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Super homemade bagels!
6 2/3 C flour
1 T. salt
2 T. sugar
1 T. oil
2 1/4 C. lukewarm water
1 packet dry yeast
2 T. sugar for boiling water
Mix and then knead ingredients. Let rise for one hour. Shape bagels and then let rise for an additional 20 minutes. Boil water with 2 T. sugar. Drop bagels into water 3-4 minutes per side. Top while still wet.
Bake 20 minutes at 500. Yields 20 bagels.
Note:
use whatever toppings you like. some suggestions are sesame seeds, salt, poppy seeds, minced onion or garlic (soak in water before using to get full benefit)
I made these with 5 C. whole wheat flour and the rest white. They came out great!
Let me (us) know if/when you try it and how they come out.
Thanks Kapusta. sounds good
Now, yer talkin’! I cannot wait to try these.
Kapusta, of course let US know 😉
btw, do they come out ‘hard’ or are they more soft bagels?
Oh goody. Sounds delish! Looks so simple to do!
OMG they were HEAVEN! Perfectly crispy on the outside and soft in the middle. If anyone enjoys baking (or cooking-whatever, you do both in this recipe!) you should try your hand on these. They’re worth ALL the effort! My family was going NUTS over them! They look and taste just like the bakery bagels!
kapusta, thanks so much for sharing!
My daughter and I may try our hand at this today, bli neder, to have them for shalosh seudos.
I hope kapusta gets to her computer in time for you to make them before shabbat!
Thanks again, kapusta! It may just turn out to be a family-favorite!
Well, we’re having a big lunch today with my immediate-extended family (married sibs+family) and guess what they’re serving? HOMEMADE BAGELS! (of course I miss out in the fun…)
“What if I make them today and freeze them after they’re baked? Will they still be delicious tomorrow night after defrosting and reheating”
If you re-heat them in the oven for about 5-10 minutes they will taste freshly-baked, as long as you freeze them well (wait til they cool off first, or they will get soggy when you wrap them. Put them in a ziploc bag, squeeze the air out, and freeze.
Or
You could try making the bagel to the boiled dough point, and then freezing them and baking them fresh altogether. I never actually did this, but it makes sense to me, and a lot of cooking I do is based on my sense of what will work and what won’t. Otherwise bake lightly the first time, and bake again after freezing.
So ames, did you get to making the bagels?
Bottom line: they tasted good. Right? 🙂
Our also didn’t come out perfect, they also looked a bit soggy, but I think we’ll just try cooking them for a bit shorter next time. If the dough is too sticky, add flour. We did when we were ready to shape the dough into bagels.
Hope this helped!
The dough would probably be a little sticky when it comes out of the water. It probably would feel like shlishkes or dumplings, that type of consistency.
oomis, its not really sticky then. Its the dough that’s sticky. This matters when shaping the dough into bagels.
If the dough is sticky when shaping it, it might be the humidity in the air and you need to add about half a cup more flour, I think. Add it in small increments, you might not need as much as that. Also flour your hands as well. I couldn’t make the bagels yet, but I am excited about doing it this week.
This is on my list of things to try on maternity leave. I get off a month before my due date, so I will have some time.
…and they’re YUM!
STOP im fasting
Looks good!!
You should try them.
i definitley will.
Have you yet?
Anyone ever make bialys, and if so, how?
Question for Kapusta-should I presume that I should be using high-gluten bread flour for the flour,or just regular flour? This could be why some people weren’t totally happy with their results.
BS”D
Does anyone have the Chelmisher recipe for bagel holes? The Chor baRoish paskens it is mutar to insert said holes into bagels on Shabbos and Yom Tov so long as they are baked ahead of time.
I had to read that twice in order to chapp… maybe I should move to Chelm?
Hi anyone know how many grams of dry yeast are in the packets of american dry yeast because i’m in israel and i wanna try making them..btw kapusta does it come out the same whether or not you use 5 of the cups of flour as wholewheat or you just do all of it with regular flour?
bored, grams I don’t know; I buy yeast in bulk. But I mentioned on the other thread, one packet is 2 1/4 tsp.
i made them today and they came out delicious! when the dough was made i was sure they were going to taste terrible because the dough was hardly rising and really solid but they still came out really soft. but has anyone got any tips about how to make the 2 ends of the circles stick together because when i boil them they come apart and just look like the horse-shoe shape..
bored – you are actually well-named for my suggestion. Why don’t you simply take a round ball of dough and using your finger BORE a hole through the center and stretch it slightly. You will have a perfect shape and perfect bagel hole.
thanks oomis it worked! my bagels came out a perfect shape and came out much better than the first time round as well! delicious! thanks kapusta for the recipe my husband is forever thankful to you he loves them :-)..p.s any other good recipes to share?
I am SO delighted. it gives me great pleasure when a suggestion of mine is helpful to someone, and especially when it is someone I don’t even know personally. Now if we could all just figure out a way to get some of those bagels DELIVERED….
haha welllllll unless u live in israel they may get stale in the post 🙂
No wonder the bagels came out so well. The flour in E”Y is the best!!!!!!!!
funny u say that..a lot of english recipes – in particular challa recipes – don’t work cos the israeli flour is not as strong as the english flour..
I have never in my life eaten such amazing bread as the lachmaniyot and challah in E”Y.
then i think its time for u to pay a visit to england..bought israeli challos are terrible the english bought ones are soo much better, and same goes for the bread..! i make challos every week just because we really don’t like the bought challos here..
LOL, never been to England. I am still waiting for the definitive FRENCH bread recipe.
(Hate the French, though)
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