So the sun is peeking out here and there, but it is also still cold and rainy. And when it’s dumping outside, well, what better way to pass a little time than to do a little cooking? So how about homemade bagels? Perfect for breakfast, lunch, or as a side for a hearty soup, homemade bagels are quite versatile…and oh so much better than store bought. Indeed, if you haven’t made homemade bagels before, well, if you try the recipe below (which I found on Allrecipes.com) I believe you will quickly see that they are not only fun, but insanely addicting.
A tray of my homemade bagels, fresh out of the oven. Oh so darn good! Image Courtesy: Dan Meyers
The Homemade Bagel Recipe
So, you’re ready to get rolling. Excellent. Here’s the recipe I followed off of allrecipes.com. Have fun!
1 1/4 cups water
4 1/2 cups bread flour
3 tablespoons white sugar
1 teaspoon salt
2 tablespoons vegetable oil
1 tablespoon instant yeast
4 quarts water
1 cup honey (optional)
2 tablespoons poppy seeds (optional)
2 tablespoons sesame seeds (optional)
2 tablespoons dried onion flakes (optional)
1 tablespoon coarse salt (optional)
: 3 h 20 m
Calories Per Serving: 649
Combine 1 1/4 cup water, flour, sugar, 1 teaspoon salt, vegetable oil, and yeast in the mixing bowl of a stand mixer. Mix on low speed using the dough hook until well-developed, about 8 minutes. To ensure the gluten has developed fully, cut off a walnut-sized piece of dough. Flour your fingers, and then stretch the dough: if it tears immediately, the dough needs more kneading. Fully developed dough should form a thin translucent “windowpane.”
Transfer the dough to a lightly oiled bowl, cover it with plastic wrap and a kitchen towel, and let rise for 2 hours.
Punch the dough down, place it on a lightly floured work surface, and use a knife or dough scraper to divide the dough into 6 pieces (or more, for smaller bagels). Roll each piece of dough into a sausage shape about 6 inches long. Join the ends to form a circle. Repeat with the remaining dough, and let the bagels rest for 15 minutes. (note: the directions continue after the below picture of my bagels in process).
Preheat oven to 475 degrees F (245 degrees C). Line a baking sheet with parchment paper. Arrange small plates with poppy seeds, sesame seeds, and onion flakes next to the baking sheet.
Bring 4 quarts water to a boil in a large pot. Add honey, if desired (see Editor’s Note). Boil the bagels, three at a time, until they rise to the surface of the pot, about 1 minute per side. Remove the bagels with a slotted spoon and place them on the parchment-lined baking sheet.
Dip the tops of the wet bagels into the toppings and arrange them, seeds up, on the baking sheet. Sprinkle with coarse salt, if desired. Bake in the preheated oven until the bagels begin to brown, 15 to 20 minutes.
When I finished making my bagel dough I flattened it as noted and cut it into small “pizza-style” slices. This made getting the same amount of dough for each bagel easy. Image Courtesy: Dan Meyers
Extra Sweetening and Texture Tip:
By adding a bit of barley malt syrup or honey to the boiling water bath will give your bagels a pleasing, chewy texture with a bit of sweetness. Using either of these ingredients is not required of course…and you you will save some calories if you omit this extra step. The 649 calories per serving assumes you will be using honey (or barley malt syrup) for this purpose.
A Great Use of Your Bagels
So, you’ve eaten plenty of bagels I’m sure and you don’t really need tips on how to consume them. No problem. But…if you’re curious about my favorite way, well, here it is (see picture and caption below):
My favorite use of a homemade bagel (or any bagel for that matter) is in sandwich form. Ingredients? One tasty and toasted bagel, butter on one side, strawberry jam on the other. Sharp cheddar cheese, thin-sliced turkey and romaine lettuce. Add a tomato slice if so inclined. Tasty! Image Courtesy: Dan Meyers
Header Image Courtesy: Bigoven.com