2 Tbsp white sugar
1 1/2 tsp salt
1 cup warm water (110 degrees F)
2 1/4 teaspoons active dry yeast
3 quarts boiling water
3 tablespoons white sugar
1 tablespoon cornmeal
1 egg white (or olive oil)
3 tablespoons poppy seeds
1. Place water, salt, sugar, flour and yeast in the bread machine pan in the order recommended by the manufacturer. Select Dough setting.
2. When cycle is complete, let dough rest on a lightly floured surface. Meanwhile, in a large pot bring 3 quarts of water to a boil. Stir in 3 tablespoons of sugar.
3. Cut dough into 9 equal pieces, and roll each piece into a small ball. Flatten balls. Poke a hole in the middle of each with your thumb. Twirl the dough on your finger or thumb to enlarge the hole, and to even out the dough around the hole. Cover bagels with a clean cloth, and let rest for 10 minutes.
4. Sprinkle an ungreased baking sheet with cornmeal. Carefully transfer bagels to boiling water. Boil for 1 minute, turning half way through. Drain briefly on clean towel. Arrange boiled bagels on baking sheet. Glaze tops with egg white, and sprinkle with your choice of toppings.
5. Bake in a preheated 375 degree F oven for 20 to 25 minutes, until well browned.
Source: Here (allrecipes.com)
Note: There are lots of good suggestions on user reviews for this recipe.
Try #1 - March 31, 2011
I had a hankering for homemade bagels today, so I found this recipe. Not that I've ever made or had homemade bagels... but I felt like trying! These were simple and fun to make (Abby helped), and taste great! If you're a bagel snob, you may be disappointed - they are not quite as dense or chewy as a "real" bagel, but they are pretty darn close! A couple of changes: I brushed mine with olive oil, and they came out perfectly golden. Based on reviews, I also let the formed bagels rise for about 45 minutes before boiling them (reviews suggested anywhere from 30 minutes to 2 hours to let the bagels rise). I made 7 bagels, and they took 20 minutes to bake. Next time I will try using part whole wheat flour.
These were so good the first time, I was eager to try them again! This time I used 2 cups whole wheat flour and 1 cup bread flour. The bagels came out smaller and denser (they didn't rise quite as much) - but actually the same is true when you compare store-bought white and whole wheat bagels. These are better for you, but not quite as delicious as all white flour... but again, the same would be true with store-bought bagels. So overall, I call my experiment a success. :) I might try half whole wheat and half bread flour next time.
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