Bagels, a Saturday endeavor. They took us most of the afternoon between rising, splitting, rising, shaping, then rising again before we could actually do anything with them. Despite this, they were relatively easy and we encountered very little problems.
Also, our house is freezing, so breads do not rise so easily. What we found works to combat the cold nicely is to boil a pot of water, then place the dough inside the oven with the pot of hot water.
The recipe we used called specifically for bread flour because it has a higher gluten content than all-purpose flour. Not being able to find any bread flour at our local market where we buy all our goodies in bulk, we compromised and used half all-purpose, half gluten flour
to pump up the gluten in our dough, which turned out pretty nicely. Even though they tasted wonderful (especially fresh out of the oven!) some of them were a little pathetic looking. I think we’ll just have to try again!
Our toppings of choice were cinnamon & sugar, poppyseed, sesame seed, and everything (poppyseed, sesame seed, garlic powder, onion salt, and some dried oregano… chives would have been much less overpowering but the oregano did well in a pinch), all bought in bulk for very little $$.
Here is our recipe:
- 1 Tbsp active dry yeast
- 1 Tbsp sugar
- 1 3/4 cups warm (but not hot!) water
- 4 cups bread flour
- 1 Tbsp salt
- 1 egg, for egg wash
In a large bowl or the bowl of a stand mixer with dough hooks, combine yeast, sugar and water. Let stand for 5 minutes (it will get foamy), stir in flour and salt. Mix dough until it comes together to form a ball. Add an additional tablespoon of flour or water as needed.
Knead dough on a floured surface for about 10 minutes, until the dough is smooth and elastic. Place the dough into a lightly greased bowl, cover with a dish towel, and allow to rise 1 hour or until doubled in size.
When dough has risen, turn it out onto a lightly floured surface and divide it in to 12 even pieces and shape each into a tight ball. Cover with towel and allow to rest for 30 more minutes.
Bring a large pot of water to a boil over medium high and preheat the oven to 400 degrees.
Once the dough has rested, form the balls into a bagel shape by punching a hole through the center with your thumb, then gently pulling the dough apart, leaving a hole slightly larger than you will want for your final result. Let the formed bagels rest for 10 minutes.
Drop bagels in to boiling water, 3 or 4 at a time, leaving room for them to expand and not crowding the pan. Boil for 2 minutes on each side. Remove with a slotted spoon and transfer them to a towel to drain for a minute, then transfer them to a parchment-lined or sprayed baking sheet.
Brush the egg wash on to the boiled bagels, then sprinkle on your toppings, or leave them plain (the ones in the picture below turned out a little flat).
Bake the bagels in the oven for 20-22 minutes or until a nice golden brown. Enjoy one fresh out of the oven sliced with some butter or cream cheese!
Once cooled, store in a paper sack or large plastic bag.