The idea of making homemade bagels might seem silly. I realize it’s quick and easy to pick up fresh baked bagels from the store. But, there really is no substitue for fresh bread made at home. One of the reasons why I love making my own bagels is having control over the size, mix-ins and toppings. Not to mention you can make your own bagel-bites, bagel-dogs and well… any snack you can wrap chewy bread dough around! Bagels are simple and amazingly versatile!
BAGEL DOUGH TIPS
A couple of things to keep in mind when making bagels:
- They are a YEAST dough, but they are HEAVY.
- The dough should not be allowed to rise too long or they will FALL APART when you boil them, them prior to baking. I’ve found 30 minutes to be plenty of time to achieve the right size. It may vary depending on the temperature of your kitchen. I usually quickly heat up a metal bowl for 30 seconds (placing the bowl directly on my gas stovetop). Turn off the stove and plunk the greased dough bowl in the bowl. Cover with a damp cloth and let rise.
DOUGH SHAPING TIPS
The simpliest way to shape bagels is to:
- Separate your dough into about 1/2 a dozen balls (depending on how large you want your bagels).
- Holding a ball with both hands, gently press flat and use your thumbs to create the center hole. My sweet son is the amazing hand model below.
- Mold the bagel with your hands, working from the center out. Try and achieve a hole that’s the size of a 50 cent piece.
Once you have them shaped, you simply allow them to rise, boil and bake. The smell is amazing! I hope you enjoy making these as much as I do. Please comment and let me know!
- 1½ cup warm water
- 1 tablespoon yeast
- 3 tablespoons sugar
- 1 tablespoon salt
- 4½ cups flour
- 1 tablespoon garlic powder, onion powder etc. [optional]
- Preheat oven 375 degrees.
- Sprinkle yeast on top of warm water. Add sugar and let set for a few minutes. Stir in salt (and garlic powder options). Add flour one cup at a time. Knead for 10 minutes (I use my standing mixing, using the kneading paddle). Place dough in buttered bowl (turn over so that is is buttered on top and bottom). Let rise covered for 30 minutes. Separate dough into 6-12 balls. Shape bagels. Cover and let rise for 30 minutes. Place in 5 inches of boiling water (about 4-5 bagels at a time). Simmer for ½ -1 minute on each side. Bake for 30 minutes or until golden brown, on a greased cookie sheet.