Friday, February 26, 2010


 I don't indulge in bagels very much.  It's a habit since I was pregnant with my second and on a diabetic diet.  They have huge amounts of carbs.   When I do buy them my kids gobble them up very fast.  
When I used to work across the street from a bagel joint, I regularly got either sesame seed or honey wheat.  So Why not make them together?  I used half Whole wheat in the recipe.

It has been a long time since I made bagels.  So long that I couldn't find my old recipe and had to make do with something new.    I didn't want to go with the two day version.  I'm all about immediate gratification.  I found this version on Allrecipes.  I don't have a bread machine I just used my mixer.

I had a problem in that I didn't use the right yeast I think I used instant and it rose too much before I got them in the pot. SO they ended up getting a little too wet.  When they baked they never really dried out in those spots and were kinda like biting into boiled dumpling.  They did however taste good and managed to get eaten all gone.

  • 4 1/2 cups all-purpose flour
  • 3 tablespoons white sugar
  • 1 1/2 teaspoons salt
  • 1 (.25 ounce) package active dry yeast
  • 1 2/3 cups warm water
  • 2 tablespoons margarine
  • 1 tablespoon white sugar
  • 2 teaspoons salt
  1. Mix together the unsifted flour, 3 tablespoons sugar, 1-1/2 teaspoons salt, yeast, water, and butter in the bread machine on the manual setting.
  2. OR, mix 1-1/2 cup flour, 3 tablespoons sugar, 1-1/2 teaspoons salt, and yeast. Heat water and butter to 120-130 degrees F. Add water to dry ingredients; beat 2 minutes at medium speed on mixer. Add 1/2 cup flour, beat at high speed 2 minutes. Stir in more flour to make a stiff dough. Knead 8-10 minutes. Cover and let rise. Punch down. Cover; let rest 15 minutes.
  3. Remove from bread machine.
  4. Divide dough into 12 pieces; shape 3 pieces into smooth balls. Poke a 1 inch hole in each. Drop bagels into a large skillet with 1 inch water (simmering) with 1 tablespoon sugar and 2 teaspoons salt in the water. Cook on medium low heat for 3 minutes, turn and cook 2 minutes; turn again, cook 1 minute more. Drain on towels. Repeat for rest of dough. Place on greased cookie sheet.
  5. Bake at 375 degrees F (190 degrees C) for 20-25 minutes. Remove from sheets and cool. If desired, before baking, mix 1 egg white and 1 tablespoon water, brush on bagels, and sprinkle with sesame, poppy, or caraway seeds.

1 comment:

Elizabeth-W said...

I LOVE bagels. But if I ever learned to make them it would be bad bad bad.
They were the only thing I could eat when pregnant with E. I had constant heartburn and the carb factor seemed to tone it down :)

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