Homemade bagels

homemade bagels (especially for those who no longer live in NYC)

makes 4
1 cup bread (or all-purpose or whole wheat?) flour; 1 cup rye flour
(these are the two flours I went with for a more hearty bagel, you could use only bread flour if you wanted plain bagels.  Next time, I’m going with whole wheat and rye)
1/2 T sugar
3/4 t salt
1/2 T vegetable oil
1 t instant yeast
3/4 c water

-Mix all ingredients together
-Knead dough on flat surface for 10 mins
-Cut into four equal pieces
-Let rise for 20 mins
-Roll each piece into a snake shape and then fuse the ends
-Let bagels rise for at least 20 mins.  Preheat oven to 425 and start a pot of boiling water.
-Drop bagels in a pot of boiling water for 1 min. Flip and let the other side boil for 1 more minute.  At this point, you can add toppings (caraway, sesame seeds, poppy seeds etc).  Put your toppings on a plate and place the bagel face down in the plate to coat the bagel.
-Cook bagels on an oiled baking sheet in a 425 degree oven for 10 mins.  Flip bagels and let the other side cook for 10 mins.

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2 thoughts on “Homemade bagels

  1. Yeah! I made everything bagels using 100% white whole wheat flour this past spring and they turned out great. I’d make them more often if Myer’s Bagels wasn’t a couple blocks away (my oven will never beat a wood fire). I added a couple teaspoons of baking soda to the boiling water to make the bagels nice and puffy before baking.

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