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Homemade Bagels

Posted By Vardhini On March 13, 2012 @ 8:33 pm In American,Blog Hop,Bread,Breakfast,Eggless,Gallery,Kid Friendly | No Comments

This is the 15th edition of the Blog Hop Wednesday and this month I am paired with Pinky of Pinks Recipe Diary. I noticed this recipe in my google reader a couple of days before the blog hop pairs were announced. Well, I was very excited that she was my blog hop partner and I did not look any further to choose my recipe. My family loves bagels :) .

Ever since I started blogging the trend has been to make every new recipe 2 or sometimes 3 times before I post it just so I know the details properly. This one fits the trend for a different reason though. The moment I declared that I was done with pictures the bagels started disappearing and I made another batch immediately. We thoroughly enjoyed them for a snack and for breakfast the next day. Cream cheese is a perfect partner for bagels and it is my son’s favorite. Recipe from PinksRecipeDiary and KingArthurFlour. Off to the recipe.
Bagel | Cooks Joy

The texture was perfect and it tasted great.

Ingredients – Bagel
2 cups bread flour (all purpose flour can be used instead)
1.5 tsp instant yeast
1 tsp salt
1 tbsp sugar
3/4 cups lukewarm water

Ingredients – Water Bath
4 cups water
2 tbsp sugar

Ingredients – Toppings of choice
Poppy seeds
Sesame seeds
Cumin seeds

Take bread flour and yeast in a bowl. (If using active dry yeast, proof it first with some water and sugar and then add to flour. Refer to pav bread.)

Add salt.

Add sugar.

Using water form a dough.

Knead for 10 min to get a soft dough. Apply a little oil over the dough. Cover and keep in a warm place for it to double. It took around 45 minutes for me.

Doubled and ready to go.

Punch it down and divide into 8 balls. Cover the balls with a damp towel and allow to rest for 20 minutes.
Meanwhile add sugar to a pot of water and bring to a boil and simmer.

The rested balls have plumped up.

Take a ball and poke a hole in the middle.

With your index finger in the hole, twirl the dough until the hole is about 1 inch in diameter approximately. (You will be rotating your finger making the hole bigger.)

Place the prepared bagels on a parchment lined baking sheet. I grease the parchment paper also.

Next, gently add the bagels 3 or 4 at a time to the simmering water and let it cook for 90 seconds flipping once in the middle.

Remove from water and place them on the parchment lined baking sheet again.

Do an egg white wash if needed and add your toppings. I used sesame seeds and cumin seeds.

Bake in a 425F preheated oven for about 20 minutes until the top is nicely browned.

If you do not use egg white wash, you may not get a golden brown color on top. In that case, broil for a minute or so to lightly brown the top. I have done this way for pav bread to get a brown color on top.

Yummy bagels.
My son loved to have it with cream cheese.


Sending to the following events.
BakeFest #5 hosted by Kalyani.
YeastSpotting and blog hop.

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