Making Bagels!

So I decided to document my bagel making last night. I did try some new things and I am excited to share. I have heard a lot of stories of people who have tried this recipe and had trouble. I have done quite a few batches and NEVER had a problem, so here it is :)

For those of you who think this is impossible or hard work, YOUR NUTS! OK, if you don't have the Kitchen Aid it would be MUCH more difficult, but these literally take me about 1 hr to make, they taste great AND there are literally 5 ingredients. (look at your bagel package, how many ingredients are in there?)

John,
 I am forever grateful for this recipe! I make a dozen or so bagels a week thanks to you!! Now I am experimenting with some different types. I have even been signed up to feed the whole family Christmas morning!


This is the recipe that I have used. 
by John D Lee
(I have decided to quote the original  recipe throughout my notes in blue)

NOTES: (this is where I think people have trouble)
Bread Flour- get the BREAD FLOUR! It is specially formulated, Pillsbury makes one, you can get it in the grocery store.
Yeast- I used freeze dried Active Yeast that I store in the fridge and freezer. No special mixing or soaking, just go with it. Keep an eye on it, and don't use it if it is not fresh.

Homemade bagel recipe

4 cups bread flour

1 Tbls sugar

1 1/2 tsps salt

1 Tbls vegetable oil

2 tsps instant yeast

1-1/4- 1-1/2 cups of warm water

"Mix all the ingredients in a bowl. You don't have to worry about soaking the yeast when you use instant yeast (most yeast sold these days is instant yeast). The dough should feel stiff, but add the extra water if it's really stiff, or you can't get all the dry flour incorporated."

 4 Cups of Bread flour

1 Tbls sugar
1 1/2 tsps salt











1 Tbls vegetable oil
2 tsps instant yeast

1-1/4- 1-1/2 cups of warm water
( I usually start with a little over 1 1/4 and add as necessary)









 

"Plop the dough down onto the counter, and knead for about ten minutes, or until the dough is uniform and smooth.

Cut the dough into 8 equal sized balls, and let rest for 10-20 minutes.

Pre-heat your oven to 425."

Let the mixer go for a few min then take it out and knead the dough into a nice ball. (sprinkle flour on the board or counter or it will stick like crazy)

P.S.- I do NOT knead the dough for another 10 min by hand, the mixer takes care of that.






Cut the large ball into 6 smaller balls and let sit for 20 min.(the recipe says 8 but I like my bagels big :) )

When i am resting my bagels i like to cover them and put them on the warming oven. Seems to keep the dough slightly warm as it rises.

Preheat that oven! 425
I read somewhere that it is best to have a tray or bowl of water in the oven to keep up the humidity when baking bread, so I do it for my bagels too :)



This is my dough blob of Cinnamon  Raisin. I simply added a little less then a tablespoon of cinnamon and a 1/2 cup or so of raisins. You will probably have to add a little more water and or flour but just sprinkle till it looks right. Trust your gut!

Forgot to mention that the other batch is not plain. I added a tablespoon of garlic powder. ;)

After plumping for 20 min. This is the fun part!

"Now, take each of the dough balls and using two hands, roll it into a little snake on the counter. When the snake is longer than the width of your two hands, wrap it around your dominant roiling hand. The dough rope should be wrapped so the overlapping ends are together at your palm, near the start of your fingers. Now take the two overlapping ends, and use your palm to squish/roll these two ends together. Once the dough is fused, you should have a perfectly circular bagel-to-be! This is the only part of the process that can take a little practice before your bagels will look really professional. Don't get discouraged if they don't look perfect, it just takes practice!"

Don't worry about the looks! No matter what they look like they still taste GREAT!

Recently I realized that I was making the holes too big. I like to make sandwiches so I roll them and then flatten them out a little.



 "Let your bagels rest on the counter for about 20 minutes, and meanwhile, bring a pot of water to boil, and grease a large baking tray lightly. You can just rub a splash of vegetable oil and rub it around."




While you are waiting, get a large pot of water boiling on the stove. (use the big pot, I tried it with a small one this time and it took twice as long! and start it boiling, it will take a good 15-20 min to get it to a rolling boil.)




I use parchment paper on my baking trays instead of greasing them, they clean easier and never stick!

"After the 20 minute wait, your bagels will start to look puffy, and it's time to get them boiling! Add them as many at a time as you can to your boiling water without crowding them. Boil for about a minute, turn them over, and boil for another minute. Take them out a let dry for a minute and then place them on your oiled baking tray. Repeat until all the bagels are boiled."

I never do well estimating time so I set a timer for 1 min, then turn them and do it again.

They should float and puff in the water. (at least mine do :) )

This is also your big chance to add toppings to them. Add or dip them while the bagels are wet from the boiling. In these batches I sprinkled the Garlic ones with some kosher salt and left the cinnamon raisin alone.

"You can add any toppings you like to these. To make sesame, onions, poppy seed, caraway etc. etc. bagels just have a dry plate ready with the seed or spice topping spread out on it. After the bagels have come out of the boiling water, place them face down onto the seeds, and then place the seed side up onto the baking tray. Bake and flip as for plain bagels."

"Add the tray to the oven, and after 10 minutes, flip the bagels over, bake for another ten minutes; and they're done!

Let them cool for at least 20 minutes, get the cream cheese ready, and feast on what's got to be one of the best weekend brunch treats possible!"

SOOOO GOOOD! Let me know how you do!