home renovations & recipes
We're no chip and joanna gaines, but we try our hand at diy home reno & cooking
Seriously easy & Tasty Homemade bagel recipe
After perusing Pinterest for a good bagel recipe, I happened upon this one: https://sallysbakingaddiction.com/homemade-bagels/.
I couldn't find a bagel recipe without "bread flour" in it, so I took a shot at the one in the URL above and made some adjustments to it. They turned out AMAZING! They are pillowy and doughy, bringing me back to my childhood in NY. Nostalgia and taste-- check and check! This recipe ended up making 6 bagels, 1 of which did not make it to the oven because I dropped it. Oh well.
I do think this recipe is much easier with a Kitchenaid mixer, but the original recipe called for the dough to be hand-kneaded because the dough was so thick. I did not find this to be the case-- I let the dough turn with the dough hook in the Kitchenaid for 5 minutes and it turned into a beautiful ball of dough that was slightly sticky!
2.5 teaspoons of dry active yeast
4 cups all-purpose flour
1.5 cups warm water
2 teaspoons salt
1 teaspoon brown sugar
A teaspoon of olive oil
Egg wash-- 1 egg white whisked with 1 tablespoon water
2 quarts water and 1/4 cup of honey for water bath
Large surface area pot (you want the bagels to be able to move around in the water)
Pastry brush for egg wash
1. Pour the 1.5 cups of warm water into the Kitchenaid mixer, then pour the yeast package in. Let stand for 5 minutes (or, if you are like me and have an infant, 20 minutes). :)
2. Pour 4 cups of all-purpose flour into mixer, set to "stir" with dough hook, leave for 5 minutes.
3. Pull dough up (should be sticky) and roll into a ball (see above image). Cover bowl with cling-wrap (or tea towel) and let stand 90 minutes.
4. Punch dough down, dust a plate with flour, and divide the dough into six sections.
5. Make a small ball out of each section, make a hole with your thumb in the middle, and work into a one-inch hole. Mine were a bit shy of this so they ended up not having a huge hole but were still delish.
6. Boil the 2 quarts of water with the 1/4 cup honey. I used wildflower honey. I ended up skimming some sugar foam off the top as the water began to boil before dropping the bagels in two at a time.
7. Making sure there is plenty of space for the bagels to float, boil bagels 1 minute on each side. Take out right away and dab dry with paper towel.
8. Add olive oil to an oven tray, preheat oven to 425 degrees, and lay bagels in, not touching.
9. Brush the top and sides of the bagel with egg wash.
10. Cook for 10 minutes. Rotate pan. Cook for another 12-15 minutes.
The major differences from the original recipe were: