Today our Review Crew blog cruise is all about “how to”. So after having a bunch of questions over the pictures of my bagels that I posted on Facebook, I decided to do a post on how to make homemade bagels. So, here are two homemade bagel recipes.

 

[recipe]

Homemade Onion Bagels

• 2 cups warm water
• 2 (4 1/2 tsp) packets yeast
• 4 tablespoons sugar, divided
• 1 tablespoon salt
• 1/2 cup chopped dehydrated onion
• 5 -5 3/4 cups flour
• cornmeal, for sprinkling on baking sheet
• 1 egg yolk
• 1 tablespoon water

Combine the warm water and yeast and allow to sit for about 5 minutes until the top looks “foamy”. Then add the salt and onions.

Now you will add the flour. Start with the first 4 cups and allow your mixer to mix for 5 minutes. Then add remaining flour until the dough is very stiff. Once the dough is stiff, turn it out onto a floured counter and knead for 15 minutes more. Once the dough is thoroughly kneaded place it into a greased bowl and turn to coat.

Let the dough rise in a warm place until it doubles in size. Usually takes about 40-60 minutes.

Once the dough has risen it is time to shape your bagels. Have fun! I have made mini-bagels, big bagels, and bagels with no holes for sandwhiches. Just try to make each pan full of the same size so that they cook at the same time.

Let the bagels rise for 20 minutes while you bring a large pot of water (about 3 qts or so) to boil.

Once the water is boiling add a tablespoon of sugar to the water and return to a boil. Preheat your oven to 400 degrees and grease a cookie sheet. Dust the cookie sheet with a sprinking of cornmeal.

Drop a few bagels into the water and boil for 5 minutes. Turn them over once during the boiling.

Drain the bagels well on a kitchen towel and transfer to the prepared cookie sheet.

Mix the egg yolk with the water and brush the tops of each bagel with it. You can, at this point, sprinkle something on top if you would like. I used garlic salt this time and I loved it.

Bake the bagels for 35-40 minutes until they are golden brown and crusty.

[/recipe]

 

If you prefer a sweet bagel here is a plain/cinnamon recipe that you can try.

 

[recipe]

Plain Bagels

2 tsp yeast

1 1/2 tbsp sugar

1 1/4 cups warm water

3 1/2 cups flour

1 1/12 tsp salt

Sprinkle the yeast and sugar into half a cup of the warm water and let sit until “foamy” on top. About 5 minutes.

In a large mixing bowl combine the flour and salt. Add in the yeast mixture and combine.

Add in about half of the remaining 3/4 cup of water and combine again. Add just enough of the remaining water to make a stiff dough.

Once the dough is stiff and not too sticky turn out onto a floured counter and knead well (about 15 min). While kneading you can add as much flour as you need to this recipe to keep the dough stiff and firm. I think I ended up using close to 4 cups or so but the needed amount can change due to humidity in the air. So use only what you need. It is also at this step that I added a generous sprinkling of cinnamon to the dough for the cinnamon swirl bagels. It was probably about 1 tbsp or so but use it to taste.

Let the dough rise in a warm place until it doubles in size. Usually takes about 40-60 minutes.

Once the dough has risen it is time to shape your bagels. Have fun! I have made mini-bagels, big bagels, and bagels with no holes for sandwhiches. Just try to make each pan full of the same size so that they cook at the same time.

Let the bagels rise for 20 minutes while you bring a large pot of water (about 3 qts or so) to boil.

Once the water is boiling add a tablespoon of sugar to the water and return to a boil. Preheat your oven to 425 degrees and grease a cookie sheet.

Drop a few bagels into the water and boil for 5 minutes. Turn them over once during the boiling.

Drain the bagels well on a kitchen towel and transfer to the prepared cookie sheet.

Bake for about 20 minutes or until nice and golden. Cool on a wire rack.

[/recipe]

P.S. – Sorry about the cell phone pictures. Didn’t realize that I didn’t have any “camera” pictures until after the bagels were gone. I hope you enjoy the recipe and check out the Blog Cruise for lots of other “How To” posts today.