This post was a long time coming. I was vacillating between psyching myself up to making bagels and then I was convincing myself that they were just too hard to do. Finally, my son, the Musician, was rummaging through the cupboards, fridge, freezer as teenagers are want to do and he said,”Boy, I wish we had some bagels to go with that cream cheese.” Suddenly, I was in the kitchen saying that I’d make some.
I originally intended to make bagels following Smitten Kitchen’s recipe, but instead I grabbed my trusty Joy of Cooking and followed that recipe. It took about an hour (less time than bread!) and the results were out of this world. All the family said I needed to keep on making homemade bagels from now on.
1. Info for Homemade Bagels
- Cook Time: unavailable
- Total Time: unavailable
- Servings: unavailable
- Calories: unavailable
2. Ingredients for Homemade Bagels
- 1¼ cups water
- 2 tsp yeast
- 1 Tbsp sugar
- 2 tsp salt
- 1 Tbsp oil
- 3 to 3½ cups flour
- 4 quarts of water
- 1 Tbsp sugar
- 1 tsp salt
- Combine the water, yeast, sugar, oil and salt in the mixer.
- After it’s all bubbly, add the 3 – 3½ cups flour.
- The recipe says the dough will be smooth and elastic.
- Mine was not sticky at all.
- Let it sit in the bowl, covered for 15 minutes.
- Divide it into 8 pieces, roll into 10″ snakes.
- Wet the ends and form into rings (make sure they really fuse together).
- Place on a floured baking sheet, cover and let rise 15 minutes.
- Boil the bagels, 4 at a time in 4 quarts of water, 1 Tbsp sugar, and 1 tsp salt .
- Place the boiled bagels on an ungreased baking sheet and bake 20 minutes at 425 degrees.