Directions: |
Directions:1. Line two half-size baking sheets with parchment paper and set aside. Heat water in the microwave on high for 1-2 minutes or on the stove until it is 110-130 F.
2. In a stand mixer add water, salt, 3 tablespoons brown sugar, about half of the flour, and the yeast on the top. Turn on mixer and add additional flour as needed to form a firm but still soft dough (see note). Dough should clear the sides and bottom of the bowl while it is mixing. It should be firmer than a roll or bread dough, but not so over floured that it becomes tough. Let mixer knead for 6 minutes to form gluten.
3. Divide dough into 12 pieces (about 4 ounces each) and roll each into a ball. Cover the dough balls and let rest for 5 minutes to relax the dough.
4. Once they have rested, one-by-one use your thumb to gently poke a hole in the center and carefully stretch the hole with your fingers until it is about an inch wide. For best results, work quickly and gently, not worrying about trying to shape a perfect bagel. The less you handle, the better looking your bagels will be. Place 6 shaped bagels on each of the prepped baking sheets. Cover and let rise, 20-30 minutes.
5. While bagels are rising, preheat the oven to 400 F. Heat 3-4 quarts of water in a wide-diameter pan with 4 tablespoons brown sugar to a boil, stirring to dissolve sugar. Use a large pot or a deep straight-edge skillet and adjust the heat for low boil.
6. After bagels have risen, transfer them, three at a time, to the simmering water so that the bottom (or ugly side) is facing up. Increase the heat under the pan to bring the water back up to a gently simmering boil, if necessary. Cook the bagels for 30 seconds to 1 minute, flip them over using a wide slotted spatula, and cook 30 seconds to 1 minute more. Using a wide slotted spatula, carefully remove the bagels from the water and place them back on the baking sheet. Repeat with all bagels.
7. Top the bagels with your desired ingredients or keep them plain. For a dry topping, such as sesame seeds or poppy seeds, whisk together 1 egg with 1 tablespoon water and brush each bagel with it before topping heavily with seeds or spices. If using Asiago or another cheese, no need to brush the bagels with an egg wash, simply place the shredded cheese on the bagels.
8. Bake one sheet of 6 bagels at a time for 20 to 25 minutes, or until they’re as deep brown as you like. Remove the bagels from the oven, and cool on a wire rack.
*Best practice is to boil all of the bagels at once, prepare them with their toppings, and then bake one sheet at a time. There is no harm to the bagels in letting them hang out on the baking sheets while the others are cooking. After baking, cool the bagels completely, then place in gallon freezer bags and freeze. They are best if frozen the same day they are made. |
Personal
Notes: |
Personal
Notes: Make your own bagels from this easy recipe by thecoockstreat.com - it is simpler than you think! Our family's youngest generation, Olivia, Lauren, Ella, Rylan, Julia and Keira, all love their bagels. Whether topped with plain butter, or jazzed up with one of jam, honey, cheese whiz, cream cheese or peanut butter, bagels always satisfy!
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