Bagels

Prior to moving to Germany, I would just grab some bagels every so often and make a bagel sandwich or toast some up and slather with cream cheese.

Washington had the best bread brand I’ve ever had!

However, after moving here and realizing a pack of 6 bagels costs almost 7 DOLLARS, I thought to myself, “you know what, just learn to make your own.”

I was absolutely intimidated at first, but honestly, I will probably never buy a store-bought bagel again.

ingredients

Bagels

2-1/4 cups water, warmed to 110-130ºF
1 tablespoon salt
3 tablespoons brown sugar
5-1/2 to 6 cups all-purpose flour
1 tablespoon active dry yeast

Water Bath

2-3 quarts water
1/4 cup brown sugar

Instructions

Line two baking sheets with parchment or silicone mats, then set aside.
In a stand mixer add the water, salt, brown sugar, about 4 cups of the flour, and then sprinkle the yeast on top.
Turn on the mixer to low and continue to add flour as needed, to form a firm but still soft dough. Dough should clear the sides and bottom of the bowl while mixing. It should be more firm than bread or roll dough. Let mixer knead dough for about 6 minutes.
Divide dough into 12 pieces, about 4 ounces each, and roll each into a ball. Cover the dough balls and let rest 5 minutes to relax the dough.
Once the dough has rested, one by one, use your thumb to gently poke a hole in the center and carefully stretch the hole with your fingers until it is about an inch wide. The less you handle them, the better at this point. Place the shaped bagels on the prepared baking sheets. Cover and let them rise for 20-30 minutes.
While bagels are rising, preheat the oven to 400ºF. Make the water bath by heating 2-3 quarts of water in a wide-diameter pan with brown sugar. Adjust the heat until it stays at a low boil.
After bagels have risen, transfer them, 3 at a time, to the simmering water so the bottom of the bagels are facing up. Increase the heat under the pan to bring the water back to a simmering boil, if necessary.
Cook the bagels for 30 seconds to 1 minute per side. Carefully remove bagels from the water and place back on baking sheets. Repeat with remaining bagels.
Top the bagels with your desired ingredients or keep them plain. For a dry topping, such as sesame seems, whisk together 1 egg with 1 tablespoon water, and brush each bagels at a time with the egg wash, then top with desired toppings.
Bake one sheet of bagels at a time for 20-30 minutes, or until they are as deep brown as you like. Remove the bagels from the oven and cool completely.
Store leftovers, that have been completely cooled, in an airtight container for up to 3 days.

Bagels

In a stand mixer add the water, salt, brown sugar, about 4 cups of the flour, and then sprinkle the yeast on top.

Turn on the mixer to low and continue to add flour as needed, to form a firm but still soft dough. Dough should clear the sides and bottom of the bowl while mixing.

It should be more firm than bread or roll dough. Let mixer knead dough for about 6 minutes.