So, wouldn’t you know it?
Just as soon as I decide to start watching what I’m eating in order to lose some of this “baby” fat, I start craving bread like crazy. Like. Crazy.
Can I just say how much I enjoy bagels? They are just so perfect — especially with a heavy dose of cream cheese. My absolute favorite bagel is a jalapeno and cheese bagel with onions and chive cream cheese. Mmm.
Chewy, filling, flavorful, soft and, of course, the requisite carbohydrate of my latest calorie-watching cravings. Those darn calories! Grr.
Anyways, I’ve always wanted to make bagels, but was too intimidated for the longest time. Turns out bagels are pretty darn easy and fun to make. I’m telling you — bread isn’t as scary as it is made out to be.
Which, admittedly, sounds funny to hear me say, given my long-time love-hate relationship with bread. Pretty much: I love it and it hated me.
I guess I just had to figure out the right way to do it.
All that being said, I highly recommend this homemade bagel recipe. These bagels are very yummy and satisfying.
Though this is recipe is for plain bagels, feel free to add a topping of your choice right before baking (like sesame seeds, cinnamon sugar, poppy seeds, sauteed onions, slice of cheddar cheese and jalapenos).
- 1⅔ cup warm water, plus more to boil bagels
- ¾ tsp. active dry yeast
- 2 tbsp. sugar
- 4½ cups bread flour
- 1½ tsp. kosher salt
- ½ tbsp. olive oil
- optional toppings: sesame seeds, cinnamon sugar, poppy seeds, sauteed onions, cheddar cheese and jalapenos
- Fill a small bowl with the warm water and sprinkle yeast, followed by sugar, over the water. Let sit until foamy, about 5 minutes.
- Combine bread flour and kosher salt in a large mixing bowl. Add yeast mixture and stir with wooden spoon to incorporate. Knead until sticky dough forms, about 1-2 minutes. Continue to knead for an additional 5 minutes. Transfer dough to a large bowl lightly rubbed with olive oil. Cover bowl with plastic wrap and let sit until doubled in size, about 2 to 2½ hours.
- Divide dough into 10 equal portions and form into balls. Lay each ball on baking sheet line with parchment paper, cover again with plastic wrap and let rest for 20 minutes. Line 2 additional baking sheets with parchment paper and set aside.
- Take each ball of dough and, using your hands, poke a hole through the center with your thumb and stretch/shape as needed to form bagel. Lightly oil your hands if dough is too sticky. Place formed bagels on baking sheet about 2 inches apart. Cover lightly with plastic wrap and let sit an additional 20 minutes.
- Preheat oven to 500 degrees.
- Heat a large stock pot full of water over high heat and bring to a boil. Carefully drop bagels, one by one, into the boiling water. Take care not to crowd the bagels, dropping in only 3-4 at a time. Boil bagels for 30 seconds on one side, flip and then boil for an additional 30 seconds. Remove bagels with slotted spoon and then place on baking sheet. Add toppings, if desired, at this point. Quickly place bagels in oven for 5 minutes. After 5 minutes, lower heat to 350 degrees. Bake for an additional 8-10 minutes or until golden brown. After golden brown, flip the bagels over and bake an additional 5 minutes. Remove from the oven and let cool on wire rack.