I started by making the dough in the kitchenaide mixer. I used half white and half wheat flour to make my plain bagels a little less plain. Then I split the dough into little balls and let it rise for 20 minutes.
After that I rolled each ball into a long snake a little bigger than two hands widths, and then joined the ends together using a bit of water to make it sticky. Not too pretty at this point, but it turns out bagel shaping is pretty forgiving. After the dough was in its bagel shape, I was supposed to let it rise 20 minutes, but ended up letting it rise about 45 minutes because after about 15, Nory woke up from her nap and needed to be fed and have a new diaper. I thought this would make the bagels too fluffy and wonder-bready, but I guess this step is also pretty forgiving because they weren't.
Then came boiling, a step I was a little apprehensive of but turned out to be no problem at all. Just dropped those suckers in a pot of boiling water (4 at a time), flipped them after a minute, and scooped them out with a slotted spoon after another minute. I feared that the dough would disintegrate in the water, but it stayed together in its happy bagel shape! Unfortunately I forgot to snap a photo of the boiling step. Which is why I'm not a professional food blogger.Finally, popped the little guys into a 425 degree oven for 10 minutes, flipped them, and let them cook for another 10 minutes.
Hmmm... how come one is missing a bite?
And the last step - breakfast!
All in all they were pretty good. Next time I might experiment with toppings. I think I'll make them a little bigger and I'd like to get the crust a little thicker - but I am not sure how. Boil longer? Bake longer? I'll be doing some google research before my next attempt!
8 comments:
Yum! You're making my mouth water.
Yum. Sometime I even have two bagels in one day.
It looks so good Judy! I really miss my bagels now that I'm dairy free. :( Ones from the store often have milk in them. But even if you can get good dairy free ones, there's no substitute for cream cheese - sad! Have dan have an extra bagel for me. :)
I am super impressed, these are a lot of work! Wow, you are a really good wife :)
I might not be a Chemist, but I was right about the baking soda. This is a very informative link.
http://www.thefreshloaf.com/node/10750/great-bagel-experiment
yum! recipe please?
wow, you impress me Judy!
Hey Calia, I used this recipe: http://hubpages.com/hub/Homemade_bagel_recipe_Make_great_nadrolled_water_bagels__its_as_easy_as_baking_a_loaf_of_bread.
But next time I'm going to try this one:
http://www.thefreshloaf.com/recipes/bagels
The main differences being the barley malt powder and the baking soda water. Thanks Abby for the link, it convinced me!
Another difference: the second recipe says to just punch a hole through your dough balls to make the bagel shape, instead of rolling them into a snake and then trying to squish the ends together. Why didn't I think of that!!!
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