Homemade Bagels

I know, I know, you can easily buy bagels from one of those bagel stores, supermarkets or any corner stores. But this is what happens when the cooking curiosity creeps into you – “hmmmm, I wonder what homemade bagels would taste like compared to the store bought ones…”  I made these bagels while back ago and never got to post on my blog – so, here we go!

Bagels 4
(Cinnamon Raisin bagel)

This is the basic recipe for plain bagels; with this recipe you can make all different variations. This is also intended for bread machines, but if you’re interested in “real” handmade ones, go for it!!

Makes 8 bagels:

– 1 cup warm water
– 1-1/2 teaspoons salt
– 2 Tablespoons sugar
– 3 cups bread flour (you can use regular flour, in that case I usually put about 1-2 teaspoons of wheat gluten)
– 2-1/4 teaspoons active dry yeast
– 3 quarts boiling water
– 3 Tablespoons sugar
– 1 Tablespoon cornmeal
– 1 Tablespoon melted butter
– if you want toppings – 3 Tablespoons poppy seeds or other seeds/toppings of your choice

1. Place the first 5 ingredients in the bread machine pan (recommended by booklet manual); select the “dough” setting or the “manual” setting
2. When cycle is complete, let dough rest on a lightly floured surface.
3. Cut dough into 8 equal pieces. Roll each into balls, flatten balls, poke a hole in the middle, and twirl the dough carefully with your fingers to make the hole bigger and even. Cover bagels with cloth or plastic wrap and let it rest for 10 minutes.

Bagels

**For the real handmade procedures:  In a 1/4 cup warm water add the yeast and sugar and let it sponge up (about 10 minutes).  In a large bowl mix the flour and salt and add the yeast mixture and rest of the 3/4 cup warm water.  Mix well and knead for 10 minutes (you can easily do this in a stand mixer).  Let the dough rest (in a warm place with plastic wrap and towel covering the bowl)  for about 1 hour or until the dough doubles.  Punch it down and rest it rise again for another 1 hour.  Follow from step #3 from here. 

4. Bring 3 quarts of water to boil in a large pot, and stir in 3 Tablespoons sugar. Sprinkle cornmeal on a ungreased baking sheet.
5. Carefully transfer bagels to boiling water; boil for 1 minute, turning halfway through.
Bagels 2
Drain briefly on a clean towel or paper towel. Arrange boiled bagels on the baking sheet; brush tops with butter (and sprinkle toppings if you prefer).
6. Bake in a preheated 375F (190C) oven for 20-25minutes, until well browned.

Bagels 3
(Plain bagel)
Bagels 5

My opinion:

So, how does this homemade bagel stack up to the ones out there??? I feel weird saying this about my own bagel, but this tasted soooooo good!!! It reminded me of of the “real” NY bagels we used to buy at this Orthodox Jewish bagel shop!! Great texture and taste!

  Granted, I probably will not make this often (since I can get some good authentic bagels nearby), but if I ever move to a place where they don’t have good bagel shops I know I’ll be making this quite often (since my family LOVES bagels!!). 

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