I like bagels, though I hardly ever buy them. I go through bagel phases, where I want bagels every morning for breakfast, with cream cheese, then go through other phases where the thought of eating a bagel is like consuming a big brick to have sit in my stomach all day. I decided to give this recipe a try the last time that I was at home – my mom likes bagels too, so I thought that at least I wouldn’t have to be eating them all myself.
- ⅔ cups Warm Water
- ½ Tablespoons Sugar
- 1-½ teaspoon Yeast
- 2 cups All-purpose Flour
- ½ Tablespoons Vegetable Oil
- ¾ teaspoons Salt
In the bottom of your mixer bowl, combine the water, sugar, and yeast and let the yeast develop for about 5 minutes. Add in flour, vegetable oil, and salt and mix with a dough hook (or by hand) until the dough is elastic and tough. You may need to add in a bit of extra water, but do it little by little. Let the dough sit and rise in a warm place for 20-30 minutes.
Turn dough out onto a floured surface and knead. Cut into 6 equal pieces. Roll each individual piece into a “snake” long enough to wrap around your palm. Dip each end of the dough in water and press together in your palm, forming a circle. Place the formed bagels on a floured board and allow to rise another 20-30 minutes.
Bring 6 cups of water to a boil in a heavy-bottomed pot. When the water is gently boiling, place 2-3 bagels into the water for 1 minute and then flip to boil on the other side for another minute. Remove the bagels, place them on paper towels to take off excess moisture, then place on a baking sheet. Repeat with the remaining bagels. Bake in the oven on 425ºF for 18 minutes, turning them over after 10 minutes. Enjoy!
Now these were good, and they would have been a lot better if I could learn how to count. The recipe said that it made 4 large bagels, and 6 medium sized bagels. I’m dumb so how many did I try making? EIGHT! I cut the dough in half, then in half again, then in half again, thinking that was 6 pieces. It was when I started rolling out the dough that I realized oh crap, my bagels won’t all fit on the pan, what the deuce?
The bagels still tasted really good, but with having to stretch the dough so far they ended up being quite thin and didn’t really rise very much. In the future I will learn to count and maybe let the dough rise for longer. I let them rise in a warmed oven but I think I actually ended up baking them a little instead of just letting them rise. Better luck next time.
Will I try these again? Yes, when I learn how to count.