Sorry for the looong hiatus! The cooking devushki have been pretty crazy busy lately, but we’re back!
I am so excited, because I finally made bagels!! It is something I have been wanting to do for quite some time, and we had Monday as a holiday a few weeks ago (International Women’s Day), and I decided to use part of the day to make some yummy bagels! I didn’t know if they’d turn out at the time….most bagel recipes I came across were very long and involved, and were a 2-day process. Who has that kind of time? I had a hankering for bagels, and I wanted them, well, NOW! 🙂 So I poured over internet recipes, quickly leaving sites that talked about 2-day rises and soakers and biga (whatever THAT is), and finally found a great recipe that I will use forever! I call these 1/2 Day bagels because they only took about 4 hours from start to finish – including rise time! This recipe is also very versatile in that you can choose whatever toppings you like. Enjoy!
Homemade Bagels from Family Fun
- 1 1/2 cups lukewarm water
- 1 packet (1/4 ounce) active dry yeast
- (not quick-rising)
- 4 tablespoons sugar
- 2 1/2 teaspoons salt
- 3 1/2 to 3 3/4 cups flour
- 1 egg white
- 1 1/2 teaspoons water
- sesame seeds, poppy seeds, cinnamon/sugar, or other toppings
1. Pour 1/4 C. water into a small bowl, and sprinkle the yeast over it. Stir with a fork, then let the mixture sit for 5 minutes so that the yeast can thoroughly dissolve.
2. Combine the remaining 1 1/4 C. water and the dissolved yeast in a large mixing bowl. Stir in 3 tablespoons of the sugar, then stir in the salt. Add 2 cups of the flour and stir by hand for 100 strokes to blend well.
3. Stir in enough of the remaining flour, about 1/4 cup at a time, to make a dough that’s firm enough to knead.
4. Turn the dough out onto a floured surface and knead it with floured hands for about 10 minutes, using as much of the remaining flour as necessary to keep the dough from sticking. When fully kneaded, the dough will be firm but supple and should hold the imprint of your hand.
5. Transfer the dough to an oiled glass or ceramic bowl, turning it a few times to coat the entire surface. Cover the bowl tightly with plastic wrap and place it in a warm, draft-free spot until the dough has doubled in bulk, about 1 hour.
6. When the dough has doubled in size, punch it down. Turn it out onto a floured surface and knead it for 1 minute. Divide the dough in half, then divide each half into 4 equal pieces.
8. Fill a large soup pot about two thirds with water. Add the remaining 1 tablespoon of sugar and begin heating the water to bring it to a boil.
9. Working with 1 ball of dough at a time, press your floured thumb down through the center to make a hole. Stretch the dough slightly so the hole is about 1 inch in diameter. It will look like a doughnut. Set the bagels aside on a floured surface, covering them loosely with plastic wrap or waxed paper.
10. Let the bagels rest for 10 minutes while the water comes to a full boil. Meanwhile, grease a large baking sheet and set it aside. Heat the oven to 400°.
11. Working with the first bagels you shaped, gently drop 2 into the boiling water. They should float, but don’t worry if they sink initially – they’ll quickly rise to the surface. Boil the bagels for 30 seconds on one side, then carefully turn them with a long-handled, slotted spoon and boil them for another 30 seconds on the other side.
12. Using your slotted spoon, transfer the bagels to a clean tea towel to drain. Wait a few seconds, then transfer them to the baking sheet, leaving space between them. Repeat with the remaining bagels.
13. Make the glaze by whisking the egg white and water in a small bowl until frothy. Using a pastry brush, coat the surface of the bagels with the glaze. Sprinkle on toppings if desired. (I made an “everything bagel” mix and also did cinnamon/sugar)
14. Bake the bagels on the center oven rack until they are deep golden brown, about 22 to 25 minutes. Then transfer the bagels to a wire rack to cool.