Wolf & Fin

Bagels With the Anova Precision Oven


Amount Ingredient Calories Link
1 tbsp. Active Dry Yeast 36
1 1.33 cups Water 0 Use Fresh Water!
4 cups Bread Flour 1820
2 tsp. Kosher Salt 0
3 tbsp. Brown Sugar 128
1 tbsp. Sugar 48


Whisk together 1 1/3 cups of warm water and 1 tablespoon of brown sugar until the sugar is dissolved. Add the yeast and stir. Let the mixture sit at room temperature for 15 minutes until it begins to bubble.

Add the kosher salt and bread flour. Using a stand-up mixer and dough attachment, mix on low speed until combined. Next, change the speed to medium and knead the dough for 10 minutes until the dough is smooth and cleanly pulls away from the side of the bowl.

Remove the dough from the bowl and shape it into a ball. Oil a medium sized mixing bowl with olive oil and insert the dough. Cover the dough with plastic wrap and set aside in a warm place to rise for 60 minutes and/or until doubled in size.

Line two baking sheets with parchment paper. Transfer the dough to a work surface and divide into 8 pieces. Shape each piece into a ball. Place the balls of dough on the prepared baking sheets. Cover the dough balls with plastic wrap and let them rest for 30 minutes. They should rise slightly.

While the dough is resting, prepare the water bath. Heat the water (enough to fill your pot), 2 tablespoons of brown sugar, and 1 tablespoon of white sugar to a gentle boil in a large, wide-diameter pan. Pre-heat the Anova Oven.

Step 1 - Pre Heat

Heating Elements: Rear
Sous Vide Mode: Off
Temperature: 392 °F
Steam: 30%

Use your index finger to poke a hole through the center of each dough ball. Swirl the dough around your finger to stretch the hole until it is about 1 inch in diameter.

Transfer the shaped bagels, 2 at a time, to the boiling water. Adjust the heat to keep the water at a gentle boil. Cook the bagels for 1 minute, flip them over, and cook for an additional minute. Using a skimmer, remove the bagels from the water bath and place them on a wire rack to remove any excess water. Repeat this process with the remaining bagels.

Whisk 1 egg yolk with 1 tablespoon of water. Glaze each bagel with the egg yolk mixture and sprinkle your favorite toppings on top of the bagel if desired. Plain is delicious too.

Step 2 - Bake

Heating Elements: Rear
Sous Vide Mode: Off
Temperature: 392 °F
Steam: 30%

Time: 15 Minutes

Bake the bagels for 15 minutes or until golden brown. Half way through the bake you will want to turn them over to evenly brown both sides. Remove the bagels from the oven and allow to cool completely on a wire rack. Serve and enjoy!


Bagels pair well with a glass of Pinot Noir or Zinfandel.


A single bagel is only about 230 calories.

Recommended Serving Size: 1 bagel (Approximately 230 cal.)
Total Servings: Approximately 8

Items Used

Below are a few of the items used to create the finished result. The curated items below and ingredients above have been carefully selected and represent what we believe to be the best balance between quality and cost.