David & Barbara Rothschild from Eatiquette . They have been making them for years.
We put half of ingredients in two bowls so we can each knead and shape a half
batch – much easier and faster than trying to work with the whole piece of
dough at once.
This whole process takes about 3 hours but there’s about an hour of rising
time in between so you can do something else while you ’re making these.
OR…See the version for “Quicker Bagels” below.
(Makes 12-16, depending on the size bagels you like)
INGREDIENTS FOR PLAIN BAGELS (variations and toppings below):
2-1/4 cups water
6-7 cups bread flour* (don’t use all-purpose)
3 tablespoons dry active baking yeast
(We use Red Star from Smart & Final but you could use three regular packets)
6 tablespoons sugar or honey (or a combination – we use 2 tbsp sugar, 2 tbsp honey and 1 tbsp barley
malt syrup – available at Sprouts or Sunflower Market)
2 teaspoons kosher salt
! teaspoon vegetable oil
1 gallon water
3 tablespoons sugar or 1 tablespoon barley malt syrup
1 egg white beaten with 1 tablespoon water
Heat water 1-1/2 mins. in microwave. Stir in sugar/honey/barley malt and yeast. Let sit 5-10 mins. or until yeast bubbles up.
Stir in salt and as much bread flour as it takes to make a stiff dough (usually about 6 cups but may need more if humid).
Knead 7-10 mins. adding a little more flour if dough becomes sticky.
Put just a few drops of of oil into clean bowl. Add dough and turn to coat with oil. Cover with a kitchen towel and let sit 45
mins. to one hour, until doubled in bulk.
Put water and 3 tbsp. sugar into large heavy pot and bring to boil.
While water heats, cut dough into 12 to 16 pieces. Form bagels by either: rolling each piece into a ball, inserting your index
finger into the center to make a hole, then spinning to form a bagel (donut) shape – this is how we do it – OR shape each
piece into a 6 to 7 inch rope and press ends together into a bagel shape.
Place on two sheet pans (cookie sheets). Pans can be lightly oiled, covered with
parchment paper or sprinkled with cornmeal to keep dough from sticking.
Preheat oven to 400 degrees.
Drop two or three bagels at a time into water and boil 3 mins each side. Bagels might
sink to bottom of pan but should pop up to the top. If they don’t, give them a little
“ nudge ” . They’ll also expand quite a bit as they boil.
Drain and put on a kitchen towel to dry and cool slightly before putting on toppings.
Brush with egg white/ice water mixture. Add toppings, if desired (see below). Place on
sheet pans dusted with cornmeal.
Bake 35 mins. at 400 degrees. Cool completely (on racks, if you have them). Depending on your oven and the pans that you
use you might find that you need to adjust the baking times.
• Whole wheat bagels – substitute 2 cups whole wheat flour* for 2 cups of the bread flour. Use half honey and half sugar
in dough (or 1/3 each sugar, honey and barley malt syrup).
• Marble rye bagels – make dough in half batches and do one half as described above; for second half batch, use about 1
cup whole wheat flour, 1 cup rye flour and 1 cup bread flour and substitute molasses for about half of the sugar. You
might also want to put some caraway seeds into the rye batch. To form bagels, divide each half batch into 12-16 pieces.
Take one regular piece and one rye piece and twist together before shaping.
• Cinnamon raisin/craisin bagels – Add 1 tablespoon cinnamon and an extra ” cup sugar into dough. While kneading
dough, incorporate a cup of raisins (or Craisins). After egg-washing bagels, sprinkle with cinnamon sugar before baking.
TOPPINGS: We find that putting the toppings on a sheet of waxed paper or a plate then dipping the tops into them (once
you’ve brushed on the egg wash) helps the toppings to stick better.
We’ve used: sesame seeds, sunflower seeds, dried minced onion, dried minced garlic, poppy seeds, caraway seeds or a
mixture of all to make “everything ” bagels. We’re sure you ’ll come up with your own creative toppings, too!
QUICKER BAGELS: 1) Instead of regular dry yeast, add three RAPID-RISE yeast packets to the DRY ingredients (don’t put
them into the microwaved water), then add the water, mix and knead as described above. If you’re using honey, that can go in with
the dry ingredients too. 2) The dough only takes 10 minutes to double in bulk instead of the hour in the original recipe. Within 2
hours — instead of 3 – you’ll have fresh bagels out of the oven.
* Fresh & Easy markets carry bread flour and whole wheat flour at very good prices.