Tuesday, January 18, 2011

Eight precious bagels ~

Nutmeg-golden raisin

Very soft, yet still chewy bagels - no high/gluten/bread flour included.   Dense and chewy - not this recipe.  

I just don't make bagels often, it's rare in fact.   We can get good boiled bagels here in town, thank goodness.  A few years ago there was only one local bagel place that didn't boil their bagels, yet still called them bagels.  This is one of the few time I will get on the Food Soapbox.  If they aren't boiled, they are simply rolls with holes.  Anywhoo.  I consider these a major treat to make.  If I am making bagels, something complex is going on and I'm baking these to keep me busy.  That's not always bad, and neither are these bagels. 

I do like bagels that are made with bread flour.  As I mentioned, these are that not particular recipe, they are quicker due to the amount of yeast...and today, ready for the kids after school snack.

Eight precious bagels ~
(on the light side, soft)

4 1/4 tsp. yeast (whoa, that's alotta yeast)
1 1/4 c. warm water
1/2 c. whole wheat flour
2 1/2 c. all-purpose flour
2 1/2 tsp. fine sea salt
2-3 T barely malt syrup
Egg white wash at the ready 

Love the brass, the time worn handle

  • Have ready two baking sheets lined with parchment and sprinkled with cornmeal.
  • Bloom the yeast in the water, five minutes.
  • Mix the salt and flours, add to the yeast. Knead or mix with dough hook for five minutes.
  • Let the dough rest 10 minutes, then knead another 10 minutes - or mix with the dough hook.
  • Remove the dough to an oiled bowl.  Let rise until double.
  • Get a stockpot full of water, approximately five quarts in an 8 quarts stock pot, add the malt syrup.  Let it come to a boil, reduce to a simmer when ready.  Meantime, shape bagels.
  • Divide the dough into eight pieces.  Roll each into a tight ball.  Place a finger in the middle of the roll and go through.  Use a finger from each hand an twirl the hole open wider.  Set them to rest ten minutes. 
  • Boil the bagels two at a time, 30 seconds on each side in the simmering water.  Remove with a slotted spoon of some sort and dab the bottom with paper towels of excess water.  Place on baking sheets.
  • Brush on egg white wash, top as desired.
  • Bake 20-25 minutes.

Leftovers for our breakfast tomorrow


  1. looks absolutely delicious!

    have a great time,

  2. You know, for 50 cents...
    Love you!

  3. Thank you, Paula - your recipes are wonderful!

    Karin. Karin - they are a dollar here. A dollar! A buck! Sometimes more! It's a dilemma I tell you, a dilemma! A bagel inner conflict. :)

  4. You know, they probably are here too - I got bageled out and haven't bought any in a long time. Seeing your home-made bagels immediately took me back to that conversation and literally made me laugh out loud.
    You do that to me.