Originally posted April 01, 2014

homemade bagels

homemade bagels by joanie

Bagels are really just pretzels without the baking soda. Niko and I made the batch pictured here. Perhaps you can guess who made which.

Ingredients

  • 3 cups all-purpose flour
  • 2 tsp kosher salt
  • 2 tbsp sugar
  • 1 tsp instant yeast
  • 1 cup warm water
  • 1 tsp olive oil
  • 1 egg
  • coarse salt, sesame seeds, poppy seeds, etc.
8 bagels

Directions

Put the flour, salt, sugar, and yeast in a food processor and process briefly before adding water through the feed tube. Stop processing when it comes together into a ball (about 30 seconds).

Briefly knead the dough until it becomes smooth, and then form it into a ball.

Add olive oil to a deep glass bowl. (I use a 2 quart pyrex.) Roll dough around in the oil until coated all over. Cover with a damp tea towel and place in a warm, draft-free spot for 1 hour. (For me, this special spot is my oven.) Or keep it overnight in the refrigerator and let it return to room temperature before proceeding.

Heat oven to 425ยบ and start boiling a large pot of water. (The water should be 2" deep.)

Divide dough into 8 pieces. For each, form a disk, and then poke a hole in the center. Use your fingers to even out the ring into a bagel shape.

Boil the bagels for 1 minute on each side in batches. Set aside to drain.

Place them on a baking sheet lined with parchment paper. Create an egg wash by whisking the egg with a large spoonful of water. Brush the tops of the bagels. Sprinkle liberally with salt, sesame seeds, or anything else that suits your fancy

Bake for 20 minutes or until golden brown.

Serve warm and store with plenty of ventilation so the bagels don't get soft and soggy.

2 hours

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  • commented almost 10 years ago

    Wow... these look great

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