It’s no secret that our family LOVES homemade baked goods. They fly off the counter, out of the fridge and freezer faster than I can keep them coming out! So when our breadmaker broke (for the 3rd time) I was forced to find some recipes for making our bread products from scratch – for real, no more using the breadmaker for kneading! All you need is a stand mixer and a little bit of arm muscle :0)
Bagels are a staple item in our home, and this recipe is easy, convenient, fast – and delicious! Bagels done in just over an hour!
- 4 cups bread flour (can use half whole wheat)
- 1 T sugar
- 1 1/2 tsp salt
- 1 T vegetable oil
- 2 tsp instant (quick-rise) yeast
- 1-1/4- 1-1/2 cups of warm water
Mix all the ingredients together in a bowl (you don’t need to let the yeast soak if you’re using quick rise). If needed, add extra water to blend in all the flour for a stiff dough.
Knead the dough for 10 minutes until smooth. I usually do 5 minutes in the stand mixer with a paddle attachment, and 5 minutes by hand.
Divide the dough into 8 equal balls and let rest for 10-20 minutes.
Roll out each dough ball between your hands (like play dough!) until it looks like a snake.
Hold one end of the dough in one hand, and wrap the other end around your hand.
Press the two ends together.
Let bagels rise, covered, on the counter for 20 minutes.
While rising, preheat the oven to 425 degrees, and boil a large pot of water with brown sugar in it. After 20 minutes of rising, plop each bagel into the boiling water. Boil for 1 minute then turn over (too long and the ends will start to separate!).
Drain on a paper towel, then move to a greased cookie sheet. Bake the bagels for 20 minutes, turning part way through. Allow to cool before eating (if you can wait that long!).
Add flax or sunflower seeds to the dough during the kneading stage, or sesame and poppy seeds to the tops of the bagels before baking. These are so delicious, and without all the preservatives that store bought bagels contain. Enjoy!
Linking up with Tasty Tuesday