Friday, October 24, 2014

The Definitive Bagel Recipe

It is high time I post the bagel recipe I use.  I promised that I would share it when I was able to make bagels for the family in Tennessee, and that was a few months ago.  It was a hectic weekend, and I simply forgot to give them the recipe.  Hopefully this will suffice to make amends.

For a while, I was making these at least once a week, sometimes two or three times depending on my baking mood.  I am sure if you follow me on social media sites like Facebook and Instagram you must have seen many many posts about these magical goodies.  Homemade bagels are, indeed, goodies.  The family in Illinois can testify.

I don't even remember what got me to make bagels in the first place.  I think the family here must have been buying bagels, and I thought, "I can totally make bagels.  Let me find a good recipe."  And they never bought bagels again.

Sophisticated Gourmet's recipe was the only recipe to completely appeal to me in my quick Google search.  It's easy, short and beautifully written.  My favorite thing about the process is the length of time.  If I stay on top of everything, I only spend about two and a half hours from start to finish.  Bagels, people!!!  In under three hours!!!  The results from following the recipe are even better.  I would even call the recipe fool proof.  I have done so many things that I was sure would adulterate the bagels.  Every time, they just sit there defiantly perfect and delicious.

I have a few notes for the recipe.  When you are forming the dough into balls before making the bagel rings, it is really important to make sure that the dough balls are smooth all the way around so that the finished product comes out looking like a bagel.  Water can get caught in the nooks while boiling and can make for soggy bagels coming out of the oven.  Yeah, I did that.

Now this is just a personal preference, but I think that the optimal boiling time for each side of the bagels is a minute and a half.

In a pinch, these can be made in about two thirds of the time.  If you put your oven on the lowest, or warm setting and pop the dough in there to rise, it cuts rising time at least in half.  Make sure to leave the oven door open or the dough will start to cook on the edges, and that is no bueno.  I only do this as a last resort, but the bagels came out just fine.  Samuel thought they were better than usual.

Now, go and enjoy your bagel adventures.

2 comments:

  1. Hmmmm I love your writing Naomi! I almost want to go make bagels!

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  2. I love your bagels, but I haven't quite gotten that recipe down. I'm still used making overnight bagels, but I shall keep trying. :)

    "it is really important to make sure that the dough balls are smooth all the way around so that the finished product comes out looking like a bagel. Water can get caught in the nooks while boiling and can make for soggy bagels coming out of the oven."
    ... Yeah... I've done that a few times.

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