Skirt Steak Marinade

Skirt Steak Marinade is the perfect combination of spices and sauces to create a flavor that really pops! This incredible marinade works for more than just skirt steak too!

A great marinade can make all the difference to your meal, it flavors, tenderizes, and moistens meat for sheer perfection every time! Try these tried and true fan favorite marinades for Steak, Chicken, and Asian Inspired.

The Ultimate Skirt Steak Marinade Recipe

Cooking steak can be intimidating, I know it used to intimidate me. I think it was because steak is usually a more expensive cut of meat and I did not want to mess it up. Steak on its own has incredible flavor and texture. This skirt steak marinade enhances the natural flavors of the steak without overpowering it. Using the right marinade for your cut of steak can elevate it from great, to absolutely amazing. And this marinade does just that for skirt steak.

Adding marinades to meat does a few things that make it a must when cooking steak. First of all marinades tenderize the meat, helping to break down the fibers that make meat tough. Marinades add flavor. Allowing the meat to sit in the marinade for even as little as 30 minutes will infuse it with intense flavor, guaranteeing a scrumptious meal. And then it adds moisture, helping to ensure your meat is moist and tender.

Ingredients For Marinade

These ingredients are pantry staples are a great addition to any skirt steak. It is quick and easy to make! Below you will find the ingredients list in the recipe card with exact measurements.

• Soy Sauce: A great umami flavor to have on the skirt steak.
• Lemon Juice: Helps aid in the acid and flavor to help break down tough fibers.
• Olive Oil: Adds moisture to the steak.
• Worcestershire Sauce: Another perfect umami flavor I absolutely love that blends and combines well with soy sauce.
• Garlic: Fresh is best but you can use the jarred kind.
• Italian Seasoning: A perfect blend of herbs and spices. Make your own here.
• Pepper and Salt: Add to taste!
• Red Pepper: Just enough for a bit of a kick.

Instructions For Steak Marinade

This beef marinade is perfect for any steak but especially for skirt steak. It tenderizes and creates a delicious flavor locking in on the skirt steak. So simple to make, you are going to love how juicy an tender your skirt steak is.

1. Whisk: In a small bowl, whisk together soy sauce, lemon juice, olive oil, Worcestershire sauce, minced garlic, Italian seasoning, pepper, salt, and a pinch of red pepper.
2. Marinate: Add steaks to a resealable zip lock bag or large bowl and pour the marinade on top. Marinate for 2 hours or overnight.

Why Marinades Work Magic!

Marinades are like magic! They transform a piece of meat from ordinary to extraordinary, so let’s talk about why and how this happens to skirt steak.

• Acid or Enzyme: All great marinades will contain either an acid or an enzyme. In the skirt steak marinade, the lemon juice is our acid. It will weaken the tough fibers of the meat and enhance flavor. Creating tender flavorful meat. Do not over marinate, however, If meat sits in a marinade too long the meat will become mushy, dry, and actually tough.
• Salts: Salt plays an essential role in getting the flavors to penetrate beneath the surface of the meat. Salt is not only add on its own, but the salt found in the soy sauce and Worcestershire sauce helps too. First, the salt draws out the moisture from the meat, then as the water is reabsorbed into the meat flavors from the spices and garlic are carried with it. This allows the flavor to get deep inside the meat while helping to break down muscle fibers helping it to tenderize.
• Oil: Oil is important because it helps carry fat-soluble flavors from the spices and pepper, past the surface of the meat, and into it.
• Put it all together: When you combine acid, salts, oils with seasonings, herbs, and even sugars you allow so much more to happen to meat than just a simple brine ever could. You can tenderize tough meat, add flavor deep within and create moist cuts of meat from normally dry ones. Yup, it’s like magic. And this skirt steak marinade has all those ingredients!

The Ins and Outs of Marinading

This marinade ticks all the boxes for a perfectly balanced marinade that will create the perfect flavor. Here are some know hows for the perfect marinade everytime.

• Keep it in the Fridge: When you marinate raw meat, it should be kept in the fridge to prevent bacteria from growing. Keep it tightly sealed in the fridge for the entire time. Remove when ready to cook.
• Do Not Reuse Marinade: Because the marinade has been sitting in raw meat it should be discarded immediately and not reused. If you want to baste your meat with more marinade while cooking, make a fresh batch that has not come in contact with raw meat. Never serve marinade that has come in contact with raw meat on the side.
• How Long to Marinate: Meat can be marinaded anywhere from 30 minutes to 24 hours. Be careful to not over-marinate as it can entirely break down your meat or make it tough.
• What cuts work best for Marinating: Thinner, flatter pieces of meat work better for marinating than large ones like a roast. You can slice up larger cuts into serving size or even bite-size to get better flavor and tenderization.
• What to use: I like to use a large enough zip-lock plastic bag to put the marinade and meat together. Remove as much air as possible from the bag. You want as much of the marinade to touch the meat as possible. Then place the bag in a shallow pan so that the meat can lie flat and place it in the fridge. Flip the bag over halfway through marinating to make sure all the meat is equally flavored.

More Steak Recipes to Love

I remember an old beef council advertisement that said “Beef! It’s what’s for dinner!” Be sure to say it with a deep western voice when you say it too. Beef has gotten a bad rap over the years as being bad for you. All things in moderation is what I say. Beef is a good source of protein, iron, and B vitamins. It is flavorful and I love it when it’s melt in your mouth tender. Beef is a great choice, especially with recipes like these.

Dinner

Perfect Air Fryer Steak

Dinner

Perfectly Tender London Broil

Dinner

Grilled Garlic Herb Flank Steak with Avocado Corn Salsa

Dinner

Skillet Garlic Butter Herb Steak and Potatoes

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Skirt Steak Marinade

Skirt Steak Marinade is the perfect combination of spices and sauces to create a flavor that really pops! This incredible marinade works for more than just skirt steak too!

Course Main Course, Sauce

Cuisine American

Keyword skirt steak marinade, steak marinade

Prep Time 10 minutes

Total Time 2 hours 10 minutes

Servings 4 skirt steaks

Calories 332kcal

Author Alyssa Rivers

Ingredients

• 1/3 cup soy sauce
• 1/3 cup lemon juice
• 1/2 cup olive oil
• 1/4 cup Worcestershire sauce
• 1 Tablespoon minced garlic
• 2 Tablespoons Italian seasoning
• 1 teaspoon pepper
• 1/2 teaspoon salt
• pinch of red pepper
• 1 1/2 pound steaks I used rib eye New York is also great
• 2 tablespoons butter
• fresh chopped parsley

Instructions

• In a small bowl, whisk together soy sauce, lemon juice, olive oil, Worcestershire sauce, minced garlic, Italian seasoning, pepper, salt, and a pinch of red pepper.
• Add steaks to a resealable zip lock bag or large bowl and pour the marinade on top. Marinate for 2 hours or overnight.

Nutrition

Calories: 332kcal | Carbohydrates: 9g | Protein: 3g | Fat: 33g | Saturated Fat: 7g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 21g | Trans Fat: 1g | Cholesterol: 15mg | Sodium: 1591mg | Potassium: 255mg | Fiber: 1g | Sugar: 3g | Vitamin A: 235IU | Vitamin C: 11mg | Calcium: 75mg | Iron: 3mg

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Lemon Layer Cake

Lemon Cake is everything you want in a sweet, yet zingy cake! Tender moist layers of refreshing lemon cake are smothered with a tart but sweet frosting.

Cake is a classic dessert that is perfect for every occasion, from parties to celebrating making it through the week! Try these tried and true Tiramisu, Pound Cake and Butter Cake recipes next time.

Lemon Layer Cake

This Layered Lemon Cake is literally a slice of sunshine in your mouth! If sunshine was a cake, this would be it! It is bright, zingy and full of fresh lemony flavor. The cake bakes up light and moist with the most perfect tender crumb. You will have to be careful not to just eat the cake all by itself. Trust me you want to wait till you frost it with the richest, lemon buttercream frosting out there. The combination is absolutely divine.

This Lemon Layer cake is the perfect cake to make any occasion special. It does take some prepping as you want the cake to be able to sit in the fridge for at least 4 hours, this will help them be easier to frost. Your whole family is going to love how light and refreshing a cake can be. It is ideal in this hotter weather when you don’t want a heavy dessert, but you still want something sweet that will hit the spot. It’s decadent in all the right ways!

Ingredients For Lemon Cake

Don’t let the ingredients scare you. These are all pantry staples and will combine to become a moist and sweet lemon cake. You will find the ingredient measurements located in the recipe card.

• Cake flour: Creates light and delicious cake. All-purpose will work too.
• Baking Powder: One of the leavening agents that helps it be light and fluffy.
• Salt: Provides flavor and balance.
• Baking Soda: Helps give the cake its lift.
• Sugar: Sweet sugar balances out the tartness.
• Butter: Because every cake is better with butter.
• Vegetable Oil: Adds moisture to the cake.
• Buttermilk: If you do not have any make your own.
• Lemon Juice: Fresh lemon juice will give you the freshest flavor.
• Lemon Zest: Use a zester or the smallest holes of a cheese grater.
• Vanilla: Compliments the lemon and helps to tame its tartness.
• Eggs Yolks: Don’t worry you’ll use the whites for the buttercream frosting.

Sweet Lemon Frosting

This frosting is sweet and creamy with a hint of lemon in it. It is the perfect balance to this beautiful lemon cake recipe.

• Egg Whites: The other half of the egg yolks.
• Sugar: Provides sweetness.
• Butter: Creates a creamy spreadable texture.
• Lemon Zest: This provides the pop of lemon in the frosting.
• Salt: Always need a bit to balance everything out.

How to Make Lemon Cake from Scratch

1. Prep: Preheat the oven to 325. Prep two 8-inch round cake pans by spraying them with cooking spray, using a parchment round on the bottom of the pan, and spray that again with cooking spray. Dust the whole inside of the pan with flour and tap out the excess.
2. Dry: In the bowl of a stand mixer sift together flour, baking powder, salt, baking soda, and 1 ¼ cups of sugar.
3. Wet Ingredients: In a different small bowl, mix the melted butter, buttermilk, vegetable oil, vanilla, lemon juice, lemon zest, and egg yolks until combined.
4. Egg Whites: In a separate, clean bowl of your stand mixer use the whisk attachment to beat the egg whites until foam, about a minute. Lower the speed to medium-low and add in the remaining ¼ cup of sugar while the mixer is still running. Allow the egg whites to beat until stiff peaks form, just about a minute. Set aside.
5. Combine and Fold: With the bowl containing the flour mixer, use the whisk attachment on low and slowly add the butter mixture to your flour while mixing for about 15-20 seconds. Scrape down the sides of the bowl and the whisk and mix again at medium-low until the mixture is combined, about 15 more seconds. Fold in about ½ of the whipped egg whites until combined and then gently fold in the rest, taking care to make sure it’s fully incorporated, and no streaks remain.

Baking and Assembling a Two Layer Cake

1. Bake: Pour your batter into the prepared cake pans. Bake for 30-45 minutes, or until the tops of the cakes bounce back when touched and a toothpick comes out clean.
2. Cool: Cool the Lemon cakes in the pans for about 10 minutes before flipping them upside down on a cooling rack and remove the pans. Allow the cakes to cool upside down on the cooling rack. This will make the tops of your cakes nice and level.
3. Chill: Once the cakes are cooled, wrap them individually in plastic wrap and store them in the fridge overnight, or at least 4 hours. Chilling the cake layers makes it easier to frost without getting crumbs in your frosting.
4. Frost: When the cakes are done chilling, use an offset spatula to ice your cake with the frosting, using it for the filling as well. This will make that beautiful lemon layer cake.

Making Lemon Frosting

1. Double Boiler: Set a small pan on the stove. Put about an inch of water in the pan and bring it to a simmer over medium-low heat. In a mixing bowl whisk together the egg whites and sugar. Place the bowl over the water, making sure the water doesn’t touch the bowl.
2. Mix: Whisk constantly until a thermometer reaches 165. Remove the bowl and use the whisk attachment of your mixer to whip the egg whites on high until you have medium-stiff peaks and the bowl has cooled to room temperature.
3. Make it Thick and Rich: Switch to the paddle attachment and, with the speed at medium, add in the butter 1 tablespoon at a time until it is all incorporated. Add in the lemon zest and salt and turn the speed up to medium-high. Mix until the frosting becomes thick. It may take a bit and it may look like it has curdled but trust the process and keep mixing! It will come together for a nice smooth, rich frosting. Keep the frosting in an airtight container at room temp until the cake layers are ready to be frosted.

The Best Lemon Cake Tips

The layers make this cake look elegant and fancy. It is super easy and worth the extra effort.

• Room Temperature: It is super important that all your ingredients be at room temperature. Especially the eggs as you will be separating them and heating them. Remove them from the fridge at least an hour ahead of time. It allows your ingredients to mix in more easily and thoroughly.
• Lemons: Use fresh real lemon for your juice and zesting. Look for lemons that are blemish-free and bright yellow. Using real lemons will give you the best flavor and zing that you want in this cake. Zest your lemons just till you reach the pith, or the white part of the lemon, rotating to get all the skin.
• Separate the Eggs: Make sure you do not get any egg yolk in your egg whites. They will not whip up properly and ruin your frosting.
• Chill your Cakes: If you want your frosting to go on smoothly without getting cake crumbs in it, be sure to chill your cakes. You can also freeze the cakes if you are short on time. Try about 2 hours.
• Extra Lemony: For even more lemon flavor, make my lemon curd to go in between the layers instead of the frosting.
• Variations: Make it a Lemon Poppyseed cake by adding 3Tablespoons of poppy seeds with the flour.
• Cake types: You can also make this into a 9x 13 pan and cupcakes. Bake the 9×13 for about 30 minutes and the cupcakes for about 18 minutes. Check both with a toothpick to see if it comes out clean. Frost as desired.

Storing your Homemade Lemon Cake

This lemon cake can be made ahead of time if needed. It is great for parties, celebrations and everything in-between!

• Store: Once the cake has been frosted you can keep this at room temperature for up to 2 days. Tightly cover the cake to keep it from drying out.
• Fridge: Keeping the cake in an air-tight container or wrapped in the fridge will help it last longer. You can keep it for up to 5 days in the fridge. If you desire you can let it sit out and bring it to room temperature before serving.
• Freeze: If you want to freeze your lemon layer cake, wrap the cooled individual cakes tightly with plastic wrap and then in foil. Keep in the freezer for up to 2 months. Thaw them at room temperature or overnight in the fridge.

More Lemon Recipes To Love

There is just something so refreshing and exciting about the flavor of lemon. It adds a bit of brightness and fresh flavor that compliments so many dishes. Besides adding a bit of vitamin C and antioxidants, lemons are zingy and tart that gives your recipe a nice light flavor that is full-bodied. I love working with lemon, as you can tell if you look up lemons on my blog here. You have to try some of these blog favorites, you’ll see what I mean about lemon being the perfect ingredient you need more of in your life.  This is just the beginning!

Dinner

Lemon Garlic Parmesan Shrimp Pasta

Desserts

Glazed Lemon Brownies

Beverages

Chick fil A Copycat Frosted Lemonade

Dinner

Creamy Lemon Chicken Piccata

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Lemon Layer Cake

Lemon Cake is everything you want in a sweet, yet zingy cake! Tender moist layers of refreshing lemon cake are smothered with a tart but sweet frosting.

Course Dessert

Cuisine American

Keyword lemon cake, lemon cake recipe, lemon layer cake

Prep Time 45 minutes

Cook Time 35 minutes

Total Time 1 hour 20 minutes

Servings 12 slices

Calories 645kcal

Author Alyssa Rivers

Ingredients

Cake

• 2 cups Cake flour
• 1 Tablespoon Baking Powder
• ¾ teaspoon Salt
• 1/2 teaspoon baking soda
• 1 ½ cups sugar divided
• ½ cup unsalted butter melted
• 1/4 cup veggie oil
• ½ cup buttermilk
• ½ cup fresh lemon juice
• 1 Tablespoon lemon zest
• 1 teaspoon vanilla
• 4 eggs separated

Frosting

• 4 egg whites
• 1 ½ cup granulated sugar
• 1 pound unsalted butter softened
• 3 Tablespoon lemon zest
• Pinch of salt

Instructions

Cake

• Preheat the oven to 325 degree Fahrenheit. Prep 2, 8 inch round cake pans by spraying them with cooking spray, using a parchment round on the bottom of the pan and spray that again with cooking spray. Dust the whole inside of the pan with flour and tap out the excess.
• In the bowl of a stand mixer sift together flour, baking powder, salt, baking soda, and 1 ¼ cups of sugar.
• In a small bowl, mix the melted butter, buttermilk, vegetable oil, vanilla, lemon juice, lemon zest and egg yolks until combined.
• In a separate, clean bowl of your stand mixer use the whisk attachment to beat the egg whites until foam, about a minute. Lower the speed to medium low and add in the remaining ¼ cup of sugar while the mixer is still running. Allow the egg whites to beat until stiff peaks form, just about a minute. Set aside.
• With the bowl containing the flour mixer, use the whisk attachment on low and slowly add the butter mixture to your flour while mixing, about 15-20 seconds. Scrape down the sides of the bowl and the whisk and mix again at medium low until the mixture is combined, about 15 more seconds. Fold in about ½ of the whipped egg whites until combined and then gently fold in the rest, taking care to make sure it’s fully incorporated, and no streaks remain.
• Pour your batter into the prepared cake pans. Bake for 30-45 minutes, or until the tops of the cakes bounce back when touched and a toothpick comes out clean.
• Cool the cakes in the pans for about 10 minutes before flipping them upside down on a cooling rack and remove the pans. Allow the cakes to cool upside down on the cooling rack. This will make the tops of your cakes nice and level.
• Once the cakes are cooled, wrap them individually in plastic wrap and store in the fridge overnight, or at least 4 hours. Chilling the cake layers makes it easier to frost without getting crumbs in your frosting.
• When the cakes are done chilling, use an offset spatula to ice your cake with the frosting, using it for the filling as well.

Frosting

• Set a small pan on the stove. Put about an inch of water in the pan and bring it to a simmer over medium-low heat. In a mixing bowl whisk together the egg whites and sugar. Place the bowl over the water, making sure the water doesn’t touch the bowl.
• Whisk constantly until a thermometer reaches 165. Remove the bowl and use the whisk attachment of your mixer to whip the egg whites on high until you have medium stiff peaks and the bowl has cooled to room temperature.
• Switch to the paddle attachment and, with the speed at medium, add in the butter 1 tablespoon at a time until it is all incorporated. Add in the lemon zest and salt and turn the speed up to medium-high. Mix until the frosting becomes thick. It may take a bit and it may look like it has curdled but trust the process and keep mixing! It will come together for a nice smooth, rich frosting. Keep the frosting in an airtight container at room temp until the cake layers are ready to be frosted.

Nutrition

Calories: 645kcal | Carbohydrates: 67g | Protein: 6g | Fat: 40g | Saturated Fat: 25g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Trans Fat: 2g | Cholesterol: 157mg | Sodium: 246mg | Potassium: 198mg | Fiber: 1g | Sugar: 51g | Vitamin A: 1279IU | Vitamin C: 7mg | Calcium: 82mg | Iron: 1mg

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Bagels

These homemade Bagels are the perfect texture, chewy, dense, yet soft, and oh so delicious! Better than store-bought every time, these homemade bagels are way easier than you think!

Ah, Bread, you have to love it, and it is so much easier to make homemade than you think. You have to try these and my other favorites, you won’t regret it, Bread, Challah, and English Muffins.

Bagel Recipe

There is possibly nothing better than bagels that are homemade. These taste almost exactly like the authentic New York-style bagels. Homemade bagels are chewy and soft inside, with a crispy outside, and go perfectly with schmear! Schmear is just a fancy word for a nice slather of cream cheese, but it’s fun to say. You may never buy store-bought bagels again, especially after you see how easy these are to make.

Similar to making pretzels, you will boil the bagels before baking them. This will give them the classic chewy texture and sheen that is notorious with fresh made bagels. it also helps the bagels hold their shape while baking. Bagels originated in Poland in the 1400’s and were brought to America by Jewish immigrants. It is said that by the 1900’s there were more than 70 bagel shops just in the Lower East Side of Manhattan alone. Now you can make them in the comfort of our own home. If you can make dough and boil water, you can make bagels. Let’s do this!

What You Will Need To Make Homemade Bagels

• Warm water: This is to dissolve the yeast.
• Instant yeast: Both instant and dry active will work great in this recipe.
• Sugar: This is to help feed the yeast, so it will bloom.
• Salt: Adds flavor to the dough, do not skip it.
• Oil: Adds moisture and flavor.
• All-purpose flour: You can also use bread flour for bagels.
• Water:This is for boiling the bagels.
• Honey: Add the honey to the boiling water.

How To Make The Best Bagels

1. Yeast: Mix warm water (100-105 degrees), yeast, and sugar together in the mixing bowl of a stand mixer. Set aside and allow to get frothy for about five minutes.
2. Combine: Add salt, oil, and flour to the yeast mixture. Using the dough hook, mix on low speed for about 6 minutes until the dough is smooth. It should spring back if you press it with your finger and should not tear when you pull it. If it leaves an indent or tears when pulled, knead for a couple more minutes. Once it’s ready, place in an oiled bowl and cover with plastic wrap or a clean damp dish towel to rise for 1 ½ hour or until doubled in size.
3. Shape: Once doubled in size, punch the dough down and turn it out onto the counter. Divide into 8 equal sections and form them into balls. Using your thumb, press it through the center of the ball and stretch it out to form the bagel ring. You may feel like you’re stretching it out too much, but the bagels will prove larger as they are boiled and baked, so the center of the ring needs to be larger than you want it after all the baking is said and done. Set the rings aside to rest for 15 minutes.
4. Prep: Preheat the oven to 425.
5. Boil: Bring water and honey to a boil. Being careful not to overcrowd the pot, as the bagels will expand as they boil, boil the bagels for 1 minute on each side. After removing from the boiling liquid, add any desired toppings while the dough is still tacky.
6. Bake: Bake for 25 minutes. Cool completely.
7. Enjoy: Toast if desired and serve with your favorite toppings.

Baking Tips for Bagels

There are recipes out there that take up to 2 days, but you can get the same results using this quick and easy recipe.

• Flour: All-purpose flour works fine with this recipe. If you want even chewier bagels, use bread flour. They will taste the same but the bread flour will make it chewier.
• Water for yeast: Use water that is between 105 and 115 degrees to activate your yeast. If it’s too hot or too cold your yeast won’t grow.
• Yeast: Both active and instant yeast work beautifully with this dough. I like activating the yeast before adding the ingredients because I can tell if it’s good or not. If your water is a good temperature, but your yeast isn’t bubbling it’s probably gone bad. Get new yeast and start again.
• Boil: Boiling the bagels will give it the classic chewy shiny exterior we have all come to love in a bagel. Adding the honey helps it brown and crisp. You can omit the honey if you want or substitute it for brown sugar. Do not over crowd the water when boiling and keep the water at a low boil, not a hard boil to help avoid wrinkles in your bagels.
• Parchment or Oiled Pan: The last thing you want is your beautiful bagels to stick to the pan. Use parchment paper or a well-oiled pan to bake them.
• Toppings: You do not need an egg wash to get your toppings to stick. As soon as you take the bagels out, they will be tacky, perfect for toppings to stick.

Shaping Into Circles

When it comes to shaping their isn’t a wrong way really, as long as they have that classic hole in the middle. I’ll give you two ways here.

• Roll it long: One way to shape bagels is to roll the sections into a long rope, not too thin and not too thick. Take the ends and overlap them slightly and roll back and forth to form a bond. This gives that classic bagel look where one end of the bagel is thicker and one is thinner.
• Roll it into a ball: This is the method I used and find it to be the easiest. Roll the sections of dough into nice uniformly shaped balls. With your thumb push through the dough till you meet your index finger on the other side. Pull and stretch the bagel shape till you have a large hole. It will rise and close both when you let it rest and boil it, so it’s ok to have a large hole.

How to Store Baked Bagels

If these don’t disappear in minutes, store them to eat later.

• Store: Keep leftover bagels at room temperature tightly sealed in a plastic bag for up to 4 days, or in the fridge for 7 days. Toast them when ready to eat.
• Freezer: Tightly wrap the bagels individually and place them in a freezer-safe bag. Freeze for up to 3 months. Let them thaw at room temperature, toast, and top as desired.

Bagel Variations

Besides the classic Everything seasoning and poppyseeds, you can get creative and top your bagels in many different ways. As well as add flavors to the dough to mix up the flavors.

• Cheese: Add asiago, cheddar, or other cheese of choice to the dough when you add the flour. Top the bagel with shredded cheese before baking.
• Cinnamon and Sugar: Add a teaspoon of cinnamon to the flour and then make up a cinnamon and sugar topping to add before to the bagel before baking.
• Salt: Use coarse salt to top the bagel. Adjust to your liking.
• Seeds: Besides poppyseeds, you can use sesame seeds or even sunflower seeds to top your bagel. I like to add sunflower seeds to the dough as well.

More Bread Recipes To Try

Every country, every culture has its take on bread, but everyone has some. It is a staple in diets for a reason. It is filling, made with basic easy to get ingredients, and goes with just about everything. Bread comes in all sorts of shapes, and flavors using a variety of ingredients.  Bread is comfort food for a reason. When the bread is homemade, right out of the oven and slathered in butter or your favorite topping it’s divine. It fills the belly and soul. Baking bread for many too is a form of art and relaxation. Whether or not that is true for you, I have bread recipes you have to try.

Side Dishes

Quick and Easy Dough

Side Dishes

Perfect Naan Bread with Garlic Butter

Bread

Miracle No Knead Bread

Side Dishes

Copycat Texas Roadhouse Rolls

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Bagels

These homemade Bagels are the perfect texture, chewy, dense, yet soft, and oh so delicious! Better than store-bought every time, these homemade bagels are way easier than you think!

Course Bread, Breakfast

Cuisine American

Keyword bagel recipe, bagels, homemade bagels

Prep Time 45 minutes

Cook Time 25 minutes

Proofing 1 hour 30 minutes

Total Time 2 hours 40 minutes

Servings 8 bagels

Calories 321kcal

Author Alyssa Rivers

Ingredients

• 1 ¼ cup warm water
• 1 Tablespoon instant yeast
• 2 Tablespoons sugar
• 1 teaspoon salt
• 1 Tablespoon oil
• 4 Cups all purpose flour
• 1 quart water
• 1/2 cup honey

Instructions

• Mix warm water (100-105 degrees), yeast and sugar together in the mixing bowl of a stand mixer. Set aside and allow to get frothy, about five minutes.
• Add salt, oil, and flour to the yeast mixture. Using the dough hook, mix on low speed for about 6 minutes until the dough is smooth. It should spring back if you press it with your finger and should not tear when you pull it. If it leaves an indent or tears when pulled, knead for a couple more minutes. Once it’s ready, place in an oiled bowl and cover with plastic wrap or a clean damp dish towel to rise for 1 ½ hours or until doubled in size.
• Once doubled in size, punch the dough down and turn out onto the counter. Divide into 8 equal sections and form them into balls. Using your thumb, press it through the center of the ball and stretch it out to form the bagel ring. You may feel like you’re stretching it out too much, but the bagels will proof larger as they are boiled and baked, so the center of the ring needs to be larger than you want it after all the baking is said and done. Set the rings aside to rest for 15 minutes.
• Preheat the oven to 425.
• Bring water and honey to boil. Being careful not to over crowd the pot, as the bagels will expand as they boil, boil the bagels for 1 minute on each side. After removing from the boiling liquid, add any desired toppings while the dough is still tacky.
• Bake for 25 minutes. Cool completely.
• Toast if desired and serve with your favorite toppings.

Notes

the proofing process can be sped up by placing the bowl of dough covered with a clean damp dish towel in a warm oven set at 150 degrees. It should be doubled in size in about 1 hour.

Instead of honey you may use 2 tablespoons of barley malt syrup or 1 tsp of baking soda in the boiling liquid.

Nutrition

Calories: 321kcal | Carbohydrates: 68g | Protein: 7g | Fat: 2g | Saturated Fat: 1g | Trans Fat: 1g | Sodium: 301mg | Potassium: 83mg | Fiber: 2g | Sugar: 21g | Vitamin C: 1mg | Calcium: 16mg | Iron: 3mg

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