So I treated myself to a stand mixer – and now I can’t stop making bread. So far though, the best think I’ve made has been bagels. They only take two hours and it’s a fun Saturday morning activity. You just knead the dough with the dough hook on the slowest setting for 10 minutes, let it rise for and hour, shape, boil, and bake!
Quick shout-out to the blog DeliciouslyYum for the inspiration for this recipe. I’ve adapted it slightly.
- 3 1/2 cups flour.
- I used 3 cups bread flour and 1/2 cup whole wheat flour. I have used 2 cups whole wheat and 1 1/2 cups bread flour and the bagels were fine but a little tough.
- 2 teaspoons sugar
- 2 1/4 teaspoons yeast
- 1 3/4 teaspoons salt
- 1 1/3 cups warm water (about 110 degrees)
- Toppings: cheese, jalapenos, seeds, onions, whatever sounds good!
- Pour warm water, yeast, and sugar into the bowl of your stand mixer. Let sit for 5 minutes.
- Add flour and salt to the bowl and mix on low using the dough hook attachment for about 10 minutes. Cover with a kitchen towel and let rise for 1 hour.
- Place dough on floured surface, punch it down a little, and let it rest for 10 minutes.
- Cut dough into 8 equal wedges. Shape into balls. Using your fingers, poke holes in each bagel. Let rest for another 10 minutes. Get some water boiling in a wide pan – use enough water to allow the bagels to float. Preheat your oven to 425.
- Boil bagels in batches, 1 minute on each side. Drain bagels as much as you can and place on parchment paper on a baking sheet.
- Top your bagels! This is a good time to add cheese, seeds, onions, etc.
- Bake the bagels for about 22 to 25 minutes, until golden brown. Remove them from the oven and allow them to cool completely before serving. Cut them in half prior to freezing or refrigerating.