The most important step in making your own bagels is first making sure you have cream cheese! We sadly did not. However, these homemade bagels are pretty amazing, no matter what you put on them.
I found the recipe on A Beautiful Mess and decided I had to try them. Not only did they look fantastic, but also I have never in my life made bagels. Definitely qualifies for Something New.
Here is my adaptation:
3 ½ cups unbleached, white flour
1 ½ Tbsp white sugar
1 pkg active dry yeast
1 ¼ cup warm water
1 ½ tsp salt
1 ½ tsp white sesame
1 ½ tsp black sesame
1/2 tsp anise seed
1/2 tsp course sea salt
1/4 tsp garlic powder
First, I assembled my seed toppings mix into a little prep bowl. (I love this grey sea salt. It has tiny amounts (5%) of thyme, basil and pink peppercorns mixed in, how cool is that?) I switched up the seed sprinkle mix, and also cut back on the amounts since I had so much leftover.
In a small bowl or measuring cup, add the warm water and dissolve the sugar. Pour in yeast and let it proof about 10 minutes. For more about working with yeast, check out Focaccia Rolls.
In a large bowl, add the flour and mix in the salt. Stir in the yeast when it’s ready.
Once the dough comes together, put it on a lightly floured surface and knead for 6-8 minutes until smooth and elastic. My dough seemed rather dry, so I added 1 Tbsp of warm water to it while kneading. (you can definitely use a mixer and dough hook to knead instead)
Use a splash of olive oil to coat the dough and bowl before covering with plastic wrap and a towl. Let it rise for 1 hour in a warm place.
Next, divide the dough into eight pieces. I found the easiest way to get equal sized pieces is to first divide the dough in half. Then divide each half in two, so you have four pieces. Finally, divide each in half again so you end up with eight of the same size.
Shape each ball into ‘bagel form’ by using your finger to create the hole in the middle. Let them rest about 10 minutes while you get a pot of water boiling.
Boil them 45-60 seconds on each side, and transfer them to the baking sheet.
In a small bowl, whisk the egg with 1 tsp water. Brush the bagel tops and sides with the egg wash, and then sprinkle on the seed toppings.
Bake at 425 F for 20 minutes.
I’m still amazed at how perfectly these came out. The look and taste infinitely better than store bought. AND they contain zero high-fructose corn syrup, preservatives or unpronounceable ingredients. I will be trying their Blueberry Bagels next!