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Friday, May 24, 2013

Foody Friday: Bagels for Breafast

No running = enough free time to make my own household staples.
Like....

Bagels.
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.

6 comments:

  1. 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!

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  2. I barely cook, much less make my own bagels.

    wow!

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  3. I had no idea you could make bagels at home - I thought they all came from a store or deli. Huh, learned something today.

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  4. I'm with Jim, you can make bagels at home? Who knew!

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  5. That 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.

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  6. I am baking these tonight for husband! Im so excited! ~P

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