This Bagel Recipe For One Person Is The Easiest Way To Ensure You Never Have To Eat A Stale Breakfast (2024)

Joyous news from the kitchen: It's actually not that difficult to make a single bagel for yourself at home. You don't even need to be good at baking to achieve this bagel recipe for one person — all you need is your appetite, a few ingredients, and a lot of time. Of course, a lot of time doesn't mean you have to be shackled to the kitchen for the entirety of a day — the process of baking this breakfast favorite is not synonymous with a ball and chain. It just takes a few hours for the bagel dough to rise before it's ready to bake, but if you prepare the dough the night before you make your bagel, those hours will pass really quickly while you're sleeping.

You might be thinking, "but, Brittany, why would I make a bagel when I can just buy from the bakery next door?" I'd counter that baking for yourself counts as a meditation and self-care. Kneading dough for eight to 10 minutes helps rid you of stress that ails you just as well as an hour long guided ASMR meditation could, and that's because dough can act as an alternative sort of stress ball. Also, taking this time for yourself will result in ~achieving~ something: Namely, a satisfying and edible work of art that you can be so proud of, it makes it to your Instagram grid.

Baking a single bagel is a great way to acquaint yourself with the wonderful world of making bread at home. It's possible. It's fulfilling. It's a great way to continue the construction on your kitchen confidence. Why put on pants to leave the house for the been-sitting-here-for-a-while bakery bagel when you can enjoy a ~hot off the presses~ bagel of your own creation — at your leisure? Try making this classic bagel for one before ordering anything at the counter again. Wearing pants while doing so is optional.

For the bagel

  • 3 tbsp plus 1/4 tsp water
  • 1/2 tsp active dry yeast
  • 1 1/2 tsp honey or barley malt syrup
  • 1/2 cup bread flour
  • 1/4 tsp salt

For the poaching liquid

  • Water
  • 1/8 tsp salt
  • 1 tsp honey
  • 1/4 tsp baking soda

For the topping

  • Everything bagel seasoning (optional)
  • Sesame seeds (optional)
  • Poppy seeds (optional)

1. Stir the honey into the water. Combine the active dry yeast with the water and allow it to sit until it's frothy, about 10 minutes. If the yeast doesn't froth, it could be expired.

2. Combine the bread flour and the salt in a mixing bowl. Once the yeast has frothed, pour it into the flour and mix with a wooden spoon until a shaggy dough forms.

3. Turn the dough out onto a clean work surface and knead until it's smooth and tacky, about 10 minutes. It should not be sticky. You're kneading to develop and strengthen the gluten so that your bagel can get that classic ~texture~. Don't skimp on time. If you've kneaded the dough to perfection, it should slowly rise and fill back in when pressed with your finger.

4. Lightly oil another bowl for mixing. Place the dough in the bowl and cover with cling wrap until it rises, doubling in size, about one to one and a half hours (depending on your kitchen's environment). You want to make sure that the dough isn't resting in a drafty location. A warmer place, such as the top of your refrigerator, is a good location for your dough rise.

5. Turn the dough out onto a clean work surface and roll it into a log. Wrap the log around your fingers — thumb excluded — so that the two ends meet in the middle. Roll the two ends together on the work surface until they've morphed together. Make sure they're combined, or else the bagel will unravel when you poach it!

6. Once the bagel has been shaped, place it on a parchment paper lined baking sheet, cover with cling wrap, and place in the refrigerator for eight to 12 hours. It's a good idea to prepare the bagels before bed so that they can rise in the refrigerator overnight. (Just looking out for the logistics of your schedule!)

7. Ah, yes, baking day. On this glorious morning, pre-heat the oven to 450 degrees Fahrenheit, then remove the bagel from the refrigerator 30 minutes before you plan on poaching and baking it. Overnight, it should have puffed up.

9. It's time to conduct a little experiment called the "FLOAT TEST." Now, it's important that your bagel passes this one. (Don't worry, it will pass.) Fill a mixing bowl with water, then place the bagel in the bowl. It should rise to the surface in a matter of seconds. If the bagel floats, it's ready for baking. If it doesn't, allow the bagel to rest in the fridge for 10 minutes more before trying again.

10. Prepare your poaching bath. Fill a medium saucepan with water and season it with a pinch of salt — really, just a pinch is fine. Once the water comes to a boil, stir in the honey and baking soda. Poach the bagel on one side for 45 seconds to one minute. Using a slotted spoon, flip the bagel and poach the other side for 45 seconds more. Transfer the bagel back to the baking sheet.

11. If using any seeds to top the bagel, sprinkle them on now. As little or as much as you desire. You are the captain of your bagel fate now.

12. Bake the bagel for 16 to 17 minutes, until it's golden brown.

13. Allow the bagel to cool slightly before devouring it.

Now that is what I'd call perfection. *chef's kiss*

Check out more Single Serving recipe ideas here for when your speed is less “entertaining my crew” and more “watching Netflix alone on my couch.”

This Bagel Recipe For One Person Is The Easiest Way To Ensure You Never Have To Eat A Stale Breakfast (2024)

FAQs

What to put on a bagel for breakfast healthy? ›

Peanut butter is a healthy option, especially low sugar, natural varieties. It offers flavor and protein without weighing you down, and it tastes great on bagels. Try it with a sliced banana! If actual cream cheese isn't your favorite, tofu cream cheese is a delicious alternative.

What makes the perfect bagel? ›

The 5 elements of great bagels
  1. Hydration (the amount of water the dough contains)
  2. Flour protein content (this dictates the amount of gluten in the dough)
  3. Shaping (determines how structured that gluten is)
  4. Fermentation time (affects both flavor and texture)
  5. Boiling (creates a shiny crust and adds flavor)
Jun 29, 2021

What is the secret to making bagels? ›

10 Tips for Making Schmear-Worthy Homemade Bagels
  • Moisture: Wetter dough means crispier bagels. ...
  • Water temp: The colder the better. ...
  • Dry active yeast: Let it chill. ...
  • Flour: Embrace the gluten. ...
  • Mixing: Low and slow is the way to go. ...
  • The rise: Your kitchen climate is A-okay. ...
  • Flavor kick: After the proof.
Jan 13, 2023

How do you make a bagel balanced meal? ›

Have half of a bagel instead of one full bagel, and pair it with extra protein and vegetables to keep your meal more balanced. Go for a bagel thin when at the grocery store (instead of a regular bagel).

Is it okay to eat a bagel everyday for breakfast? ›

"The portion size of most packaged bagels is equal to just over three slices of bread. Enjoying a bagel every morning is fine if you watch your portion size. Consider eating half a bagel one day and the other half the next day," says Laura M. Ali, M.S., RDN, a culinary nutritionist in Pittsburgh.

What is a healthy way to eat a bagel? ›

A little refined bagel here and there does not hurt, especially if you top it with fresh veggies, healthy fats, or lean protein. For portion sizes, consider choosing mini and thin bagel options if you want to lower your carb or calorie intake. You can slice a bagel in half and save the other for later.

What is the most common way to eat a bagel? ›

Open Faced

Instead of slicing into quarters, slice in half and eat open faced. Another popular, normal way of eating a bagel. This method is what makes double-sided toppings so important. If you're going to eat your bagel as two halves, you need toppings on both sides!

Is it OK to toast a bagel? ›

"When it's a well-made bagel, you should toast only once it begins to [get] stale, which is usually two to three hours after it comes out of the oven," Weller told Insider. "Once it is stale, you should always toast a bagel."

Why do you put a hole in a bagel? ›

Ever wondered why bagels have holes in the middle? The basic shape is hundreds of years old and serves lots of practical advantages besides an even cooking and baking of the dough. The hole also allowed them to be threaded or piled high on a dowel which made them easier to transport and display.

Why are my bagels so chewy? ›

What Makes a Bagel Chewy? Bread flour is the essential ingredient to creating that distinct chewy bite we all crave in a bagel. Its high protein content creates a stiff dough that holds its shape while baking and develops more gluten for more chew.

Why is my bagel dense and chewy? ›

When too much flour is kneaded in, bagels become dense, hard and tough, instead of crisp and chewy. It can easily take 10 minutes of mixing and kneading before the right texture and gluten strength is achieved. This is what the inside of a well-made bagel should look like.

Why do you dip bagels in water? ›

THE explanations of why a bagel is dipped in boiling water and why it has a hole in the middle are interconnected. First, the boiling water has a little sugar added to it, which serves to glaze the dough, and give it a satisfying surface texture when baked.

What makes New York bagels different from other bagels? ›

A New York–style bagel is always boiled in water that has had barley malt added, which gives a bagel its signature taste, texture, and leathery skin.

What do New Yorkers put on their bagels? ›

New York style bagels are usually high in calories, and eating just one can be a satisfying meal. But what are they traditionally filled with? To make a bagel like the Jewish community did in the 1930s, "schmear" your bagel with cream cheese. Then layer your bagel with lox or another form of cured fish.

What is the healthiest topping for a bagel? ›

Skip the massive schmear of cream cheese – or at least measure and don't just slather. Look for other options such as nut butters, or avocado for a bump of protein and healthy fat that won't break your calorie counter.

What to eat with a bagel to make it healthy? ›

Spread it
  1. Sun-dried tomato tapenade bagels. ...
  2. Homemade vegan tofu cream cheese. ...
  3. Power snack with DIY maple-coconut-cinna-almond butter. ...
  4. Homemade natural nut butter and chia jam. ...
  5. Smoked salmon spread with Greek yogurt. ...
  6. Avocado white bean dip sandwich. ...
  7. Cashew cream cheese. ...
  8. 2-minute cinnamon seed butter.
Jan 15, 2021

What is healthy to eat on a bagel? ›

Instead of globs of full-fat cream cheese, get the light version to cut the calories and fat by almost 50%. Or choose other high-protein toppings such as peanut butter, smoked salmon, hummus or a scrambled egg -- they will help fill you up and keep you from going for that other half of the bagel.

What is healthier bagel with butter or cream cheese? ›

A Look at Nutritional Differences Between Them:

Cream cheese has fewer calories than butter per ounce. This makes it an easy choice to know per ounce which one is the healthier option. Cream cheese also has higher amounts of calcium and lower amounts of salt.

Top Articles
Latest Posts
Article information

Author: Pres. Carey Rath

Last Updated:

Views: 5611

Rating: 4 / 5 (41 voted)

Reviews: 80% of readers found this page helpful

Author information

Name: Pres. Carey Rath

Birthday: 1997-03-06

Address: 14955 Ledner Trail, East Rodrickfort, NE 85127-8369

Phone: +18682428114917

Job: National Technology Representative

Hobby: Sand art, Drama, Web surfing, Cycling, Brazilian jiu-jitsu, Leather crafting, Creative writing

Introduction: My name is Pres. Carey Rath, I am a faithful, funny, vast, joyous, lively, brave, glamorous person who loves writing and wants to share my knowledge and understanding with you.