First of all, I got my recipe from here, as a recommendation from my friend Sally.
Getting Started!
All you need for ingredients are: water, yeast, sugar, oil, bread flour, salt, and molasses (the recipe calls for malt syrup, but I was told you can substitute molasses just fine)
Bagel-making can be split into some basic steps:
- dough
- rings
- boil
- bake
A more detailed description would go something like this (directions from the site mentioned above):
2. Stir in oil, malt (I used molasses instead) and one cup of the flour. Add salt, then enough of remaining flour to make a stiff dough.
3. On a lightly floured surface, knead for 10 to 12 minutes. Cover with a floured dish towel and allow dough to rest on a board for about 15 minutes. (I would recommend more like at least 30 min.)
4. Divide dough into 8 sections and form each section into 10-inch long strips. Roll the ends together to seal and make a ring. (note: this method was suggested in order to get the most ring-like bagels...however, some of mine came detached during the boiling process, so I might suggest forming each section into a ball, poking your thumbs through, and making a hole that way).
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| dough divided into sections (from my first ever bagel-making experience) |
5. Place on a lightly floured surface, cover, and let bagels rest 15 to 20 minutes, rising about halfway and becoming slightly puffy.
6. Meanwhile, fill a large cooking pot or Dutch oven three quarters full with water. Add the malt syrup (again, I used molasses) and salt.
7. Bring water to a boil. Preheat oven to 450 degrees F. Line two large baking sheets with baking parchment and, if desired, sprinkle generously with corn meal. Set aside.
8. Line two other baking sheets with a kitchen towel, set near your stove. Reduce boiling water to a simmer and cook 2 bagels at a time (do not crowd the pot). Simmer bagels for about 45 seconds on one side, then turn and cook other side for another 45 seconds and then drain bagels on the towel-lined baking sheet.
9. Carefully place bagels on the parchment-lined baking sheets. Bake bagels plain or sprinkle with a topping of your choice. Place in the hot oven, immediately reduce heat to 425 degrees F, and bake about 17 to 25 minutes. When almost baked, turn bagels over (a pair of tongs do the job easily). If you have a baking stone, finish bagels on the stone directly. Transfer bagels to wire rack to cool.
6. Meanwhile, fill a large cooking pot or Dutch oven three quarters full with water. Add the malt syrup (again, I used molasses) and salt.
7. Bring water to a boil. Preheat oven to 450 degrees F. Line two large baking sheets with baking parchment and, if desired, sprinkle generously with corn meal. Set aside.
8. Line two other baking sheets with a kitchen towel, set near your stove. Reduce boiling water to a simmer and cook 2 bagels at a time (do not crowd the pot). Simmer bagels for about 45 seconds on one side, then turn and cook other side for another 45 seconds and then drain bagels on the towel-lined baking sheet.
9. Carefully place bagels on the parchment-lined baking sheets. Bake bagels plain or sprinkle with a topping of your choice. Place in the hot oven, immediately reduce heat to 425 degrees F, and bake about 17 to 25 minutes. When almost baked, turn bagels over (a pair of tongs do the job easily). If you have a baking stone, finish bagels on the stone directly. Transfer bagels to wire rack to cool.
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| boiled, topped with sesame seeds |
Once the bagels are boiled and ready to bake, they are sticky, so the toppings stay on nicely!
Our favorites were sesame and garlic (for the garlic bagels, I just dabbed on some bottled minced garlic, and it kind of roasted in the oven! SO yummy!
The finished product! They were not quite as puffy as I had hoped, but not bad! =)
Let me know if you try them!
I am so very tempted!! Thanks for the directions!
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