Making your own bagels is a process that is actually a lot easier than you might think…Although it’s tough to beat our kettle baked process if you can’t get enough bagel action at our store then you can choose to make them on your own time at your house! I included a really simple “how-to” bagel recipe for you and I think that you’re going to really enjoy this recipe as well as the entire baking process – also if you have any questions or comments then feel free to leave them in the feedback section and I’ll get back to you as quickly as I can…
…I think the great thing about being able to make your own bagels is that you’ll be able to really do this at your own convenience and have your own home supply of bagels for whenever you need them. This is something that is actually a lot nicer than you might think and I don’t know about you but I go through a lot of bagels and being as big a bagel fan as I am when I found out about this recipe safe to say I was really excited.
…Here’s what the FreshLoaf has to say about some of the ingredients you should be using:
Makes 1 dozen bagels
1 teaspoon instant yeast
4 cups bread flour
2 1/2 cups water
1/2 teaspoon instant yeast
3 3/4 cups bread flour
2 3/4 teaspoons salt
2 teaspoons malt powder
1 tablespoon malt syrup, honey, or brown sugar
1 tablespoon baking soda for the water
Cornmeal for dusting the pan
Toppings for the bagels such as seeds, salt, onion, or garlic
The instructions to this process are actually two-pronged and you’re going to want to prepare these things the night before in my opinion if you really want the best flavor and taste out of your bagels.
Here’s the best way that I’ve found:
The Night Before[caption id="" align="alignright" width="297"] Bagels by Butterfield (Photo credit: Telstar Logistics)[/caption]
Here’s what the FreshLoaf advises for baking and making these things:
Stir the yeast into the flour in a large mixing bowl. Add the water and stir until all ingredients are blended. Cover with plastic wrap and allow to rise for two hours.
Remove the plastic wrap and stir the additional yeast into the sponge. Add 3 cups of the flour, the malt powder (the one unusual ingredient, which I was able to find at the local health food store), and the salt into the bowl and mix until all of the ingredients form a ball. You need to work in the additional 3/4 cups of flour to stiffen the dough, either while still mixing in the bowl or while kneading. The dough should be stiffer and drier than normal bread dough, but moist enough that all of the ingredients are well blended.
Pour the dough out of the bowl onto a clean surface and knead for 10 minutes.
Immediately after kneading, split the dough into a dozen small pieces around 4 1/2 ounces each. Roll each piece into a ball and set it aside. When you have all 12 pieces made, cover them with a damp towel and let them rest for 20 minutes.
Shaping the bagel is a snap: punch your thumb through the center of each roll and then rotate the dough, working it so that the bagel is as even in width as possible.
Place the shaped bagels on an oiled sheet pan, with an inch or so of space between one another (use two pans, if you need to). If you have parchment paper, line the sheet pan with parchment and spray it lightly with oil before placing the bagels on the pan. Cover the pan with plastic (I put mine into a small plastic garbage bag) and allow the dough to rise for about 20 minutes.
The suggested method of testing whether the bagels are ready to retard is by dropping one of them into a bowl of cool water: if the bagel floats back up to the surface in under ten seconds it is ready to retard. If not, it needs to rise more. I didn’t bother doing this, instead counting on it taking about 20 minutes to get my son’s teeth brushed and get him to take a bath. In the quick interval between bath time and story time, I placed the pan into the refrigerator for the night.
Baking Day[caption id="" align="alignleft" width="241"] Bagel (Photo credit: Nostepinne)[/caption]
Now that you’ve got your bagels prepared it’s time for the big day! You’re going to want to remove these things from wherever you’re storing them and make sure that you preheat your over to 500 F before starting…
In addition to this after you’ve preheated your oven you’re going to be BOILING these things for about a minute and this is what gives them their signature “texture”. You can even add a teaspoon of baking soda to the water if you want to help alkalize the water and in my opinion this is the best way to do it if you really want that authentic bagel taste…
Once you’ve brought your water to a boil in a large cauldron you’re going to want to start dropping those guys in. In my opinion the best way to do this is with a slotted spoon or spatula and once they’ve boiled for about a minute or so using the slotted spoon you can flip these things and place them on a cookie sheet where they’ll then be baked.
Bake them for five minutes at 500 F then after that rotate them and do it again at 450 F, after this the bagels should be done and that’s it!
In conclusion I’d like to state that baking your own bagels is actually a really smart idea for a lot of reasons. I think if you can start doing this regularly then you’re going to have a lot easier time making them then the last time and in my opinion this is really the only way to do it.
Got any questions about this process or what you read today? Feel free to leave any questions or comments in the feedback section below and I’d be more than happy to get back to you with a quick reply – until next time!