I have been married to a wonderful Christian man since 1976. The Lord has blessed us with two daughters and two sons. I consider each day the Lord gives me on the earth yet another chance to serve Him.

Monday, January 17, 2011


When you taste a fresh hot homemade bagel you may never want to go back to store bought. The kids love to help out with this recipe. Especially when they get to stick holes in the dough and swing it around their fingers.

               (Everything, Cinnamon Crunch, Raisin Cinnamon Crunch and Cheese Bagels picured)

(makes 12)

*2 cups warm water
*3 tablespoons granulated sugar
*2 1/2 teaspoons dry active yeast
*2 teaspoons salt
*5-6 cups bead flour
*4 quarts boiling water
*1 tablespoon granulated sugar
*1 teaspoon vegetable oil (for greasing bowl)
*3 tablespoons cornmeal

~Place 2 cups warm water, salt, and 3 tablespoons sugar into a large mixing bowl or stand mixer.
~Allow to mixture to proof (about 5 minutes).
~Gradually add in 4 cups flour and the salt.
~Mix with dough hook or hands until mixture comes together.
~Mix in remaining flour, 1/2 cup at a time (I normally only have to add 1cup).
~Knead for about 5 minutes, until dough is smooth and no longer sticky.
~Grease a large bowl with butter or vegetable oil.
~Place dough in greased bowl, turning to coat all sides.
~Cover and let rise in a warm draft free,  and allow dough to rise until double in size (about 1 hour).
~Punch down dough and remove from bowl.
~Divide dough into 12 equal pieces.
~Roll each piece of dough into a ball.
~Flatten ball, and poke a hole in the middle of the dough.
~Place the dough on your finger, twirl dough to make the hole a little larger.
~Place bagels onto a lightly greased surface.
~Cover with a clean damp towel.
~Allow to rise for 20-30 minutes.
~Grease cookies sheets.
~Sprinkle with corn meal and set aside.
~Preheat oven to 400 degrees.
~Bring 4 quarts water and 1 teaspoons sugar to a boil.
~Carefully place dough into boiling water, 2 at a time, cooking for 30 - 40  seconds on each side (I use a slotted spoon to flip them.
~Remove bagels from water and dip in your favorite topping.
~Place onto prepared cookie sheet with the topping face up (blueberry & raisin are done differently).
~Bake for 25 - 30 minutes, or until well browned.
~Remove from oven and allow to cool on a wire rack.

(choose toppings)
*ASIAGO BAGEL: 1/4 cup asiago cheese, grated

*MIXED CHEESE BAGEL: mix together, 1/8 cup grated asiago cheese, 1/8 cup grated parmesan cheese 1/8 cup grated sharp cheddar cheese

*EVERYTHING BAGEL: mix together, 1 tablespoon poppy seeds, 1 tablespoon sesame seeds, 1 teaspoon garlic salt, and 1/4 teaspoon onion powder

*SALT BAGEL: 3 tablespoon kosher salt

*SESAME BAGEL: Mix 1/8 cup olive oil and 1/4 cup sesame seeds.  Spread on bagel with a pastry brush after bagel is boiled.

*CINNAMON CRUNCH BAGEL: mix together,  1/4 granulated sugar, 1/4 brown sugar and 3 teaspoons cinnamon

*GARLIC BAGEL: this is the only topping you put on after the bagel is baked.  1 tablespoon garlic, minced and 3 tablespoons olive oil.  Remove bagels from oven.  Brush garlic olive oil mixture over top of hot bagels.  Return to oven and bake for 5 minutes.

*BLUEBERRY BAGELS:  blueberries need to be added before bagels are cooked. 1 cup of fresh blueberries, added near the end of the kneading process.  You may have to add a little more flour after the blueberry are added.

*RAISIN BAGELS: raisins need to be added before bagels are cooked.  1 cup of raisins, added near the end of the kneading process.  Gradually knead in the raisins by hand, a few at time.  You may have to separate the raisins with your fingers, so that they are spread through out the dough evenly.

No comments: