When we lived in New Jersey – we used to eat a LOT of bagels. But there is not a decent bagel place in all of Indiana, I’m convinced. So I decided I had no choice but to make my own. It really wasn’t very difficult.
Homemade Bagel Recipe
In the Evening:
In mixer place:
Warm water 2 1/2 cups
Yeast 1 tsp
Bread flour 4 cups
Cover and allow to rise for 2 hours.
Yeast 1/2 tsp
Bread flour 3 3/4 cups
Salt 2 3/4 tsp
Honey or sugar 1 Tbsp
Mix on low for 10 minutes. (This makes a VERY stiff dough – I kneaded it by hand b/c I didn’t want to break my mixer)
Divide into 12 balls.
Cover with a damp towel.
Allow to rest for 20 minutes.
Shape bagels (The children did this – poke a hole with your thumb and shape).
Place on greased cookie sheet.
Cover with plastic wrap.
Allow to rise 20 minutes.
Place in fridge.
In the morning:
Preheat oven to 500
Bring a pot of water to a boil.
Add 1 tbsp baking soda to the water.
Add bagels (3 or 4 at a time)
Boil 1 minute. Flip. Boil 1 minute on other side.
Sprinkle corn meal on baking sheet and place bagels back on baking sheet.
Top bagels (poppy seed, sesame seeds, etc.).
Bake 5 minutes.
Reduce heat to 450 and bake another 5 minutes. (sometimes it takes a bit longer – cut one open and make sure it is cooked)
Of course – we used home made goat milk cream cheese – but I’m sure store bought would taste good too!