Homemade Bagels

Three times the charm! That's how many tries it took for me to get this recipe right. I did my own adaption of the recipe based on my previous failures. Yes, you have to knead for 15 minutes. I do however think it is well worth the effort. A labor of love, if you will.

Ingredients

• 2 cups warm water
• 2 pkgs active dry yeast
• 3 T sugar
• 1 1/2 t salt
• ~6 1/2 cups all-purpose flour
• cornmeal for sprinkling (optional)
• 1 beaten egg with 1 t water
• various bagel toppings, cheese, poppy seeds, etc.

Method

Stir together the water and the yeast in the bowl of an electric mixer. Let the mixture stand for 5 minutes. Stir in the sugar and the salt.

Mix in 4 cups of the flour with the dough hook attachment of your mixer. Mix for 3 minutes on a slow speed. With a wooden spoon, mix in as much of the remaining flour as you can to make a stiff dough.

Turn dough out onto a heavily floured board. Knead the dough for 15 minutes (exercise?). The dough should be much stiffer than regular bread dough. Sprinkle the board with flour occasionally to keep the dough from sticking. Place the dough in a greased bowl in a warm place and let rise for 1 hour.

Punch down the dough and divide into thirds. Set 2/3 of the dough aside covered with plastic wrap. Split the remaining 1/3 of dough into 4 to 6 pieces.

Pinch each piece into a ball shape making sure a skin forms on the dough (this will keep the dough from collapsing when it hits the boiling water). Place your thumb in the middle of the ball pushing all of the way through. Insert the index finger of your other hand into the hole with your thumb and stretch and turn the dough to form a doughnut shape. Place the bagel onto a flour covered sheet and repeat with the remaining pieces of dough. Let the bagels rest for 20 minutes uncovered.

In the meantime, bring 3 quarts of water plus 2 T of sugar to a gentle boil. Preheat the oven to 400 F. When the bagels have rested gently place them into the boiling water. Boil for 45 seconds on each side. Drain on a paper towel and place on a greased cornmeal covered baking sheet.

Brush the egg mixture onto the bagels and sprinkle with your topping of choice. Bake the bagels for 20 minutes or until golden brown. Let them cool on a wire rack. Repeat the process with the remaining dough working with 1/3 at a time.

Was it worth the effort? I think so. They taste just as good if not better than store bought bagels and they are much cheaper. You also know exactly what is in them which is always a plus. I next need to experiment with adding fruit to the dough. I'll let you know how it goes.

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