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Tuesday, February 22, 2011

Homemade Bagels



Years ago I found a bagel recipe, tore it out of the magazine and vowed that ONE DAY I would make them. Like so many of my recipes, it has sat in a pile of paper for a VERY LONG TIME. I have continually talked myself out of making them because I didn't want to commit the time. Finally after finding the recipe once again, I decided that I would bite the bullet and give them a try. I've always wondered if homemade bagels could measure up to the gourmet bagels (I am super picky about my bagels). I don't believe that all bagels are equal. Some can look really nice but don't have much flavor, some have the texture of a piece of bread and some are hard and very stale. Bagels are supposed to be chewy, heavy, moist and delicious...good news for you, these homemade bagels are just that. They were perfect. They were also VERY easy to make...they took a little bit of time, but weren't hard at all. If you are craving one of those "City Gourmet" bagels that you just can't get every day...now you can make your own.

Homemade Bagels

4 1/4 c. flour
2 1/2 t. yeast
1 1/2 c. luke warm water
3 T. sugar
1 T. salt

Combine 1 1/2 c. flour, yeast, water, sugar and salt. Beat for 3 minutes. (I used my Bosch but you could use a mixer as well.) Mix in remainder of flour, or enough to make a moderately stiff dough. (If you are using a hand mixer, you will have to use your hands to mix in this much flour as your hand mixer won't be tough enough to mix the dough...its pretty stiff.)

Turn dough onto a lightly floured surface and knead until smooth. Cover with clean dish towel and let rest for 15 minutes.

Divide into 12 equal balls. Make a hole in the center of the ball with your finger and continue to enlarge it as you shape the bagel. Place shaped bagels on greased baking sheet, spray with pan coating (Pam) and cover with plastic wrap and let rise for 20 minutes.

While bagels are rising, bring to a boil 4 qt. of water in a large pot. Reduce to simmer.


When bagels are ready, place 3 bagels into HOT water and cook for 7 minutes, turning once with a slotted spatula and a fork. Bagels will still be doughy and pliable. Drain (I used my slotted spatula to get them out, just holding them over the water for a few seconds to let the water drain off) and place on greased baking sheet. Continue until all bagels are boiled. Bake at 375 degrees for 30-35 minutes.
Serve hot or cold with your favorite cream cheese. Bagels can also be used to make AWESOME sandwiches as well as breakfast sandwiches.

* I doubled this recipe. I split the dough in half (after it was all mixed and ready to be taken out of my mixer) and made 1 plain batch (just like the recipe), the other half I added 1 T. Cinnamon and 1 C. craisons (mixing until well blended) and made "Cinnamon Craison Bagels"....they were AMAZING!!!!!!! I loved...LOVED....LOVED them! Use your imagination and add your favorite ingredient to the dough...its very versatile. Good luck, BITE THE BULLET AND MAKE YOUR OWN HOMEMADE BAGELS. YUM!

Julie~

1 comment:

  1. I made some bagels one time and to the dough I added some dry pesto mix and then baked them until they were almost done and then topped them with a slice of provolone cheese and browned it. Sooo good! I highly recommend trying them like that if you like pesto.

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