After I’d been in Australia for awhile, I realised that bagels were hard to find. They’re a little more common now, but finding this recipe a few years ago was a real pleasure. These turn out a little smaller than ‘normal’ bagels, but they are absolutely delicious and disappear quickly!
Author: Gaelyne Gasson
Recipe type: Baking
Very yummy home made bagels.
- 1 C Water warm - 110f
- 1½ teaspoons Salt
- 2 tablespoons Sugar (haven't tried w/ Splenda)
- 3 C Plain Flour
- 2¼ teaspoons Active Dry Yeast
- 3 quarts Water boiling
- 3 tablespoons Sugar
- Place warm water, salt, sugar, flour and yeast in the bread machine pan according to the order recommended by the manufacturer. Select dough setting.
- (Note – I really like Onion Bagels so I usually add ¼ Cup dried Onion to the breadmaker mix).
- When dough cycle is complete, let dough rest on a lightly floured surface.
- Meanwhile, bring 3 quarts water to boil in a large pot. Stir in 3 tablespoons of sugar.
- Cut dough into 9 equal pieces and roll each piece into a small ball. Flatten balls, poke a hole in the middle of each with your thumb. Twirl the dough on your finger or thumb to enlarge the hole and even out the dough around the hole. Cover bagels with a clean cloth and let rest for 10 minutes.
- Carefully transfer bagels to boiling water. Boil for 1 minute, turning over half way through. Drain briefly on a clean paper towel. Move boiled bagels to a baking sheet sprinkled with corn meal.
- Glaze tops with egg white and sprinkle with your favourite choice of topping (poppy seeds, sesame seeds, etc).
- Bake in a preheated 375f (190c) oven for 20-25 minutes until well browned.