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Homemade bagels serve as fun activity during quarantine By: Hannah Conn '23

All photos by Hannah Conn '23

As we continue through the quarantine period away from school, baking can prove as a positive and exciting activity to pass time. Homemade bagels are a great way to spend time with family or friends that will result in a delicious breakfast option for everyone.

To complete the recipe, you will need:

Two teaspoons active dry yeast (1 packet)

1 ½ tablespoons gradulated sugar

1 ¼ cups warm water

3 ½ cups bread flour or high gluten flour

1 ½ teaspoons salt

One tablespoon honey

One egg

One tablespoon of milk

Any toppings you want (I'll be making plain and cheese bagels)

Tools/Machines:

A stand mixer with a dough hook attachment

Measuring cups

One large pot

Two small (or one large) pan

(This recipe will make 8 medium sized bagels)

To start, warm up one half cup of water in the microwave in 15 second intervals until warm to the touch, but not hot. Mix in the sugar, wait till it dissolves fully, then pour in the yeast. Do not stir, let rest for five minutes. A bubbly foam should form on the top of the water.

In the stand mixer, mix together the flour and salt. Make a well (a dent in the middle of the ingredients) and pour in the yeast, water, and sugar mixture.

Pour and mix in the remaining one third cup of water. Mix the ingredients together until you have a moist, sticky but slightly firm dough. (If needed, add more water in tablespoons)

On a floured surface, knead the dough for about 10 minutes until it is elastic.

Wash out the bowl, dry it and put the dough back in. Wet and wring out paper towels and set on top of the bowl.

Let the dough rise for one hour!

When the dough has doubled in size, punch it down and allow to rise for 10 minutes. In this time, preheat your oven to 425°F. In a bowl mix together the milk and eggs into an egg wash. This wash will help toppings properly stick to the bagel while also serving as a coating that will make the bagels shiny and golden on the top.

On the stove, bring a pot of water to a slight boil and stir in a tablespoon of honey. While this step is optional, the honey will make the bagels have a slightly sweet taste.

On your counter, roll the dough out into a cylinder shape. Cut it into eight pieces and roll each piece into a sphere.

Allow these to rise on the counter for 10 minutes before you poke holes in each. After poking your fingers through the dough, pull your fingers softly away from each other while you shape the dough into bagel shapes.

Place, four at a time, the bagels into the boiling water. After one minute, flip them onto the other side. After they have boiled, put them onto the prepared pans. Spread the egg wash over the tops, and add any additional toppings to the bagels.

Bake for 10 minutes, open the oven, and turn the pans around, so that the front two bagels are now in the back. Bake for 10 more minutes, or until the tops are golden brown.

Let them cool down for at least 15 minutes on a plate or cooling rack.

Enjoy!

Credits:

All photos taken by Hannah Conn '23