Friday, October 4, 2013

Egg Free Homemade Bagels

I LOVE to bake this time of year!  I recently tried my hand at making homemade bagels-- a treat we haven't been able to have because of my son's allergies.  Inspired by tutorials found at The Well Floured Kitchen and Mel's Kitchen Cafe, I gave it a try.  I had so much fun making these and they turned out to be easier than I thought they would be.  They were nice and chewy too-- similar to bagels you'd buy in a bagel shop.

Egg Free Homemade Bagels
From Well Floured Kitchen Mel's Kitchen Cafe , adapted very slightly by Egg Free Bakery

1 tbsp instant yeast
4 cups flour (you can also use half all-purpose/half wheat)
2 tsp salt
3 tbsp granulated sugar or brown sugar, divided
1-1/3 cup warm water

In the bowl of an electric mixer, combine the yeast, flour, salt, 1 tbsp or sugar and warm water.  Mix until well combined.  If the dough seems a little dry, add additional water 1 tbsp at a time, but no more than 1-1/2 cups water total should be added. Knead vigorously for 5 minutes.  Transfer dough to a greased bowl.  Place in a warm place, covered and let rise 1-1/2 to 2 hours.  Divide dough into 8-12 equal portions, depending on what size you want your bagels to be.  Roll each portion into a ball.  Poke a hole in the center of each ball with your finger.  Twirl dough around on your fingers to stretch the dough, making the hole larger.  Place on a greased baking sheet.  Cover and let bagels rise 20 minutes.  Meanwhile, heat a large deep  skillet with about 2 qts of water and remaining 2 tbsp of sugar.  Let come to a gentle boil.  Also, preheat oven to 425 degrees.  Using a wide spatula, place bagels in water, a few at a time.  Cook 1-1/2 to 2 minutes, flip and cook an additional 1-1/2 to 2 minutes.  Remove and place on a greased baking sheet (or sprinkled with cornmeal).  Continue until all bagels have been boiled.  If you want to add toppings, sprinkle the tops with desired toppings, like oats, poppy seeds, cheese etc .  Mix together 2 parts oil to 1 part water.  Brush oil mixture over tops of  bagels and sprinkle with desired topping.  Bake about 18-22 minutes or until golden brown.  Remove from oven and transfer bagels to a wire rack to cool completely.  If you'd like to do a cinnamon-sugar topping, after bagels have been baked, brush tops with melted butter and sprinkle with cinnamon sugar.  Yield 8-12 bagels
*Double or triple this batch and store extras in the freezer!  Great for breakfasts on the go, bagels sandwiches, individual pizza bagels etc etc.  We just like to smear them with cream cheese.  Another yummy variation is to knead in chocolate chips to the dough! 

View Printable Recipe Here 

1 comment:

  1. I have a batch of these in the oven right now. Thanks for sharing the recipe! I would love to see other flavor combos if you give them a try.
    Thanks again!