Homemade Bagels
These are probably the most complicated thing I’ve made. Yeast and two different risings and boiling dough and ahhh!! Though it took a lot of careful reading and re-reading and nervous peeking into the oven, these bagels turned out awesome. This recipe makes about 10 (random number, right?) but one of my bagels had an accident when it was time to boil, so I had 12 (9 bagels, three nubbins). I’m really proud of how they came out but also a little weary because I know soon my inbox will fill with “MAKE MAKE MAKE” emails from Justin.
Ingredients & Method (adapted from Melinda Lee):
- 3 1/2 C bread flour (or sub regular)
- 2 pks dry yeast
- 3 T sugar
- 1 T salt
- 1 1/2 C hot water (120-130 degrees)
- 1 1/2 t barley malt syrup (or sub sugar)
- 3 quarts water
- 1 egg white, beaten with 1 t water
- cornmeal for sprinkling
- toppings of your choice (sesame seeds, poppy seeds, garlic, rosemary, anything!)
Ah! I’ve been thinking about trying to make my own bagels for awhile now, all I need is a table so I have lots of surface area to work, and a toaster so I can toast these once they are done… but then this will totally be a weekend project!
