The word bagel comes from the Yiddish termbeygel, from the German word for ‘bracelet’ or ‘ring’. Thesechewy, dense rings make great sandwiches, or just brush themwith butter, pan-grill them and serve them with cream cheese.
Recipe: Homemade Bagels
3 tablespoons granulated sugar 2 (1/4-ounce) packages active dry yeast or 5 teaspoons 2 teaspoons salt 1 cup all-purpose or bread flour 1 cup quick-cooking oats, finely ground (use blender orfood processor) 1 1/2 cups warm water 2 1/2 cups all-purpose or bread flour 1 large egg, beaten
Combine sugar, yeast, salt, first additionof flour and oatmeal in a large bowl.
Add warm water (105°F to 115°F/ 40°C to 45°C); mix with an electric mixer on low speeduntil blended. Mix on high speed for 3 minutes, scraping bowloften.
Gradually add remaining flour to makea stiff dough. Knead on a floured surface for 10 minutes or untilsmooth and elastic. Shape into a ball; place in a greased bowl,turning once to coat the top. Cover and let rise in a warm placefor 1 hour or until doubled in bulk.
Punch down; rest dough for 15 minutes.Divide into about 12 portions; shape into 2-inch balls. Cut ahole through center of each using a hole cutter or pierce eachusing the handle of a wooden spoon to form rings. Place ringsonto a baking sheet; allow to rise for about 30 minutes. Preheatoven to 375°F (190°C). Line a baking sheet with parchmentpaper and set aside.
Meanwhile, bring a large kettle of waterto a boil. Simmer bagels, two or three at a time, for about 2minutes on each side. With slotted spoon, remove from boilingwater; place on prepared baking sheet; brush with beaten egg*.Repeat with remaining bagels; bake for 25 to 30 minutes at 375°F(190°C) or until golden brown. Cool on wire rack.
Makes 12 bagels.
*At this point, if using toppings, sprinklethem over bagels. Poppy seeds, sesame seeds or coarse koshersalt are some of the more traditional toppings, but oatmeal,garlic or onion flakes or crushed red pepper are not unheardof.
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