Fun and easy 7-ingredient Puppy Bagels
These puppy bagels came out perfectly chewy and soft, and they’re great for cute breakfast and a weekend snack. I wanted to make something special by using only 7 humble pantry staples. Ingredients are expensive these days and we should be able to make something straight from our kitchen pantries.
I do love classic New York bagels that are dense and chewy, but these are a bit softer due to a brief water bath and higher hydration ratio. These bagels were fun to make and I hope you get a chance to enjoy them.
Jump to Recipe🍰Tips
‧ I would advise you to use cold water from the fridge since it takes a bit of time for the dough to develop gluten.
‧ Use a slotted turner to fish your bagels out from the boiling water. I initially used a sieve and some ears fell off.
‧ If the ears fall off during the bath, don’t worry. You can just stick them back again.
‧ If you want your bagels to look smooth after you take them out from the oven, the secret is to degas properly when you shape them.
‧ To get your bagles to look extra shiny, make sure your liquid for boiling is actually boiling with bubbles when you pop the bagel dough into the pot.
‧ If you want a thicker and chewier crust, boil each side for 30 seconds.
‧ You can make cat bagels, too. Just nip the ears with your scissors when you’re doing final shaping.
👩🏻🍳Storage tips
‧Bagels stayed soft for 2 days at room temperature.
‧You can freeze them for about 4 weeks.
‧After you take the frozen bagel out from your freezer, let it defrost at room temperature for about 30-60 minutes, spray some water on it, and bake or fry them on your frying pan until it comes back to life.
7-ingredient Puppy Bagels: A fun, easy baking day
Ingredients
Bagel dough (makes 6 & some extra for theears/tails)
- 398 g bread flour
- 8 g honey
- 16 g unsalted butter
- 16 g white sugar
- 7 g salt
- 6 g dry yeast
- 247 g cold water
- 20 g oil grape seed/ canola/ sunflower
Boiling water
- 800 g water
- 10 g white sugar for adding color to bagels
- 16 g honey or oil for creating a shine
Instructions
- In a mixing bowl, add water, and then everything else. Mix on low speed until they come together.
- Increase speed until the dough becomes smooth, glossy, and a bit stretchy. Scrape sides from time to time. You can do the window test to see if it is clear.
- Gently shape into a ball, place in a bowl, and let it rest for 50–60 minutes. (If your dough and room temperature is high, say 30°C, go for 50 minutes.)
- When you come back, gently degas the dough and divide it into 100g. You will get 7 pieces.
- Round your dough into little balls by using a circular motion. Cover them and let them rest for 15-20 minutes.
- Preheat your oven to 210°C/410°F.
- Final shaping: Degas each dough and roll into an oval shape by using a rolling pin.
- Flip it over and fold the 1/3 to the top toward the center. Fold the other 1/3 to the center.
- You're going to seal. If you're right-handed, use your left hand to bring the top section of the dough to the seam. As you bring it down, seal the dough by using the end of your right palm.
- Gently lengthen as you roll the dough with your two hands. And Taper one end for the puppy's tail.
- Use a drop of water to join the puppy's head and the tail.
- With extra dough, make small ears, and use a bit of water to attach the ears.
- Pour all ingredients for the 'boiling water' into a deep pan. Put it on mid-high heat and wait until it starts to boil.
- Gently simmer in water for 10 secondsper side, then lift them out carefully with a turner.
- Pop onto a baking pan and put them in the oven right away. Bake at 210°C/410°F for 13–15 minutes until golden.
- Let them cool down perfectly and once cooled, grab your chocolate pen and draw their adorable faces.