I know, I know, a true bagel has a hole in the center. But these no hole bagels are perfect for breakfast sandwiches, cheese bagels, or smearing with your favorite toppings!
However, some of the goodness that you put on that bagel can slip right out of that bagel hole! My Honey used to love cheese bagels and the cheese would melt and drip down onto the bottom of the toaster oven. Since I don’t like cleaning up burned cheese from the toaster oven, I started making bagels with no holes!
My bagel recipe is below. It’s a simple one to follow.
When forming the bagels, simply flatten the dough into a round shape, then indent the center a bit. This indent will result in a flatter bagel top. You won’t have a domed top to your no hole bagel.
Allow to rise, then boil.
Use a large slotted spoon to remove the boiled bagels from the water.
Then, bake on a Silpat-lined baking sheet. The Silpat means no sticking, no burning, and just right bagel bottoms!
And enjoy!
No Hole Bagels
These no hole bagels mean no lost egg in your breakfast sandwich!
Ingredients
- 1¼ cups water
- 4½ cups whole wheat flour, milled on pastry setting
- 3 tablespoons white sugar
- 1 teaspoon salt
- 2 tablespoons butter
- 1 tablespoon instant yeast
- 4 quarts water
Instructions
- Combine water, flour, sugar, salt, butter, and yeast in the mixing bowl of a stand mixer.
- Mix on low speed using the dough hook until well-developed, about 10 minutes. To ensure the gluten has fully developed, pull off a walnut-sized piece of dough. With floured fingers, stretch the dough: if it tears immediately, the dough needs to be kneaded more. You are looking for a thin translucent "windowpane" effect.
- Transfer the dough to a lightly oiled bowl, cover tightly with plastic wrap and a kitchen towel, and let rise for 2 hours.
- Punch the dough down, place it on a lightly floured work surface, and use a dough scraper to divide the dough into 6 pieces.
- Shape each piece into a flat round shape.
- Repeat with the remaining dough, and let the bagels rest for 15 minutes.
- Preheat oven to 425*
- Bring 4 quarts water to a boil in a large pot.
- Boil the bagels, three at a time, until they rise to the surface, about 1 minute, then gently flip to the other side, cooking for an additional minute.
- Remove the bagels with a slotted spoon and place them on the Silpat-lined baking sheet.
- Bake in the preheated oven until the bagels begin to brown, 15 to 20 minutes.
Nutrition Information:
Yield:
6Serving Size:
1Amount Per Serving: Calories: 420Total Fat: 9gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 17mgSodium: 461mgCarbohydrates: 77gFiber: 10gSugar: 9gProtein: 14g
Maybe you’d like to serve that cheesy egg no hole bagel sandwich with a warm cup of hot cocoa? Here’s a great hot cocoa recipe to try!
Homemade Hot Cocoa Recipe
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I made bagels once and they were heavenly – nothing like the bagels I get at the grocery store. Now you have me thinking I really need to do it again!