I have enjoyed baking since my childhood. As a teenager, I baked cookies, brownies, and pies. I would cut recipes out of magazines to try at a future date. This love for baking grew into a love for cooking all dishes. Still, there are dishes that I have yet to try. One of these was bagels. Note the word, was.
Everyone in our house loves bagels. Granted, we enjoy different kinds with different toppings, but if we all go to a bagel shop, I know everyone will be happy with the menu. So, with a family of 6 that likes bagels, it seemed like an appropriate food for me to master.
This past weekend I decided to try my hand at making bagels. I did worry that if they flopped (or more accurately, I did not succeed), I would be looking for a quick replacement breakfast, as bagels are not a quick to make item. However, it was Saturday, we were in no particular rush, and I felt inspired. With those thoughts, I gathered my ingredients and began the bagel making process.
After an hour and a half of mixing, kneading, rising, boiling, and baking, it was time for eating. I had created 3 different types (salt, cheese, and cinnamon), making everyone’s favorite type. As they were piping hot from the oven, we didn’t toast them. Topped with butter or cream cheese, all three types of bagels received rave reviews. In fact, my husband found them to be so good that he suggested we make bigger batches and not buy them anymore! Does he know the way to charm the chef or what?
However, I have to agree. They were delicious. Yes, they did take time to make, but I thoroughly enjoy baking for my friends and family, just to see the smile upon their faces when they dine on my cooking. There will be many more bagels made in my kitchen.
- 1-1/2 cups warm water
- 1 Tb. dry active yeast
- 2 Tb. + 2 tsp. sugar, divided
- 1 Tb. canola oil
- 4 tsp. kosher salt, divided
- 4 -1/2 cups flour
- kosher salt
- freshly grated Parmesan cheese
- cinnamon-sugar mix
- poppy or sesame seeds
- In a large mixing bowl, combine water, yeast, and 1 tablespoon sugar. Let stand for 5 minutes. Add remaining tablespoon of sugar, oil, 2 teaspoons of salt, and 2 cups of flour.
- Add enough flour to make dough stiff.
- Place dough on a floured surface, and knead for 10 minutes, adding flour as needed to prevent it from being sticky.
- Place dough on a board or cookie sheet, cover with a towel, and place in a warm spot to rise for 15 minutes.
- Divide dough into eighths, roll each into a 9-10 inch long rope, and pinch ends together to form a circle.
- Return to board or cookie sheet, cover with a towel, and allow to rise for 20 minutes.
- While bagels are rising, fill a stock pot 2/3 full with water, and add 2 teaspoons each of sugar and kosher salt. Bring to a boil over high heat.
- Preheat oven to 450. Grease 2 cookie sheets. Place a kitchen towel on a third cookie sheet. When the bagels are done rising and the water is boiling, reduce the water to a simmer and place 2 bagels into the pot.
- After 45 seconds, flip bagels and cook for another 45 seconds.
- Place bagels on towel-covered cookie sheet, and sprinkle toppings on both sides.*
- Place on greased baking sheets. Repeat with remaining bagels.
- Place bagels in oven, and bake for 15 – 20 minutes. Place on a baking rack to cool, or serve immediately.
- *If using cinnamon and sugar, I would suggest adding a tablespoon or two of the mix to the dough. Then sprinkle more mixture on the top of the bagel only.