A few weeks ago I tried to make bagels. They were not delicious, and not at all pretty. It was deeply upsetting, because let’s be real, bagels are just weird shaped tiny bread. If they aren’t pretty they have to taste good, and they couldn’t even do that. Here’s what they looked like:
See? They look just so weird. And they were excessively crispy and just overall made my mouth and my eyes very sad. But in true stubborn fashion, I did not accept this strange defeat. I convinced myself that it was all the recipe’s fault and I immediately found a new recipe and then waited a few weeks because in reality I knew that the reason they were messed up the first time was probably because I did something wrong, but I also knew that as long as I didn’t mess up a second batch with a different recipe I could keep blaming it on anything but myself.
When I finally got the courage to make bagels again, I carefully tended to the recipe and didn’t skip steps, which I’m notoriously fond of doing. Some of them just seem excessive, you know? I was hesitant up until the point when I looked into the oven and saw my little heaps of dough looking absolutely beautiful and golden brown. It was an actual miracle. And strangely enough, they were delicious! Especially the ones with parmesan shaved over them, because let’s be real, cheese is amazing.
Mixing together 2tsp yeast + 1.5Tbsp sugar + 1.25c water + 1.5c flour + 1.5tsp salt and then before and after pictures of letting it rise for 1 hour.
Separate the dough into 8 similar sized balls.
Poke a hole in the middle of each ball and use two fingers to slowly make the hold bigger, pressing the dough to make sure it’s a consistent size around the hole.
Boil a pot of water + ~2tsp salt, and boil the bagels for 1.5 minutes on each side. As they come out of the water, place them on a paper towel to dry off any excess water so it doesn’t drip everywhere (but be careful that they don’t stick to it!) before placing them on an oiled pan.
Bake boiled bagels at 425ºF for 20 minutes. I shaved parmesan cheese over half. Would recommend, it was amazing.
- Combine 1.25c water + 2tsp yeast + 1.5Tbsp sugar. Let sit 10 minutes.
- Add 1.5c flour + 1.5tsp salt. Mix/knead for 10 minutes.
- Let rise for 1 hour.
- Separate into 8 buns, poke a hole in the middle of each, and use two fingers to slowly increase the hole to ~3 inches across, pressing the dough to make sure it’s a consistent size around the hole.
- Boil a pot of water + ~2tsp salt. Boil bagels 1.5 minutes on each side. As they come out of the water, place them on a paper towel to dry off any excess water so it doesn’t drip everywhere (but be careful that they don’t stick to it!) before placing them on an oiled pan.
- Bake boiled bagels for 20 minutes. Shave parmesan cheese over them before baking if you’re feeling adventurous.
Recipe adapted from: Jellibean Journals