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Monday, August 15, 2011

Bagels


My mom is a fabulous cook which has turned me into a snob about certain foods.  Bagels are one of them.  These put the store-bought babies to shame.  She didn't make homemade bagels super often, but when she did they were devoured in minutes.  I don't make them too often either, but that might be changing since I made them last week and rediscovered how much I love them.  They are perfect for both breakfasts and lunches and they freeze really well.  Also, I've made them using half whole wheat flour before and they turn out great, but need a few extra minutes of rising time.  






Bagels
Printable version

*Makes 12 medium or 24 mini bagels

1 ½ cups warm water
3 tablespoons sugar
1 package (scant tablespoon) yeast
1 teaspoon salt
4 ¼ to 4 ¾ cups flour (at least 2 cups should be bread flour)

3 quarts boiling water
2 tablespoons brown sugar or molasses

Put warm water in mixer bowl.  Add yeast and sprinkle with 3 tablespoons sugar.  Add 2 cups bread flour and salt.  Mix on high speed for 3 minutes to develop the gluten.  Add options (blueberries, asiago cheese chunks, etc.) if desired before adding additional flour.  Add enough of the remaining flour to make a moderately stiff dough that pulls away from the sides of the bowl.  Knead on high for 6 minutes.  Cover and let rest 10 minutes to relax the dough.  

Turn dough onto a lightly floured surface.  Divide into 12 (or 24) portions.  Shape into smooth balls placing pinched sides up.  Poke a hole in the center of each ball and gently pull it, being careful to keep the dough smooth.  Flatten slightly and dust with flour or corn meal to prevent sticking to the working surface.  Cover and let rise for 20 minutes.  (Start the timer when the first bagel is shaped.)

Meanwhile, bring 3 quarts of water to boil in a deep 12 inch skillet.  (A large electric skillet works great too.)  Add brown sugar or molasses to the water.  (This will help the bagels brown with a glossy finish.)  Reduce heat.  Simmer bagels, uncovered 4 or 5 at a time, for 3 minutes, turning once.  Drain on paper towels.  Place drained bagels on parchment or silpat lined baking sheet and bake at 375 for 25-30 minutes or until golden brown.  (If you make mini bagels they will bake a bit faster--check them after 20 minutes.)

Recipe Source: Modified by Diana K. from Better Homes and Gardens Cookbook.  

1 comment:

Lindsay said...

Maybe you could make me some while you are visiting! ;) Or maybe I'll make some for you since you'll be the guest! Can't wait to squeeze ya!

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