Bagels, Bagels, Bagels

            

Bagels, Bagels, Bagels
(makes 8 bagels)

2 tsp active dry yeast

1.5 tbsp sugar

3.5 dl (1.5 cups) water (42℃, 107℉, This isn't exact. It should feel just slightly warm to the touch.)

8 dl (3 1/3 cups) flour

2 tsp salt

whatever you would like to top or flavor the bagels with

1. Add 1 dl (0.4 cups) lukewarm water to cup. Add sugar and yeast but do not mix! Let stand 5 min.

2. In a large bowl, measure the flour and salt and make a dent in the middle of them.

3. When 5 min is up, mix the yeast mixture in the cup and add to the dent in the flour. Add 2 dl (0.8 cups) water as well.

4. Mix and add the rest of the water if needed. Knead for about 10 mins (I usually give up after about 5min 😀).

5. Place a kitchen towel or some other cloth over the bowl and let rise for 1 hour.

6. Remove the towel and punch down the dough a few times. Replace towel and let rise for another 10 mins.

7. Divide the dough into 8 parts and roll into balls.

8. Using your thumb, make a hole in each, stretch the hole and shape into a bagel.

9. Place them on a baking sheet lined with parchment paper or silicone mat, cover with a moist towel and let rise for 10 min.

10. While they're rising, preheat the oven to 225℃ (435℉) and bring a large pot of water to the boil on the stove. Then turn down the burner to keep the water at a vigorous simmer.

11. When the bagels are done rising, place one/two at a time into the simmering water depending how large your pot is. If you place two at a time, the pot should be big enough for them not to touch. Boil each bagel for 1 min per side.

12. Remove the bagels from the water with a slotted spoon and shake off any excess water over the pot. Place on baking sheet. Repeat until all bagels have been boiled. 

13. Top with seeds etc if you were planning to.

14. Bake in oven for 18-25 min until golden brown and toothpick inserted into thickest part comes out clean.

The sky's the limit with bagel options. Above, there are blueberry, plain, poppy seed and dried onion. You can also try sesame seeds or pumpkin seeds on top. I also like adding cinnamon and raisins to the dough. Just use your imagination!

Since these take awhile to make, I usually make 2-3 batches at a time. Just make each batch in a separate bowl and after boiling, place one batch at a time into the oven. When the bagels have cooled cut in half and freeze. You can have fresh bagels whenever you want by placing a frozen bagel into your toaster. They taste freshly-made!