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Bagels September 16, 2014

Posted by nrhatch in Food & Drink, Home & Garden, Vegetarian Recipes.
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1 cup warm water
1 1/2 Tbsp. honey or maple syrup
3 cups bread flour
1 1/2 tsp. salt
1 1/2 tsp. yeast
1 1/2 tsp. oil

Mix and knead the dough (or let your bread maker do it for you).  Let it rise for 20 minutes.  Turn out onto a floured surface.

Divide the dough in 8-12 pieces.  [I made 12 the first time.  Too small.]

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Roll each piece into a rope and form into a circle, pressing ends together.

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Place on well-greased baking sheet, cover with a warm/damp towel and let rise for 15-20 minutes.

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Heat oven to 450 degrees.  Admire your Pillsbury Dough Boys . . .

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In a large non-aluminum pan, boil 3-4 inches of water.  Lower 3-4 bagels at a time into simmering water.  Cook 15-30 seconds each side.

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Remove bagels, drain excess water.

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Place bagels on a well-greased cookie sheet (or pre-heated pizza stone).

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Bake 8 minutes.  [For larger bagels, turn bagels over and bake another 4-6 minutes until lightly browned on both sides.]

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Remove from cookie sheet to wire rack.  Cool.

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Yield: 12 small bagels (or 8 large bagels).

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Yes.  One of the dozen is M.I.A. ~ wherever did it go?

Aah . . . that’s better!

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Comments»

1. Jill Weatherholt - September 16, 2014

Wow! I’m very impressed, Nancy! They look delicious!

nrhatch - September 16, 2014

Thanks, Jill. They were delicious. I made a 2nd batch 2 days later after we polished off the first dozen.

I wouldn’t bother making bagels if we still lived in New Jersey, but there are no good bagel shops here. We got tired of biting into bagels with no “chew” to them.

Jill Weatherholt - September 16, 2014

Oh yeah…gotta have the chew! Be careful what you bake and post, you might have a swarm of bloggers at your door!

nrhatch - September 16, 2014

There’s a bunch trying to beat down the door right now. I keep saying:

“No blue acqui” . . . but they aren’t listening.

2. valleygrail - September 16, 2014

Thank you! I am going to try this.

nrhatch - September 16, 2014

Good luck, VG.

I first talked about making bagels . . . in college! It took me a “few” years to get around to crossing it off my Bucket List. :mrgreen:

When we lived in NJ, there was no need since every corner had a bagel shop. Let THEM get up at 4 a.m. and knead the dough. When we lived in MD, we visited NJ 8-12 times a year and always bought a dozen bagels when we left to stash in the freezer.

When we moved to FL, Panera made decent bagels. Now, not so much. No chew.

These are so delicious. Enjoy!

3. NancyTex - September 16, 2014

Now you’re speaking my language… I’m a carb-o-holic. 🙂
Very impressive!

nrhatch - September 16, 2014

Carbs (as part of a well balanced diet) ROCK!!! ~> bread, bagels, pizza, pasta. Yum! When people talk about going on low carb diets, I am selectively DEAF.

Food is one of the great pleasures of life.

NancyTex - September 16, 2014

Agree wholeheartedly!

nrhatch - September 16, 2014

If ever you make it this far south . . . we’ll have a Carb Fest!

4. granny1947 - September 16, 2014

They look so yummy.

nrhatch - September 16, 2014

I have to say they were better than expected. And they didn’t outstay their welcome.

Here today, gone today. :mrgreen:

granny1947 - September 16, 2014

Nothing outstays it’s welcome in our house.

nrhatch - September 16, 2014

We often go with the FIFO approach . . . unless we have a favorite treat in the house when LIFO prevails. 😛

5. Pix Under the Oaks - September 16, 2014

I am impressed! They look great!! Bet they were good!!!

nrhatch - September 16, 2014

Thanks, Pix. So much better than the “airy” bagels we’re able to buy around here that are closer to rolls than bagels.

6. Kate @ Did That Just Happen? - September 16, 2014

Okay, I had no idea they were that easy – I may have to make those… like today. 🙂

nrhatch - September 16, 2014

They are not difficult at all. The first batch did not have any oil in the dough. It was too sticky. So I added a splash and the dough was much easier to work with.

7. Kate @ Did That Just Happen? - September 16, 2014

Okay, I’ve pinned the post so that I always have the recipe! I’ll totally be making this!

nrhatch - September 16, 2014

Yay! I hope you and Mr. T enjoy them. They froze well ~ so next time I’m making a double batch.

Kate @ Did That Just Happen? - September 18, 2014

I made them yesterday! I had to add some extra flour, but I expected that – and they were awesome! The recipe did make 8 for me, and Mr. T and I had two each and then my parents stopped by and took the other four! 🙂 I’ll be making them again!

nrhatch - September 18, 2014

Yay! The second batch made 8 perfect sized bagels for us too. Glad you enjoyed them, Kate! I didn’t include all the topping suggestions, but you can find ideas on the web ~ sesame seeds, garlic, etc.

8. William D'Andrea - September 16, 2014

I don’t think I’ve ever had a fresh, homemade bagel. However, I do live in the New York Metropolitan Area, where, as you say, they can be purchased everywhere, and the bakers bake them right.

nrhatch - September 16, 2014

These are NOT as good as the bagels we got in NY/NJ . . . but they are close.

There is NOTHING like going out for bagels on a Sunday morning and getting a dozen assorted bagels, still warm from the oven. YUM!

9. Silver in the Barn - September 16, 2014

I’ll be checking the mail….you do have my address, right?….that’s where the missing bagel is headed?

nrhatch - September 16, 2014

Who knows, Barbara, maybe I’ll be starting a Bagel Baking Business one day ~ I’ve got neighbors already lining up for samples.

Hope your daughter is managing OK on her smoothies. Don’t let her see this post until she can chew again.

10. Grannymar - September 16, 2014

Honest missus, I did not steal it! They look seriously good, I am tempted to give them a try. The fact that they freeze well appeals to me!

nrhatch - September 16, 2014

Haha! They are very good. I froze 1/2 the first batch and 1/2 the second to make sure they would freeze well. And they do.

11. suzicate - September 19, 2014

I just copied this recipe. I hope to try it this weekend. Thinking of maybe adding some blueberries.

nrhatch - September 19, 2014

One of my recipes included blueberries as an option . . . but you might end up with purple bagels. :mrgreen:

12. pix & kardz - September 19, 2014

those look amazing. congrats on creating them. i have looked at bagel recipes before, and they are certainly a labour of love.
 
i am no baker, however there is a local bagelry here (Solly’s up Main if you would like to google them) which has tastes-like-home-baked bagels. and no sooner are they bought, they go MIA too. sounds like a universal problem. 🙂

nrhatch - September 20, 2014

If we had a bagel shop on the corner, as we did in NJ, I might not bother with home baked bagels ~ I’d buy bagels and let my bread maker bake the bread. I will definitely make these again since there isn’t a bagelry in the vicinity.

13. Tokeloshe - September 22, 2014

These look delicious and easy to make! I Pinning the recipe.
Would you believe the first time in my life that I tasted Bagels was when we came to Canada about 15 years ago?

nrhatch - September 22, 2014

Have fun making them, Tok.

My H.S. was 63.75% Jewish, so I was introduced to Bagels and Bialys and Knish and Kugel at a young and tender age.


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