Skip the store bought bags and enjoy fresh homemade bagels right in your own kitchen – chewy on the outside and soft on the inside, you’re sure to love them!
I love carbs and by that I mean LOVE them! Back when I first started college and the Adkins diet was all the rage I even owned a shirt which depicted a pig and a cow dancing and above them it said, “I Love Carbs!” I’ve always been a bug fan of bagels – plain, toasted, fresh from the oven; it doesn’t matter I want to eat it. I also love how versatile they are: breakfast, sandwiches, pizza, snacks or even a side with soup; I just can’t get enough of them.
I have made pretzels before in the past, but never bagels and so I decided it was about time. I was so excited to watch them begin to form as I moved through the steps and I was quite pleased with the end result as well. A chewy, soft bagel = delicious warm from the oven with jam or all by itself. This recipe is for plain bagels, but I can’t wait to try different variations on it soon; enjoy and happy baking!
Recipe type: breakfast, bread
Serves: 6 regular bagels or 12 mini bagels
- 2½ c flour
- 1 c water, warm
- 2¼ tsp yeast = 1 packet
- 1½ Tbs sugar
- ¼ tsp salt
- 1 Tbs sugar, for boiling water
- In the bowl of your stand mixer combine 1½ c of flour and the yeast.
- In a separate bowl mix the sugar and salt into the warm water, add the water mixture into the stand mixer and stir on medium/low for 1 minute.
- Add the remaining flour and stir it in with a wooden spoon, transfer the dough to a clean, floured surface and knead for 2-3 minutes until elastic.
- Roll the dough into a log and cut into 6 (or 12 for mini) equal pieces.
- Shape the dough into balls and push a hole in the middle of each circle, gently pulling the hole to about 1½ inches wide.
- Place the bagels on a baking sheet lined with parchment, cover with a towel and let rise 20 minutes, after the dough rises, broil the bagels for 1½ minutes per side.
- Bring a large pot of water to a boil and add the last 1 Tbs of sugar, cook the bagels 3-4 at a time in the pot for 3 minutes per side.
- Remove the bagels and drain on paper towels, place the dry bagels back onto the parchment lined baking sheet and bake at 375º for 20 minutes, flipping after 10 minutes.
- Remove the bagels from the oven and cool at least 10 minutes before serving.
Recipe adapted from Bagels in Better Homes & Gardens: Complete Step-By-Step Cook Book