Freshly Baked Bagels
This was my second time making bagels; my first time was last week. Mark liked these so much he is already asking me for mini bagels so he can make mini pizzas–he is 25 years old. Kinda cute.
Now you might be asking, why the hell should I make bagels when I can buy them at the store? Yes, you can find them at any store, and yes, they are cheap. That’s why I never bothered. However, the taste is so amazingly different and the recipe is so easy and cheap you will not want to go back to those cardboard-tasting “bagels”.
- 1 1/2 c. warm water
- 1 tb dry active yeast
- 1 tb sugar
- 1/2 tb honey (optional)
- 1 tb vegetable or olive oil
- 2 tsp salt
- 4 1/2 c. bread flour
Boiling Water Ingredients:
- 1 c. Sugar
- Combine water and yeast until yeast dissolves, about 5 minutes. Then add rest of ingredients (add flour last). When all ingredients are combined, knead for a few minutes and form into a ball. Lightly oil the dough and cover with a damp towel. Let this rise for an hour or two, or you can let it sit overnight.
- Next morning, take the dough and divide in half, then in 4ths, and then in 8ths. Roll the pieces of dough into smooth balls. Break through the middle of the ball with your fingers to make the bagel hole (the hole can be as big as you like– I prefer a smaller hole). Let rest for about 15 minutes and cover with damp towel.
- In a big sized pot, place sugar on med heat to carmalize (like if you are making flan). When golden and sticky, add water 2/3rds from the top. This is your caramel water where you will boil you bagels.
- When caramel water is almost boiling, add bagels, one at a time. boil bagels for 1 minute on each side, then place on baking sheet.
- Top bagels with toppings of choice (sesame seeds, cheese, sugar + cinnamon). You can also add toppings inside the dough, such as blueberries, raisins and cinnamon, chocolate chips, and so on.
- Bake bagels on 425 degrees for about 15 minutes.
Voila! Fresh baked bagels!