Homemade Bagels

I have been wanting to try and make homemade bagels for awhile. They were definitely easier than I anticipated but they certainly were no what-a-bagel bagel, sigh.

The recipe calls for bread flour, and this is the key to a chewy bagel. Unfortunately I did not have bread flour, so I decided to substitute with half all-purpose and half whole wheat. The bagels came out perfectly, they were just a little dense. Next time, I will definitely be using the bread flour.

I did enjoy this recipe as it was very easy to follow. I received this recipe and recommendation by my friend, Melissa at work. It is definitely worth a try, especially on a long lazy or rainy day.

Grab your poppy seeds, because these bagels are worth gossiping about!

Homemade Bagels

Yield: 8 bagels

INGREDIENTS:
1 1/2 cups warm water
1 tablespoon active yeast
4 cups bread flour (or a mix of whole wheat and bread flour)
1 tablespoon brown sugar
1 1/2 teaspoons salt
2 quarts water
1/4 cup honey
1 egg + 1 tablespoon water whisked together
Topping Ideas
Everything bagel seasoning
Poppy Seeds
Sesame Seeds
Italian Herbs
Shredded Cheese

DIRECTIONS:
1. Combine water and yeast in a small bowl and let sit for 5 minutes until the yeast is dissolved.
2. In a stand mixer with the hook attachment combine flour, brown sugar and salt.
3. On low, slowly add the yeast mixture and increase the speed to medium and beat for 8 minutes. The dough will be stiff / dry (that is ok!)
4. Shape the dough into a ball and place in a greased bowl using cooking spray, add cooking spray to top of dough ball as well. Cover the bowl with a clean kitchen towel and allow the dough to rise for 1 1/2 hours. The dough will look larger and puffy.
5. Line two baking sheets with parchment paper. Place a wire rack on the counter with paper towel on top. Set aside.
6. Divide the dough into 8 equal pieces. Shape each piece into a ball. Using your fingers poke a hole in the center of the dough about 1 1/2 - 2 inches in diameter and continue shaping into a round bagel shape. Cover the bagels you are not working with a towel.
7. Fill a large pot with water and whisk in the honey. Bring water to a boil, then reduce to a simmer. Drop bagels in, 2-3 at a time, making sure not to overcrowd. Cook the bagels for 1-2 minutes on each side. Using a slotted spoon place the bagels on the wire rack and brush the egg wash on each bagel, then sprinkle with your topping. Place completed bagel on prepared baking sheet.
8. Bake for 20-25 minutes at 425 degrees until golden brown. Remove from the oven and allow the bagels to cool for 10 minutes then transfer to a wire rack to cool completely. Enjoy!

*** Recipe adapted from Chef Savvy