So, today I made one of my favorite breakfast foods…even though I can eat them for lunch, and dinner as well! This recipe took a while to perfect…I made them before going into culinary school, didn’t come out great. Made them IN school, didn’t come out great…they came out more like bagel looking bread loafs. And then finally, I decided to try again a few months ago. I used this recipe, and the first time I read the oven time wrong and so I tried going with it and hiring the temp and just keeping them in longer, and it didn’t work out. The second time I followed it to a T and they came out hard, and way too bread like. And I suppose 3 times IS the charm, because I changed things around, reading other bagel recipes and using my knowledge of what went wrong the first few times and they came out perfect! Here’s my recipe and lots and lots of pictures showing how I made them!
Homemade Bagels (makes 8)
4-5 Cups bread flour (I’ve also cut it half and half with whole wheat flour, and they come out great!)
2 Packages of active dry yeast
3 Tablespoons honey (Yeast loves sugar! I’ve forgotten it before, and the yeast wouldn’t move. As soon as I put the honey in, it went crazy.)
1 teaspoon salt
1 1/2 cup of hot water (you want it to be hot, but not too hot where it will kill the yeast. If you can stick your finger in it for a few seconds and it’s not too hot, you’re good.)
Oil, for oiling the bowl the dough will be rising in
3 Tablespoons brown sugar
Toppings of your choice
I use my kitchen-aid, but by all means, you can knead it by hand. But if you do use a kitchen-aid, you’ll need the dough hook attachment, which looks like this….
Alright, let’s make some bagelsss!
Put the yeast in your bowl, and pour your hot water and honey mixture over the yeast.
So now, you can start adding your flour and salt. You wanna start with one cup and at the lowest speed, otherwise you’ll have flour all over yourself.
Add another cup, and again, use the lowest speed. After the third cup is when it starts coming together.
Add your 4th cup of flour, and put it on low speed.
Now, at this point, you want to feel it, and if it’s still sticky add more flour. You only want to add 1/4 a cup at a time, or you might add too much and it will be too dry. Today, I used 4 1/4 cup of flour. Once it comes together and it feels good, let it knead on a higher speed for about 10 minutes. But watch it, or else you could have a runaway kitchen-aid! I walked away for a bit, and when I came back it was going towards the edge of the counter. Also, you’ll want to lock it!
When your dough has 10 minutes left to rise, you wanna turn your oven on (400F), so that it will be preheated by the time your bagels are boiled and topped, and get your boiling water ready. So fill a pot up with water and your 3 Tablespoons of brown sugar . You want the water to be a good 2 inches from the top so when you put the bagels in, it doesn’t overflow.
Once, all your bagels are shaped, let them rise while your water gets to a boil. Once your water gets to a roaring boil, drop 3 bagels at a time (or less depending on how wide your pot is. Your don’t want to overcrowd, as they get much bigger.) Boil them for 1 to 2 minutes on each side.
Put your topped bagels on a pan lined with parchment paper, and bake them for 10 minutes. Take them out, flip them, and bake for another 5 minutes. If your plan on eating them all right away, you can bake them for 10 minutes on each side, I just like to toast them, so I don’t want to over bake them. But once they cool off, they get super chewy and delicious, so I like to bake them for only 15 minutes.