The idea of making bagels first came to mind once I tried them in a basic continental breakfast. Turns out my dad is a bread lover and that day he took two strange donut shaped breads, spread cream cheese and strawberry jam on them, and devoured them as if he wasn´t going to eat those things ever again. Of course, after that, my siblings and I we all ate a few more of them and left the buffet bagels tray empty.
The first time I made them, I thought it was weird because they have to be boiled in water with salt and baking soda, and then baked. It was only later, that I understood that it’s because of this that they get that unique texture; they´re dense. Yeah i know that sounds weird and maybe not that good, but these are the best breads to toast and spread with jam, seriously!!! This is the particular texture of a bagel, if they are not like this, are they really a bagel? I don’t think so.
Our bagel recipe is a little different to others you may find; we use milk instead of water and we also add some butter, because it helps us get a more rich bagel. Besides, they are a little sweeter than others, since that’s how we like them. Of course you could always use less sugar if you want to.
Our bagels recipe is a little different from others you may find; we use milk instead of water and we also add some butter. Plus, they are a little sweeter because we just love them that way, but you can always lower the amount of sugar if you wish so.
My favorite part is inventing ways to eat them, wheater you like to eat them sweet or salty. You can eat them for breakfast, lunch or dinner, toasted, with fruit, as sandwiches, etc.
If you like this recipe, then you will completely love our english muffins.
- 1 1/3 C whole milk warm
- 2 1/4 tsp active dry yeast
- 1/4 C white sugar
- 1/2 tbsp honey
- 3 3/4 C all purpouse flour
- 2 tsp salt
- 67 oz (2 l) water
- 1/2 tsp salt
- 1 tsp baking soda
- 1 egg
- Black sesame seeds
In a bowl, mix together the milk, yeast and half of the sugar. Let it sit for 20 minutes for the yeast to activates.
In a another big bowl, stir together the flour, salt and the rest of the sugar. Then add in the yeast mixture and the honey and mix a little until it is all well incorporated.
Now, take the dough out of the bowl to a clean surface and knead for 20 min. until you get a soft and elastic dough (all the kneading process can easily be done in a standing mixter with the dough hook attached).
Shape the dough into a ball, spread it with some vegetable oil and place it in a bowl. Cover it up with plastic wrap or a kitchen towel.
Let it rise for 2 hours or until it doubles its size.
Place the dough on the working surface, already floured, and cut it into 8 same-size pieces.
Shape the 8 pieces into balls. Then take each ball and make a small hole in the middle by introducing your fingers and making them spin a little.
Place the bagels on a baking sheet lined with parchment paper, cover them with plastic wrap or a kitchen towel and let them rise for 1 hour.
Meanwhile, preheat the oven to 390° F and bring the water to a boil in a deep pot along with 1/2 tsp salt and 1 tsp baking soda.
Cook the bagels in the water (you can cook trhee at once) for 1 minute on each side.
Place them on the same baking sheet and let them sit for 10 minutes.
For the egg wash, in a small bowl beat the egg and then brush carefully the top of the bagels. Then, sprinkle some sesame seeds on top (or your favorite topping).
Bake the bagels at 390° F for 20 min. or until they turn golden brown.