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Tuesday, August 30, 2011

Bagels take THREE!

Life resulted in me desiring some extreme baking therapy this week. It is the sensory engagement in baking that is so soothing to me. The texture of the dough at the tips of my fingers and in the palms of my hands, the scent of the yeast and the aroma that fills the house from the oven, calms my soul and puts a smile on my face.

This is my third attempt at making bagels. I tried twice in Japan (cannot remember if it was pre or post earthquake, I think some of each... In retrospect it was as if I had a dog's sixth sense of that quake and was freaking out before it happened... which translated to MUCH baking!)  Those bagels sounded like rocks as they hit the counter from a foot up, but were the perfect addition to a survival backpack! Incredibly dense! Now that I'm not in the midst of experiencing countless earthquakes a day, I thought I'd give it a go again!


  • 4 1/4 cups all-purpose flour (about)
  • 2 (.25 ounce) packages active dry yeast
  • 1 1/2 cups warm water (110 degrees)
  • 3 tablespoons white sugar
  • 1 tablespoon salt
  • 1 tablespoon white sugar


In large bowl, combine 1-1/2 cups flour and yeast. 

Mix water, 3 tablespoons sugar and salt together, and add to the dry ingredients. 

Beat with a mixer for half a minute at a low speed, scraping the sides of the bowl clean. Beat at a higher speed for 3 minutes. 

Then, by hand, mix in enough flour (about two cups) to make a moderately stiff dough.

Turn out onto a lightly floured surface and knead until smooth and elastic. Cover, let rest for 15 minutes.

Cut into 12 portions, shape into smooth balls. 

Poke a hole in the center with your finger, and gently enlarge the hole while working the bagel into a uniform shape. Cover, let rise 20 minutes.

Meanwhile, start a gallon of water boiling. Put 1 tablespoon of sugar in it, mix it around a bit. Reduce to simmering.

When the bagels are ready, put 4 bagels into the water, and cook 3.5 minutes on each side, turning once. 

Drain them. Place on a greased baking sheet, and bake at 375 degrees F for 30 to 35 minutes. Remove from oven, eat hot or cold.

When I make this recipe again, I'll divide the dough into 9 sections rather than 12. I will also experiment with adding raisins and cinnamon to the dough! 

I welcome you to try this recipe and tell me what you think! It was far more simple than I expected it to be! 


  1. I cannot WAIT to try this! I've always wanted to try making my own bagels, but was too intimidated to try it...

  2. My husband love bagles. Will try it out.


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