I know it sounds crazy, making your own bagels, and really it is crazy but honestly, I just couldn’t help myself. Being able to make something that seems so complicated, something that most people wouldn’t even dream about making is just so exciting to me.
Bagels are a weakness, I mean who doesn’t like a good bagel? And if you are one of those weird anomalies, then this probably isn’t the best forum to admit that, so just try to bite your tongue, after all it’s for your own good!
I set out on this journey to make bagels yesterday morning thinking ugh, this is going to be a LONG experiment, one that I’m not sure that I have enough patience for. My cleaner was also less than happy, having to help me clean up the endless amounts of flour all over my floor, countertops, hair and face but as I put in the work and she watched the mix of ingredients turn into bagels, we began to get very excited. It’s not every day that you get to make BAGELS!
Yeah, it sounds like an intense and stressful project that would take forever and a day but judging by the one bagel left in my kitchen I’m guessing it was worth it, and that’s what I hear. I invited my parents in law over for dinner last night, and although I made fish, and salads, and tons of sides, (which were all finished might I add), they both ran to the kitchen to end dinner with a dessert of bagels, oh and ice cream too. Thank you, Skinny Cow!
If you have a few extra hours on your hands and are thinking of something fun to make go and make some bagels, I promise you wont regret it!
You will need
- 2 teaspoons active yeast
- 1 1/2 tablespoons granulated sugar
- 1 1/4 cups warm water
- 3 1/2 cups bread flour or all purpose flour (plus extra for kneading)
- 1 1/2 teaspoons salt
- In a small bowl, pour the sugar and yeast into the warm water. Let is sit for five minutes and the stir until the sugar and yeast have dissolved.
- Mix the flour and alt in a large bowl, make a well in the middle and then pour in the sugar and yeast mixture. Mix well until you get a firm but moist dough.
- On a floured countertop, knead the dough until its smooth, working the flour from your counter into the dough.
- Brush a large bowl with oil and add in the dough, turn it to coat and cover with a damp tea towel. Leave it to rise for approximately 1 hour, until it has doubled in size. Punch the dough and let it rest for 10 minutes.
- Divide the dough into 8 equal pieces and shape each piece into a round ball.
- Dust your fingers with the flour and gently push one finger into the center of each dough ball to form a ring. Stretch the ring and place on a lightly oiled baking sheet. Make sure to leave a large enough hole so that it doesn't close up.
- Cover the bagels with the damp tea towel for 10 minutes and then preheat your oven to 425 F.
- Bring a large pot of water to a boil, reduce heat and add the bagels in one at a time using a spatula or slotted spoon. Once the bagels are in the water they should float to the top after a few seconds. Leave them to sit for 1 minute then turn them over to boil for another minute on the other side.
- Transfer your boiled bagels to a lightly oiled baking sheet. If you want to put toppings on your bagels, brush your bagels now with an egg wash and then add the toppings.
- Bake for 20 minutes until golden brown then leave to cool.