FRESH BAGELS

Once you make your own bagel you will forever more be a tad bit disappointed when it comes to a commercially baked bagel you buy in a bag of 6, stacked one by one. The fresh bagel, eaten straight from the oven, just after it's boiling bath will certainly spoil you to what a real fresh bagel truly taste like. And don't get dismayed, they are much easier to make than you think! Go ahead, give it a whirl! But don't blame me when your toasted Lender's just don't bring it anymore. That's on you.


INGREDIENTS:

  • 4 C Bread Flour

  • 1 Tb Dry Yeast

  • 1 Tsp Salt

  • 1Tb Brown Sugar

  • 1 and 1/2 C Warm Water

INSTRUCTIONS:

  1. Combine all ingredients. Knead for 10 minutes if using machine, or knead for about 15 minutes by hand.

  2. Let rise in medium to large bowl for 2 hours in a draft free area.

  3. Once risen, divide the dough into 8 equal parts. Roll each piece into a ball and place on parchment under a light cover. Let rest 40 minutes.


FORMING THE BAGELS:

To make the donut shape bagel poke your thumb through the middle of the balls, gently pulling and twirling the dough until the hole is about 2" wide. The bagel should be about 4" (or so) wide. Place each bagel on a parchment lined baking sheet.

PREHEAT OVEN TO 425°


BATHING THE BAGELS:

In a large stove pan bring to a SOFT boil: 2 Quarts Water, 2 Tb Brown Sugar, and 1 Tb White Sugar. Once sugar water is softly boiling gently drop bagels into boiling water 2 at a time, and boil for 2 MINUTES.


Flip both bagels and boil 1 MINUTE more before scooping out and placing on parchment lined baking sheet.


Repeat process until all bagels have been bathed in the soft boiling water and placed on baking sheets.


BAKING THE BAGELS:

Brush each bagel with egg white water and top with whatever topping you choose. (ie: seeds, oats, etc.) If topping with cheese there is no need to brush with egg white water.


Bake in the preheated oven for 20-25 minutes or until browned to your liking.


ENJOY!

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Murfreesboro, TN, USA

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