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On Saturday morning, I made bagels for the first time.
They were good.

And the amazing factor was: they looked and tasted just like bagels! For me, that combination doesn’t always come the first time I try a recipe.

1/3 cup water
1 1/2 teaspoons salt
2 tablespoons sugar
3 cups bread flour
2 1/4 teaspoons active dry yeast

1. In a large bowl, dissolve the sugar in warm water (110 degrees works best), and then stir in yeast. Allow to proof until yeast resembles a creamy foam.

2. Mix salt and into the yeast. Mix in flour one cup at a time. Knead dough on a lightly floured surface until smooth.

3. Cover with a damp cloth. Allow dough to rise. (The original recipe is for a bread machine, but I made it by hand just fine. I let the dough rise about 30 minutes.)

4. Bring 3 quarts water to boil in a large pot. Stir in 3 Tablespoons sugar.

5. Place dough on lightly floured surface and let rest 5 minutes. Cut dough into about 9 equal pieces. Roll into smooth balls. Flatten balls, poke a hole in the center with your thumb. Twirl dough around your thumb to enlarge the hole. (In other words, make it look like a bagel.)

6 Cover bagels and let rest for 10 minutes.

7. Carefully transfer bagels, 3 at a time, into boiling water. Let boil for 1 minute, flipping the bagel half way through.

8. Remove and drain briefly on a clean towel.

9. Bake bagels at 375 degrees for 20 – 25 minutes or until browned.

Step 5: make the dough look like a bagel.

Obviously, I was liberal on Step 7 when I was suppose to “transfer bagels three at a time”. I figured the wok was wide enough for four.

After the refreshing one minute boiling bath, the bagels are all ready to go into the oven. Yes, dreams of warm, soft, bagely-bagels were dancing in my head!

They don’t look so smooth, but they sure tasted good!

2011-07-02@10-26-42 2011-07-02@10-27-31
Bagels! Yum.

Even though we stored the bagels in an air tight container, they were quite dry the next morning. If you have any bagel tips, I’d love to hear them.

4 comments to Bagels

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