I made bagels. BAGELS! I know, right? And everything bagels at that (everybody knows they are the best kind). They seem so mythical and difficult and well, just not something you do at home. But let me tell you, it’s all a lie.
Bakeries want you to think that so you go and buy them. Forget that. If you have 2 1/2 hours and a few staple pantry items, you have homemade bagels. And all the angels will sing and your family will bow down.
Your toddler will scream that all she wants is BAGELS for lunch when the dough is still rising. You’ll bake them while she’s napping and rip into one and only feel slightly guilty.
I haven’t visited my Top 100 list in quite some time so I thought this would be a good one to finally try and knock off the list. I went to one of my very favorite blogs, Sally’s Baking Addiction, to learn the craft of bagel making.
These everything bagels have a perfect golden, chewy exterior and soft, bready insides. Poppy seeds, sesame seeds, course salt, garlic and onion are mixed together and used to completely coat these bad boys.
So, this batch makes 8 bagels…and they disappeared within a day. Ooops. But, we did use them to make sandwiches for dinner then ate the rest for breakfast the next morning. So needless to say, if you want bagels for a few days you might want to double the recipe. I know I will in the future, especially since any that you didn’t eat in the first few days can be frozen for future use.
How rock star would you be if you could just grab a homemade bagel out of the freezer for breakfast on a busy morning? Oh you had cereal for breakfast? I had a HOMEMADE bagel. Your coworkers and friends will be jealous. If you were super nice, you could bring in the extra batch for them even. Then you’ll be there favorite.
The recipe is included below but if you want a the full tutorial with great pictures of the process, make sure to hop over to Sally’s blog. Now I can’t wait to make my other favorite bagel flavor, cinnamon crunch (from Panera of course).
- 1 1/2 cups warm water
- 2 3/4 teaspoons quick rise yeast
- 4 cups bread flour
- 1 Tablespoon light or dark brown sugar (or barley malt syrup)
- 2 teaspoons salt
- 2 quarts water
- 1/4 cup honey or barley malt syrup
- 2 Tablespoons poppy seeds
- 2 Tablespoons sesame seeds
- 1 Tablespoon dried minced onion
- 1 Tablespoon dried garlic flakes
- 1 Tablespoon coarse salt
- 1 egg white beaten with 1 Tablespoon water
- For the dough: combine the water and yeast in bowl and stir to combine. Set aside for 5 minutes to foam. Meanwhile, mix the flour, brown sugar and salt in the bowl of your mixer with the dough hook attached. Turn it on to combine the dry ingredients. With the mixer running on medium, slowly drizzle in the yeast mixture.
- Turn the mixer to low and continue mixing until water and dry ingredients are incorporated. The dough may appear dry and shredded but that's how it should look. Don't add more water. Now increase the speed to medium and knead for 8 minutes. If the dough breaks apart, turn off the mixer, press it together and continue kneading. It should be smooth after the 8 minutes.
- Shape dough into a ball and put in an oiled bowl, turning to coat, and cover with a kitchen towel. Allow to rise in a warm place for 1 1/2 hours. It may not double but you want it to be larger and puffy (check out Sally's photos to gauge).
- Preheat oven to 425 degrees F. Line two baking sheets with parchment paper. Place a wire rack on another baking sheet and set aside.
- To shape the dough: Turn the dough out onto a clean surface and divide into 8 portions. Shape each into a ball and place on the baking sheets. To form the hole, poke your index finger through the center of each dough ball. Poke two fingers through the hole to widen it and move in circular motion to make the whole about 1 1/2 inches wide. Cover the shaped bagels with a damp towel and set aside to prepare the water bath.
- In a large, wide pot combine the 2 quarts water and honey. Bring to a boil then drop down to a simmer. Add bagels, 2 to 3 at a time, into the water and cook for 1 minute on each side. Remove from the water and place on the wire rack.
- For the topping, mix the spices together and pour onto a plate.
- Once all the bagels have been boiled, brush them with the egg wash and dip the top of them into the everything topping. Place back on the parchment lined baking sheets.
- Bake for 20 to 25 minutes, rotating the pans halfway through the baking time. Allow to cool for 20 minutes on the baking sheets then remove to a wire rack to cool completely.