Homemade Bagels

Making bagels for the first time feels a bit overwhelming.  I'm here to tell you, if you can make bread, you can make bagels.  The only difference being shaping & boiling.  This recipe is super easy.  It's not, however, the dense bagel store bagel.  It's more of a light bagel.  I've tried both, {this was the dense version I tried} and although the denser version is delicious, the recipe has a number of steps that take up more time than I have for a typical day so I adapted a recipe that was quick and easy.  They are lightly chewy & taste great.

Although you can use all-purpose flour, the resulting bagel will be very bread-like and not so much like a bagel.  I use King Arthur Bread Flour.  Bread flour has a  higher gluten percentage than all-purpose, allowing for a chewier crust.  Also, there are 2 versions of the recipe.  The main recipe is for Everything Bagels, or any bagel that would be more savory {i.e. Cheddar-Jalapeno, Asiago, Plain, Sesame, etc.}.  I also gave the slight adaptation for Sweet bagels {i.e. Blueberry, Cinnamon-Raisin, etc.}.  

These fresh bagels only keep at room temp. for a few days, so freeze what you won't eat in that timeframe.

Homemade Bagels
Makes 10 Bagels
Source:  Adapted from a recipe by Make The Bread, Buy The Butter Cookbook

3 1/2 cups Bread Flour
4 1/2 teaspoons instant yeast
3 Tablespoons granulated sugar
1/2 Tablespoon salt
1 1/2 cups warm water {warmed to about 100 degrees Fahrenheit}
Vegetable oil/spray for greasing
2 Tablespoons brown sugar {light or dark}
Coarse cornmeal for sprinkling
Toppings {Everything mix is listed below}

In the bowl of a mixer, combine the flour, yeast, granulated sugar and salt.  Using the paddle attachment, beat in the warm water.  Once the mixture comes together into a loose ball, switch to the dough hook attachment and mix for 5 minutes.  During the first 2 minutes, if the dough seems too wet add a bit more flour, 2 Tablespoons at a time.

Place the dough in a large greased bowl, cover with a clean, damp dish towel, and allow to rise in a warm place until doubled, about 1 hour.

Lightly grease a baking sheet and set aside.  Gently deflate the dough and divide it into 10 equal pieces.  Roll each piece into a round ball.  With your thumb, poke a hole into the middle of the dough and ease the dough into a bagel shape.  Leave the bagels on the lightly greased baking sheet, covered with the damp towel, to rest for 10-20 minutes.

Preheat the oven to 400 degrees Fahrenheit.  Bring a large pot of water to a boil {I use a stockpot}.  While the water is heating, prepare another baking sheet by sprinkling it generously with cornmeal.  Set aside.

When the water comes to a full rolling boil, add the brown sugar.  Drop the bagels into the water, three at a time, and let simmer for 1 minute {1 minute and 20 seconds for a chewier bagel}.  Flip them over and let simmer for another minute.  Remove with a slotted spoon back to the oiled baking sheet to allow to dry a bit.  Continue with remaining bagels.

Move all bagels to the cornmeal-sprinkled baking sheet and add toppings, if desired {everything mix, sesame seeds, etc.}

Bake the bagels for 25-35 minutes, or until golden brown.  Store in a paper bag at room temperature for 3-4 day or freeze for longer term storage.

For Mix-Ins:  i.e. jalapeno slices, cheese, raisins, dried blueberries, etc.  During the kneading stage add 1 - 1 1/2 cups of the mix-in.

For Sweet bagels:  add an additional 1 Tablespoon granulated sugar to the dough and 1 teaspoon cinnamon to the dough for raisin or blueberry bagels.

Everything topping mix:  In a small bowl, mix together 2 Tablespoons poppy seeds, 2 Tablespoons sesame seeds, 2 Tablespoons dried minced onion and 3/4 Tablespoon coarse salt.


Meg said...

Those look amazing! My mouth is watering lol. I'm going to have to try making bagels again. :)

daisy said...

You are SO adventurous!