Fresh Homemade Bagels.

Bagels are one of my favorite things to have for breakfast, toasted with butter is my favorite way to enjoy them with my coffee. Sometimes I am adventures and slice a bagel and smear a little mayo and stack up some cheddar and ham. I found a recipe that looked pretty easy and I wanted to try and that didn't take 2 days and a ton of time to rise and bake. I came across this recipe on the Tasty Kitchen called "Step by Step: Homemade bagels"

Put the yeast and warm water in the mixer bowl

Add the flour to the yeast and mix with the dough hook

I covered my bowl and put in a warm place to rise for about an hour. I just turned on my oven for a few minute to warm up,turned it off and put in the bowl. Make sure it's just warm in the oven.

I just put the dough on the counter with a little flour and kneed till smooth.

Divide the dough into four equal parts

roll each of the dough balls into a rope and shape into the shape of the bagel, seal the ends with water and place on a baking sheet to rise for 15 minutes

While these are in the oven rising, start a 5 quart pot to a gentle boil.
After they have risen, add, one at a time to the water and boil on each side for a minute or so, lift out with a slotted spoon then pat dry on a paper towel. (p.s. Don't leave the boiled bagel on the paper towel, it WILL stick and you will have a towel sided bagel, lol I did this so I know and can pass this knowledge on to you) OOps!

After I boiled and dried the bagels, I placed them on an oiled baking sheet and I sprinkled two with cinnamon and sugar and the other two with sea salt and some dried Italian seasoning.

Place in the oven for 18 minuets, sit back and wait for the aroma of fresh bagels to fill you house!

Fresh out of the oven.

You can take one now and enjoy how you like or wait for them to cool and wrap them in plastic wrap.

I waited till the next morning and had one toasted with butter,
Delicious!!

Hope you try these soon! The recipe only makes four so if you are like me and are the only one to eat these then it is the perfect recipe, but I am sure it will double or triple just fine.

Enjoy,
The Pastry Diva