Bagels are simple and fun to make!
Bagels are just one of those foods that are always going to be much more delicious if you bake them at home for yourself. Odds are, if you take the time to make them at home, they’ll probably be a whole lot healthier than the store bought variety as well. In fact, I had reluctantly given up on eating bagels for a while when I noticed that the whole gain bagels that I had been buying from the store listed “Corn Syrup Solids” as an ingredient. I’m still not completely sure what corn syrup solids are, but I know that they’re not something I usually add to my home baking.
But don’t be intimidated! Although they can seem complicated if you’ve never tried making them before, bagels are a fun and simple baking project to try out. Because of the short ingredient list, they are a great way to experiment with and all of our different flours. They’re also an easy way to prepare a week’s worth of healthy breakfasts ahead of time. If you decide to make a double batch, you can keep them fresh by slicing them and freezing individually so that you can defrost them one at a time.
I have been really enjoying making bagels with our Organic Kamut Flour because of its rich, buttery flavor. Here is the recipe that I have been using lately that is based on a very basic recipe for bagels that I found online:
2 Cups Kamut Flour
2 Cups Unbleached White Flour (I prefer organic)
1 ½ teaspoons of Sea Salt
1 tablespoon Buttermilk Powder (totally optional)
1 tablespoon Vital Wheat Gluten
1 ½ cups warm water, 110°-115°
2 ¼ teaspoons Active Dry Yeast
2 tablespoons Barley Malt Syrup
If you don’t have any barley malt syrup on hand, you can also 2 tablespoons of Molasses or 2 teaspoons of Barley Malt Extract.
In the bowl of a Mixer outfitted with a bread hook, combine the Kamut and Unbleached White Flour, Vital Wheat Gluten, Buttermilk Powder (if using) and Salt.
In a separate small bowl stir the yeast in to the warm water. Add the Barley Malt Syrup and stir until combined.
Turn on the Mixer and add the wet ingredients. Let the mixer knead the dough for 8-10 minutes. The dough should not be sticky to the touch. If the surface of the dough feels tacky, add slightly more flour to the mix until it forms a firm ball.
Remove dough from the mixing bowl and divide into 8 little balls. If you like small bagels, you can divide the dough into as many as a dozen portions. Place the dough in an oiled bowl in a warm place and cover with a towel. Let the dough rise until it has doubled in size, usually about an hour or so.
Prepare your baking sheets – I like to use oiled parchment as a baking surface, because you never have to worry about sticking. Take the dough balls from the bowl and roll each between your hands until the surface is smooth. Don’t worry if they have stuck together in the bowl a little. If any part of the dough has dried slightly you can use a little olive oil to knead in the rough spots.
Now is the time to add the Bagel hole! Just poke your thumb through the center of the dough ball and smooth out any lumps or creases. Place each bagel on your prepared baking sheet. Cover and let rise again for a half hour or so.
Preheat the oven to 425°
Boiling the bagels is easy!
Bring a wide pot of water to a rolling boil. I like to add a tablespoon of salt to the water, but I don’t think it is completely necessary. Carefully drop each bagel into the boiling water and boil on each side for 30 seconds to a minute. Remove the bagels from the water with a large slotted spoon or spatula, and let rest on the prepared baking sheets for 5 or 10 minutes.
Bake the bagels for 10 – 15 minutes depending on the size you decided to make them. You will be able to tell that they are done when they turn a golden brown. Remove the bagels from the oven and quickly flip over each bagel. Cook another two or three minutes upside down.
Slice and serve with your favorite toppings!