I’ve had my grandma’s bagel recipe for a couple of years now. I would see it every time I flipped through the baking section of my recipe binder and think, “I should really make that one of these days.” Truth be told, I was afraid of the bagel recipe. Make bagels? It seemed too involved, too intimidating, and too scary. Really.
So, I was quite happy when this month’s Fresh From the Oven challenge was to make bagels. Finally, I had the kick in the pants to quit making excuses and try my hand at bagels. And, wow, I was blown away at how easy it was!
If you’ve made yeast rolls, you’re already half-way there. If you’ve made pretzels, then you’ve already completed the bagel’s complicated big brother, and a bagels will be a cinch. If you’re holding off out of fear like I was, DON’T! It’s so rewarding to make these yourself and opens up so many possibilities for variations and creativity.
As this was my first attempt, it was FAR from perfect. But, I was happy enough with the result to call it a success. Stay tuned for more bagel experiments and tips as I keep working on these!
What’s your favorite type of bagel? I need ideas for my next batch!
This is my grandma’s recipe for plain bagels. I wanted to try them in their plain glory, but also attempt one of my favorites, Cinnamon Raisin Bagels. I added the cinnamon and raisins just before shaping and boiling the bagels. This adds a lot of flexibility, as you could make a big batch of plain dough, and mix in various fillings just before shaping.
Yield- 9 bagels
3-3 1/3c (375-415g) flour
2 tsp (4g) yeast
2 Tbsp sugar
1 1/2 tsp salt
1c (250ml) warm water (110°F)
2 Tbsp oil
1 egg, beaten
2 Tbsp sugar (for poaching water)
1. In a large bowl, combine 1c (125g) flour, yeast, sugar, and salt. Mix well. Add warm water and oil. Add egg. Mix until blended. By hand, gradually stir in enough of the remaining flower to make a soft dough. Knead on a flowered surface until smooth and elastic, 3-5 minutes. Place in a greased bowl, turning to grease the top of the dough. Cover and let rise in a warm (80°F is ideal) place until doubled (about an hour).
2. Punch down the dough. (If you are adding fillings to the dough (such as the raisins and cinnamon sugar) now is the time to knead the toppings into the dough until incorporated. See below.)
3. Divide the dough into 3 parts (if not already divided for adding flavorings), divide each part into 3 (2-3oz) pieces. On a floured surface, shape each piece into a smooth ball. Poke a hole in the center with your finger and pull the dough gently to make a 1 inch hole. Place on a baking sheet, cover, and let rise of 10-20 minutes, until slightly puffy.
4. Heat water in a large sauce pan or soup pot to boiling. Add 2 Tbsp sugar. Place a few bagels at a time into the boiling water. Simmer for 1 – 1.5 minutes on each side. Remove with a slotted spoon. Place bagels on a greased cookie sheet and sprinkle with any toppings you are using – seeds, spices, etc. Bake at 375°F for 20-25 minutes, until golden.
5. Remove from the oven and cool on a wire rack.
Cinnamon Raisin Bagels
3 Tbsp cinnamon mixed with 1 1/2 Tbsp sugar
1/2 c raisins
As you punch down the dough after it’s first rise, knead in cinnamon and raisins. (It will be a bit tricky, but keep kneading and they will take.) Then shape your bagels and continue, following the recipe above.
Fresh From the Oven is a bread baking group that has been around since June of 2009. This year marks a change in the group format in that the challenges are now open and we can post them whenever we like within the challenge month. At the end of the month, you can see all the baker’s entries on Purely Food. But, until then, why not join us? See the rules here, and show us your bagels!