Homemade Bagels

I have tried many different bagel recipes over the last couple of years and I think I finally found one that I can handle and do without too much difficulty. I love the fact that my kids can help do these as well so it doesn't take all day to make them. If there is any left after a couple of days, I slice them and then put them in the freezer so they are an easy pull for a breakfast.

I got the recipe originally from my friend Debbie but I have taken the time to tweak it a bit for my family.

BAGELS

1 cup water or thawed frozen juice concentrate (can also use potato water if you kept some from when you cook pototoes, or boil one potato in 2 c water and measure out a cup)

1 Tbsp or package yeast

1 Tbsp honey

4 cup flour(you can use part or all whole wheat flour)

1 Tbsp salt

1 egg

1 egg, separated (reserve yolk for egg wash)

3 Tbsp oil

1. Proof yeast in 1/2 cup of water and 1 Tbsp honey. How to proof the yeast...In a small bowl, proof the yeast with a tablespoonful of sugar or honey, and very warm water. "Lukewarm" it's called - I always thought that meant barely warm but actually it means almost hot. Run the water over the inside of your wrist - it should feel warm but not unbearable. Stir the three ingredients together and let sit about five minutes. Here's why you do it in a small bowl: if it doesn't froth and bubble, but dissolves and lies flat or doesn't dissolve at all, you've either killed it or failed to activate it. Dump it out and begin again. This way you've only wasted a bit of yeast rather than a bowlful of flour, etc.
   
   
2. Add 1/2 cup of liquid, salt, egg, egg white and 2 c flour to the yeast once it is proof. Stir.
   
   
3. Add additional flour till dough isn't too sticky and can be kneaded and knead 8-10 minutes by hand or with mixer.
   
   
4. Let dough rise till doubled.
   
   
5. Bring 3 quarts water to a boil in a large pot and preheat oven to 425°.
   
   
6. Punch down dough, knead a little and divide into 12 pieces. Shape into bagels. Instead of rolling it out and joining to seal ends - I find they fall apart too easily that way. I roll them into a ball, flatten it, and then make an opening in the middle with my fingers, stretching the dough carefully as I do so.
   
   
7. Let stand about 10 minutes on oiled surface.
   
   
8. Use a slotted spoon to slide each bagel into pot of boiling water. Do NOT crowd. I do them in my wok and found that I can get four at a time in the water. Boil 2 minutes on each side, then place carefully on greased baking sheet (they will be very slippery!)
   
   
9. Egg wash: Mix egg yolk with 1 tsp water and brush on each bagel. Sprinkle with coarse salt, poppy or sesame seeds or minced onion, if desired.
   
   
10. Bake for 20-25 minutes until golden brown.

To make other flavors:

• Cinnamon-Raisin: I have added 1-2 Tbsp. cinnamon and 1/2-3/4 cup raisins to the dough.
  
  
• Strawberry: thaw frozen strawberries--save the juice from thawing and use as part or all of the water. Mash a few strawberries(around 1/2 cup) to put in the dough.
  
  
• Blueberry: thaw frozen blueberries and use juice from thawing for part of the liquid. Put in 1 cup blueberries.
  
  
• Cinnamon/Sugar: skip the egg wash and when they come out of the oven brush with melted butter and then roll in a cinnamon/sugar mixture.

This post is linked to:

• Frugal Friday at Life As Mom!
• Food On Fridays at Ann Kroeker’s!
• Family Recipe Fridays at Vanderbilt Wife!
• Recipe Swap at The Grocery Cart Challenge!
• Friday Feasts at Mom Trends!
• Foodie Friday at Designs By Gollum!
• Fearless Friday at Home Ec 101!