Sunday, June 19, 2011

Homemade Bagels

Tasty, and not that difficult if you have ever made and shaped dough.

This photo consists of enough bagels for a double recipe because I love bagels!  I mixed each portion in a separate bowl.  You can see the size difference in those just starting to rise after being shaped, those risen and ready to boil and those that have been boiled already.

This recipe is from:  Better Homes and Gardens Books:  Homemade Bread Cook Book (1973)
And what a beautiful cookbook from the 70’s it is.

BAGELS  (one dozen)

 4 ¼ to 4 ½ cups all purpose flour
    2 packages active dry yeast
1 ½ cups warm water (110˚)
   3 tablespoons sugar
   1 tablespoon salt

    In large mixer bowl combine 1 ½ cups of the flour and yeast. Combine water, sugar and salt. Add to dry mixture in mixer bowl.  Beat at low speed with electric mixer for ½ minute, scraping sides of bowl constantly.  Beat 3 minutes at high speed. By hand, stir in enough of the remaining flour to make moderately stiff dough.  *(I stir in 4 ¼ cups altogether, then add whatever is needed for the next step so it is not stuck to the table. Also I stir in diced, sautéed onion here.)* Turn out onto lightly floured surface and knead till smooth and elastic (8 to 10 minutes). *(Is that the right use of the word ‘till’, should it not be until?  Anyway, I do not think I ever knead for as long as required.)* Cover; let dough rest 15 minutes.

   Cut into 12 portions; shape into smooth balls. *(I hold it in one hand and use the other to pull the edges over onto the top and press into the middle.  Does that make sense?)* Punch a hole in center of each with a floured finger.  Pull gently to enlarge hole, working each bagel into uniform shape. *(Easily done with both index fingers and a circular motion).*  Cover; let rise 20 minutes. (optional step for glossy, smooth surface: Place raised bagels on ungreased baking sheet and broil 5 inches from heat for 1 ½ to 2 minutes on each side.) *(Seems like a waste of oven heat to me but let me know.)*

  *I once read a saying that said something like, ‘If it’s not boiled, it’s just bread’*
  In large kettle combine 1 gallon water and 1 tablespoon sugar; bring to boiling. Reduce heat to simmering; cook 4-5 bagels at a time for 7 minutes, turning once. Drain. *(Now here comes an increase in size so don’t overload your kettle.  Also, they absorb a lot of water so do not skimp.  I used tongs to simply flip the bagel up and it would plop over onto its other side. Drain on cookie rack.) Place on greased baking sheet. Bake at 375˚ for 30 to 35 minutes. (For bagels that have been broiled, bake about 25 mintues.) Makes 12.

Next: the Everything Bagel!


Anonymous said...

This recipe flies (and in at leat two ways also spits) in the face of good bagel-making practices. But it's your time and your dime. Do with it as you will.

Kaija said...

Woah! Anonymous, this is my second time making bagels. Please if you have any advice, especially on "good bagel-making practices" please advise.

seppi said...

Oh, man, I was really hoping he/she would post a better plan. I really want to start making bagels for my family. Anyway, I'll try your recipe in the mean time. I really appreciate you keeping this blog. What a fun read.

Kaija said...

I was hoping anonymous would also clue me in to the error(s) of my ways. Well, that's anonymous. These bagels were perfect for me, I hope you enjoy as well.