If you’ve ever checked out my “About me” page, you’ll have read that I work as an editor at my local university paper, the Manitoban. The job, coupled with blogging, means I run a schedule that is far from 9-5.
My schedule got much crazier last weekend as I spent three days at an investigative journalism conference. It was a whirlwind of panels, lectures, food, stories, and interesting people talking about interesting things. My favorite session was titled, “Whistleblowing, Wikileaks, and Open Source Investigation.” It was about the ways in which the digital age is changing investigative journalism.
It was fascinating to hear about the panelists’ take on the media’s involvement in these very relevant issues. After the panelists spoke, the audience began quite a debate and it was a great reminder of how opinions can differ so vastly in one room.
Good thing my super plan-ahead Katy brain was smart and worked ahead so I have this bagel recipe for you today.
These homemade bagels are fairly straightforward, but they’re certainly not the easiest recipe on my blog. If you have a free day and a hankering for wafts of freshly baked bread drifting through your kitchen, make this recipe.
The recipe I followed seems to be quite forgiving and relies on your sense of touch. In steps 2 and 3, you need to add enough flour so the dough is not sticky. This is important to create the heavy dough required for bagels. I suppose you could use bread flour, but all-purpose works just fine.
You can dress the bagels any way you please. I added poppy seeds to half my bagels and left half-plane. Both were delicious and my family was raving for more.
Perhaps the most fun part of making bagels is the boiling. It’s quite fascinating to see a smooth crust of some sort forming around the edges of the dough. This is why you need to boil them!
The bagels will taste best the day you make them and the next day, but if you want to keep them longer I would suggest freezing them. Homemade bread goes stale faster than storebought. Happy bagel-ing!
Print Homemade Bagels, Bagels, Bagels! Author: Katy’s Kitchen Prep time: 2 hours 30 mins Cook time: 30 mins Total time: 3 hours Yield: 12 bagels Ingredients
- 2 cups warm water
- 2 (8g) packets active dry yeast
- 3 Tablespoons granulated sugar, plus 1 Tablespoon
- 5 to 6 cups all-purpose flour
- 2 teaspoons salt
- 2 teaspoons vegetable oil
- poppy seeds, salt, sesame seeds
- In a large mixing bowl, add the water, yeast, and 3 Tablespoons of sugar. Stir with a spoon until combined. Let sit until foamy, about 15 minutes.
- Add the salt, then add the flour, two cups at a time. Stir with a spoon until the dough comes together. You want the dough to be stiff and not sticky, I used just over 5 cups of flour and ended up combining it with my hands.
- Turn the dough onto a lightly floured surface. Knead with your hands until the dough is smooth and not sticky, adding more flour as needed. I probably added about 2 Tablespoons. Knead for about 5 minutes, or until the dough feels heavy.
- Add 1 teaspoon of oil to a separate mixing bowl and coat the bottom and sides of the bowl. Place the dough in the bowl and turn it around to coat with oil. Cover the dough with a clean cloth and let it rise until doubled, about 1 hour.
- Turn the dough onto a non-stick surface (waxed paper works great) and punch it a few times. Divide it into 12 equal pieces, about 2-3 ounces each, and roll each piece into a ball.
- Roll each ball into a log about 8 inches long. Connect the ends together and roll them together with your hands. Place the bagel onto a lightly greased surface (waxed paper with a few oil works). Repeat for the remaining dough. Cover the dough with a clean cloth and let it rise for about 20 minutes.
- Preheat the oven to 400 F and fill a large pot with water and the last Tablespoon of sugar. Bring to a boil.
- Prepare two baking sheets with parchment paper, and plates with toppings (if using).
- Two at a time and using tongs, place the bagels in the pot of boiling water for about 45 seconds on each side. Remove with a slotted spoon.
- Dip the wet bagels into the toppings, and place on a baking sheet, topping side up. Repeat with the remaining dough.
- Bake the bagels for 30 minutes, and transfer to a wire rack to cool completely. Store in an airtight container.
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