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bagels

22 Apr

I know what you’re thinking…..you are crazy!  Perhaps.  But I will tell you that bagels are really not hard to make and that they are in a different league than the ones you buy at the store.

Combine:

  • 4 cups bread flour
  • 1 tsp. rapid rise yeast
  • 2 1/2 cups warm water

Let sit for 6-12 hours (at least 6, but it will wait for you)

Then add:

  • 3 cups bread flour
  • 1/2 tsp. yeast
  • 1 Tbsp. salt
  • 2 heaping Tbsp. brown sugar

Knead for about 5 minutes.  Then let rest for 1-3 hours.

Divide the dough into 16 balls.  Cover with a towel and rest for at least 30 minutes.  Meanwhile, preheat your oven to 450 degrees.  Place a pizza stone on the middle rack.  Find an empty can and remove label.  Puncture the bottom, forming a small hole.  Place in oven next to stone.  The can is to allow water to slowly drip onto the bottom of the oven, creating steam.  (Marc took an unlabeled soup can and pierced a hole in the bottom.  I set it next to the pizza stone, but it really doesn’t matter where in the oven it is.)

Form into bagel shapes.  This is most easily done by pushing your thumb into the middle of the dough ball.

Gently stretch it round and round with your fingers to form a large hole.  Don’t worry, it will shrink during the baking process.   Cover with a towel and let rest for another 30 minutes.

Fill two large pots with water and 1/4 c. sugar and bring to boil.  Using a large kitchen scraper, lift bagels and set into boiling sugar water.  Boil for 30-60 seconds per side.

Fill the can with water when you start to boil the bagels, that way it will get steamy before the bagels go in.  I have been known to throw a couple ice cubes in the can, as well as the bottom of the oven too.
Lift with slotted spoon and place on a pizza peel lined with parchment.  My peel fits 8 bagels at a time.  Slide into oven.  I usually use a squirt bottle of water and spray water onto the bottom of the oven, creating even more steam.   Bake 12-15 minutes, until golden.  Freeze what your family doesn’t immediately gobble up.  To thaw, microwave for 15 seconds, slice and toast.  Delicious!

p.s. A big thank you to my daughter, who took the “action photos” and loves to correct my grammar! 🙂

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6 Comments

Posted by on April 22, 2011 in baking, breakfast

 

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6 responses to “bagels

  1. Magen Michaud

    April 22, 2011 at 1:58 pm

    These are really great – I have had them, but can you tell me what the “pizza peel” is?

     
    • kelly.jean.aversa

      April 22, 2011 at 3:47 pm

      A pizza peel is a wooden board with a long handle that you use to slide your pizzas in and out of the oven 🙂

       
  2. Leigh

    April 22, 2011 at 10:28 pm

    I was given a bag of these and proceeded to finish all 6 in 4 days…they are fantastic!

     
  3. kristina

    April 25, 2011 at 3:33 pm

    Have you figured out the ww points + for these bad boys?

     

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