Yesterday I made bagels! Years ago Ryan had made a soft bagel that was really good but we’d never made regular bagels. I had been craving some bagels so I decided it was time to learn how to make them. They weren’t difficult at all though they are a little time consuming. First you have to make the dough, let it rise, shape them into balls and let them rise. Then you poke a hole in the middle and then spin them around to make the whole larger. Then you drop the bagel into boiling water and boil for 2 minutes, flip over and boil for 1 minute more.
Here are all the bagels all boiled and ready to go into the oven.
Then you bake them for 15 minutes, flip over and bake for another 5 to 10 minutes. End result, yummy bagels!
Sounds like something I would try! Would you be willing to email me the recipe? Or post it?
Happy Holidays
Amy, I am so sorry it’s taken me so long to respond. The recipe is from The King Arthur Baker’s Companion It’s a very good cookbook though most of the recipes are for all-purpose flour and we’re trying to use more whole grains.
They have a recipe for water bagels on their website that is very similar to the one I used from their cookbook. Searching for it actually helped me. I had wanted to make smaller bagels but was unsure of the boiling and baking time. This recipe calls for only slightly more of each ingredient but makes double the bagels I made. So they are obiously smaller bagels. The boiling time is less than in the cookbook, baking temp the same but time 5 minutes less. Yeah, I have a clue as to how long to boil and bake my mini bagels. I guess I’ll be making some soon.
The online recipe calls for non-diastatic malt powder. The cookbook one also calls for it but says for a substitution you can use an equal amount of brown sugar or barley malt syrup. If I continue to make bagels I’ll by the malt powder but for now I am just using brown sugar.
Good luck on your bagel baking. Let me know how they turn out.
Kate