Makes 16 large bagels
– 3 cups warm water (it should be between 105º-110º, but we just used warm tap water..enough to feel warm on your fingers, but not too hot or else it will kill the yeast)
– 4 tbsp yeast
– ¼ cup sugar
– 5 tsp salt
– 7 cups All-Purpose Flour
Here are some toppings you can use (however, I didn’t have any of these so my son made the plain ones): Dried onions, poppy seeds, sesame seeds, kosher salt, dried cranberries, etc
Glaze (this is for getting a wonderful golden color when baking):
1 egg white
1 Tbsp water
In a large mixing bowl, pour water and yeast. Stir to dissolve, and leave for a few minutes until yeast has bubbled. We mixed ours up and it really didn’t bubble, but it was fine anyway!
Stir in sugar and salt. Add flour.
Stir with a wooden spoon to make a thick batter. When it becomes difficult to stir, remove dough from bowl and work with your hands on the counter. Knead dough for about 8 minutes. This was the most fun for our son. It’s like playing with a large amount of play dough. Who wouldn’t want to do that?
NOTE: If you want to add cranberries, raisins, cinnamon sugar, etc, to all or some of the dough, you can add it to all or part of the dough while kneading. If it is only for some of the bagels, let them rise in a separate bowl.
Lightly flour bowl. Return dough to bowl. Cover it tightly with plastic wrap and allow to rise in a warm place for 1 hour. We didn’t use plastic wrap, just a damp cloth.
While the dough is rising, spray two baking sheets with Pam. We don’t really buy this stuff, so we use a pasty brush and spread either canola oil on the pan or rub some butter on the pan. Fill a large pot with water and add a Tbsp of sugar to help give the bagels a nice sheen.
Whisk together water and egg white for glaze and set aside.
If you are using dried onions, soak the amount that you want to use in water and set aside until ready to use.
Preheat oven to 450º.
When dough has finished rising, turn dough out onto a floured counter and push it flat (about 2 inches thick).
With a dough scraper, divide the dough into 16 equal pieces. Shape each piece into a ball. We found it easier just to take the square pieces and tuck the corners under to create a bagel shape. My son tried making balls, but they didn’t want to hold their shape.
With your thumb, press deep into the center of the ball, and tear open a hole with your fingers.
Place formed bagels together on the work surface, cover with a damp towel and leave until dough is slightly raised—about 10 minutes.
Meanwhile, bring your water to a low boil. Gently lift bagels, one at a time, and lower into the hot water. Do not do more than 2 or 3 at a time. Cook for about a minute, then flip them over in the water using a slotted spatula, and cook for another 30 seconds. Lift out with the slotted spatula, and place on your baking sheet.
Repeat with all the bagels. Brush with egg glaze and dress them up with the toppings of your choice before popping them in the oven.
Bake for about 30 minutes, rotating the pans halfway through. Keep an eye on them so that the bottoms don’t burn. Remove from oven and let cool on a rack.
So there you have it. It’s not hard at all. This is the 2nd time my son has made them and has informed me that he no longer needs to look at the directions and can now make them easily.
These bagels are easy to make, taste amazing and are really inexpensive too. I haven’t actually totaled the cost, but it is pennies. And you should see the sense of pride on your kid’s face when everyone is scarfing them down and can’t get enough.
Let me know if you guys give these a try. You really should. Nothing better than the taste and smell of home baked bread!