Homemade bagels

**A few notes before you read this super awesome recipe for homemade bagels (they only take 1 day!)

1. I am participating in this year's NanoWrimo (national novel writer's month), where the goal is essentially to complete a novel in one month. If I seem lax in my blog posts, it's because I am frantically trying to reach my word count. 

2. My book, Passion's Tide, will be FREE on Amazon from Monday 11/12 through Friday 11/16! That's right, you can own the super popular swashbuckling adventure romance for free. I would love it if you would review it, rate it, and tell all your friends so that I can be rich and famous enough to support my food styling obsession. 

And I now return you to your regularly scheduled program: 

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Well guys, I think I may have finally gotten the hang of this baking thing. This week alone I've made two batches of bread, and two batches of bagels. I even had to run out to Wegmans on a Saturday afternoon (Never do that. It's chaos) to pick up more bread flour!

But look....they are so glorious.

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When I started cooking I never imagined that I would be able to make homemade bread products. And when I overconfidently thought I would give it a shot last Novemeber, well, let's just say the results were less than successful.

I had so many mishaps with baking that I dedicated a whole blog post to it. It's worth a read, because I tend to use a lot of self-deprecating humor when I mess up repeatedly. 

But back to bagels. And before I post the "you-wont-believe-how-easy-it-is" recipe, let me tell you a story. I work for a small, medical start up company called Cerebral Assessment Systems (check out the website...I made it!). And when I say small, I mean it. Besides my boss, who is the CEO and President and Founder, there's just me and one other guy, Paul.

Because our company is so tiny, we rent space in the office park building that our software company works out of. We pretty much have one cubical and one office, but we can use the rest of the building as needed. And we assumed this applied to free bagel Thursday.

You see, one day Paul disappeared to the kitchenette to refill his coffee and returned with a fresh bagel in hand. I demanded to know where he had gotten it, and he told me about free bagel day every Thursday. So for the last five months, if I've been working at the office on a Thursday, I would snag a free bagel.

Bet you can guess where this story is going, can't you? Turns out, the bagels weren't free. The other companies who shared our building had a bagel club thing going, where they would rotate bringing in fresh bagels and cream cheese to share. With each other. 

Two weeks ago Paul and I got caught bagel-handed by the people who bring them in. Paul, being the great friend that he is, abandoned ship and left me alone to awkwardly wait for my bagel to finish toasting. The man was very nice, didn't make me give back the bagel, but suggested that we bring in a few dozen one of these weeks.

And so came the push I needed to try out this recipe I've had bookmarked for months.

You will need:

  • 2 teaspoons of active dry yeast
  • 1 ½ tablespoons of granulated sugar
  • 1 ¼ cups of warm water (you may need ± ¼ cup more, I know I did)
  • 3 ½ cups (500g) of bread flour or high gluten flour(will need extra for kneading)
  • 1 ½ teaspoons of salt

In 1/2 cup warm water, pour in the sugar and yeast. Don't stir it. Let it sit for five minutes, and then stir it to dissolve it.

Mix the flour and salt in a large bowl (I used my kitchenaid mixing bowl). Make a well in the center of the flour and add the yeast mixture. Add another 1/2 cup of warm water and stir with a wooden spoon. If there's a lot of leftover flour, add some more water until it starts sticking.

Then you can either knead it for ten minutes, or just use your dough hook attachment. When it's smooth and elastic, transfer it to an oiled bowl, rotating it to get all sides of the dough oily. Cover with a damp kitchen towel and set it in a warm place for an hour.

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For the warm place, I usually set my oven to a low temperature (350 or less) and put the bowl on top of the oven. Make sure the bowl isn't on the burner that acts as a vent for the oven heat, or you'll mess everything up. 

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So this picture was taken an hour later. Check out that rising action! Now you get to let out some anger and punch the dough back down. Cover it, and let it sit for another 10 minutes.

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Break the dough up into 8 even pieces. Use a kitchen scale if you want, or just guesstimate. Roll the dough into into nice little balls, and then dip your finger in flour and poke a hole in the center of the ball.

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Spin the bagel around to stretch out the hole, then cover them and let them sit for another ten minutes. While they are resting, fill a large stock pot with water and set it to boil. Once it's boiling, reduce the heat just a teeny bit. Also, preheat your oven to 425.

When the water is ready, you're going to carefully drop the bagels one at a time into the pot, flipping them over after about a minute. Let them cook for one more minute and then take them out, resting them on a lightly oiled baking sheet.

If you want to add any toppings, use a egg wash on top of the bagels and sprinkle your desired toppings on them. Once all the bagels are boiled, bake them for 15-20 minutes, or until nice and golden brown.

bagels, homemade, fresh, home made, oven, baked, boiled, New york, NY, style, warm, Brueggers, dough, yeast, delicious, easy, one day, simple

And that's pretty much it. It will probably take you longer to read this post then it will to make these incredible bagels.

bagels, homemade, fresh, home made, oven, baked, boiled, New york, NY, style, warm, Brueggers, dough, yeast, delicious, easy, one day, simple

They are impossible to resist straight out of the oven, just ask the burn on the roof of my mouth. But when you toast them they are to die for. There's a million more bagel recipes out there, and I can't wait to try some more advanced ones. And maybe, just maybe, the exclusive bagel club members at work will forgive me for stealing all of their's if I replace them with fresh, homemade ones.

This recipe was from SophisticatedGourmet.com

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