Skip to content

Bagel bagel bagel, I made you out of dough…

Bagel bagel bagel, nom nom nom I go!

bagels-4.JPG

Last night, after a few glasses of wine, I jumped in and made a batch of bagels.  I’ve made them before, but I couldn’t find the recipe, so I simply grabbed the first one I saw on Google groups and ran with it.  They’re a bit amateurish, but my God, they are awesome.

These were unbelievably easy, for how delicious they are.  I feel like I’ve cheated or the bagel fairy has blessed me undeservedly.  (Of course there’s a bagel fairy!  I’ve seen her – she has lacey wings and flour all over her hands!  And she really hates the Atkins fairy.)  In fact, these were so easy I shall share my recipe with you:

3 cups bread flour
1 packet of dried yeast
1/4 cup of white sugar
about 1 1/2 cups of hottish water – the water shouldn’t be so hot that you can’t put your hands in it, but should be a little hotter than warm.

Mix all these ingredients together using your trusty breadmaker (or, if we’re doing this the old-fashioned way, your robust arms).  Allow the dough to rise until it has more than doubled in size (that only takes about an hour to an hour and a half).  Take the risen dough and chop it into ten same-size pieces (or fewer, if you want bigger bagels).  On a floured board, work them into fat snakes and then curl around into a doughnut shape.  Sit them on a tray and allow them to rise while you bring a big pot of water to a rolling boil (preheat the oven to about 200 degrees C, too).

bagels-3.JPG

When the water is boiling, slip the bagels in and boil them for about 30 seconds each.  Sit the boiled bagels on a tray and top as per your whim: you may want to brush them with eggwash, then sprinkle them with onion powder, sesame seeds or poppyseeds.  I dusted mine with Murray River salt. Bake at 200 degrees C for around fifteen minutes, or until golden brown, textured like sun.

Boiling gives the bagels that distinctive chewy texture that makes them so good.  This recipe produced bagels with a light, crispy crust (shell?), and they are delicious.  They are truly awesome.

I wonder if I could make, say, pumpkin and date bagels? Or chocolate chip bagels? Or garlic and cheese bagels?  That would be even more awesome, if that’s possible.

{ 1 } Trackback

  1. The Cutlery Drawer : I can’t stop | July 30, 2009 at 2:48 pm | Permalink

    […] my standard bagel recipe, I simply made tiny ones! Before I mixed and rose the dough, I divided the quantities into two: […]

Post a Comment

Your email is never published nor shared. Required fields are marked *