Making your own bagels?
- mels Oct 11, 2005 12:55 PM
Has anyone ever tried this? I recently found a recipe in Cooking Light magazine and it seemed pretty straight forward. I couldn't find the recipe online, but it was basically kneading a dough, briefly poaching the bagel for a minute in a beer/water/sugar mixture then baking them the rest of the way to cook through.
The recipe was for plain bagels (well, with poppy seeds or sesame seeds on top), but I was wondering if I would be able to alter the recipe from the get go in order to make onion bagels. My gut is telling me to try the recipe as-is before making changes.
I've never made bagels but I would approach it like most other things and experiment with just a few from the first batch and then learn from the result.
I have made bagels before, it is blast to do. I don't think I have made them from scratch since college. Hmmm-could be fun to do with my 4 yo!
One word of advice: make sure to shape them smaller than the size you want at the end. The expand and puff up in the water and if you are not careful you have a scene right out of woody allen movie. (Yes I speak from experience)
I have started by making plain dough, boiling and then rolling them in different flavors (sesame seeds, chopped onions, poppy seed, salt etc. I then graduated to flavored doughs (onion, pumpernickel, etc). Have fun!
If I wanted to make this basic dough recipe flavored, could I just add some sauteed onions to the mix (maybe compensate with a touch more flour) and follow the other directions as written, or is it more complicated than that? Would adding onions before the dough rises cause any issues?
I have never even made bread with yeast, the closest I have come is pizza dough, so this is a big step for me.
You must have a go - this was one of the most fun sessions I have ever attended as a cooking school class. In fact, I'm posting the recipe we worked from here, just in case you want another one to try. The recipes in many cookbooks and bread baking books are often so much more complicated and often involve working with the dough over a two-day period. We made bagels in a three-hour session and they were the best bagels I have ever had.
When you get to the bottom of the recipe, you'll see there is no cooking time: it's really best to use your senses to gage when the bagels are done, especially since, as with other dough-related recipes, the bagels will turn out differently and in a different amount of time depending on the weather outside and of course, your kitchen environment. Enjoy!!
1 1/2 Cups of warm water
2 1/4 Tablespoon dry yeast
3 1/2 Tablespoon of sugar
1/2 Tablespoon of salt
2 1/2 Cups of bread flour
Yields 10 bagels
1. Dissolve yeast in warm water in a metal bowl let stand for 5 minutes.
2. Add sugar to yeast mixture.
3. Add bread flour and salt to wet ingredients.
4. Stir till dough comes together.
5. Knead until smooth.
6. Bring large pot of water to a boil and add 2 Tablespoons of sugar to the water.
7. Divide dough into 4 oz. pieces, roll each piece into a 12 inch rope. Wet ends and fuse to form a ring.
8. Proof for 10 minutes.
9. Drop bagel into a pitcher of warm water to determine readiness.
10. Poach bagels in simmering water for 30 seconds, remove from water and bake in a 400 hundred degree oven.
** For poppy, sesame, salt bagels. Dip bagels after poaching into poppy seed, sesame seeds or coarse salt.
** For Garlic or onions bagels sauteed onion or garlic for 4 minutes.
5 minutes before bagels are done remove from oven, brush top with egg white wash and sprinke sauteed garlic or onions.
Return to oven to finish baking.
** For everything bagels same as garlic & onion, sprinkle poppy and sesame and corse salt.
If you can find a recipe using malt rather than sugar, you will have a better bagel. Malt does not fuel the yeast as much (or as quickly) as sugar, and so you get a denser and less bread-like texture, more like genuine bagels than the large, airier things that pass for them these days.
re: Karl S.
I have been obsessed with making bagels for the past year and use a recipe very similar to the link ( I have the cookbook with the original but don't remeber the reference.) The malt syrup makes a subtle but real difference. I also weigh the ingredients rather than measure ( per my recipe). Also, I add gluten to bread flour to approach the high gluten flour used commercially. I hand knead and the dough should be quite stiff, otherwise one winds up with flat rather than "bagelly" shaped bagels. I have tried many other recipes...although many taste good this is the only one that truly approaches NY bagels...chewy with a crust.
I made cinnamon raisin bagels from a recipe in the bread baker's apprentice. It was fun (probably more of the two day variety recipe), but I'll admit, I haven't repeated the experiment. I'm not the bagel snob that some are (not said with any derision, I'm a snob about other things), so am able to find acceptable bagels for purchase that involve far less work.
However, I definitely thought it was fun to do, and would recommend you try it.
Oy weh! Not another bagel spoiler! My people didn't have time to put fruit in bagels when they were escaping across the Red Sea from the Egyptians. They had to use the plain bagels as ammunition against Pharaoh's murderous horde.
Fruit in a bagels is a diabolical invention of the goyim.