The last time I posted about homemade bagels was about 5 years ago. Maybe even 6. My photography was horrendous! Jeez. I was totally a newbie blogger, and it shows. But I’m older now, and wiser, and my photography has improved (I hope!) as well as my food-creation in general. Last time, my bagels weren’t quite as golden as they should have been, so since I love bagels and I love making things from scratch I decided to revisit this whole bagel idea. Especially since the photos
will be have to be infinitely better.
This is an EASIER recipe than the last one. Seriously. The last one wasn’t even hard, just required a few different rising times, etc. This one doesn’t- one 2 hour rise & you’re all good.
So easy that I made it & was eating bagels in no time. And they are GOOD bagels!
QUICK HOMEMADE BAGELS (adapted from “Artisan Bread in 5 Minutes a Day” by Jeff Hertzberg and Zoe Francois)
Makes 1/2 dozen (6) bagels- can be doubled
For the bagels:
- 1 1/2 cups lukewarm water
- 2 1/4 teaspoons yeast
- 2 1/4 teaspoons salt
- 2 1/4 teaspoons sugar
- 3 cups + 2 tablespoons flour
- Poppy seeds, sesame seeds, dried onion flakes, dried chopped garlic, cinnamon sugar, Kosher salt & whatever other toppings/fillings you like!
For the boiling water bath:
- a large pot or dutch oven filled with water
- 2 tablespoons sugar or honey
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- Combine all the ingredients in a large bowl and stir until mixed thoroughly. I prefer to use my stand mixer for this, but do as you like.
- Cover the dough with a tea towel and allow it to rise for 2 hours in a warm place. If you’re making your bagels now, preheat oven to 450° F and cover a baking sheet with parchment. Sprinkle the parchment with cornmeal. If not, the dough can be refrigerated (after initial 2 hour rise) until needed.
- Dust the surface of the dough with flour and break off handful-sized chunks. Work each one into a smooth, round ball. Allow these to rest on the counter top at room temperature for around 20 minutes. In the meantime, prepare the boiling water bath by placing the other ingredients in the water. Cook over high heat until it gets to a really good rolling boil.
- Make a hole in your bagels using your fingers (the hole will shrink when it boils). Then plop the bagels into the boiling water, only two at a time, allowing them to boil 2 minutes on each side. Try not to let the bagels touch each other in the water.
- Once the bagels are boiled, remove them from the water and rest them on a tea towel dusted with flour. Sprinkle your bagels with the desired toppings.
- Carefully dust the parchment on your baking sheet with cornmeal. Place the bagels on the baking sheet & into the oven on the top rack (placed in the middle not too high up). On the rack under it, place a small baking dish filled with about 1-2 cups of water. Bake for 25-30 minutes or until the bagels are golden brown.
- Remove and let cool before serving with butter, cream cheese or whatever you like.
Yeah, those are some pretty great friggin’ bagels. I got 8 bagels that are slightly smaller than your average bagel, so double the recipe above for 12 regular-sized ones.
You can also make easy cinnamon raisin bagels by adding 1/2 teaspoon cinnamon & 1/2 cup or so raisins to the dough before the first 2 hour rise. Add some finely chopped sundried tomatoes to the lukewarm water before mixing the dough, and add a little dried basil before the rise for a sundried tomato bagel.
They’re especially good with some homemade butter.