Organic Homemade Bagels

Saturday, April 1, 2017

I've been baking a lot of my own bread lately because it's so simple and I love being able to chose the ingredients that go into it. Being able to make my own bagels instead of purchasing them from the store feels amazing. They taste way better than store-bought and I can make them organic too! Simple living = simple ingredients.

I've made this recipe so many times already. I had posted the recipe on my instagram, but I decided to add it to my blog for easy access!

What you need:
Bagels: 
1 1/4 cup of warm filtered water (between 100 and 110℉)
1 1/2 tablespoons of organic sugar
1 packet of active dry yeast (about 2 1/4 teaspoons)
3 1/2 cups of unbleached organic all purpose flour
1 1/2 teaspoon of sea salt

Toppings:
-sesame seeds
-poppy seeds
-course sea salt
-minced onion flakes
-garlic powder or flakes
-egg for brushing (optional)
I personally like the Everything But The Bagel Sesame Seasoning Blend from Trader Joes which is everything bagel toppings already mixed together! These are also delicious as plain bagels as well!

To boil the bagels:
2 quarts of water
Honey

The first step is combining the warm water, sugar, and yeast in a bowl and stir until dissolved. Let it sit for 6-8 minutes until the mixture is foamy. This allows the yeast to activate. Once it is foamy, mix yeast mixture into the flour and salt. I use my KitchenAid mixer for this using a paddle/dough hook, but you can also knead it with your hands. Mix until the dough is elastic-like, adding more water if needed, one tablespoon at a time.

Once combined, form the dough into a large ball and place in a lightly oiled bowl and allow to rise in a warm place for 1 hour. I like to let my oven warm up a bit, turn it off, and let the dough rise in there covered with a tea towel.

In the last 10 minutes of your dough rising, begin boiling 2 quarts of water in a large saucepan. You need depth, not width. Bring water to a boil with a few tablespoons of honey.

Divide your dough into 8 balls for regular sized bagels, more for tinier bagels. Form them into balls and stick your thumb through the middle to form a hole. Let them rest for about 10 more minutes while your water finishes coming to a boil.

Boil each bagel for 1 minute on each side. You can put 2-3 in the pot at a time as long as they have room to float around.

When you take them out of the water, place them on a towel to lightly drain the water from them so they don't become soggy in the oven. Transfer the boiled bagels to a baking stone or baking sheet. Bake plain or add desired toppings! One thing I've learned is that the seeds tend to stick better if you do an egg brush on the top of the bagels before adding them, but it's not necessary.

Bake at 425℉ for about 17 minutes until they are golden and the outer crust is hard to the touch.

It's so nice to have bagels on hand. I love making ham and swiss sandwiches or even just spreading some cream cheese on one! How do you like to eat your bagels?

1 comment

  1. I'm normally somehow terrible with yeast—not even sure how. In culinary class in high school it was the only thing I ever had trouble with. But I have been wanting to get back at it, and these look amazing! I'm secretly addicted to asiago onion bagels and I loooove putting turkey, spinach, and a medium-hard cooked egg on them!

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