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Bagels

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May 8th, 2009 · Print Print

Bagels from Sugarlaws

I actually put of making these for a long time.  Like, six months or a year, during which I really *wanted* to make homemade bagels, but somehow I couldn’t do it.

Why?  Because I thought they were hard to make!  In fact, I thought they would take all day, be easy to screw up, and generally be a finicky bread recipe.

But, come on.  These are bagels.  There is nothing finicky or annoying about them — they are just easy, totally simple, and immensely satisfying.  Smeared with a pat of butter or jam, you have an easy, simple, and completely delicious.  Plus, I froze about two thirds of this batch, and they’re easy to defrost in a toaster oven and make a perfect on-the-way-to-work snack.  As an extra tip, I like to cut them in half before freezing them — instant portion control for those days you’re just not that hungry in the morning.

So, I think you should make these.  I know I end a very significant percentage of my posts this way, but it’s because I genuinely love these recipes, and nothing makes me happier than hearing from you guys when you make them and email me about them!  Sincerely, nothing makes me happier than those moments.  So, well, go make these.  Please.  If only to make my day!

Bagels from Sugarlaws

Bagels

INGREDIENTS:
2 cups white whole wheat flour
1 cup bread flour
2 tbsp sugar
1 tsp salt
1 package active dry yeast
3/4 cup warm water

DIRECTIONS:
Proof the yeast in 1/4 cup of water until frothy.  Mix the yeast mixture, the rest of the water, salt, sugar, and both flours and knead for 5-10 minutes.  Allow the to rise in a greased bowl, covered with saran wrap, for about an hour.  Punch the dough down, and let it rest on a lightly floured surface.

Meanwhile, in a large pot bring a pot of water to a boil. Stir in 3 tablespoons of sugar.  Cut dough into 9 equal pieces, and roll each piece into a small ball. Poke a hole in the middle of each, and pull the dough gently to enlarge the hole.  Prepare a baking sheet with parchment or silipat and preheat your oven to 375 degrees,

Carefully transfer bagels to boiling water, and boil for 1 minute, turning halfway through.  Drain briefly after taking each bagel out of the water, and place it on the baking sheet.  Sprinkle them with your choice of toppings (sea salt, poppy seeds, sesame seeds, etc).  Bake at 375 degrees for 20 minutes, or until lightly browned. 

Bagels from Sugarlaws


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Tags: breads · Breakfast and Brunch · food



20 responses so far ↓

  • 1 nancy white // May 8, 2009 at 4:39 am

    i wasn’t hungry before i read this – but you’ve convinced me. i’m trying them this weekend! and probably some of your other fab recipes too. good work.

  • 2 Missie // May 8, 2009 at 5:16 am

    These sound great! And fairly easy! Thanks for sharing! I will totally have to try them :)

  • 3 Happy Cook // May 8, 2009 at 5:55 am

    I have been wanting to make bagels for long, till now not made them; your looks really good.

  • 4 Mara @ What's For Dinner? // May 8, 2009 at 7:11 am

    I’m making bagels very soon now… awesome!

  • 5 Eliana // May 8, 2009 at 12:18 pm

    I’ve been totally scared of making any kind of bread but your just conveinced me.  i will let you know how it goes.

  • 6 Eliana // May 8, 2009 at 12:19 pm

    I’ve been totally scared of making any kind of bread but you just conveinced me.  i will let you know how it goes.

  • 7 Kristen // May 8, 2009 at 2:05 pm

    as always, impressive.

    (BUT you live so close to Murrays! I thought only people that live far away, say Queens, have to try to make their own bagels for lack of Murrays. )

  • 8 Bridget // May 9, 2009 at 3:50 am

    OK…you’ve sold me.  Bagels have been on my “want to make” list for a while now.  I’m moving them towards the top of the list. :)

  • 9 ttfn300 // May 9, 2009 at 7:48 am

    oh no, bagels are on my to-try list as well…  tempting ;)

  • 10 Pearl // May 9, 2009 at 1:53 pm

    ooh! i’ll add that to the list of things that i want to be able to make someday :)

  • 11 Mermaid Sweets // May 10, 2009 at 9:47 pm

    They are on my to do list, really, they are!  These look great.

  • 12 stephchows // May 11, 2009 at 7:03 am

    I’ve attempted bagels a few times… still can’t find the holy grail of recipes… nothing tastes like a northern nj jewish water bagel :) I’ll give yours a try though!

  • 13 wifeplzak // May 12, 2009 at 10:13 am

    Love the recipe, can’t wait to try it out. where did you find it?

  • 14 Erin // May 12, 2009 at 11:30 am

    I’ve been eyeing making bagels ever since I conquored ptretzels.  I just can’t decide which recipe to use!  How’d you finally decide on what recipe to follow?  I know some of them out there can be quite different!

  • 15 Liz // May 12, 2009 at 11:57 am

    Where did the recipe come from?

  • 16 Jodye // May 12, 2009 at 9:57 pm

    These look beautiful! I’ve been thinking about making my own bagels for quite some time now and I think you’ve finally convinced me!

  • 17 Cate // May 14, 2009 at 4:55 am

    I have made the bagels from the Bread Bakers Apprentice and they are extremely authentic!  They are allowed to rise in the fridge overnight to really develop flavor and use malt to get the right taste.  If you have patience I would try that recipe.

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