Lately I’ve been working on expanding my cooking knowledge.
First I made homemade noodles and learned I never have to buy egg noodles again!
The best part of homemade noodles [besides the homemade part] – they do not stick together after cooking like store bought noodles.
Last week I made homemade bread, which became garlic bread. I will be sharing all of that next week. I made a lot of homemade bread last year when I first became unemployed.
And two weeks ago I tried my hand at homemade bagels. These were such a hit that I made them again last Sunday for our lovely little breakfast prior to taking Megan back to school.
AND…
I will be making these again, per Amanda’s request.
First things first
Thanks to John D. Lee for posting this recipe over on HubPages.com. Be sure to check it out and see the wonderful images John has posted. He also posted a video on bagel rolling techniques. And if you try this out, make sure you drop him a comment.
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Recipe: Homemade Bagels
Summary: Handrolled homemade water bagels as easy to make as a loaf of bread.
Ingredients
- 4 cups bread flour
- 1 tablespoons sugar
- 1 1/2 teaspoons salt
- 1 tablespoons vegetable oil
- 2 teaspoons instant yeast
- 1-1/4- 1-1/2 cups of warm water.
Instructions
- Mix all ingredients except sesame seeds until dough feels stiff. If it feels too stiff add extra water.
- Knead dough on counter for about ten minutes or until the dough is uniform and smooth. Added benefit – a bit of a workout for the arms.
- Cut dough into 8 equal sized balls. Let sit for 10 – 20 minutes.
- Preheat oven to 425º.
- Next, take each ball of dough and roll into a little snake on the counter until it is longer than the width of your two hands. Wrap it around your dominant hand overlapping the ends. Pinch the ends together. Let sit for another 20 minutes.
- Bring a pot of water to a boil and grease a large baking tray with some vegetable oil.
- Add bagels to boiling water, as many as will fit without crowding them. Boil for about a minute, then flip and boil for a minute more.
- If you want to add toppings, then place desired topping on a plate and dip bagels into topping after boiling.
- Then place bagels on baking tray.
Quick Notes
You can add any toppings you like to these.
Variations
Use whole wheat flour instead of regular bread flour.
Use a blend of canola, soy, and olive oil [like Smart Balance] instead of vegetable oil.
Cooking time (duration): 120
Number of servings (yield): 8
Meal type: breakfast
Microformatting by hRecipe.
Twitter: websiteweekend
Thanks, Anne.
.-= Dave Doolin shares some words of wisdom ..A League of Ordinary Bloggers – Anyone can do this, so few do =-.
[Reply]
Anne Bender
Twitter: AnneOnline
Reply:
March 19th, 2010 at 12:11 am
@Dave Doolin, I would’ve posted this sooner, but I kept getting a weird header error. I noticed you updated again and this time the error was gone. I swear I was going to ask for help if it persisted.
[Reply]
Twitter: israelimom
The whole thing with boiling them in water first has always put me off from even trying. What happens if you just bake them without the boiling part? Do they actually expand while in the water?
.-= Anne Moss shares some words of wisdom ..Don’t Sound the Alarm =-.
[Reply]
Anne Bender
Twitter: AnneOnline
Reply:
March 19th, 2010 at 7:28 am
@Anne Moss, Not sure what happens if you don’t boil them first. They may be more dense. The bagels do expand in the water, then a tad bit more when baking. I’ll add some pictures of my first batch so you can see the before and after of boiling them.
[Reply]
Twitter: HeatherKephart
Anne, you are so awesome! I didn’t even know it was possible to make homemade bagels (yes, I’m that kitchen blind). I LOVE the plain sesame seed ones, so I may give this a try as well.
As an aside, I did make homemade noodles once not too long ago and they were so good I just about died.
Thanks for all the kitchen inspiration! Good for you and your sweet creative soul.
.-= Heather Kephart shares some words of wisdom ..The Death of my Brain =-.
[Reply]
Anne Bender
Twitter: AnneOnline
Reply:
March 19th, 2010 at 11:47 am
@Heather Kephart, These are actually pretty easy to make, too. I whipped up a batch last Sunday and Amanda has been pestering me since Tuesday [when Stephen ate the last one] to make more.
And to think I was once told I couldn’t cook! 
[Reply]
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