Like....
Bagels.
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| Those are some really crappy pictures. |
Finally worked out a recipe I like, with the right stretchy bagel texture (not pillowy like bread). The secret here is two-fold: one is working the dough hard enough to really develop the gluten, and the other is extra-long boiling time.
1 and 1/4 C warm water
1 TBS yeast
2 and 1/2 C white flour
2 C whole wheat flour
2 tsp salt
2 TBS olive oil
3 TBS sugar
Dissolve yeast in warm water. When foamed, add remaining ingredients. Stir to combine. When dough forms, knead for at least 5 minutes. You want very stretchy, developed dough. Work it to death. It should squeak when you knead it.
Put it in an oiled bowl, cover with a damp towel, and let rise for 2 hours in a warm place.
Punch down dough, knead lightly, and divide into 12 pieces. Roll into ropes and form bagels. Let them rest/rise for about 20 minutes.
Meanwhile, preheat oven to 475 and start boiling a large pot of water. Add 1/4 C sugar to the water. Drop bagels into boiling water carefully. Boil for 1 - 2 minutes per side (I like to boil mine on the longer side for a very chewy crust). Place on a greased cookie sheet and bake for 15-20 mintes.
Delicious.
Yum! I haven't made bagels in a long time. The last time I did, I had the perfect combination too...not sure why I haven't gone back to it!
ReplyDeleteI barely cook, much less make my own bagels.
ReplyDeletewow!
I had no idea you could make bagels at home - I thought they all came from a store or deli. Huh, learned something today.
ReplyDeleteI'm with Jim, you can make bagels at home? Who knew!
ReplyDeleteThat is so great! Bagels are so popular in our house. We can blow through an entire bag in one breakfast so I'm definitely going to try this. I am guessing I could just throw some cinnamon and raisins in there too.
ReplyDeleteI am baking these tonight for husband! Im so excited! ~P
ReplyDelete