Homemade Bagels- Proofed in the Instant Pot!
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Dense, chewy, and so easy to make, these homemade bagels are proofed in the Instant Pot and are the perfect breakfast treat!
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– 2 teaspoon Active Dry Yeast
– 1 tablespoon Sugar
– 1 ½ cups Water Lukewarm
– 3 ½ cups Bread Flour
– 2 teaspoon Salt
– 1 tablespoon Honey
Ingredients
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In the bowl of a stand mixer, add the water, sugar, and yeast. Let that sit for 5 minutes to activate the yeast.
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Add the flour and salt to the bowl. Fit the stand mixer with the hook attachment. Turn on the mixer and mix for 3-4 minutes.
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The dough will start off shaggy, but as the dough mixes, it will turn into a smooth ball.
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Lightly oil the bowl of the Instant Pot and add the dough to the Instant Pot. Cover the Instant Pot and turn on the "Yogurt" setting for 90 minutes.
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When the dough has doubled in size, place the dough on a lightly floured surface.
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Divide the dough into 8 pieces.
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Roll each piece into a ball and place the dough balls on a parchment or silicone lined baking sheet.
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Stick one finger through the dough ball to make a hole in the middle and gently stretch the hole to make it slightly bigger.
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Meanwhile, bring a pot of water to a boil. Add the honey and allow the water to gently boil.
Place 2-3 bagels in the boiling water at a time and boil each side for 1 minutes.
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When the bagels have boiled, place them back on the baking sheet. Top with any toppings you would like.
Bake the bagels for 20-25 minutes until golden browned.
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