Bagels!

I finally did it. After weeks of saying I'd give it a try, and weeks of my chickening out because there were too many other things to do in a week, we finally made bagels today. Now that I've done it I have to wonder why on earth we waited this long. They were incredibly easier to make, and so, so yummy—soft on the inside with just the right combination of crunchy and chewy on the outside. These are even easier than english muffins, since you don't have to stand over a hot griddle cooking each one for several minutes, taste much better than your store variety bagel, and are probably a lot healthier than your bakery or Panera bagel (I haven't done any research here, but when making them at home you have control over what goes in, so...).

I looked at several different recipes online and combined them to come up with the one I give here. These are definitely going in my bread roatation.

Homemade bagels

Yield: 8-12
Prep Time: 30 minutes
Cooking Time: 35 minutes
Inactive Prep Time: 60 minutes rising time

Ingredients:
  ● 1 1/2 cups warm water (112-115 degrees F)
  ● 2 tbsp. dry yeast
  ● 3 tbsp. sugar
  ● 1 tbsp. salt
  ● 4 1/4 cups flour, (I used 2 1/4 whole wheat)
  ● 2 qt. water, for boiling
  ● 1 egg white, lightly beaten
  ● 1 tbsp. water
  ● Toppings/flavors, optional (think raisins, garlic, poppy seeds, etc.)

Directions:
1. In a small bowl, mix yeast, sugar and warm water together and let stand until foamy (several minutes).

2. Mix 2 cups of flour with the salt in mixing bowl; add yeast mixture slowly with machine on 2. Mix until combined, then slowly mix in two more cups of flour.

3. Remove dough from mixing bowl and knead on a floured surface for 5 minutes, adding additional 1/4 cup flour (or more) if necessary (I recommend hand kneading as opposed to mixer kneading with these). Place dough in oiled bowl, turning to coat, cover and let rise until double (about 1 hour).

4. Remove dough from bowl. If you are adding mixed in ingredients (like cinnamon and raisins) this is the time to do it—make a well in the dough and add ingredients, then knead just enough to mix throughout, being careful not to over-knead.  Divide and shape into 8-12 balls, depending on the size of bagel you want. Place balls on baking sheets, cover, and allow to rest for 5 minutes.

5. After 5 minutes rest, make a hole in each ball of dough and pull open about 2 inches, making a bagel shape. Place bagels back on baking sheets, cover, and allow to rest for an additional 10 minutes.

6. Meanwhile, bring 2 quarts of water to a boil and preheat the oven to 350, and make your coating by mixing the egg white and water. After bagels have rested, use a pair of soft tongs drop them, 2 or 3 at a time, into the boiling water for about 45 seconds, turning each once. Remove to wire racks to drain.

7. Brush tops of bagels with egg white mixture and sprinkle with any additional toppings if using. Place bagels on greased baking sheets. Bake at 350 degrees for 35 minutes, turning once half-way through baking (if making topped bagels, rotate). Bagels will be lightly browned and shiny when done. Remove to cooling racks.

here they are pre-boiling

The boiling process—you don't want them layered in the pot, and they only stay in for 45 seconds, so stick to boiling just a few at a time.

The final product! I made some plain, some "everything" (poppy seed, sesame seed, garlic, and course salt), and some cinnamon raisin (After the rise, I divided my dough into three parts, mixing cinnamon and raisins into just one part). These were incredibly good right out of the oven, of course!