Bagels!

20 Feb

Chewy inside, crispy outside, with a swipe of cream cheese getting all melty from the heat. Oh yes. Bagels. But not just any bagels, HOMEMADE bagels! Homemade bagels that are quick and easy to make. Yes, I had to eat one right out of the oven. I was just making sure they were edible of course.

These also are great from the freezer. I sliced them from side to side, leaving a little bit unsliced in the center of the bagel to keep the two halves together. You’ll want to do this prior to freezing so they can be easily popped into the toaster. If you are anything like me and like bagels as much as I do, make a double batch, and freeze half of them. It’ll be like Christmas morning all over again.

Bagels
yields 8 bagels
2 1/4 teaspoons dry active yeast
2 teaspoons granulated sugar
1 1/3 cups warm water
3 1/2 cups bread flour, plus extra for kneading
1 3/4 teaspoons kosher salt
In the bowl of a stand mixer fitted with the paddle attachment, add the flour, sugar, yeast and salt.  With mixer on low, slowly add the water.  Continue to mix until the dough comes together, about 4-6 minutes.  Swap the paddle attachment for the dough hook and knead on medium-high until dough is smooth, about 8-10 minutes.   take dough out of the bowl, spray down the bowl with nonstick cooking spray or gently wipe in olive oil and add dough ball back. Cover with a towel and let rise for 1 hour or until doubled in size in a warm place.
Punch down the dough and let the dough rest for 10 minutes.
Preheat the oven to 425º F and bring a large pot of water to a boil, reduce it to a simmer.
Divide the dough into 8 pieces.  Roll dough into balls, rolling the balls between your palm and the work surface, until the are smooth.
Poke your finger through the center of the ball creating a ring.  Twirl the ring around the index of one hand and the thumb of the other, stretching the dough and widening the hole to about 1/3 of the bagel’s diameter. Place the bagels on a baking sheet lined with parchment paper or a silpat mat and cover with a towel, letting them rest for 10 minutes.
Gently lower the bagels into the water in batches, 4 bagels at a time. Boil uncovered for about 1 minute on each side.  Using a skimmer, remove the bagels from the pot, shaking to drain any excess water – return to the baking sheet. Bake for 20-25 minutes or until golden.  Transfer to a wire rack to cool completely before storing in an airtight container to preserve freshness.
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