I have a new bread machine.  My old one went kaput.   I lurve fresh homemade bread piping hot and  smeared with buttah.  Heavenly.

I also love bagels.  There is only one place in my town to get them (aside from pre-packaged at the grocery store) and that’s at Dunk*n D*nuts.  The line is always terrible and if their service was any slower they would be moving backwards.  So, I made my own.  Aside from the fact I didn’t let my first batch “rest” after I shaped them and before I boiled them they were okay.   Yes, it’s a little time consuming.  They’re not quite as good as those you find in New York City first thing in the morning, but I’ll definitely make them again.

Ingredients:
1 cup warm water (110 degrees F/45
degrees C)
1 1/2 teaspoons salt
2 tablespoons white sugar
3 cups bread flour
2 1/4 teaspoons active dry yeast
3 quarts boiling water
3 tablespoons white sugar
1 tablespoon cornmeal
1 egg white
3 tablespoons poppy seeds
Directions:
1. Place water, salt, sugar, flax seed, flour and yeast in the bread machine pan in the order recommended by the manufacturer. Select Dough setting.
2. When cycle is complete, let dough rest on a lightly floured surface. Meanwhile, in a large pot bring 3 quarts of water to a boil. Stir in 3 tablespoons of sugar.
3. Cut dough into 9 equal pieces, and roll each piece into a small ball. Flatten balls. Poke a hole in the middle of each with your thumb. Twirl the dough on your finger or thumb to enlarge the hole, and to even out the dough around the hole. Cover bagels with a clean cloth, and let rest for 10 minutes.
4. Sprinkle an ungreased baking sheet with cornmeal. Carefully transfer bagels to boiling water. Boil for 1 minute, turning half way through. Drain briefly on clean towel. Arrange boiled bagels on baking sheet. Glaze tops with egg white, and sprinkle with your choice of toppings.
5. Bake in a preheated 375 degree F (190 degrees C) oven for 20 to 25 minutes, until well browned.

Things I did differently:

  • I increased the water by about 2 TB
  • I used 1-1/2 cups bread flour and 1-1/2 cups whole wheat flour
  • I added 3 scoops of ground flax seed – don’t know the scoop size – it’s whatever came in the container.
  • I made 8.  Two were pretty small.  I’m thinking 6 would make a good, hearty size.
  • I baked 4 at a time.  The first batch I didn’t let rest before I boiled them, so the second batch rested for 20 minutes while the first ones baked.
  • I did not use the egg wash on the top.
  • I didn’t have cornmeal so I didn’t use it.  I have silicone baking sheets and I didn’t have any issues with them sticking.
  • Mine baked for right about 20 minutes.

I actually read most of the reviews and followed some of their tips and tricks.  I’m thinking I might like to make cinnamon-raisin next.  I taste-tested with cream cheese and with reduced sugar grape jelly.

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