Homemade bagels

20 Jun

After a failed trip to the farmer’s market with MJ this morning, I decided it was a perfect rainy day to make bagels.(Clearly my domestic gene kicked in this weekend.) I saw this recipe on Internet Food Association a long time ago and have been wanting to try it. Although I did cheat and use my Kitchenaid for the kneading, the recipe was super easy to follow. Apparently it’s the first recipe to show up when you Google ‘bagel recipes.’ I haven’t tried the result yet but they look pretty delicious if I do say so myself!

IMG00022 (2)

The Recipe

This makes 8 bagels. I’m sure you can increase the recipe accordingly. Allow about 2 hours from start to finish for these.

Ingredients

  • 4 cups bread flour
  • 2 teaspoons instant yeast
  • 1 tablespoon sugar
  • 1.5 teaspoons salt
  • 1 tablespoon vegetable oil
  • 1.25 – 1.5 cups warm water
  • poppy seeds, sesame seeds or any other toppings.

Directions

  1. Combine all the ingredients in a bowl. You want to incorporate all the flour, but your dough will be stiff. Only add the water as needed until the flour is incorporated.
  2. Knead the dough for ten minutes until it is smooth. My general tactic with kneading is I use my knuckles to punch the dough out, fold it in half and rotate 90 degrees.
  3. Cut the dough into 8 balls and let it sit for about 15 minutes. While this is happening, get a large pot of water boiling (enough so that the bagels won’t touch the bottom while being boiled). You may want to do this even sooner depending on how big a pot you are using.
  4. Take each dough ball and roll it into a foot long snake using your hands. Keeping your hand in the middle of the dough snake and use your other hand to bring the two ends together such that the dough is fully wrapped around your hand. Rotate the dough around so that the part where the two ends come together is under your palm. Press down to make the ends come together. (If this doesn’t work, you can also flatten one end, place the other end in it, and then wrap the dough around it to encase one end of the dough in the other.
  5. You should now have eight balls of dough with a circle in them. Let them rest for about 20 minutes. Preheat the oven to 425 while you wait, and grease a cookie sheet with vegetable oil so that the bagels don’t stick to it.
  6. Once your water is at a persistent boil, place a few bagels in the water (you don’t want them crowded). Boil on each side for about 1 minute.
  7. Take the bagels out of the water (Use a spatula, they will be hot.) If you are making poppy seed, sesame seed or any other type, sprinkle some onto the bagel on each side. Alternatively, you can lay some on a plate and press the bagel into it.
  8. Once all the bagels have been boiled, place them on the cookie sheet and bake for 10 minutes on each side.  If your bagels are too puffy after the first side cooks, flip them over so that the cooked side is pointing up, and flatten them using the head of a spatula.
  9. Let the bagels cool, and enjoy with cream cheese, lox, etc.
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2 Responses to “Homemade bagels”

  1. AT June 23, 2009 at 9:19 pm #

    Between these and all those pictures from France I feel like I should be spending my summer with you instead of in Bolivia. I don’t think there’s a bagel shop in Santa Cruz…

  2. CK June 25, 2009 at 5:36 pm #

    THOSE LOOK AMAZING! Very impressed

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