Homemade Bagels

February 5, 2015

Homemade Bagels

For the month of February I’m trying something a bit different.  I planned out our entire month of meals.  Yep I did a month long meal plan and even wrote out 4 weeks of grocery lists.  But that actually has nothing to do with this post.  On Super Bowl Sunday I decided to make homemade bagels.  They were incredible and I ate way to many.   Dave agreed that they were wonderful, but Ajax wasn’t a fan.   I recommend that you try these out!  I don’t recall where I got the original recipe, however, below is a combination of three recipes actually, my own hybrid.

Ingredients

• 1 1/2 C warm water
• 2 TBL dry yeast
• 3 TBL sugar
• 1 TBL salt
• 4 1/4 C flour
• 8 C water, for boiling
• 1 TBL baking soda
• 1 tsp salt
• 1 egg white, lightly beaten
• 1 TBL water

Instructions

• In a small bowl, mix yeast, sugar and warm water together and let stand 3 minutes.
• Mix 2 C of flour with the salt in a large bowl (you can use your stand mixer with the dough hook); then add the yeast mixture.  Stir until combined and slowly mix in the rest of the flour.
• Knead dough on a floured surface for 5 minutes (or in the mixer, on high for 5 minutes), adding additional flour if necessary.  Dough should be fairly smooth and somewhat firm. Place dough in a greased bowl, cover and let rise until double (about 1 hour).  Preheat over to 500.
• Punch dough down and divide and shape into 12 balls.  Allow to rest about 5 minutes.
• Bring about 2 quarts of water to boil,in water add baking soda and salt.  Make a hole in each ball of dough and pull open about 2 inches, making a bagel shape. Place shaped dough onto a cookie sheet and cover for 10 minutes.  Drop oven temperature down to 450.
• Drop 2 or 3 bagels into the water at a time.  Boil for 60 seconds on one side, then flip for an additional 45 seconds, then remove from the water and place onto a greased cookie sheet (you could also line the cookie sheet with parchment paper, greased).
• Bake at 450 for 10 minutes, then rotate pan and bake for about 10-12 minutes more.  If bottom of the bagels are getting too dark, place another cookie sheet beneath the first.

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