Friday, September 25, 2009


I have always wanted to try to make bagels, but was intimidated by the process. Yesterday, I was bored and decided to give it a whirl, there are a few steps and it is a hurry up and wait type of thing, but I made 12 awesome Bagel's. I am so proud of myself!

These bagels start with an overnight starter for extra flavor!

These are crunchy on the outside and chewy on the inside, and positively delish! I am not sure I will ever buy them again! This recipe is from the King Arthur Flour Website, I find many great recipes there.

1/2 cup King Arthur Unbleached Bread Flour (I used Better for Bread Flour)
1/4 cup cool water
pinch of yeast

4 cups King Arthur Unbleached Bread Flour
1 1/4 cups cool water
1 3/4 teaspoons salt (next time I will use 2 tsp)
1 1/2 teaspoons instant yeast
Water bath water to fill a 10"-diameter pan about 1" deep
1 tablespoon non-diastatic malt powder or brown sugar (I used brown sugar)

1st step
Combine the starter ingredients in a medium-sized bowl, cover, and let rest at room temperature overnight

2nd step (Next Day)
Combine the puffy starter with all of the dough ingredients and knead—by hand, electric mixer, or bread machine—to form a stiff but not dry dough. (I used the dough hook on my Kitchenaide Mixer, and let it work for about 10 minutes till the bread was smooth)

Since we're using a high-protein bread flour here, you might notice it takes a bit more effort and time to develop the gluten.

Place the dough in a lightly greased bowl, cover, and set it aside to rise for 1 hour.

Gently deflate the dough, and let it rise for another 30 minutes.

Transfer the dough to a work surface, and divide it into 12 pieces. Roll each piece into a smooth, round ball. Cover the balls with plastic wrap, and let them rest for 30 minutes. They'll puff up very slightly.

While the dough is resting, prepare the water bath by heating the water and malt (or sugar) to a very gentle boil in a wide-diameter (about 10") pan.

Preheat your oven to 425°F.

Use your index finger to poke a hole through the center of each ball, then twirl the dough on your finger to stretch the hole till it's about 2 inches in diameter (the entire bagel will be about 3 ½" across).

Place each bagel on a lightly greased or parchment-lined baking sheet, (I used a Silpat) and repeat with the remaining pieces of dough.

Transfer the bagels, four at a time if possible, to the simmering water. Increase the heat under the pan to bring the water back up to a gently simmering boil, if necessary. Cook the bagels for 2 minutes, flip them over, and cook 1 minute more. Using a skimmer or strainer, or the end of a wooden spoon, remove the bagels from the water and place them back on the baking sheet.

Repeat with the remaining bagels.

Bake the bagels for about 25 minutes, or until they're as deep brown as you like. To top with seeds, remove them from the oven after about 15 minutes, spray with water or Quick Shine, and sprinkle with seeds. Return to the oven to finish baking. Remove the bagels from the oven, and cool completely on a rack.


Tina Butler said...

your bagels look really good. I have been wanting to make bagels for awhile as well. I might give your recipe a try. Thanks for sharing.

Debbie said...

This is something I have never made...don't know if I would have the patience but yours do look so good!!! Way to go!!!

Pam said...

I was lucky enough to try was delicous! Thanks for sharing Cheryl.

Foodiewife said...

Well, good for you for taking that leap of faith and making bagels. I've wanted to, for so long, but I've been intimidated. Maybe, one day, when I have enough time off I'm going to try these.
I'd like a poppy seed bagel with pastrami and swiss cheese, please.

Katherine Roberts Aucoin said...

I definitely want to try these. All these cold days coming up that we will be stuck in the house, this sounds perfect to make and to eat. They look really good Cheryl.

Christina Kim said...

IMPRESSIVE, cheryl!!

Inspired by eRecipeCards said...


♥peachkins♥ said...

Congratulations on your very first bagels..They look awesome!

Bethie said...

Wow, wow and wow!!!

KAF Bakers said...

Glad to hear you are lovin' the bagels and our site. Homemade bagels are sooo good. Just wait til you try homemade English Muffins!

MaryJane @ King Arthur Flour

grace said...

good for you! i've made a lot of bread, but i've never attempted bagels. frankly, yours look perfect, and i suspect you'll never need to buy them again. :)

Heather said...

so awesome!! i'm impressed. i definitely want to try to make my own. these look yummy!

Foodie with Little Thyme! said...

I grew up in South FL so I'm a big fan of bagels. I too am afraid to make them. You did a wonderful job. I bet your house smells wonderful too! I'm inspired by you!

Donna-FFW said...

How awesome are you!!! FANTASTIC job. Id love one with some cream cheese and jam. YOUR strawberry jam to be precise.

jada said...

Yours look a lot better than the ones I tried to make a couple weeks ago, good job!

DeniseMarie said...

I'm sure you hear from people all the time saying, "You MUST try [insert book or product here]," but have you heard of "Artisan Bread in 5 Minutes a Day"? I never, ever, ever thought I would be the type to make my own bread, but this book is revolutionary. I now bake fresh homemade bread every single week, and more than once a week when the weather is cool and oven-friendly (the oven is not your friend when you live in southern California).

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