Friday, May 8, 2015

Weekend Baker: Homemade Bagels

Okay, so I love baked goods. Breads, cookies, brownies, cupcakes, all of the above! I'm not a huge baker, because my sixteen-year-old son and ten-year-old daughter have taken over the cookie-making on Sundays.

But a few weeks ago, we decided to make something out of the ordinary. My husband is the real baker in the family, having done artisan breads and such. But we worked together as a team to make these delicious, simple homemade bagels. I mixed the dough and he did everything else, but that's still teamwork, right?

The best part of these is their somewhat crunchy outside combined with their delicious, chewy inside. The trick is boiling them first. I wish it were the weekend so I could bake up another batch of these beauties! And the best part? I had everything in my pantry, and I bet you do too!

2 tsp. dry yeast
1 1/2 T. sugar
1 1/4 c. water
3 1/2 c. flour, plus extra for kneading
1 1/2 tsp. salt

1. Sprinkle the yeast and sugar into 1/2 c. water. Leave for 5 minutes; stir to dissolve. Mix the flour and salt in a large bowl and make a well in the center. Pour in the dissolved yeast.

2. Pour in half of the remaining water and mix. Stir in the rest of the water, as needed to form a firm, moist dough.

3. Turn the dough onto a well floured surface. Knead until smooth and elastic, about 10 minutes. Work in extra flour -- this dough should be firm and stiff.

4. Put the dough in an oiled bowl and cover with a dish towel. Let rise until doubled in size, about an hour. Punch down and let rest for 10 minutes.

5. Cut the dough into eight equal pieces. Shape into a ball, and make a ring by inserting your finger through the center and working the dough until the hole is about 1/3 of the bagel's diameter. (You can see ours aren't like this. They don't have to be perfect!)

6. Place the bagels on a lightly oiled baking sheet and cover. Let rest for 10 minutes. (Dough resting is important! Don't skip this step. It's a weekend recipe!)

7. Bring a large pan of water to a boil, then reduce heat to keep the water at a simmer. Carefully lower the bagels into the water in batches of 2 or 3. Boil, uncovered, until the bagels rise to the surface, about 1 minute. Turn them once.

8. Transfer the drained bagels to a lightly oiled baking sheet. Bake* at 425 for 20 minutes, until golden. Cool on a wire rack.

*You can use steam in the oven if you'd like. Put a pan of ice cubes in the oven as it preheats, and put the bagels in before the ice has all melted. When the cubes have all melted, remove the pan. You can also use a sprayer. After the oven is at temperature and you've put in the bagels, mist the sides of the oven 8-10 times. Close the oven quickly. Repeat after 2 minutes, and again after 2 more. Be careful not to spray the oven light, heating coils, or oven fan.



Escape Artist Linda said...

Oh YES, YES, YES!!! I am doing this tomorrow!!!
Been wanting to give it a go. You make it sound easy, so YAY!! THANK YOU FOR SHARING!

Martha Ramirez said...

Ooooh YUM!! Thank you so much for sharing!! Love fresh treats! Happy Early Mother's Day, E!

Jane Lebak said...

I made these on Saturday, and they came pretty good, but I think the dough needs to be more dense. I'm trying a second batch now using only 1 cup of water, and the dough is notably stiffer this time, so I think that will do the trick. Thanks for this!

Novi Novianti said...
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nadia safira said...
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