Thursday, July 22, 2010

Boiled Bagels

• 4 1/4 cups all-purpose flour
• 2 (.25 ounce) packages active dry yeast
• 1 1/2 cups warm water (110 degrees F/45 degrees C)
• 3 tablespoons white sugar
• 1 tablespoon salt
• 1 tablespoon white sugar

1. In large bowl, combine 1-1/2 cups flour and yeast. Mix water, 3 tablespoons sugar and salt together, and add to the dry ingredients. Beat with a mixer for half a minute at a low speed, scraping the sides of the bowl clean. Beat at a higher speed for 3 minutes. Then, by hand, mix in enough flour to make a moderately stiff dough.

2. Turn out onto a lightly floured surface and knead until smooth and elastic (8-10 minutes). Cover, let rest for 15 minutes.

3. Cut into 12 portions, shape into smooth balls. Poke a hole in the center with your finger, and gently enlarge the hole while working the bagel into a uniform shape. Cover, let rise 20 minutes.

4. Meanwhile, start a gallon of water boiling. Put 1 tablespoon of sugar in it, mix it around a bit. Reduce to simmering.

5. When the bagels are ready, put 4 or 5 bagels into the water, and cook 7 minutes, turning once. Drain them. Place on a greased baking sheet, and bake at 375 degrees F (190 degrees C) for 30 to 35 minutes. Remove from oven, eat hot or cold.

6. Broiling option: For a glossier surface, place raised bagels on an ungreased baking sheet prior to boiling them. Broil them five inches from heat for 1 to 1-1/2 minutes on each side. Then put them into the hot water to be boiled as above. Note: do not bake broiled bagels as long as non-broiled ones, 25 minutes should be long enough.


*USE ONE TABEL SPOON OR MORE OF MOLASSES IN THE BOILING WATER !!!!!!  it gives the real new york water bagel surface they came out like a bagel should hard and shiny and soft and chewy oh..... and jumbo ( I let them rise a little longer great recipe thanks later

Perfect, perfect! I sub 1 1/2 C whole wheat flour and baked them on a pizza stone sprinkled with cornmeal. I could only bake 6 at a time, I accidentally let the second half of the batch rise for 1 hour on a floured board under a damp towel after they were formed instead of the twenty minutes the recipe called for, and the second batch was SPECTACULAR- light and fluffy on the inside, crisp on the outside. I also only needed no bake them for half as long as the recipe called for- good thing I kept an eye on them the first time- not sure if my oven is off or what, but just watch them closely the first time to see what they do.

This was my first attempt at making homemade bagels! They came out fantastic!! It is a process... easy, but a bit time consuming, like anything baked using yeast.I didn't change anything except I used the suggestions from others, I let them rise for 30 minutes and made 8 larger bagels instead of the 12...and they are a perfect size! I also used maybe a quarter cup of whole wheat flour as well. I made them everything bagels by dipping the bagel in a bowl with poppy seeds, onion flakes, garlic flakes, some sesame seeds, and one batch had some coarse sea salt added. One bagel I coated with some honey and sprinkled some oats on it..just to see.I dipped them in it after I boiled them before baking. I also lightly oiled the baking sheet and sprinkled some corn meal. I must say, they taste wonderful, my boyfriend loved them!! Thanks for the recipe...

Make sure your dough rises regardless of the amount of time stated and make sure your water is not too hot when you add it to the yeast and flour. That may be why some of your bagels sank. After you have shaped the bagels and they have risen, make sure you don't knock them down before you put them into the boiling water. GREAT RECIPE!!!

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