I’ve always wanted to make these.
But first, in news that makes me feel like an old lady even though I’m pretty sure 35 is supposed to be the new 21, my 10yo turned into an 11yo last week.
The number is high, sure, but the really sad thing? He didn’t ask for any toys. Only iTunes credit, and Microsoft points, and iPod accessories. THOSE ARE OLD PEOPLE GIFTS. And if he’s an old person…? And I’m his mother….? Do the math. Oh well. I will concede that he’s much easier to take care of now than ever, and that it so much more fun to take him to the movies now that we can see films that aren’t for kids. Even though he still talks through the whole thing. But hubs does that too, so I don’t think that’s something you ever grow out of.
But, back to bagels.
After mixing and kneading and rising, the 6yo and I shaped the dough into rings.
She took a great deal of pleasure in this task, and wanted to do all of them. Since it took her like 5 times longer to form one than me, it was a good lesson in patience. For me.
They look kind of sad in their uncooked state don’t they?
Once they were all formed and rising a second time, we got to work planting this guy:
A SpongeBob chia pet of course. I’ll give you an update if he actually grows any chia hair.
After the bagels rise, you boil them then bake them at the highest heat your oven can go to (mine was 525). Between those steps, right after you pull them out of the water and before putting them in the oven, you can top them to make flavored bagels. I left some plain (for kids), did a few salt tops (just a psrinkling of Kosher salt), and an “everything” (or rather everything I could find in my pantry that seemed like it should go on an everything bagel – equal parts salt, garlic powder, onion powder, caraway seeds, and sesame seeds).
These turned out super delicious – even the 11yo ate 3 of them (plain of course). He later stated, “usually, the store bought version is better than what you make, but this time yours are better.” An underhanded compliment, I think, but I’ll take it.
Bagels, slightly adapted from How to Be a Domestic Goddess
- 7 C all purpose flour (bread flour would probably be even better if you have it on hand)
- 1 T salt
- 1 package rapid rise yeast
- 2 T sugar
- 1 T olive oil
- 2 1/4 C warm water
- 2 more T sugar, for boiling
Combine flour, salt, and yeast (in the bowl of a stand mixer if you’re using one). Mix the 2 T sugar, olive oil, and water together, then drizzle this into the flour mixture with your dough hook running. You want your dough to be kind of dry, so add more flour if you need. Knead until smooth, elastic, and springy. It will take a while. I did about 7 minutes with the dough hook, then finished off for about 10 minutes by hand. The 6yo helped too. Place in an oiled boil and leave to rise for an hour.
After it’s risen, punch it down, knead about 6 turns, then divide the dough into 3 parts. Divide each part further into 5 smaller pieces. Each of these smaller pieces is one bagel. Roll them into a rope shape and squeeze the ends together. Secure those ends pretty good, or else they may come apart and look more like crescents (like a couple of ours did). Place on a greased baking sheet and leave to rise for about 20 minutes. While they are rising, heat your oven as high as it will go, 500 or more. Then put a big pot of water on the boil and add the second 2 T of sugar.
When 20 minutes is up, boil the bagels, two or three at a time, for one minute, turning once. Return them to the baking sheet, top if you like, then bake them for 15 – 20 minutes.