I love bagels! For breakfast, I prefer a plain bagel with PB or a pumpernickel bagel with plain cream cheese and tomato. For dinner, pizza bagels are a quick and easy way to fill a pizza void. While I love bagels, I do not like the ones you can buy at the grocery because they're loaded with additives to keep them "fresh!" Faced with my bagel frustration, I decided to make them myself. Plus I'm hoping to have a brunch for a new mom in the group and what's better than fresh bagels! So here we go, the first attempt so I can perfect it before serving them to my friends.
This recipe is courtesy of Martha Stewart's Baking Handbook , an easy, clear and straightforward cookbook. And don't worry the industrial size deep fryer that you see at your local bakery is not necessary, all you need is a stockpot of boiling water and an oven to bake these bagels! After seeing how easy it was, I wouldn't be surprised if I do it myself moving forward.
The recipe makes 10 bagels.
- active dry yeast (3/4 tsp)
- warm water (1 2/3 cup)
- sugar (3 tbsp)
- honey (3 tbsp)
- bread flour (4.5 cups)
- salt ( 1/2 tsp)
- olive oil
In the bowl of an electric mixer, whisk together the active dry yeast and warm water. Let sit until foamy, about 5 minutes.
Transfer the dough to a lightly oiled bowl and cover with plastic wrap. Let rise in a warm place until doubled, about 2 hours.
Divide dough into 10 pieces. Cover with plastic wrap and let rest 20 minutes.
Fill a large stockpot with water and bring to a boil. Add the remaining honey. Gently drop bagels into the water, putting in as many as possible without them touching. After 30 seconds, flip bagels over and simmer for another 30 seconds. (The cool thing is they will float and rise to the top in no time.)
Using a slotted spoon remove the bagel and place on parchment lined baking sheet. If you desire toppings like salt, seasame seeds, poppy seeds or chopped onion, etc, top now. Immediately place baking sheets in oven and bake for 5 minutes. Then rotate sheet and lower oven temp to 350F. Continue to bake until the tops of the bagels begin to turn a golden brown - about 10 minutes. Flip bagels over and continue to bake for another 5 minutes.