Bagels

Bagels

These aren't pretty but they sure are good.  They're a bit different than the bagels you get a the store.  We don't even try to make a round bagel.  We go the easy route by just rolling them out to make long tubular ones.  Long tubular ones are much easier to make, taste just as good, and they are just as easy to slice open should you want to.


4 Bagles 8 Bagels
yeast package or 1 tsp 1 package or 2 tsp
sugar 1 tbl 3 tbl
warm water (105 to 115) cup 1 cups

bread flour

1 cups 3 cups
salt tsp 1 tsp



water (to boil the bagels) 2 qts 2 qts
baking soda 1 tbl 1 tbl
egg white

poppy seeds

kosher salt

sesame seeds

Put the yeast, sugar, and water into the bowl of your mixer and stir until the sugar is dissolved.  Let this sit for 2 or 3 minutes.  Add the flour and salt.  Using a spiral dough hook set the mixer to speed 2 and mix everything together to form the dough. Let the mixer knead the dough for 5 more minutes.

Spray a bowl with cooking spray, drop the dough into the bowl, spray the outside of the dough with cooking spray, cover with plastic wrap, and put it in a warm place until it is doubled.

Bring the water to boil into a shallow pan and dissolve the baking soda in it.  While the water comes to a boil heat the oven to 350.

Take the dough out and cut it into 4 or 8 equal pieces.   Using your hands, roll each piece of dough on a floured surface until it is about 10" long.  Make sure the ends of the dough have blunt ends as pointed ends will brown too much.  Put 4 of the bagel dough pieces into the boiling water.  The bagels will expand a bit as the water boils.  After 45 seconds, flip the bagels over and boil for 45 more seconds.  Remove the bagels with a slotted spatula and place them on a rack to drain.  Repeat with the remaining bagels.

Brush the top of each bagel with the egg white and sprinkle with seeds or salt.  Place on a greased flat pan and bake for 20 to 25 minutes.

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