I LOVE bagels! Love them. My absolute favorite carb-o-rific snack. Circles of heaven with a hole in the center. Here’s the thing though….I don’t like bagels for breakfast! Say Whhhaaaaaaaaattt?? Seriously! A bagel is a favorite lunchtime treat for me, but I rarely eat them for breakfast. I don’t know if it’s just too much or too heavy for the morning or what, but I’d much rather have my bagel mid-day. I love the savory flavors…cheese, onion and my absolute fave: EVERYTHING! There’s just something about that crispy exterior and chewy interior that I cannot resist.
I never thought I’d be so confident in my abilities that I would take on making my own bagels. But, I had a free Sunday, due to a ridiculous rainstorm that dumped more than three and half inches of rain us all day long, and some new found kitchen confidence, so I decided to go for it. I had seen a couple of recipes floating around the cooking message board I frequent. I chose this one I saw at Pennies on a Platter (a blog I adore, BTW! Such wonderful, creative recipes!) that she adapted from Baking Bites because it seemed relatively easy. Guess what…it was! Not to mention absolutely delicious! So freakin good. The texture and taste were spot on. If I gave you one of these and didn’t tell you that I made them myself, you would have sworn I bought them from a bagel shop.
I had no problems working with the dough….other than I started to knead it in my stand mixer but changed my mind half way through and kneaded it the rest of the way by hand. It’s a simple dough and the combinations are endless! You can pretty much make any flavor your heart desires. I did Everything….the social outcast of the bagel world. Have you ever noticed how you when you buy a dozen bagels from Panera or something they put the Everything in it’s own little bag to keep it from contaminating the others with it’s salty/garlicky/oniony-ness. Kinda sad, don’t you think? Poor little Everything bagel…all by it’s lonesome when the other bagels get to party together in the big box. Sniffle, sniffle….I hope they will feel more included from now on. They will in my house, at least!
- 1 tbsp active dry yeast
- 1 tbsp sugar
- 1 3/4 cups water, warm (100-110F)
- 4-5 cups bread flour (not all purpose)
- 1 tbsp salt
- 1 egg, for egg wash
Seasonings I used:
- Poppy Seeds
- Dried minced onion
- Sesame Seeds
- Kosher Salt
- In a large bowl (or the bowl of a stand mixer) combine yeast, sugar and water. Let stand for 5 minutes, then stir in flour and salt. Mix dough thoroughly until it comes together in a large ball, pulling away from the sides of the bowl. Add an additional tablespoon of flour or water, if needed.
- If kneading by hand, turn dough out onto a lightly floured surface and knead until very smooth and elastic, about 10 minutes. If using a stand mixer, knead dough with the dough hook until elastic, about 8 minutes on a low speed. Place dough in a lightly greased bowl, cover with plastic wrap and let rise for 1 hour, or until doubled in size.
- When dough has risen, turn the dough out onto a very lightly floured surface and divide into 8 equal pieces (first quarters, then halves). Shape each piece into a tight ball, pinching the corners together at the bottom of the dough. When all the balls are shaped, let the dough rest for 30 minutes covered with a clean dish towel.
- Once dough balls have rested, the bagel shape can be formed. Using your fingers, poke a hole through the center of each dough ball. Stretch out the dough into a ring with your fingers and be sure to make the hole a little larger than you want the finished bagel to have, as it will shrink slightly while the bagel is expanding during the baking process. Let bagels rest for about 10 minutes.
- Meanwhile, bring a large pot of water to a gentle boil and preheat the oven to 400F. (I used a deep dish skillet because it’s wider.) Line a baking sheet with paper towels and another baking sheet with parchment paper sprinkled with cornmeal.
- Working four at a time, drop the bagels carefully into the boiling water. Boil for 2 minutes on each side. Using a slotted spoon or strainer, transfer bagels to the paper towels to drain for a moment, then place on the parchment-lined baking sheet. Repeat process with remaining bagels.
- Brush boiled bagels with lightly beaten egg (a pastry brush is a good tool for this) and sprinkle with seasonings. Bake for 24 minutes, or until golden brown. Cool completely on a wire rack (bagel will soften slightly as it cools). Slice and toast to serve.
Note: The original recipe says that it will make 12 bagels. I made mine slightly larger and got 8.