Welcome to The Oven Diaries, where we tackle beloved classics with the precision of your Plum Chef oven. Today, we're venturing into the art of bagel-making - that uniquely chewy, dense bread that's worth every minute of the process. While making bagels from scratch requires patience, the result is infinitely superior to store-bought versions, with a crisp exterior giving way to a soft, chewy interior.

This traditional recipe uses active dry yeast for proper fermentation and includes the crucial boiling step that gives bagels their signature texture. The VEGETABLES function in your Plum Chef oven provides the perfect high heat needed to achieve that beautiful golden-brown crust. We'll guide you through each step, from activating the yeast to shaping the perfect ring and achieving that classic boil-and-bake finish.

Whether you're a bread-baking enthusiast or a curious beginner, these homemade bagels will transform your breakfast routine. Let's create some bakery-quality magic in your kitchen!

Traditional Homemade Bagels

Prep Time: 30 minutes active + 12-24 hours rising
Cook Time: 13 minutes
Temperature: 230°C
Yield: 8 bagels

INGREDIENTS:

• 3½ cups bread flour + extra for kneading

• 2 teaspoons active dry yeast

• 1¼ cups warm water (¼ additional water may be needed)

• 1½ tablespoons granulated sugar

• 1½ teaspoons salt

• 1 egg for egg wash

• Oil for brushing
  
  

  DIRECTIONS:

  1. Activate Yeast: Add sugar and yeast to ½ cup warm water, stir gently, and let rest for 5 minutes until foamy.

  2. Mix Dough: Mix the flour and salt in a large bowl. Make a well in the center and pour in the yeast mixture. Mix while adding remaining warm water a little at a time until the dough is moist but firm and slightly shaggy.

  3. Knead: On a floured surface, knead the dough until firm and elastic, about 7 minutes, incorporating flour from the surface as needed.

  4. First Rise: Lightly brush a large bowl with oil and turn the dough to coat. Cover with a damp dish towel and let rest in a warm place until doubled in size, about 12 hours.

  5. Shape: Punch down the dough and let rest for 10 minutes. Divide into eight equal pieces and shape each into a round ball.

  6. Form Bagels: Coat a finger in flour and press into the center of each dough ball to form a ring, stretching gently to create the classic bagel shape. Cover with a damp kitchen towel and rest for 10 minutes.

  7. Boil: Bring a large pot of water to a rolling boil. Gently place bagels into boiling water. Let sit for 1 minute, then flip and boil for an additional 1-2 minutes (longer boiling = chewier texture).

  8. Prepare for Baking: Remove from water and place on an oil-brushed air fryer basket. Brush bagels with egg wash (1 beaten egg + 1 tablespoon water). Add toppings if desired.

  9. Bake: Preheat your Plum Chef oven. Put the air fryer basket into rack Position 2. Set to VEGETABLES function at 230°C for 13 minutes or until golden brown.
     
     

  Chef's Tip: For extra chewy bagels, extend the boiling time to 2 minutes per side. The longer they boil, the thicker and chewier the crust becomes. For softer bagels, reduce boiling time to 30 seconds per side.