So, this past week, my mom and I made homemade bagels. This means that my mom made them and I took the pictures!! So here’s the recipe (and the pictures) – enjoy!
This recipe makes 8 bagels, so double this is you want more – they’ll go fast!
4 cups white bread flour (or all-purpose flour)
2 tsp. instant yeast (this is less than a pack of yeast from the
1 tablespoon sugar
1 ½ teaspoons salt
1 ¼ cups warm water
1 tablespoon oil
Mix the dry ingredients together in a large bowl. Add the water and oil and mix until blended. Turn out onto a clean counter or breadboard and knead for about 10 minutes. Don’t add more flour. This dough will be smooth and elastic and a bit stiffer than bread dough. Now divide the dough into 8 equal sized blobs, cover with a towel, and let them sit for about 10 minutes.
Rolling out the bagels: Take one blob and roll it into a snake until it’s just a little longer than the width of your two hands. Wrap the snake around your hand and overlap the ends a little, and mush them together until you have a bagel shape. Do this with all 8 blobs. Cover the bagels and let them rise for 20 minutes. They’ll be slightly puffy and just a little bigger than they were before rising.
Boiling: While the bagels are rising, prepare a large pot (like a soup pot) of boiling water (or 2 smaller ones). When they’ve finished rising, drop them carefully into the boiling water a few at a time. Boil 1 minute, turn them over with tongs, boil another minute. Remove from the water, let them dry for 1 minute on a towel. (At this point you can add toppings if you want to. To make sesame, onions, poppy seed, caraway etc. etc. bagels just have a dry plate ready with the seeds spread out on it. After the bagels have come out of the boiling water, place them face down onto the seeds, and then place the seed side up onto the baking tray. Bake and flip as for plain bagels.)
Baking: Have the oven pre-heated to 425 degrees and lightly oil a baking sheet. After the bagels dry for 1 minute, place them on the baking sheet and cook for 10 minutes. Turn them over with tongs and cook another 10 minutes.
Let me know if you try this recipe or if you have one of your own 🙂