My sister and I planned on making bagels over a year ago and we finally took the plunge on a Sunday night. If anyone knows me, when I want something, I want it NOW. Plus, we needed to make something for breakfast. So this meant we needed to use the 1-day (only 3 hours from start to finish!) bagel recipe. I used the Real Homemade Bagels recipe from allrecipes.com.
We doubled the recipe so we could freeze the extra bagels.
To make 6 servings:
- 1 1/4 cups water
- 4 1/2 cups bread flour
- 3 tablespoons white sugar
- 1 teaspoon salt
- 2 tablespoons vegetable oil
- 1 tablespoon instant yeast
- 4 quarts water
- 1 cup honey (optional)
Place all ingredients into a large mixing bowl and beat using a mixer. Unfortunately, I do not have a Kitchenaid stand mixer so it took a bit longer to get the ingredients mixed with a hand mixer.
After everything is mixed, knead with your hands until the dough forms a gluten-y consistency.
Make sure to complete the window-pane test. This is where you pinch a marble-size piece of dough and stretch it so it becomes transparent. If it does not pass the test, continue kneading!
Sprinkle a bit of oil into the mixing bowl to keep the dough from sticking to the sides and place the dough back into the bowl. Cover with plastic wrap and a kitchen towel and let rise for 2 hours.
While waiting, gather toppings. We sliced jalapenos (Remove the seeds! We forgot and they burnt.), grated cheese, and grabbed a couple tablespoons of chia and sesame seeds.
After the two hours, remove the plastic wrap and towel and admire the dough 🙂
Next, roll into bagel shapes. We should’ve rolled them into sausages, cut them into 12 equal lengths, and connect the ends. It would’ve made for smoother looking bagels. Instead, we rolled them into balls, flattened them, and then poked a hole through. This made for
wrinkled bagels bagels with character.
Boil the water in a wide pot/pan and add a cup of honey to make the bagels chewy and slightly sweet.
When the water boils, place 3 bagels in at a time for 1 minute on each side. We didn’t use a big enough pot so it caused our bagels to crowd and wrinkle even more 😦
Remove the bagels and place on a parchment lined baking sheet. It also helps the bagels bake thoroughly by lightly patting the bagels dry with a paper towel before placing them on the baking sheet. Make sure the bagels are still a bit moist so the toppings can stick to them. Sprinkle on the toppings! This is my favorite part. The toppings help cover up the ugly wrinkled bagels.
Repeat the process with the rest of the bagels… we had 9 more to go! Bake in the oven at 475 for 15-20 mins. They taste best fresh out of the oven with your favorite cream cheese. I even had one with the following day for breakfast with eggs and avocado.
My sister and I definitely will attempt homemade bagels again but next time, we will try the 2-day method.