Bagels

Of all the bread dough recipes that I have seen there are many for bread, rolls, buns, sweet rolls , pastry etc. BUT ! Have I ever seen recipes for Bagels ? NOT that often if at all…
Why,? is the making of bagels at home considered taboo, or only for bake shops, those of Jewish decent or under Kosher standards ? Not that I know of.
Some bagels are are a bit different considering where you buy them. Those from the markets may be fresh baked or packaged frozen. Usually the bagels I like have a dense smooth crumb without being heavy and that rubbery texture and mouth feel and, if you ever want a different bun for a juicy hamburger or a sandwich, then a bagel is the answer. I have made bagels many years ago and now revisited the recipe.
If you have been making bread, then a few more steps and forming techniques are all that’s required. It’s like baking bread a different method.
3 easy steps
BROIL
BOIL
BAKE
Make you favorite dough recipe and let rise once.

divide into 12 peices (for a 1 loaf recipe, more or less depending on the size of the bagels you want.)

now form the bagels, punch a small hole with your finger in the center of the ball and form into a ring.


arrange onto a sheet pan.

let the bagels rise

about 5 inches from a broiler, slightly broil them, NOT till they are brown but just a dry surface.

next, in a pot of boiling water, boil the bagels, several minutes on each side, flipping them.


now place the boiled bagels back on the sheet pan and bake 375 degrees 25 to 35 minutes.

Note : this recipe was adapted  from Better Homes and Gardens Complete Step by Step Cookbook, the boil time in the recipe, were a bit long compared to other recipes. These photos were taken from two separate recipes I made. I plan to make bagels more often varying the ingredients.

Related articles

• Bake Your Own Bagels (spoonful.com)