Yes, I just said making bagels at home is EASY. After looking around at a gazillion different recipes for homemade bagels, I came to the conclusion that people were just making this harder then it needed to be. And what happened to recipes that used simple ingredients that anyone could find in their pantry?!?! So I dumbed it all down and came up with a recipe that has just 4 ingredients. You read that right, the dough has just 4 ingredients and I bet you have all of them!
1 packet of dry active yeast (which equals 1 Tablespoon)
4 Cups of flour, I just used plain all purse
2 teaspoons salt
1 1/2 Cups of warm water
Start by placing your flour in a mixing bowl. Use your measuring cup to make a pit to pour your water into. Sprinkle the salt on the flour and added the water to your pit. Now put the yeast in the water to "proof" for a few minutes.
Once you have given the yeast a little time to wake up, it's time to get in there and get dirty. Oh sure, you can use a stand mixer..... but who doesn't love to just get in there and mix it up. Once the ingredients are incorporated, it is time to knead the dough. For a chewy inside, you need to really knead the dough. I'm talking at least 5-10 minutes. And yes, you can totally count this as your daily workout!
Once your dough has been kneaded, it is time to let it rise. Place the dough in a lightly greased bowl in a warm location for 1 1/2 hours. Now go do something fun till it is ready. When the rise is over, do not "punch down" the dough like a normal bread, just flop it out of the bowl onto your counter. Use a knife to cut the dough into 8 equal parts. You are going to want to shape these into 8 balls. Try to keep them kind of flatter on the top, not a true ball. Place the balls on a lightly greased pan and let them rest/rise for about 30 minutes.
While your dough is resting, it is time to get everything ready for the final push. You are going to want to preheat your oven to 425 degrees. On your stove top, you are going to want to bring a pot of water to a light boil. In the water you are going to add:
2 Tablespoons brown sugar
1 Tablespoon white sugar
When the dough is done resting it is time to get the hole in the middle of your bagel. I just shoved my thumb in from the top, picked up the dough and shimmied my index finger from my other hand in next to my thumb from the bottom. Then simply start "twirling" your fingers around each other and slightly stretching the dough. Don't worry if your bagels aren't all the same. That is the beauty of making them at home, they have character!
|Just stick your thumb in!!!|
Now comes the really cool, call your kids in to watch part of this process..... The boiling of the bagels! This is so cool, because the dough feels, like, well dough, but after you boil it, it feels rubbery. Simply drop the bagels into the lightly boiling water. You will cook them for 2 minutes, then flip them and cook the other side for an additional minute. And when you boil the bagels, they puff up like aliens! LOL My sons liked that part. *Poof*
Use the handle of a long wooden spoon to flip your boiling bagels. The handle is also great for getting them out of the water. Just slip it though the whole and lift. Remember I said the dough gets a little rubbery? It is also a little slimy when it comes out of the water so be careful not to lose your bagel off the end of your spoon handle!
Put your bagels back on your greased pan and when they have all been boiled, pop the pan in the oven for 20-25 minutes at 425 degrees. The bagels smell amazing and the golden color is beautiful!
One thing that bugged me beyond belief when I was studying all those bagel recipes, was that so many people were saying how they got up at the butt crack of dawn to make bagels. Why? Yes, the shelf life on homemade bagels is around 3 days in an air tight container, but I am so not getting up at 5 am to make breakfast. These bagels are easily whipped up the day before..... so stay in bed my friends!