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Blog

Homemade Bagel Tutorial

Patricia Reitz

Homemade Bagels - ButterYum

Homemade Bagels - ButterYum

I didn't realize how easy it could be to make homemade bagels.  Here's a small batch recipe that will make six, but you can easily double the recipe although I have to warn you, they're best eaten on the day they're baked.  If you must store them, be sure to do so in an airtight container.

Here's the bagel dough in an oiled bowl, ready to rest for an hour, covered.

Here's the bagel dough in an oiled bowl, ready to rest for an hour, covered.

Here's what it will look like after an hour.  Your kitchen will smell divine!

Here's what it will look like after an hour.  Your kitchen will smell divine!

Gently deflate the dough and divide it into 6 equal portions.

Gently deflate the dough and divide it into 6 equal portions.

Roll each portion into a rope about 1/2-inch in diameter.

Roll each portion into a rope about 1/2-inch in diameter.

Wrap the dough around your hand like this.

Wrap the dough around your hand like this.

Seal the ends together by rolling back and forth a few times.

Seal the ends together by rolling back and forth a few times.

Place on a slilcone or parchment lined sheet pan to rise a second time.  You may want to dust the liner with a bit of flour (more on this later).  Allow to rise a second time, uncovered.

Place on a slilcone or parchment lined sheet pan to rise a second time.  You may want to dust the liner with a bit of flour (more on this later).  Allow to rise a second time, uncovered.

Now they're ready for the next step.

Now they're ready for the next step.

Remove the risen bagels from the silicone or parchment lined sheet pan.  The first batch I made didn't stick to the liner, but this batch did (hence the suggestion to dust with flour).  If your bagels stick, simply flip them into your hand and carefully peel the silicone or parchment liner away.

Remove the risen bagels from the silicone or parchment lined sheet pan.  The first batch I made didn't stick to the liner, but this batch did (hence the suggestion to dust with flour).  If your bagels stick, simply flip them into your hand and carefully peel the silicone or parchment liner away.

Shew!

Shew!

They go into barely simmering brown sugar water, top side down.

They go into barely simmering brown sugar water, top side down.

After about 1 minute, flip them over.

After about 1 minute, flip them over.

Wait another minute before removing.

Wait another minute before removing.

Drain on a rack until dry (you might need to blot excess moisture from the bottoms)

Drain on a rack until dry (you might need to blot excess moisture from the bottoms)

Transfer to a silicone or parchmenet lined sheet pan and prepare an egg wash.

Transfer to a silicone or parchmenet lined sheet pan and prepare an egg wash.

Brush the egg wash over the top of each bagel and sprinkle with sesame or poppy seeds if you like.  We like a light sprinkling of Kosher salt too.

Brush the egg wash over the top of each bagel and sprinkle with sesame or poppy seeds if you like.  We like a light sprinkling of Kosher salt too.

Bake for 15-20 minute in a preheated oven until golden brown.

Bake for 15-20 minute in a preheated oven until golden brown.

Voila!

Voila!

If you can stand it, allow the bagels to cool before you slice them.  Now the only thing left to do is pass the cream cheese.  Enjoy!

If you can stand it, allow the bagels to cool before you slice them.  Now the only thing left to do is pass the cream cheese.  Enjoy!

Homemade Bagels

makes 6

Printable Recipe

For the bagels:

  • 3/4 cup warm water, 105-115F
  • 1 1/8 teaspoon active dry yeast
  • pinch of sugar
  • 2 cups all purpose flour
  • 1 tablespoon barley malt syrup (or honey, molasses, agave nectar, etc)
  • 1 1/2 teaspoons granulated sugar
  • 3/4 teaspoon Kosher salt
  • 1 tablespoon canola oil (or other neutral flavored oil)
  • 12 cups water
  • 1/4 cup brown sugar
  • optional: Kosher salt, poppy seeds, sesame seeds, etc.
  •  

For the egg wash:

  • 1 egg while
  • 1 tablespoon water

Directions

  1. In a small bowl, combine the warm water, yeast, and pinch of sugar; mix well and set aside for 10 minutes so yeast can activate.
  2. In the bowl of a stand mixer, combine the flour, barley malt syrup, granulated sugar, and kosher salt; mix with the dough hook until combined.  
  3. Add yeast mixture and mix for 2 minutes on medium speed.  
  4. Increase speed to med-high and mix for 6-7 minutes or until the dough is smooth and pulls away from the side of the bowl.  
  5. Coat a medium bowl with canola oil and place the dough in it, turning so it gets coated with the oil.
  6. Cover bowl with a clean towel and set aside to rise for an hour (dough should rise about 50%).  
  7. Divide the dough into 6 equal portions and roll each into an 8-inch rope (about 1/2-inch thick).  
  8. Join the two ends together and roll the joined section on the counter to hold the ends together.
  9. Place formed bagels on a sheet pan and set aside for 30-60 minutes.  
  10. Preheat oven to 425F.
  11. In a large stock pot, bring the water and brown sugar to a very gentle boil.  Have a sheet pan fitted with a cooling rack nearby.  
  12. Gently boil bagels, 3 at a time, for about 60 seconds on each side.  
  13. Remove from the water and drain on cooling rack.  
  14. Blot bottoms if necessary before placing bagels on a parchment lined sheet pan.  
  15. Brush with egg wash and sprinkle with optional ingredients if desired.  
  16. Bake for 15-20 minutes.  Cool and enjoy.  Best when eaten fresh.  

Note: recipes doubles well.  Recipe adapted from Heather Christo.