If you have a bread-maker, yeast and a lot of time on your hands, this recipe will allow you to enjoy fresh bagels.
In our house we usually use the recipe from (https://www.realmomnutrition.com/)
(you can do this recipe without a bread machine it will just take longer)
Brush (for egg wash)
Warm Water (1.25 cups)
All purpose flour (3.5 cups)
Sugar (1.5 Tablespoons)
Salt (1.5 Teaspoons)
Active Dry Yeast (2 Teaspoons)
Eggs (for eggwash)
Toppings (we always use garlic salt or the Trader Joes “everything but the bagel” seasoning)
- In this order put water, flour, sugar, and salt in the bread machine make a hole in the flour to add yeast and cover up with some more flour (think: planting seeds)
2. Set Bread Machine to the Dough setting
3. When the setting is done the dough should have risen – punch the dough once and it should deflate (let sit for 10 minutes) While you are waiting put a big pot of water on to boil.
4. Flour your hands (but not the counter) and rip dough into 8 pieces. Roll each piece into a ball in your hands and use (floured) fingers to put a hole in the middle making donut shape or a ring. *This is where the recipe and I began to part ways* (While many people wait for 10 minutes – I wouldn’t let these bagels sit on that table for more than 5 minutes. I have tried both ways – and genuinely believe that speed will give you the texture you want)
5. Preheat the oven to 425 degrees – gently drop those bagels into the boiling water 2 – 3 at a time. (Using a slotted spoon to flip them) They should cook about 3 minutes on each side (The longer they’re in the chewier they get – but if you don’t leave them in long enough they can get bumpy, squishy, or flat.)
6. Place the bagels on a baking tray with parchment paper, and mix up some eggs for an egg wash. (I use egg white because I don’t care about the color and Costco sells those in cartons). Spread the egg wash over the bagels and add any seasonings at this point.
7. Bake for 20 minutes and then place bagels on a cooling rack