Bagels!

I've tried making bagels a few times in the past but this is the first time I've achieved the results I was looking for. These have the perfect consistency and the salt content is just right. No more emergency Kettleman's trips for us!

bagel recipe

Equipment: large stock pot (at least 8 quart), cooling rack, clean kitchen towel, large spoon, measuring cups and spoons, parchment paper or silicone liner

Ingredients: 

• 4 cups bread flour, plus additional for cutting board
• 1-1/2 cups warm water
• 1 Tbsp. dry yeast
• 1 Tbsp. sugar
• 1 Tbsp. vegetable oil
• 2 Tbsp. malt syrup, plus
• 2 additional tsp. malt syrup (some recipes I see say you can replace this with sugar. In my experience, not.)
• 2-1/2 tsp. kosher salt, plus
• 2 additional tsp. salt
• 6 quarts water or kettle water (I used leftover water from boiling potatoes: recommended!)
• 1/2 cup cornmeal (only needed if not using toppings)
• egg white wash (optional; for toppings)
• toppings (optional)

Directions:

• Start the yeast in the 1-1/2 cups water. Add the Tbsp. sugar and stir. Let stand 5 min.
• Add in vegetable oil, the 2 tsp. malt syrup, and one cup of flour. Add salt.
• Stir in more flour, cup by cup, stopping or adding gradually once a stiff dough is formed.
• knead 10-12 minutes by hand. Cover with a lightly floured kitchen towel and let rest 15 minutes.
• Divide dough into 8 equal pieces, form into balls, run thumbs through center of balls, form slightly into bagel shape and let rest again, covered, 20 minutes or until risen 1/2 way.
• Meanwhile, bring water to a boil on stovetop, add 2 Tbsp. malt syrup and 2 tsp. salt. 
• Preheat oven to 450 degrees, and prepare two baking sheets with parchment paper or silicone baking sheets.
• cover your cooling rack with the towel.
• Reduce your pot water to a simmer. Two bagels at a time, drop into water. Simmer 3 minutes on each side, then flip them over and do an additional 3 minutes. Remove from water and place on towel-lined cooling rack to dry. Repeat with the rest of your bagels.
• If making plain bagels, sprinkle your baking sheets with cornmeal. If making bagels with toppings, sprinkle baking sheets with a small amount of your toppings. Place bagels on sheets. Paint tops with egg wash and add toppings, if desired.
• Turn oven down to 425. Bake for 15-22 minutes or until lightly browned, turning once when nearly done. Remove and cool on cooling rack 10 minutes.
• Freeze what you won't use in a day. First slice in half so that you won't need to thaw them prior to toasting. Store in freezer with parchment between each bagel half to prevent sticking and keep in freezer bag or freezer container.

Serve with a homemade pickle, of course!




-This was a great "with kids" recipe!

Enjoy,

XO, Debbie