This is such an easy recipe and so good! Bagels that are home made are so much better than anything I have ever bought. To add a bonus- we priced them out and they cost about 17 cents each! Better than anything you can find at the store. Plus, you know what’s in them, you can make your own toppings, and what I like to do, make two batches and freeze the other half for after your hubby eats them all! It can be daunting looking at these instructions, but it truly is easy. I love having A help roll and shape the bagels too. Great kid friendly recipe!
A’s and Clarissa’s Bagels
2 cups of warm water
4 tbsp of sugar
2 packets of active yeast (4 1/2 teaspoons total)
5-6 cups of flour (try whole wheat!!!)
2 teaspoons salt
2 teaspoons of olive oil
1 large egg yolk lightly beaten with 1 tbsp water
In a large bowl combine water, 3 tbsp of sugar, and yeast. Stir and let stand until foamy, about 5 mins.
Gradually add flour 1/2 cup at a time, until a stiff dough is formed.
turn dough out onto a lightly floured surface and knead with your hands until smooth and no longer sticky, about 5 mins. This should be a very stiff and heavy dough.
lightly oil a large bowl with 1 tsp of oil and place the dough in a bowl, turn to coat. Cover the bowl with a damp clean kitchen towel and set aside to rise in a warm, draft-free area until dough has doubled in size, about an hour.
Remove the dough from the bowl and punch dough down with your fist.
Divide dough into 12 equal pieces and form each piece of dough into a ball. stick you finger in the middle and make a hole. using your fingers, smooth the top and sides of the dough and pull the sides gently apart to enlarge the hole and make a circle about 3 inches in diameter. Repeat with remaining pieces of dough.
Place the bagels on a lightly floured surface, cover with a damp clean kitchen towel and set aside to rest (about 15-20 minutes).
Position the rack in center of the over and preheat the oven to 400*F. Lightly grease a baking sheet with the remaining teaspoon of oil.
In a large, heavy pot bring 12 cups of water to boil with 1 tbsp of sugar.
carefully put bagels in boiling water in batches, leaving enough room for them to expand as they cook (usually 3-4 a batch). cook for five minutes, turning once midway through with a slotted spoon.
using the spoon, remove the bagels and set aside on a paper towel to drain.
transfer bagels to the prepared baking sheet with the slotted spoon and brush each with the beaten egg mixture. sprinkle the toppings if desires and bake until golden brown and crusty (25-30 minues).
Transfer to bagels from oven to a wire rack to cool when done.
kosher salt and pepper
shredded parmesan cheese
craisins (we add while mixing dough)
sugar and cinnamon
Makes about 12-15 bagels