Last evening, was my absolute first time baking anything that involved yeast, and boy it was fun! Bread seemed too common, so I asked myself, why not make bagels?
Making Bagels: Good Idea
Deciding to make Bagels at 10:00 PM: Bad Idea.
I was up until a ridiculous time completing this baking task. Once I started, I had forgotten how many times you have to let the dough rise. For those of you making this recipe, or any other rising dough involved recipe, make sure you have ample time. 🙂
Make the dough:
Grab a big mixing bowl, a mixing spoon of some sort, and your favorite set of measuring cups and spoons.
Add 1 cup of warm water to the bowl, and pour in 3.5 G of active dry yeast. For those of you without a kitchen scale (get one!), 3.5 g of yeast is pretty well 1 full teaspoon.
Let the water and yeast sit for a bit, around 5 minutes, and it will begin to form bubbles!
Once bubbles have formed, add in 2 cups of flour, along with 1 teaspoon of salt.
Keep adding flour by 1/2 cup increments, until the dough isn’t sticky any longer.
Knead the dough for 5-10 minutes on a floured surface.
Coat the inside of a large bowl with 1/2 teaspoon Olive Oil, place the dough in the bowl and roll it around, coating the dough in the oil.
Cover the bowl with either plastic wrap or a clean kitchen cloth, and let rise for 1 hour.It will grow…double in size even!
Separate the dough in to pieces, 12 minis or 6 large, whatever you choose. Roll each piece with your hands to form a “log” shape, then join the ends to create a circle. Be sure to work the ends together well; we want circular bagels, not straight!
Bring a big pot full of water (as big as you have) to a boil, and add 1 tablespoon sugar.
Use some sort of slotted spoon or lifter to drop the dough in the hot water. You can put multiple bagels in at a time, just make sure they have enough room! I did two at a time.
Let the dough boil for about a minute, then turn it to the other side and let it boil for another minute.
Place the bagels on a lightly greased baking sheet.
Bake at 450
Bake for 5 minutes, then turn each bagel over. Bake for another 20 minutes (or until golden brown).
Pop the bagels out of the oven, and let them sit for a bit. They will be hard once they come out, but will soften up as they cool, and be even softer the next day.
For those of you who are health/calorie conscious: this recipe totals to about 1600 calories. Just divide that by the number of bagels you make, and you have your calorie count for each yummy bagel!
P.S. Health nuts, you probably won’t be able to stop at one.