March 25

Bagels. There is just something about a bagel. Chewy, crispy, tangy and oh. so. nonfattening.

A couple weeks ago, the boy and I made some, and we both were totally surprised at just how easy it was.

First you want to make sure you have flour, water, sugar, salt and yeast.

Yep, that is it.

You are going to combine all your ingredients in your mixing bowl and turn it on to ‘knead’ or in our case 2. You can knead this by hand, but we are lazy, and why should the boy not use his wonderful machine?

The boy and I argued over this dough, as the recipe says “The dough will be quite stiff; if you are using a machine the dough will ‘thwap’ the sides of the bowl and hold it’s shape when you stop the mixer.”

I made him add more flour. This still wasn’t stiff enough, and I told him so.

He was a bit put out.

He was so upset with me that he kneaded it by hand too.

Put the dough in a greased bowl, and set aside to rise until noticeably puffy though not necessarily doubled in bulk, about 1-1½ hours.

It was right after putting the dough in the bowl, that the boy left to go hang out with someone he wasn’t frustrated with, and left me to deal with the rest.

I sat down to the computer and set the timer for 60 90 minutes.

Let me just say that this is a whole lot more than ‘puffy and not necessarily doubled in bulk’.

This dough needed to be tons stiffer. To make sure that bagels attain their typically dense, close-grained, chewy texture, you don’t want them rising very much, and a dry (stiff) dough naturally rises much less than a wetter one. oopsie-poopsie!

The dough really needed a whole lot more flour.

Divide the dough into 8 pieces, roll them into smooth round balls.

It was at this point in the process that a knock sounded at the door. 2 Mormon missionaries were standing there. I always invite them in and give them some hot chocolate, tell them to forget about trying to evangelize me, and send them on their way. This time, I gave them hot chocolate and made them watch me make bagels.

Cover them with plastic wrap, and let them rest for 30 minutes. They’ll puff slightly, unless your dough needs tons more flour, then they will puff greatly!

While your dough is resting, you need to prepare a water bath.

Get yourself the widest pan you have and put 2 quarts of water in it.

Heat the water, and add sugar

Here in Pothole, Ohio, I couldn’t find non-diastatic malt or barley malt syrup, so I used some brown sugar as a substitute.

Preheat your oven to 425º.

By this time, the Morman’s will have drank all their hot chocolate and be bored stiff, as you have not given them a single reason to try and evangelize you. So go to your resting dough,

stick your finger in the middle and twirl it around your finger till the hole is 2 inches in diameter.

Then 3 or 4 at a time, put them in the simmering water. 2 minutes on the first side, then flip them over for another minute.

They are ugly after bathing.

Bake them for 20-25 minutes or until they’re as deep a brown as you like. The Mormon’s will leave around this time, and you will be glad to see them go, so you don’t have to share.

Even though the dough wasn’t nearly stiff enough, they were wonderfully chewy and perfectly bagely.

Here is the recipe.

Make them yourself. You will be so happy with the result, you will never purchase another bagel again.

Published by

chocolatechic

Just an average wife, mother, and homeschooling woman

18 thoughts on “March 25”

  1. Thanks for being kind to the Mormon missionaries. Someday my sons and maybe my daughters will go on missions, and I hope that they will find kind people to give them hot chocolate on cold wintry
    days. Do you give them lemonade in the summer?

    No, but about 2 years ago, there were 2 great guys that were so fun. We would have them over for dinner a lot. I thought that they might miss a home cooked meal. When they moved away, I was sad.

    I wish we were not in the middle of a kitchen rehab or I would try making bagels. You make it look so easy!

  2. I will try these after we move and i have a bit of time. I wonder if I can use part spelt flour? and who would they turn out? have you tried doing whole wheat?

    I am sure that you could use any flour you want, rye, whole wheat, spelt, etc.

  3. I’ve decided that instead of planning some big vacation to an exotic destination… I’m coming to your house… just so I can eat great food for a week. Those bagels look great! Now I’m craving a bagel…go figure! LOL

  4. You truely are *Wonder Woman* !
    You bake your own bagles.
    Where did you come from? and my husband would love for you to hang around with me, I’m pretty sure he’d pay big money if your awesome cooking skills would rub off a little. I am amazed. Yum.

  5. I’m glad you liked your bagels – when I tried, mine didn’t turn out as well as the ones I buy at the bakery. While it was a crushing blow to my ego, I’m really just as happy because it’s one less thing I have to cook! 😀

  6. I made them. They turned out great. Only thing I did was leave them in like 2 minutes to long. So, they were really brown, but, those are gone just like the cake. I am definitely making these again. I just love that you put pictures on here. Otherwise I would have been totally lost. lol

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