It’s 5:30 a.m. He’s getting dressed. All 3 feet of him.
“Mommy, beg-ows!” he chants, in his high-pitched sing song two year-old voice. I can’t resist him. His blonde curly locks cascading behind his baby-soft little neck, perfect for tickling, kissing, and pulling a bib around at mealtime.This boy is a bagel eating machine. Doesn’t surprise me. One of his first words (and coincidentally my daughter’s first words too) was “pan,” Spanish for “bread.” Bagels equal bread equal happy children ’round the breakfast table. Happy children? HAPPY mom!
Let’s just say we’ve made these bagels more than 3 times in 3 weeks and there’s no sign it’s stopping soon.
Do you know how to make bagels?
Homemade bagels are a real treat and surprisingly, not much hassle. My kitchen gets dusted with more flour and the sink fills with a taller stack of dirty dishes when I make bake chocolate chip cookies or banana muffins than when I use this bagel recipe.
Generally, I put the KitchenAid to work kneading the dough as my family sits down to dinner. The mixer’s dull hum fills the kitchen as we nosh away at leftovers, or on a good day something like homemade pizza or Caribbean rice and beans. I cover the bowl, let the dough rise for an hour as my husband and I read the Bible with our kids and tuck them into bed.
I sigh in relief that the house is now quiet. The bagel-making continues as I preheat the oven and set a pot of water to boil. The bagels are shaped and dropped into the boiling water, two minutes on each side. Once they’re boiled, I slip them into the oven for 25 minutes and browse my favorite blogs. The oven timer goes off. Brilliant golden picture-perfect bagels are ready for the morning’s breakfast…. and one for the toaster as my post-dinner snack.Treat your family to homemade bagels this week. Just be warned, once you try them, you’ll be baking this bagel recipe again and again.
- 2 teaspoons active dry yeast
- 1 ½ tablespoons granulated sugar
- 1 ¼ cups warm water (you may need a bit more)
- 3 ½ cups (500g) bread flour or high gluten flour (all-purpose can also work in a pinch)
- 1 ½ teaspoons salt
- Pour ½ cup warm water, yeast, and sugar into the bowl of a stand mixer and let it sit 5 minutes.
- Add in flour, salt, and most of the remaining warm water. Depending on humidity and the region where you live, you may need all the water. We're looking to make a firm dough that's not at all sticky. Knead the dough using the dough hook attachment for 10 minutes on low speed. When it's finished, the dough shouldn't stick to the bowl and should be smooth.
- Remove the dough hook and cover the bowl for 1 hour to rise.
- Preheat oven to 425° F and put a large pot of water on to boil. You'll need about 5 inches of water.
- Punch down dough and let it rest 10 minutes.
- Divide the dough in half, and then each half into fourths. You'll have 8 dough balls.
- On a lightly floured countertop ( I don't usually even need to flour mine) roll each dough into a tight ball. Check this video tutorial for help, if necessary.
- With a floured thumb, jab a hole into the middle of each ball and stretch the dough until the hold is about twice the width of the thickness of the bagel, about 1½ inches in diameter. Shape all bagels and then add as many will fit comfortably into your pot of gently boiling water. Boil bagels for 1-2 minutes on each side. The longer the boil, the chewier the bagel. Use the handle of a wooden spoon to flip the bagels in the water.
- Remove bagels and place on a greased or silicon-lined baking sheet. Bake for 20-25 minutes, or until golden. Cool completely before slicing, toasting, and chowing down.
You can top these bagels with all kinds of gourmet toppings, even make them into an “everything bagel.” Brush them with egg white after boiling and right before they go in the oven and sprinkle on the goodies you crave. Just don’t try colored sprinkles. Fail.
As for me and my clan, we’re smitten with plain bagels. That way we can stuff them with cream cheese, homemade natural peanut butter, jams, lime curd, lemon curd, bananas, chocolate sprinkles (thank you, Dutch friends!), and scrambled eggs with cheese to make every morning a new breakfast sensation.