I love bagels. I think they’re my favourite bread product. They’re so versatile and they come in so many flavours!
They’re great for breakfast and lunch and I love toasting them and slicing it into small pieces to dip in hummus. So crispy and chewy at the same time. (In fact, while writing this, I had to go toast one so I could dip it in baba ganoush)
For some reason this Monday I had the urge to make bagels. Another bread craving again. haha! They worked out pretty well and weren’t that hard, although they were time consuming, and my kitchen is now completely covered in sesame seeds 😛
I used a recipe from the Food Network. Good ol’ Emeril!
Actually, the recipe is a tad weird, and I’m not sure if I’m missing something, or if he is… But since the bagels turned out pretty darn good, I guess I’ll let it go!
2 cups warm water (110°F)
2 (1/4 oz) packets active dry yeast
3 tbsp granulated sugar, plus 1 tbsp
5-6 cups alll-purpose flour
2 tsp vegetable oil
Combine the water, yeast and three tablespoons of the sugar in the bowl of a stand mixer and let stand until foamy, about 5 minutes. Gradually add 4 cups of the flour and the salt. Mix until the mixture comes together.
Add the remaining 1 to 1 1/2 cups of flour in 1/2 cup increments to make a stiff dough, stirring with a wooden spoon or your hands. I definitely used my hands after a while.
The recipe says to knead for 5 minutes on a lightly floured surface… (What was the point of mentioning the stand mixer?) I hate kneading dough so I used my stand mixer with the dough hook. I maintained the 5 minutes time, although I possibly could have gone more. The dough should not be sticky; it should be heavy and stiff, more so than regular yeast bread dough.
Grease a large bowl with oil. Place dough in the bowl and roll around to coat. Cover and let rise in a warm spot for about an hour – until almost doubled in size.
I left it for an hour… It was doubled, if not more…
Punch down the dough. Divide into 12 equal pieces, about 2-3 oz each. Roll each piece into a log, 4″ – 6″ long. Join the ends – it’s sorta tricky to get them to stick. The recipe suggests putting fingers through the hole and rolling them together. It works well.
Place on a lightly oiled baking sheet, cover with a clean cloth and let rest until risen but not doubled – 20 to 30 minutes.
Preheat oven to 400°F
In a large heavy pot, bring 12 cups (I didn’t measure, I just filled a big pot!) water to a boil. Add the remaining tbsp of sugar (I forgot). Add a bagel to the water and boil, turning, for 30 seconds to 1 minute. I added 3 at a time and 1 always got over boiled, so 2 was easier. Make sure you have good tongs for this part.
Take a boiled bagel out and dip it in whatever topping you have prepared – I used sesame seeds, but it can be anything you choose.
Place back on the oiled sheet, topping side up. Bake for 5 minutes, turn over and cook for another 30 minutes. 30 minutes was way too long, mine were more like 20, and even at that some were fairly brown. Just keep an eye on them.
Since I have a tiny oven, I could only put 1 batch of 6 in at a time, and I had 16 bagels. By the time I got to the last 4, they’d been ‘rising’ for almost an hour. I’m not quite sure why this rising time matters, since as far as I can tell, they all turned out the same (except for the ones I burned).
Cool on a wire rack.
They are super tasty. A bit chewy, but still very good. Maybe that’s what the rising affects? hmm… I will try them again, maybe with a different recipe… See what the outcome is.