It’s amazing to me that a pile of flour, yeast, water, sugar, and salt can turn into so many different kinds of bread type things. Today, we’re going to use this pile of goodness to make bagels from scratch.
Mmmm. Homemade bagels made from scratch.
Yes, you totally can do it. And it’s only going to take you a little over a couple hours from start to finish. Here’s how:
Bagels from Scratch – Ingredients:
4 1/4 to 4 1/2 cups flour
2 pkgs yeast (or 4 1/2 tsp bulk yeast – this is my favorite kind!)
1 1/2 cups warm water (about 110 degrees)
3 Tbsp sugar
1 Tbsp salt
Bagels from Scratch – Procedure:
In a big bowl, combine 1 1/2 cups of the flour and all of the yeast. In a smaller bowl, combine the water, sugar, and salt, and then add this mixture to the flour and yeast in the big bowl. Beat three minutes or so with a mixer at high speed.
Stir in more flour (by hand) to make a moderately thick dough, then turn out onto a lightly floured surface to knead until smooth.
(Kneading should take you 8-10 minutes. Don’t wimp out.)
Now, cover the dough with a dishtowel and let it (and yourself) rest for about 15 minutes.
After resting, cut the dough into 12 portions. Shape those portions into smooth balls and then punch a hole in the middle of each ball. Pull at the center of the hole you’ve punched to form a bigger hole.
Try to make your future bagels sorta kinda uniform like—let me know if you’re an expert at this, because I’m sorta kinda not.
After you have them all bagel-shaped, cover them with a towel again for another 20 minute rest.
While you’re resting, start a big pot of water with 1 gallon of water and 1 Tbsp sugar to boil. (Seriously. You will see why in a minute.)
After the 20 minute rest (and once your water is boiling), turn your water down to a simmer.
You are now going to drop those baby bagels into the water, four at a time, and let them simmer for seven minutes.
You can turn them once while they are simmering.
I know: bread dough into water is weird. But do it anyway. Also, don’t forget to turn the water down to simmer, because if you actually boil these baby bagels…well…you will have to explain to your family why that batch didn’t turn out.
Ask me how I know.
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After seven minutes, pull them out of the water, and let them drain on a cooling rack.
Start the next four bagels in the water and repeat until all the bagels have had a nice warm bath.
Place all 12 of your bathed bagels on a greased baking sheet, and bake them at 375 for 30-35 minutes. And then…
You might want to try one before your family knows they are done so you actually get one, because once they figure out the bagels from scratch are done, they will disappear.
(Recipe adapted from Better Homes and Garden Homemade Bread Cookbook.)
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