Homemade Bagels--way easier than they sound!
here is my bagel recipe (ok, my stolen bagel recipe, but the recipe I've been using):
I did all the mixing in my kitchen aid with the dough hook.
2 1/4 cups warm water (about 100-110 degrees or it will kill your yeast)
2 Tablespoons honey
2 1/4 teaspoons salt
mix these well then add:
5 cups flour (you can use white and wheat--the bagels I brought you were 1 cup wheat and the rest white, you will probably need a little more than 5c to keep the dough from being too sticky, just watch your dough as you are mixing)
1Tablespoon gluten (I found it next to the yeast and shortening in the baking isle)
2 teaspoons yeast
the dough should be kneaded for about 10 minutes then put in a large bowl to raise until doubled in size (I sprayed the large bowl with cooking spray and lightly floured it to keep the dough from sticking) it took about 1 1/2 hours for my dough to double both times I made bagels this week.
after the dough as doubled, if you want to add things add them now by mixing them into the dough. Divided the dough into balls (the original recipe called for making 11-13 dough balls, I made 15-18 because they were pretty big as you saw, I can only imagine they would have been huge) after you form a ball stick your finger in the center and create a hole, it will need to be largish, about 2 inches since the bagels raise again and when they cook it will get smaller.
allow your formed bagels to raise covered for 20 minutes. while this is happening, start a large pot of water boiling with 1/3 cup of honey or sugar (I only used about 1 1/2 TBS honey) and preheat the oven to 350
after the bagels have set for 20 minutes drop them 1 or 2 at a time into the boiling water for 1 minute, not any longer, you can do a little less, but no more than 1 minute or you will have a sticky doughy fall apart mess. remove them from the boiling water with a slotted spoon and place them on a greased baking sheet (or parchment lined, I used my pampered chef baking stones) a good distance apart. the boiling was the part of this that made me the most nervous...it was actually really easy
you can then brush them with eggwhites and a little water to give them a shine after boiling.
place them in the oven for 20-30 minutes to bake. I actually cooked them in the convection cycle of my oven at 325 and rotated the baking sheets every 10 minutes (probably not necessary to rotate but I'm crazy like that).
cool and enjoy!
when I've mad these I divided the dough and added different items like chocolate chips, cinnamon sugar and raisins, cranberries and almonds and my favorite was the carrot-golden raisin-cranberry-sunflower seed-walnut creation, but you can add other things like poppy seeds, sesame seeds, onion and garlic.
amy
I did all the mixing in my kitchen aid with the dough hook.
2 1/4 cups warm water (about 100-110 degrees or it will kill your yeast)
2 Tablespoons honey
2 1/4 teaspoons salt
mix these well then add:
5 cups flour (you can use white and wheat--the bagels I brought you were 1 cup wheat and the rest white, you will probably need a little more than 5c to keep the dough from being too sticky, just watch your dough as you are mixing)
1Tablespoon gluten (I found it next to the yeast and shortening in the baking isle)
2 teaspoons yeast
the dough should be kneaded for about 10 minutes then put in a large bowl to raise until doubled in size (I sprayed the large bowl with cooking spray and lightly floured it to keep the dough from sticking) it took about 1 1/2 hours for my dough to double both times I made bagels this week.
after the dough as doubled, if you want to add things add them now by mixing them into the dough. Divided the dough into balls (the original recipe called for making 11-13 dough balls, I made 15-18 because they were pretty big as you saw, I can only imagine they would have been huge) after you form a ball stick your finger in the center and create a hole, it will need to be largish, about 2 inches since the bagels raise again and when they cook it will get smaller.
allow your formed bagels to raise covered for 20 minutes. while this is happening, start a large pot of water boiling with 1/3 cup of honey or sugar (I only used about 1 1/2 TBS honey) and preheat the oven to 350
after the bagels have set for 20 minutes drop them 1 or 2 at a time into the boiling water for 1 minute, not any longer, you can do a little less, but no more than 1 minute or you will have a sticky doughy fall apart mess. remove them from the boiling water with a slotted spoon and place them on a greased baking sheet (or parchment lined, I used my pampered chef baking stones) a good distance apart. the boiling was the part of this that made me the most nervous...it was actually really easy
you can then brush them with eggwhites and a little water to give them a shine after boiling.
place them in the oven for 20-30 minutes to bake. I actually cooked them in the convection cycle of my oven at 325 and rotated the baking sheets every 10 minutes (probably not necessary to rotate but I'm crazy like that).
cool and enjoy!
when I've mad these I divided the dough and added different items like chocolate chips, cinnamon sugar and raisins, cranberries and almonds and my favorite was the carrot-golden raisin-cranberry-sunflower seed-walnut creation, but you can add other things like poppy seeds, sesame seeds, onion and garlic.
amy