Hey, so remember last year when I made this list of eleven things I wanted to make in 2011 and failed miserably at finishing? Well, I was working on writing up the post for my Twelve in ’12 list (look for it tomorrow!) and noticed that I had this recipe still sitting in my backlog. I had completely forgotten to schedule this post before the end of the year! So instead of completing the low half of the list, I actually ended up just on the high end.
I made these for my family’s Hanukkah party, and while they came out a bit wrinkled, they were a great first attempt (well, second attempt. The dough never rose on my first batch. Working with yeast is my downfall.). They were crispy on the outside and chewy on the inside, the way a bagel should be. Rather than go crazy with the toppings, I simply used some Penzey’s Sandwich Sprinkle and they were wonderful.
Basic Bagels - adapted from The Sophisticated Gourmet
- 2 1/4 tsp. Active Dry Yeast
- 1 1/2 Tbsp. Sugar
- 1 1/4 Cup Warm Water (about 110 degrees)
- 3 1/2 Cups Bread Flour
- 1 1/2 tsp. Salt
- 2 Tbsp. Penzey’s Sandwich Sprinkle (or your preferred topping of choice)
Add 1/2 cup warm water to the bowl of a stand mixer, then pour in the sugar and yeast. Do not stir. Let sit for 5-10 minutes then stir the mixture until it is all dissolved.
Mix together the flour and salt. Add half of the dry ingredients to the yeast mixture and knead with the dough hook attached. Then add 1/2 cup warm water and the remaining flour mixture. Continue kneading for 10 minutes. If the dough is too dry, slowly add up to 1/4 cup warm water until you have a stiff and firm dough.
Lightly oil a large bowl and turn the dough to coat. Cover with a damp towel and allow to rise in a warm place for 1 hour, until the dough has doubled. Gently punch down and allow to rest another 10 minutes.
Divide the dough into 12 equal sized pieces. Form into balls. Coat a finger in flour and gently press through the center of each dough ball. Gently twirl around your finger until you form a ring about half the diameter of the bagel. Place on a lightly oiled cookie sheet. Repeat with remaining dough. Cover with a damp towel and allow to rest for 10 minutes.
While dough is resting, preheat oven to 425 and bring a large pot of water to a boil. Reduce heat to a simmer. Using a slotted spoon, lower two to three bagels at a time into the water. Boil for 1 minute, then flip and boil an additional 1-2 minutes. Repeat until all bagels are boiled. Transfer back to the oiled baking sheet. If using, sprinkle your bagels with toppings now. You may need an egg wash if you’re using a heavier topping, such as poppy or sesame seeds.
Bake for 20 minutes, until bagels are golden brown. Transfer to a wire rack to cool.
