(Bryan’s Homesteading Level 2)
We love bagels! Bryan spends way too much money on the pepperoni bagels at Wawa, and decided to make them himself. He used to just buy the bagels, provolone cheese, and pepperoni which in itself was a huge cost savings. But, of course he always wants to go a few steps farther. Since he has already mastered the cheese making, (I know, I know, we still haven’t shared that with y’all yet. I promise it is coming.) he planned on bagel making as his next project. He found this recipe on Jill’s blog, theprairiehomestead.com. If you have never read any of her blogs, you must check her out. She’s a rock star of the homesteading blog world!
Homemade Bagel Recipe
- 1 T instant yeast
- 4 c flour (we used our fresh milled)
- 2 t sea salt
- 1 T brown sugar
- 1 ½ c warm water (we used whey)
- 2 quarts water
- 2 T brown sugar
- 1 T sugar
Mix all dough ingredients in a mixing bowl and knead vigorously for 10 minutes. We used the stand up mixer, because I don’t do vigorously for 10 minutes. The dough will be stiff. (I’m glad she added this, because I would of added more whey for sure.)
Place dough in a greased bowl and cover with a kitchen towel. Let rest for 1 ½ hours. This is more to relax the gluten, than to let it rise. It will rise some, but not like other yeast dough. (Our dough rose a ton, so we may have done something wrong here.)
On a floured work surface, divide it into eight pieces. Roll each piece into a smooth, round ball. Cover with a kitchen towel and let rest again for 30 minutes. Note: The more round your balls are, the easier it will be to get a round bagel. I have a horrible time getting anything into a perfectly round ball, so some of ours were a little off.
While the dough is resting, prepare the water bath by heating the water and brown sugar to a gentle boil in a wide pan. Preheat your oven to 425 degrees.
Use your pointer finger to poke a hole through the center of the each ball, then twirl the dough on your fingers to stretch the hole until it is about 2 inches in diameter (we didn’t spin them …. picture letting a 9 year old and a 44 year old spinning dough on their fingers, not gonna happen in my kitchen. We poked a hole with our fingers, and gently pulled them apart to look like a bagel). These will puff up quite a bit once you boil them.
Transfer the bagels to the simmering water gently. Cook the bagels for 2 minutes, flip then cook 1 more minute. Remove bagels from the water and place on your baking sheet. Repeat until all bagels had their chance in the hot tub.
Bake the bagels for about 20 -25 minutes, or until they’re browned to your preference. If you want to top with seeds, you would do this after about 15 minutes in the over, remove, brush with water and sprinkle with seeds. Finish out the baking. Cool then enjoy!
We tried our store bought bagels compared to our fresh bagels in a pepperoni and cheese test. Surprisingly we both agreed the store bought was better. I think our fresh made bagels had too much flavor of their own to be paired with the pepperoni and cheese. (I know crazy right?) I think our bagels still had a little bit of a “breadish” texture inside them. Our favorite bagel in the cream cheese and homemade jelly test was absolutely our fresh bagels. I can’t wait to try this recipe again, maybe knead the dough longer to see if that makes a difference in the texture.