Friday, June 25, 2010
Fresh Homebaked Bagels!!
I love to have Bagel with Cream Cheese for breakfast with a hot cup of coffee. Its filling and delicious! I usually get store bought bagels and I am sure most of us do on a regular basis. But today after making Bagels at home, I have said "NO" to the store-bought ones. Store Bought Bagels cannot beat the fresh homemade ones.
When my husband saw the Bagels, he asked me " Holy Cow...You made these?. These looks beautiful! " and when he ate one he said these are much better from the ones we get from outside! We enjoyed these with Cream Cheese Spread and Hot Coffee! Making Bagels is as easy as making a loaf of bread. It just took me an hour from start to finish to make these! Isn't it awesome?
When I thought of making Bagels at home, I searched on Google for the recipes and I got hooked to the recipe from John D Lee who once owned a Bagel restaurant posted it with step by step instructions here . This turned out to be the fool-proof recipe! Bagels turned out exactly how they should be; Crispy from outside and Soft and Chewy from inside!
Sending this off to Champa's Bake Off Event.
I am posting the same recipe here (Click here for printable version)
4 cups All purpose flour or bread flour
1 Tbs sugar
1 1/2 tsp salt
1 Tbs vegetable oil
2 tsp Instant Active Dry Yeast
1-1/4- 1-1/2 cups of warm water.
1. In a bowl, add 1/4 Cup of Warm Water and dissolve the yeast and sugar into it. Let it sit for 5-10 minutes. The mixture will become foamy. (This is the method to check that your yeast it active)
2. Add in Salt, Vegetable Oil and 1 Cup of water.
3.Start adding flour 1 cup at a time and while mixing it with the Spatula.
4.Once you have added all the flour and dough has come together, take it out on a lightly floured surface. The dough should feel stiff, but add the extra water if it's really stiff, or you can't get all the dry flour incorporated and keep kneading for approx 10 minutes or until the dough is uniform and smooth.
5.Cut the dough into 8 equal sized balls, and let rest for 10 minutes.
6.Pre heat your oven to 425.
7. Now, take each of the dough balls and using two hands, roll it into a little snake on the counter. When the snake is longer than the width of your two hands, wrap it around your dominant roiling hand. The dough rope should be wrapped so the overlapping ends are together at your palm, near the start of your fingers. Now take the two overlapping ends, and use your palm to squish/roll these two ends together. Once the dough is fused, you should have a perfectly circular bagel-to-be!
8.Let your bagels rest on the counter for about 15 minutes, and meanwhile, bring a pot of water to boil, and grease a large baking tray lightly.
9.After the 15 minute wait, your bagels will start to look puffy, and it's time to get them boiling! Add them as many at a time as you can to your boiling water without crowding them. Boil for about a minute, turn them over, and boil for another minute. Take them out a let dry for a minute and then place them on your oiled baking tray. Repeat until all the bagels are boiled. (Bagels will puff up more when you boil them)
10.Add the tray to the oven, and after 10 minutes, flip the bagels over, bake for another ten minutes; and they're done!
Enjoy the fresh baked Bagles with Cream Cheese or Butter and Hot Coffee! Have a great filling Breakfast and Stay Active all day :)