Last night I made some delicious bagels, I had made various breads in the passed but I have never attempted bagels. They were pretty easy, it is a longer process so I don't recommend anyone trying this if they are in a rush or wanting to get it done quickly. 

They turned out great! I made poppy seed and plain bagels; as soon as they came out I couldn't help myself but smear some butter and take a bite. Oh god, I want to re-experience that just thinking about it! YUM!! This morning I made a breakfast sandwich with the poppy seed bagel, butter, egg, bacon and tomatoes that was also wonderful - I just sliced the bagel and popped it in the oven and it was still great. 

So I leave you with the recipe to try yourself! Let me know if you try it and how the end results were 
Homemade Bagels

Dough
1 tbs barley malt syrup, honey, rice syrup (I used honey)
1 tsp instant yeast 
2 tsp salt (I actually didn't add any in)
1 cup of warm water
3 1/2 cups of bread flour*

Poaching
8-12 cups of water (obo 4 inch deep)
2 tbs malt syrup or honey (I used honey)
1 tbs baking soda
1 tsp salt

You can also be creative with your bagels, toppings; poppy seed, sesame, caraway seeds and many others. If you would like a more savory bagel you can add dried onion or dried tomatoes flakes into the dough itself.
Instructions

For the dough; stir in the syrup or honey, yeast, and salt in the warm water. Let that sit until dissolved.

Add the flour in a mixer with a dough hook attachment, and turn to low speed. Slowly add in the liquid mix and let form for about 3 minutes, until the dough comes together. If dough is too dry add 1-2 tbs of water or as needed, if the dough is too wet and sticky add flour. Let stand for 5 minutes.

Kneed the dough for another 3-5 minutes, by hand or dough hook - until it is more stiff and supple and not too tacky.

Place the dough ball into a oiled bowl, cover with plastic wrap and let rise at room temperature generally about 1 hour or until double it's size. I typically just let it rise until I see the increase in size.

Line a baking sheet with parchment paper, lightly spray with cooking spray. Divide the dough into 8 sections, form each into a ball by rolling on a clean surface. Once a ball is complete make a hole with your fingers in the center of the dough ball and form it like the shape of a donut. Repeat this step for all 8 sections, and place on baking sheet.

Mist the dough with cooking spray, and cover with a damp kitchen towel or paper towel. Let the dough rest for 20-25 minutes.

Preheat your oven to 500 degrees F. Fill a large pot with water (8-12 cups), cover and bring to a boil. Once boiling, lower the heat and let simmer, add the syrup or honey, baking soda, and salt until dissolved.

Gently place the bagels into the water, be sure to not overcrowd the pot. Boil for 1 minute on each side, and take them out with tongs or a spatula. Place the bagels back onto the baking sheet, domed side up on the sheet. If you find that the parchment paper has dried out do add more cooking spray or they will stick and burn.

If desired, at this point sprinkle some seats on each.
Lower the oven to 450 degrees F, and cook for 15-18 minutes, rotating the pan half way through, until golden brown. If you notice the bottoms getting too dark before they are ready, place another pan under your baking sheet.

Once done, transfer your bagels onto a wire rack and let cool. If you are like me, and cannot wait, smear some butter and enjoy!

Storage; wait for bagels to be fully cooled and place in a sealed zip lock or you can freeze. These are good in the toaster!

*I used all purpose for my pretzels, but for breads such ad bagels it's better to use bread flour as it has more protein which helps with the gluten development during the processing


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