I’ve wanted to make bagels for a while now, and with a nice long fall weekend ahead of me I decided to just bite the bullet and go for it. Plus, Fritz loves bagels with cream cheese, and my sister Kristen is here for a visit–and we sisters love our carbs.
I saw a few recipes on Pinterest that seemed pretty similar, but I decided to go to my ultimate bread resource for my first attempt: Bernard Clayton’s Complete Book of Breads.
These turned out a little flat (I think I might not have proofed them enough the second time), but still super tasty, especially toasted and spread with cream cheese. I have some apple butter that I took out of the freezer that I’ll probably
eat mostly with a spoon try on a bagel tomorrow.
Jo Goldenberg’s Bagels (makes ten bagels)
- 3 1/2 C all-purpose flour
- 2 packages dry yeast
- 3 T sugar
- 1 T salt
- 1 1/2 C hot water
- large saucepan of water (for later!)
- 1 1/2 T malt syrup or sugar
- 1 egg white, beaten with 1 t water
- toppings of choice–I used sunflower seeds, poppy seeds, and sesame seeds
Measure three cups of flour into your mixer bowl and add the yeast, sugar (3 T), and salt. Mix in the hot water on a low speed for a few minutes, then slowly add the remaining flour until the dough pulls away from the side of the bowl and feels firm to touch. You’ll probably have to switch from the mixer attachment to the dough hook when you start adding the flour.
Knead the dough for ten minutes (and praise the good Lord for a KitchenAid mixer), then cover the bowl with Saran Wrap and set aside until the dough doubles in volume (about an hour).
Place the dough on a floured surface and break into ten even pieces. Roll them into balls and let them rest for a minute or two before flattening them, poking a hole in the middle, and widening the hole into a bagel shape. Shape each piece, then let them rise again for about 10-15 minutes until just a little puffed.
Meanwhile, bring the water to boil, and add the remaining T of sugar. Turn down the heat until the water is at a gentle simmer and going two or three at a time, dip the bagels in the water and let them cook for a minute on each side. Scoop ’em out and let them drain on a towel, then move over to a greased baking sheet.
Preheat the oven to 400 degrees. Brush with the egg white wash and sprinkle the toppings over the bagels. Bake on the middle rack from 20-25 minutes until golden brown, flipping over halfway through (so they don’t get too flat on the bottom).
These are super tasty–I had a really hard time waiting until Kristen got here to try one. The boiling step gives the outside a nice chewiness (which gives my TMJ a serious workout) and once toasted with cream cheese…heaven!
I tried a sunflower seed-topped bagel, which was definitely nice crunch-wise but not my favorite taste (I’m not crazy about sunflower seeds). I also tried a bit of Fritz’s sesame seed and Kristen’s poppyseed, and I think the poppyseed will be my numero uno.
What’s the best part about sister’s visit bagels? Definitely the sister visit part. Kristen and I are been doing a lot of catching up (I mean, it’s been a whole week since we saw each other) while Lord of the Rings plays in the background. Tomorrow we are going to make a classic Hungarian dinner together (stuffed cabbage) and Sunday we are running my first 5K ever and visiting the farm!
Should be an awesome weekend.
What are you up to this weekend?