.
- First rise: Place the dough in a lightly oiled bowl, cover with plastic wrap or a damp towel, and let rise in a warm place for 1 hour, or until doubled in size.
- Shape the bagels: Punch down the dough and divide into 8 equal pieces (about 110 g each). Roll each piece into a smooth ball, then poke a hole through the center with your finger and gently stretch to form a ring about 3-4 inches wide. Place shaped bagels on a baking sheet lined with parchment paper, cover, and let rest for 20 minutes.
- Preheat and boil: Preheat your oven to 425°F (220°C). Bring a large pot of water to a boil, and add the barley malt syrup or honey. Reduce to a simmer.
- Boil the bagels: Carefully drop 2-3 bagels at a time into the simmering water. Boil for 1 minute per side, then remove with a slotted spoon and place back on the baking sheet. This step creates the chewy crust.
- Add toppings: While the bagels are still wet, sprinkle with your desired toppings (coarse salt, seeds, etc.). If using egg wash, brush the tops lightly with beaten egg white before adding toppings.
- Bake: Bake for 18-22 minutes, until golden brown and crisp. For a slightly softer crust, bake for 15-18 minutes. Let cool on a wire rack for at least 10 minutes before slicing.
Tips
- Use bread flour: Bread flour has higher protein, giving bagels their signature chew. All-purpose flour will result in a softer, less chewy bagel.
- Don’t skip the boil: Boiling sets the crust and prevents the bagels from rising too much in the oven. It’s essential for that dense texture.
- Check your yeast: If your yeast doesn’t foam in step 1, it’s dead and the bagels won’t rise. Start over with fresh yeast.
- For extra chew: After shaping, you can refrigerate the bagels overnight before boiling. This cold ferment develops more flavor and a chewier texture.
Serving Suggestions
Serve these bagels fresh with cream cheese, smoked salmon, capers, and red onion for a classic Seattle-style lox sandwich. They’re also perfect toasted with butter or jam, or as the base for a breakfast sandwich with egg and cheese.
Variations
- Everything Bagels: Mix 2 tablespoons each of dried onion flakes, dried garlic flakes, poppy seeds, sesame seeds, and coarse salt. Sprinkle generously before baking.
- Cinnamon Raisin: Add 1 teaspoon ground cinnamon and 1 cup (150 g) raisins to the dry ingredients before mixing.
- Jalapeño Cheddar: Fold ½ cup (60 g) shredded cheddar and 2 tablespoons chopped pickled jalapeños into the dough after kneading.
Storage and Reheating
Store bagels in a paper bag at room temperature for up to 2 days. For longer storage, freeze them in a zip-top bag for up to 2 months. To reheat, slice and toast in a toaster or oven at 350°F (175°C) for 5-7 minutes until warm and crisp.
Frequently Asked Questions
Can I use all-purpose flour instead of bread flour? Yes, but the bagels will be less chewy and more cake-like. If using all-purpose, consider adding 1 tablespoon of vital wheat gluten to mimic bread flour’s protein content.
Why did my bagels turn out flat? Flat bagels usually result from over-proofing or not boiling them long enough. Make sure the dough rises only until doubled, and boil for a full minute per side.
Can I make the dough in a bread machine? Yes, use the dough cycle. Add ingredients in the order recommended by your machine, and let it knead and rise. Then proceed with shaping, boiling, and baking.
How do I get a shiny crust? Brush the bagels with an egg white wash (1 egg white beaten with 1 tablespoon water) just before baking. This gives a glossy, golden finish.
Can I boil in honey instead of barley malt syrup? Yes, honey works well and adds a subtle sweetness. Barley malt syrup is traditional and gives a deeper color, but honey is a fine substitute.
Why do my bagels have a dense, heavy center? This can happen if the dough is under-kneaded or the bagels are under-boiled. Ensure you knead for the full 8-10 minutes and boil for at least 1 minute per side.
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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
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