Can I just start off by saying that there is just no excuse for putting off making bagels for this long. I’ve had this recipe bookmarked for almost 2 years. Sometime last year in May, I printed it out with hopes to make them. Well, a year and a half later here they are!
Store bought bagels are pretty much a staple in my house. Gary has to have his daily fix of Thomas’s bagels every day. His favorite are the cinnamon raisin ones. I’ve mentioned making bagels before, but never actually did them.
Since I had a few hours before Gary was home from work one day, I decided to make these to surprise him. I started off making plain ones to see what I need to adapt to future recipes. At first taste, they were really good. Nice and crunchy outside with a chewy center. He did notice that there was a bit too much salt in it, so I took note. I thought it was a bit much when I was adding it in the first place.
I slightly adapted the recipe to use instant yeast and made larger bagels instead of the mini snack sized ones the original recipe made.
Next up, cinnamon raisin!
1 tbsp instant yeast
1 tbsp sugar
4 cups bread flour (not all purpose)
1 tbsp salt (I would use less next time)
1 3/4 cups lukewarm water
1 egg, for egg wash
In a large bowl (or the bowl of a stand mixer) combine yeast, sugar, flour and salt. Start mixer and slowly add water. Mix dough thoroughly until it comes together in a large ball, pulling away from the sides of the bowl. Add an additional tablespoon of flour or water, if needed.
If kneading by hand, turn dough out onto a lightly floured surface and knead until very smooth and elastic, about 10 minutes. If using a stand mixer, knead dough with the dough hook until elastic, about 8 minutes on a low speed. Place dough in a lightly greased bowl, cover with plastic wrap and let rise for 1 hour, or until doubled in size.
Bring a large pot of water to a gentle boil and preheat the oven to 400° F.
When dough has risen, turn the dough out onto a very lightly floured surface and divide into 8 equal pieces. Shape each piece into a tight ball, pinching the corners together at the bottom of the piece of dough. When all the balls are shaped, let the dough rest for 30 minutes covered with a clean dish towel.
Once dough balls have rested, the bagel shape can be formed. Using your fingers, poke a hole through the center of each dough ball. Stretch out the dough into a ring with your fingers and be sure to make the hole a little larger than you want the finished bagel to have, as it will shrink slightly while the bagel is expanding during the baking process. Let bagels rest for about 10 minutes. (I didn’t do this…I missed this step…I guess that’s why mine were a little wrinkly.)
Working four at a time, drop the bagels carefully into the boiling water. Boil for 2 minutes on the first side, then flip and boil for an additional minute. Using a slotted spoon or strainer, transfer bagels to a clean towel to drain for a moment, then place on a parchment-lined baking sheet. Repeat process with remaining bagels.
Brush boiled bagels with lightly beaten egg (a pastry or bbq brush is a good tool for this) and bake for 22-26 minutes, until golden brown.
Cool completely on a wire rack.
Slice and toast to serve.
Store in a tightly closed plastic bag, up to a week, or slice and freeze.
Makes 8 sandwich sized bagels.