With all the bread and bready-like items I’ve had on this here ol blog, you can probably tell that this girl has never met a carb she didn’t like. 🍞. Oh yeah! And today’s recipe is no exception. I’ve been trying a lot of different bagel recipes lately, trying to find the perfect one. And I finally found one that is scrumptious. I made a lot of flat, sad bagel UFO discs to get to this point. (Cue the X-Files theme music).
When I was a kid I, like most children, spent a great deal of time watching cartoons. Unlike a lot of kids, though, I somehow ended up watching cartoons from the 30s and 40s, which is probably why I love movies from those decades. mI saw Daffy Duck testing bombs, not thinking anything of it.
One particular cartoon featured a pair of poor, hungry kids who have a dream where they’re in a land of candy and treats. This cartoon is equal parts squee and nightmare fuel, like most cartoons from that time. The part I remember best is where the kids run through a rainstorm of donuts and bagels. This sounds like my kind of dream. 😀
Basically what this comes down to is I want it to rain these bagels right now. Let’s make this dream a reality, shall we?
Now you might be thinking “Bagels? I don’t know. How different can they be from store-bought ones?” Well, dear readers, I thought the same thing too. Then I took a bite. Now I’m a believer. Lovely crust. Nice chewy interior. Makes you smile when you add a smear of cream cheese on it.
Now I do have to mention that bagels do take quite a few steps. This isn’t a dump cake that you can have made in fifteen minutes. But stick with it. I think you’ll like them. Plus, on the upside, this recipe has significantly fewer steps than others I tried. So huzzah!🎉
Now, if you don’t mind, I’m going to go change the lyrics to Wham’s “Wake Me Up, Before You Go Go” to be about my love for carbs. Possible? I think so. 😀
- For the Dough:
- 1½ cups warm water (110 degrees F.)
- 1 tbsp. yeast
- 1 tbsp. brown sugar
- 4 cups unbleached all purpose flour
- For water bath:
- 8 cups water
- 3 tbsp. brown sugar
- For the dough, pour the water into the bowl of an electric mixer, and sprinkle in the yeast and brown sugar. Let this sit for 2-3 minutes.
- Add in the flour and salt and mix with a dough hook on low speed until dough sticks together in a ball.
- Remove the dough and knead on a lightly floured surface for ten minutes.
- Place the dough in a large greased bowl, cover with a kitchen towel, and let it raise for 1½ hours.
- Place the dough back on the floured surface and divide into eight equal balls of dough. Shape them with your hands until they are smooth balls.
- Cover with a towel again and let them rest for thirty minutes.
- While the balls of dough are resting, start the water bath. Heat the water and brown sugar up to a gentle boil in a large pan. For this, I use a roasting pan that you'd use at Thanksgiving or Christmas.
- Preheat the oven to 425 degrees F.
- Use your pointer finger to poke a hole in the center of each dough ball. Twirl the dough on your finger until the hole is about 2 inches wide.
- Place the bagels on a baking sheet lined with a silicone mat or parchment paper.
- Place the bagels, two or three at at a time, into the simmering water. You may have to raise the water temp if it stops simmering.
- Simmer the bagels for two minutes on the first side, then flip them with the handle of a wooden spoon and simmer them on the other side for an additional minute.
- Remove the bagels with the handle of a wooden spoon and return them back to the baking sheet after they have simmered. Continue until all bagels are done.
- Bake the bagels for 25 minutes, or until browned to your liking.