Homemade Bagels

I have been thinking about making bagels for such a long time.  What was holding me back?  I think it was the intimidation of having to boil these doughnut-shaped rolls in water first.  I have had terrible luck making doughnuts and having them keep their shape.  Well, I'm here to tell you, making bagels is SO MUCH easier.  This recipe is anyway.

I found this recipe on a wonderful website called The Galley Gourmet and the author has a wonderful tutorial of how she made hers if you're interested in step-by-step visual instructions. After reading this blog I was convinced to give them a try.  I will share her recipe with you and encourage you bread makers out there to give these a try.  They are far superior to the too soft versions we find in our supermarkets and the flavor is delicious.  The Husband declared "These are the best bagels I've ever tasted."  High praise indeed!

Homemade Bagels

2 1/4 teaspoons dry active yeast
2 teaspoons granulated sugar
1 1/3 cups warm water
3 1/2 cups bread flour, plus extra for kneading
1 3/4 teaspoons kosher salt
Poppy seeds (optional)
Sesame seeds (optional)
Dried onion flakes (optional)

In the bowl of a stand mixer, add the flour, sugar, yeast and salt. With the mixer on low, slowly add the water. Continue to mix until the dough comes together in a mass, about 4-6 minutes. Increase speed to medium-high and knead for another 8-10 minutes until soft and smooth. Put the dough in a bowl sprayed lightly with non-stick baking spray. Cover with a towel and let rise for 1 hour or until doubled in size.

Gently deflate the dough and let the dough rest for 10 minutes.

Preheat the oven to 425º F and bring a large pot of water to a boil; then reduce to a simmer.

Divide the dough into 8 pieces. Press each piece down to get rid of air bubbles. Form into balls and roll the balls between your palm and the work surface, rotating to form a smooth ball. Coat a finger in flour and press it through each ball to form a ring. Work the rest of your fingers into the hole, stretching the dough and widening the hole to about 1/3 of the bagel’s diameter. Place the bagels baking sheet lined with parchment paper or a silpat and cover with a damp towel. Let rest for 10 minutes.

Gently lower the bagels into the water in batches, 2-3 bagels at a time. Boil, uncovered for about 1 minute. Turn them over once and boil for another minute. Using a perforated skimmer, remove the bagels from the pot, letting the water drain, and return to the baking sheet. Sprinkle tops of bagels with poppy seeds, sesame seeds, dried onion flakes, or leave them plain. Bake for 20 minutes or until golden. Transfer to a wire rack to cool completely.  Makes 8 bagels.