Home-Baked Bagels Recipe #26168
These bagels are better than any store bought or frozen varieties. They are so fresh and the possibilities are endless :) Have lots of real butter and cream cheese on hand! Oh...and you might want to double the recipe...they never last long around here.
by Karen=^..^=
2¼ hours | 1½ hours prep
12 Bagels
- 1 1/2 cups water
- 2 packages yeast
- 1 1/2 ounces sugar (you need a kitchen scale for this)
- 1/2 ounce salt (you need a kitchen scale for this)
- 3 1/2 cups bread flour
- 2 quarts water, to boil
- 1 egg white
- cinnamon (optional)
- raisins (optional)
- poppy seed (optional)
- dried onions or garlic (optional)
- sesame seed (Optional)
- Mix yeast, sugar and warm water together and let stand 3 minutes.
- Mix 2 cups of flour with the salt in a large bowl and add the yeast mixture.
- Stir until combined and slowly mix in the rest of the flour (If making cinnamon raisin bagels, add these to dough now).
- Knead on a floured surface for 5 minutes, adding additional flour if needed, dough should be firm.
- Place dough in a greased bowl, cover and let rise until double.
- After rising punch down and divide dough into 12 balls.
- Allow to rest for 4 minutes.
- Bring 2 quarts of water to boil.
- With your thumb, make a hole in each ball of dough and pull open about 2 inches, making a bagel shape.
- Preheat oven to 350 degrees.
- Place the shaped dough onto a cookie sheet and cover for 10 minutes.
- Lower heat under water for it to be simmering.
- Drop 2 or 3 bagels at a time into the water for about 45 seconds, turning each once.
- Drain and place on greased baking sheets.
- Brush tops with beaten egg white and top with optional toppings.
- Bake for 35 minutes, turning once for even browning.
- Bagels are done when they are golden brown and shiny.
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5 stars