Never thought I would Bake Bagels at home…
Baking bagels is really easy…. I never thought I would say that. But seriously they are. I love bagels anytime of the day, breakfast, lunch, snack or dinner. I love them with cream cheese, with pesto or even as a sandwich. So when I saw a show on TV the other day where the cook was baking bagels, I thought that I could do that. Sorry, but I do not remember the show or the cook’s name. I remembered the technique he used and just used the bread from the whole wheat bread I made the other day. The dough for these bagels was made using the recipe here. And sorry about the pictures, I was in a hurry and did a rather bad job with the pics. But the bagels were awesome!
The dough was in the refrigerator for two days after I made the whole wheat bread. I used the other half of the dough that was left in the refrigerator to make four bagels, 1 1/2 of which I finished before I actually took the pictures. Therefore the 2 1/2 bagels in the pictures. Well I am allowed to have more than one, I had a very light lunch.
- Make the dough as instructed in the whole wheat bread recipe, here.
- The day you are baking the bagels remove the dough from the refrigerator and separate the dough into peach size balls.
- Take each ball of dough and bring together the ends under the ball.
- Next make a hole in the center of the ball, about 1.5″ – 2.0″ in diameter.
- Place the bagel on a parchment paper. Place a plastic wrap over the bagels and let it rise for about 20 mins.
- About 15 mins in to the rising time, place a large saucepan filled with water and bring to a boil.
- At the same time place a baking stone (if you are using one) in the oven and pre-heat the oven to 425F. Let the oven pre-heat for about 30 mins if using the baking stone, if you are using a baking pan lined with parchment paper for baking the bagels, you will not need 30 mins.
- Once the water come to a boil, add 1/2 cup of sugar and 1 tsp of baking soda to the water and reduce the boil to a simmer.
- Add the bagels one at a time (or more) making sure that the bagels are not touching each other.
- Cook the bagels for one minute on each side and take it out of the water and place it on a parchment paper sprinkled with cornmeal.
- I sprinkled some sesame seeds on top while the bagels were still moist (right after removing from the boiling water).
- Once the oven is pre-heated, move the bagels from the parchment paper to the baking stone (if using one). Else just transfer the baking pan to the oven and bake the bagels for 20-25 mins or till the outside is browned and crisp.
- Voila, the bagel is ready to be devoured warm. These can be baked and toasted when ready to eat as well.
The bagels were delicious, chewy inside and crispy crust on the outside. I promise, you will love these homemade bagels. They are healthy as well, whole wheat, and yes just a little bit of all purpose flour. The texture was brilliant and the taste was awesome too. Give it a try and I promise you, the store bought bagels will never taste good enough.
Thanks for reading my blog.