Homemade Bagels
Picture doesn't do them justice --still learning how to photograph food. But, trust me, these are soooo good. And fun, too! You can make whatever flavor you want (these are cinnamon and cinnamon-raisin) -- get creative and have fun. The kids love to help out on these and if I have worked on them by myself they come running as soon as the aroma reaches their little noses. Oh, and it's way simpler than you would think!
Ingredients: (yields about 13 bagels, depending on size)
5-6 cups whole grain flour (I usually use 3 cups whole wheat and 2 cups hard, unbromated, unbleached white)
2 pckg. yeast for whole grains
1 T sea salt
1/4 C honey
1 T honey
2- 2 1/2 C warm water
small handful of cornmeal
Pot of water w/ 1T sea salt for boiling
1 egg white
Any other flavorings you choose to use
Proof your yeast by adding yeast, 1 T honey, and one cup water (warmed to 110 degrees) into a small mixing bowl (I usually use one of my giant mugs for this). Let stand 5-7 minutes until bubbly and frothy -- this tells you the yeast is working.
Meanwhile, add dry ingredients to bowl and mix. Add honey, 1 cup water, and bubbly yeast mixture. Mix together well. Add additional water if necessary. Mix together. Dough should be workable, but not wet. I usually knead until smooth and sort of soft feeling. You are looking for dough to be pliable, not wet, not dry.
Set in a warm place and allow to rise til doubled. Punch down and separate into shape like bagels -- size is your choice. I make them a little smaller than the bagel shop because of the whole grains -- they are more nutrient and physically dense. Poke hole in the middle with your thumbs as you shape the dough. Allow to rest, covered 20-25 minutes.
Bring a large pot of water to boiling -- add 1 T salt -- I use a large saucepan. One at a time drop a few bagels into boiling water. Turn after 20 seconds and then flip right back and remove from water. Lay on a wire cookie rack or something similar to dry (about 15-20 minutes). Gently brush tops with egg white and then dip bottom of bagel in cornmeal. Bake at 350 degrees until golden brown, 30-40 minutes, turning once (I usually wait to turn til the vary end so they are baking on their tops only 5 minutes or so).
Slather with butter or cream cheese and enjoy!!!!
5-6 cups whole grain flour (I usually use 3 cups whole wheat and 2 cups hard, unbromated, unbleached white)
2 pckg. yeast for whole grains
1 T sea salt
1/4 C honey
1 T honey
2- 2 1/2 C warm water
small handful of cornmeal
Pot of water w/ 1T sea salt for boiling
1 egg white
Any other flavorings you choose to use
Proof your yeast by adding yeast, 1 T honey, and one cup water (warmed to 110 degrees) into a small mixing bowl (I usually use one of my giant mugs for this). Let stand 5-7 minutes until bubbly and frothy -- this tells you the yeast is working.
Meanwhile, add dry ingredients to bowl and mix. Add honey, 1 cup water, and bubbly yeast mixture. Mix together well. Add additional water if necessary. Mix together. Dough should be workable, but not wet. I usually knead until smooth and sort of soft feeling. You are looking for dough to be pliable, not wet, not dry.
Set in a warm place and allow to rise til doubled. Punch down and separate into shape like bagels -- size is your choice. I make them a little smaller than the bagel shop because of the whole grains -- they are more nutrient and physically dense. Poke hole in the middle with your thumbs as you shape the dough. Allow to rest, covered 20-25 minutes.
Bring a large pot of water to boiling -- add 1 T salt -- I use a large saucepan. One at a time drop a few bagels into boiling water. Turn after 20 seconds and then flip right back and remove from water. Lay on a wire cookie rack or something similar to dry (about 15-20 minutes). Gently brush tops with egg white and then dip bottom of bagel in cornmeal. Bake at 350 degrees until golden brown, 30-40 minutes, turning once (I usually wait to turn til the vary end so they are baking on their tops only 5 minutes or so).
Slather with butter or cream cheese and enjoy!!!!
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