Tuesday Treat - Homemade Bagels

I love bagels!
Problem is that I live in the middle of NO-where and there are no bagels to be found - except for the frozen kind. And they are not what I am looking for when I want a bagel. I am a child of the East and if there is one thing you can get back there it's a good bagel.

So I figured I had better try and make them myself and I found that they are not only delicious but not that difficult. So here we go - Bagels, compliments of my favorite bread baking book, Secrets of a Jewish Baker. (I use this book for almost all of my bread baking. I am on my second copy as I wore the first copy out.)

When I do a bagel baking day I figure I might as well bake so I break out both mixers and do a double batch. This is a stiff dough and neither mixer can handle a double batch on its own.

First up - into each mixture goes 2 cups of warm water and 1 heaping teaspoon of active dry yeast - this is 1/2 a package. I buy my yeast in bulk from King Arthur since I do so much bread baking. It keeps in the freezer and it's so much cheaper.  Let it sit a couple of minutes to soften the yeast.

Then add the following:
2 TBSP of malt syrup or sugar -  I'll talk a bit about malt syrup later.
1 TBSP vegetable oil - I use extra virgin olive oil
6 - 8 cups bread flour - I use a half and half mix of bread flour and King Arthur White Whole Wheat Flour. You know how much I love the stuff and it makes a delicious tasting bagel.
1 TBSP salt

Mix this until it comes away from the bowl.

About the malt syrup. This adds a different kind of sweetness to the bagel and they are just not the same with out it. It's pretty easy to find - I've gotten it at King Arthur and I've also found it at the natural foods store in Missoula. You also need it when you get to boiling the bagels. It adds the subtle shine to the bagel as well.

Now the dough needs to be kneaded. I, of course let the machines do the work. heh
You knead until the dough is smooth and elastic - 12 - 15 minutes.
Then it goes into an oiled bowl (or bowls as the case may be) for rising.

It rises for about an hour. If you can poke your finger into the dough and the indentation remains it's ready to go!
Preheat the oven to 500*. Yes, bagels need a HOT oven!

Punch it down, cut it into thirds and then cut each third into twelve pieces. You will then make a bagel with each of the pieces. Of course I had two sets so I could make 24. Take one piece at a time and roll it into a rope. It needs to be long enough to wrap around your fist with a bit to spare.






Now comes the fun part! Making the bagel! But first, put a 4 quart pot of water with 1 TBSP of malt syrup on the stove to boil. I know it looks like some kind of odd amoeba like creature but it will eventually melt into the water.

If you want toppings for your bagel you should get them ready at this time as well. I make salt bagels. I know - but I love them. You could also use toasted sesame seeds, poppy seeds, onion flakes, garlic or whatever you would like.

Wrap the rope around your fist to form a ring and squeeze the two ends together. It's very important that the ends seal or they will come apart when you boil the bagels. If you squeeze well, and roll the bagel on the counter this should not be a problem. I have gotten better with each successive batch. The first time I made them I had several come apart but in this batch they all stayed together. If they come apart? - Well, then you have bagel sticks!

I was out of parchment - AGAIN

When you have finished making the bagel rounds place them on a parchment lined or greased baking pan to get puffy. This will take 10 - 20 minutes. I usually find that by the time I am done with the 12th bagel they are ready to go.

Keep the malt syrup water at a simmer. Drop 3 - 4 bagels in and let them simmer for 1 minute per side. When they are done pull them out with a slotted spoon, letting them drain. If you are going to use toppings place the bagel on the plate you are using. I have found with the salt that it is easier to use a salt mill and just put the salt on that way.

Salt bagels on the left, plain on the right

Bake in that 500* oven for 15 - 20 minutes turning them once during baking to ensure they brown on both sides. You will note some of mine erm, overbrowned this time. Hey, it happens. They were still good.

Since I make these in bulk I put all but two or three into the freezer as soon as they cool. They freeze beautifully and thaw in about 10 minutes. I find that they are actually better tasting after having been frozen or on the second day after the flavor has had time to develop.

Disclosure:  I have received no compensation for this post in money or product. I just LOVE King Arthur and its products and The Secrets of a Jewish Baker IS my favorite cookbook for baking breads.