Bagels

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WE LOVE BAGELS!  And I think I have finally gotten the recipe right.  It takes a little time, but that’s how you know I’m really cooking!  Here’s how I do it.  Of course, as I do with all my breads and dough, I use the bread maker to mix and knead the dough.

Ingredients : (yields 8 bagels)

  • 1 plus 1/2 cups warm water
  • 1 egg
  • 1 pkg active dry yeast
  • 1 Tablespoon veggie oil
  • 1 1/2 teaspoons salt
  • 1 Tablespoon sugar
  • 1 Tablespoon wheat gluten
  • 4 Cups white flour

Take one 1/2 cup of the warm water and place it in a small bowl.  Mix the yeast into the small bowl and then allow to proof for 10 minutes or until foamy.  Put the egg in a 1 Cup measure and add enough water to make one cup.  Pour water/egg into the bread maker.  Put the veggie oil in the bread maker and then add the proofed yeast mixture.  Next add the salt, sugar, gluten and flour.  Put bread maker on “dough” cycle and allow to mix and knead.

Remove from bread maker to floured counter.  Punch down and then cut dough into 8 equal portions.  Allow dough to rest on counter for 20 minutes.

Get a big pot of water boiling atop the stove.  I like to use my large stock pot but find that a dutch oven works just as well.  hint: the water will boil faster if you put a lid on it.

Now work with the dough portions to roll and form into your bagel circles.  You roll them in your hands into a long snake and them form them around your hand to close into a doughnut shape.  Pinch the ends together to close the circle.  Place each bagel back onto the counter and allow to rest for another 20 minutes.  Now preheat your oven to 425 degrees.  Prepare a baking sheet with oil (grease) and a dusting of corn flour.

When the water is boiling drop 3 bagels at a time into the water and boil for 1 minute on each side.  Remove from water and allow to dry a little on a cooling rack, about 5 minutes total.  Place the semi-dry bagels on the baking sheet that you have prepared.  Bake at 425 degrees for 10 minutes, flip the bagels and bake for another 10 minutes.  Remove from baking pan to cooling rack.  Allow to completely cool.  We mostly eat bagels for breakfast with cream cheese and sometimes a slice of tomato.  Or I will make a garden veggie cream cheese or one with olives in it.  Any way you eat ’em … you’re gonna love these bagels!

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Pamela Rose Williams

Pamela Rose Williams is a wife, mother, and grandmother. She and her husband, Dr. Michael L. Williams, have served in Christian ministry since 2001. She has a bachelor's Degree in Christian Education and spends most of her time as a professional editor and writer, working with many Christian authors and artists. Additionally, she works with her husband using their extensive experience in information technology to provide Christ-centered teaching and resources to people all over the world. To learn more about Pamela visit her About page.