Jan 22, 2012
I'm a little bit obsessed with Pinterest, as you may be able to tell by all the "Pin It" buttons on my blog. (For those of you living under a rock of some sort, Pinterest is website were people can pin pretty pictures of their interests, hence P(interest). It's incredibly addicting.)
So, I was checking out all of the pretty pictures on there yesterday evening and came across a picture of homemade bagels. Could it be??
Oh yes, it was. It was a food blog that had a recipe for homemade bagels!
I've always wanted to try my hand at bagels, but thought they'd be too hard to make at home. But, this blog made them look fairly fail-proof. I mentioned this exciting find to my husband and he was ready to make them with me. So, we made them.
Luckily they contain everyday ingredients that we happened to have around the house, so we didn't have to make another run to the grocery for this sudden bagel-craving emergency.
They weren't nearly as scary an undertaking as I had imagined. And there's not many things better than a fresh, warm bagel.
Recipe adapted from mel's kitchen cafe
-2 pkgs dry active yeast
-3 3/4 c flour
-1/4 c wheat gluten (can be left out if using bread flour; just increase flour to 4 c)
-2 tsp salt
-1 tbsp brown sugar
-1 1/2 c warm water
Water Bath Ingredients:
-8 c water
-2 tbsp brown sugar
-1 tbsp granulated sugar
Combine all of the bagel ingredients in the bowl of a stand mixer and let machine run on medium-low speed for 10 minutes. At that point, the dough should pull away from the side of the bowl. If you don't have a stand mixer, you can knead the dough by hand for 10-15 minutes. Once the dough is ready, place it in a lightly greased bowl, cover it with lightly greased piece of plastic wrap, and let it rise in a warm spot for 1-1.5 hours.
Once the dough has risen, cut it into 8 equal parts. Roll each piece into a smooth ball. Place the balls on a baking sheet that's either been greased or lined with parchment paper. Cover them with the greased plastic wrap and let them sit an additional 30 minutes while they rise slightly again.
At this point, set your oven to 425 degrees and start the water bath. Combine all of the water bath ingredients in a large pot and bring the water to a gentle boil. In the mean time, once the dough balls have risen, use your thumb to poke a hole in the center of each dough ball, expanding the hole to 1"-2". Bagels should be about 4" in diameter at this point. Once the bagels are formed, set them on lined/greased baking sheets, 4 bagels per sheet.
Transfer the bagels, 3-4 at a time, into the gently boiling water bath. Let the bagels boil for 2 minutes. Then, using a wide spatula, flip them over and let them cook 1 more minute. Once done boiling, carefully remove the bagels and place them back on the lined/greased baking sheet. Bake them at 425 degrees for 20-25 minutes. While the first batch is baking, boil the second batch and just let it rest until the first batch is done baking (don't bake both sheets at once). After done baking, quickly remove the bagels to a wire rack to cool. Store uneaten bagels in a airtight bag.