We've always wanted to try making bagels. It's hard to find good ones outside of Brooklyn, and they seemed like such a simple project (and they were). Not a lot of effort for the pleasure gained from a crusty, chewy piece of carb heaven. So, yesterday we finally did it. We followed this recipe. It was good. More than good. Doughgasmic? Maybe. Give them a try and let us know what you think.
Rating: 3/4 assed (only because you're using yeast and there's a fair amount of waiting)
Here's what you need and how you do it
4 cups flour
1 Tablespoon sugar
1-1/2 teaspoons salt
1 Tablespoon vegetable oil
2 teaspoons instant yeast
1-1/4 to 1-1/2 cups warm water
Mix all ingredients to form a stiff(ish) dough. Knead for ten minutes by hand or with dough hook on mixer.
Cut the dough into 8 equal-sized balls and let sit for 20 minutes (no longer). Roll each ball into a six- to eight-inch rope. Wrap each rope around your hand and squeeze ends together. Let bagels sit for another 20 minutes.
Preheat oven to 425 degrees.
Start water boiling. Drop each bagel into boiling water (don't overcrowd) and let boil for a couple minutes per side. Remove from water and set on greased cookie sheet.
Top with sesame seeds, poppy seeds, sea salt or whatever else your bagel-loving heart desires.
Bake for 15 to 20 minutes. Let cool slightly before digging in.
For a printable version of this recipe, click here.