Ever since my friend Keri kept mentioning making bagels and how they are so yummy and how she will never buy bagels again, because they are so yummy, the thought of making bagels has been nagging in the back of my head.
With snow and disappointment punctuating my day yesterday, I needed a project to keep me from moping around, a purpose for the day. So I scoured the internet for bagel recipes, and after reading about a dozen different recipes, I settled on this one, which I kind of made up after reading so many. I know, I can't believe I do this: change a recipe before I even make it for the first time. But I do this kind of thing all the time, change a recipe, change a pattern. Let's say, I barely passed "Takes directions well" in Kindergarten.
So the bagels were delicious! And not too hard.
Here's my recipe:
makes a dozen
4 1/2 c flour
2 TB sugar (the recipe I was going off of said 3, wh. seems exorbitant to me, next time I think I'll just do 1)
1 1/2 tsp salt
1 package (or generous TB) yeast
1 2/3 c warm water
2 TB oil
1 egg (which I added; next time I might try two)
* dissolve yeast into the warm water, add sugar, salt, oil, egg. mix. Gradually add flour.
* When it's thoroughly mixed, dump dough on counter and begin kneading. Dust with flour enough to keep from sticking to the counter. Knead constantly for a good 10 mins. this is important to get the gluten working.
* let rise in a warm place for 15 mins.
* divide the dough into 12 pieces. roll the pieces into a ball and poke a hole in the middle. let rise while bringing a pot of water to boil.
* while the water is getting hot dissolve a pinch of sugar and a pinch of salt into the water.
* when it is boiling, drop the bagels in. The increase in size a lot, so don't overcrowd them.
* Boil for 3 mins on one side, flip boil for 2 mins on the other. Then take them out and let them dry on a kitchen towel.
* Brush the tops with egg white. My mom and I had a lot of fun putting different toppings on them: sesame seeds, garlic powder, caraway seeds, grated cheese. And, yes, we left some plain for my picky kids.
* Bake at 425F for 20-25mins.
And, yes, they were so good!!!!!!!
ETA: I divided these once more to make two dozen mini bagels. I should've reduced the boiling time, too. I would suggest a minute on each side.
I've also made cinnamon raisin bagels. But I didn't want a whole dozen. So after the dough is mixed and before kneading, divide in half. Take one half and stretch out a little and sprinkle a bunch of cinnamon on it. It will get worked into the dough as you knead, when you're a little over half way done kneading, do the same and add the raisins. If you add the raisins at the beginning they will start to get pulverized by the end.
Just a few more tricks I've learned along the way.