Homemade Bagels

I saw this recipe for bagels a while ago, and I really shied away from trying it. For some reason, I was really intimidated by the idea of making bagels. We don’t have a breadmaker, so sometimes making bread products can be a bit of a challenge.

Finally Sunday afternoon while Nathan was watching the Cavs and Ohio State basketball, I decided to go ahead and give it a try. Worst that happens is that they weren’t any good.

Well, they were a hit! I ended up making 3 cinnamon sugar, 2 kosher salt, and 7 plain bagels. I have been eating them for breakfast, and they are delicious. I enjoyed a plain bagel topped with some Philadelphia Cream Cheese which was the perfect breakfast for a busy morning.

Homemade Bagels {from Allrecipes.com}

Ingredients:

2 cups warm water (110 degrees F/45 degrees C)
1/2 (.25 ounce) package active dry yeast
2 tablespoons white sugar
1 tablespoon vegetable oil
7 cups bread flour
1 tablespoon salt
1 tablespoon white sugar
Any toppings you are considering

Directions:

In large bowl, sprinkle yeast over warm water to soften; stir to dissolve. Add 2 tablespoons sugar, oil, 6 cups of flour, and salt. Mix thoroughly until the dough forms up and leaves the sides of the bowl.
Turn dough out on floured board and knead {I used parchment paper}, adding small amounts of flour as necessary. Bagel dough should be pretty stiff. Work in as much extra flour as you can comfortably knead. Knead until smooth and elastic, 12-15 minutes.
Roll the dough into a ball, place it in a large oiled bowl, and turn to coat. Cover and let fully rise until an impression made with your finger remains and does not sink into the dough (about an hour).
Punch down and cut into thirds, and roll each piece between your palms into a rope.
Cut each rope into 4 equal pieces and shape into balls. Roll the first ball into another rope that is about 2″ longer than the width of your hand. Make a ring with the dough, overlapping ends about 1/2″ and sealing the ends by rolling with your palm on the board. If the dough resists rolling, dab on a drop of water with your finger.
Evenly place the bagels on 2 nonstick baking pans or very lightly oiled baking sheets. Cover and let stand until puffy, about 20 minutes.
While bagels are proofing, fill a 4 quart saucepan 2/3 full with cold water; add 1 tablespoon sugar and bring to a boil. When ready to cook, drop 2 or 3 bagels at a time into the boiling water and wait until they rise to the top. Cook for a total of 1 minute, turning once.
Carefully lift each bagel out with a slotted spoon or skimmer. Drain momentarily. Turn into a dish with topping, if desired. Evenly space bagels on 2 nonstick baking pans or very lightly oiled baking sheets.
Bake with steam* in a preheated 500 degree F (260 degrees C) oven until well-browned, about 20 minutes. Turn bagels over when the tops begin to brown, and continue baking until done.

Grade: A+

Comments: These turned out better than the bagels from the bakery, and they are definitely a lot easier to make than it seems. My biggest problem was that some of them opened while I had them in the boiling water, because I didn’t do a good job of locking them into a circle. I definitely plan to make these again, and I think I am going to add raisins and blueberries to the dough next time to get some fruity bagels!

*Bake with steam – just fill a small glass pan about halfway with hot water and stick on the bottom ledge of the oven.