I have gotten into a good groove of baking all of our bread products from scratch, including honey whole wheat bread, biscuits, dinner rolls, bread sticks, sweet breads and pizza crust. I have not purchased any of those things for a very long time. The one exception has been bagels. My kids love bagels for breakfast or lunch. Of course they also love them with cream cheese…pretty sure I got them hooked on that!
On a mission to cut more preservatives, high fructose corn syrup and artificial sweeteners from our diets, I finally tackled baking my own bagels. I could have just stopped buying them but I like having options for easy breakfasts instead of cereal. I was also hoping to break away from the cream cheese spread when we do have bagels.
Well, this recipe has taken us there. I experimented with a few different additions to see what would be preferred. I tweaked the recipe a little to mix in some whole wheat flour. I added blueberries to a couple and rolled a couple of them in turbinado(a less processed, raw sugar). The sugar coated ones were a hit, even plain, with no spread of any kind. Although I prefer them with real butter, after the kids tried them they didn’t even ask for cream cheese! So far, so good. I’m anxious to try cinnamon/raison and some other combinations next time. I’m also going to try substituting the sugar with honey as I usually do. Here’s the recipe if you are interested:
1 tsp. active dry yeast
1 1/4 cups warm milk(110-115*)
1/4 cup softened butter(or margarine)
2 tablespoons sugar
1 tsp. salt
1 egg yolk
1 1/2 cups whole wheat flour
2 1/4 cups all-purpose flour
In a mixing bowl, dissolve yeast in warm milk.
Add butter, sugar, salt and egg yolk; mix well.
Stir in enough flour to form a soft dough.
Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes while adding the rest of the flour.
Place in a greased bowl, turning once to grease top.
Cover and let rise in a warm place until doubled, about 1 hour.
Punch dough down.
Shape into 8-10 balls(this is when you’ll want to add berries or nuts and knead them in)
Push thumb through the centers to make a 1-in. hole.(remember the hole will shrink when they are baked so don’t be afraid to make them good sized)
Place on a floured surace.
Cover and let rest for 10 minutes; flatten.
Bring a large saucepan of water to boil.
Drop bagels one at a time, into boiling water.
If they sink to the bottom, wait until they rise to the top, then remove them with a slotted spoon. Mine did not sink so I let them float for about a minute or so before removing them.
This is when I coated them with sugar, the put them onto a greased baking sheet.
Bake aat 400* for 15-20 minutes or until golden brown.
Remove from pans to wire racks to cool.
They come out with a shiny look to them and taste great fresh or toasted. They do have a slight different texture than store bought bagels, maybe more “bread-like” I guess. But, they are bagels to us. Enjoy!