Not only are bagels super easy to make, they are fun, if you want to know the truth. With it’s just crispy crust and chewy inside, these bagels will have you stop going to the store or the nearest donut shop.
I want you to pay particular attention the method of preparation here. Many sites and recipes will tell you to form bagels by making a rope out of the dough and pinching the ends together. Do not attempt!! Not only will the rope come apart when boiling, but they will be lop-sided and just simply unappetizing. Following my fool-proof way, you can be assured that each bagel will be even all around when done cooking, and symmetrical.
Make sure you stretch out the dough into a ring evenly and you will have mastered the art of bagel making. Also, these bagels will be the regular size. If you want giant bagels for pizza and sandwiches, just make fewer of them per batch or double the batch but not the count. Now slather that jam, cream cheese or butter and enjoy.
Certainly you can omit the topping if you are eating these bagels for breakfast. I devised this recipe with children’s sandwiches in mind.
1 envelope(2 1/2 teaspoons) active dry yeast
1 teaspoon sugar
1 cup warm water
2 1/4 cups bread flour, not all-purpose
1/2 teaspoon salt
1 egg, beaten
Savory Topping, recipe below
Using either the bowl of a mixer or other bowl, combine east, sugar and water; let stand 5 minutes. Add the flour and salt and stir until it forms a ball. If using a stand mixer, use dough hook. If needed, use more flour to prevent it from being sticky but only a tablespoon at a time.
Remove dough from bowl and knead until smooth and elastic on floured work surface, about 3-4 minutes.(Hey, if our ancestors can knead bread for minutes on end, so can we) Place dough ball in an oiled bowl, cover with film wrap and let rise until double in bulk, about an hour.
Over medium heat, bring a large pot of water to a gently boil and at the same time, preheat oven to 400-degrees F.
When dough has risen, remove from bowl and place on floured work surface. Divide into 6 equal pieces and shape each into a very solid ball, making sure you pinch the seam. Lay on a platter or baking sheet and let rest 15 minutes. Now shaping the bagel.
Poke a hole through the center of each dough ball with a finger or your thumb, careful not to split the bagel dough to the side. Now stretch out the dough into an even larger ring, making the hole larger than you actually want it. Repeat with remainder of the dough balls.
Working only a few at a time, gently drop the bagels into the boiling water for 2 minutes, then turn over to boil for 1 minute. Remove, carefully, to a clean-towel lined plate using 2 forks, spaghetti fork or handles strainer, repeat for rest of bagels.
Place the drained bagels on a waxed paper lined(or use parchment paper)baking sheet, brush with the beaten egg, sprinkle with Savory Topping evenly and bake 22-25 minutes, or until browned on top.
1 teaspoon dehydrated onion flakes
1 teaspoon dehydrated garlic
1 teaspoon poppy seeds
1 teaspoon sesame seeds
1/2 teaspoon black pepper
Mix all ingredients in a bowl completely.
Makes 5-6 bagels