July 5, 2009 6:38 am at 6:38 am #589983
Super homemade bagels!
6 2/3 C flour
1 T. salt
2 T. sugar
1 T. oil
2 1/4 C. lukewarm water
1 packet dry yeast
2 T. sugar for boiling water
Mix and then knead ingredients. Let rise for one hour. Shape bagels and then let rise for an additional 20 minutes. Boil water with 2 T. sugar. Drop bagels into water 3-4 minutes per side. Top while still wet.
Bake 20 minutes at 500. Yields 20 bagels.
use whatever toppings you like. some suggestions are sesame seeds, salt, poppy seeds, minced onion or garlic (soak in water before using to get full benefit)
I made these with 5 C. whole wheat flour and the rest white. They came out great!
Let me (us) know if/when you try it and how they come out.July 5, 2009 2:53 pm at 2:53 pm #675177YW Moderator-72Participant
Thanks Kapusta. sounds goodJuly 5, 2009 6:54 pm at 6:54 pm #675178
Now, yer talkin’! I cannot wait to try these.July 5, 2009 7:37 pm at 7:37 pm #675179July 6, 2009 1:29 pm at 1:29 pm #675181
Kapusta, of course let US know 😉
btw, do they come out ‘hard’ or are they more soft bagels?July 6, 2009 11:19 pm at 11:19 pm #675182
they have a soft inside, but theyre dropped in boiling water for several minutes so it gives it a crunchy outside.July 7, 2009 5:37 pm at 5:37 pm #675183
Oh goody. Sounds delish! Looks so simple to do!July 10, 2009 2:45 am at 2:45 am #675184July 10, 2009 1:09 pm at 1:09 pm #675185
OMG they were HEAVEN! Perfectly crispy on the outside and soft in the middle. If anyone enjoys baking (or cooking-whatever, you do both in this recipe!) you should try your hand on these. They’re worth ALL the effort! My family was going NUTS over them! They look and taste just like the bakery bagels!
kapusta, thanks so much for sharing!July 10, 2009 1:34 pm at 1:34 pm #675186
My daughter and I may try our hand at this today, bli neder, to have them for shalosh seudos.July 10, 2009 2:20 pm at 2:20 pm #675187
I hope kapusta gets to her computer in time for you to make them before shabbat!July 10, 2009 2:25 pm at 2:25 pm #675188
mepal, I’m happy you liked them! (as will everyone)
ames, I never froze them (before or after baking.) I have kept it in the fridge for a day or two and they came out fine. If you make the dough today, it should have no problem keeping until tomorrow night and finishing the process then. (I would think this way is best)
oomis, keep us updated!July 10, 2009 2:30 pm at 2:30 pm #675189
Thanks again, kapusta! It may just turn out to be a family-favorite!July 10, 2009 2:34 pm at 2:34 pm #675190
it will, it will, it is one around here, I just havent made them in almost a year. :/ Watch out, you may be invaded by some extended family next time you make them. 😉July 10, 2009 3:14 pm at 3:14 pm #675191
Well, we’re having a big lunch today with my immediate-extended family (married sibs+family) and guess what they’re serving? HOMEMADE BAGELS! (of course I miss out in the fun…)July 10, 2009 4:54 pm at 4:54 pm #675192
“What if I make them today and freeze them after they’re baked? Will they still be delicious tomorrow night after defrosting and reheating”
If you re-heat them in the oven for about 5-10 minutes they will taste freshly-baked, as long as you freeze them well (wait til they cool off first, or they will get soggy when you wrap them. Put them in a ziploc bag, squeeze the air out, and freeze.
You could try making the bagel to the boiled dough point, and then freezing them and baking them fresh altogether. I never actually did this, but it makes sense to me, and a lot of cooking I do is based on my sense of what will work and what won’t. Otherwise bake lightly the first time, and bake again after freezing.July 12, 2009 1:41 pm at 1:41 pm #675193
So ames, did you get to making the bagels?July 12, 2009 2:06 pm at 2:06 pm #675194
Bottom line: they tasted good. Right? 🙂
Our also didn’t come out perfect, they also looked a bit soggy, but I think we’ll just try cooking them for a bit shorter next time. If the dough is too sticky, add flour. We did when we were ready to shape the dough into bagels.
Hope this helped!July 12, 2009 2:19 pm at 2:19 pm #675195
this is going back about a year, I think they were more “bumpy” but when they came out of the water, they were pretty smooth. I would also say to try adding flour. G’luck.July 12, 2009 2:31 pm at 2:31 pm #675196
The dough would probably be a little sticky when it comes out of the water. It probably would feel like shlishkes or dumplings, that type of consistency.July 12, 2009 3:06 pm at 3:06 pm #675197
oomis, its not really sticky then. Its the dough that’s sticky. This matters when shaping the dough into bagels.July 12, 2009 6:34 pm at 6:34 pm #675198
ames, I remember them get much smoother in the water, and they’re supposed to be boiled so they get a crunchy outside when they’re baked. I found the longer (within a range of 3-5 minutes) they were boiled, the crunchier they were.July 12, 2009 9:56 pm at 9:56 pm #675199
If the dough is sticky when shaping it, it might be the humidity in the air and you need to add about half a cup more flour, I think. Add it in small increments, you might not need as much as that. Also flour your hands as well. I couldn’t make the bagels yet, but I am excited about doing it this week.July 13, 2009 1:17 pm at 1:17 pm #675200SJSinNYCMember
This is on my list of things to try on maternity leave. I get off a month before my due date, so I will have some time.July 14, 2009 3:59 am at 3:59 am #675201
oomis and SJS, let us know how they turn out!
TIP: when you let the dough rise, pam the bowl you’re using so the dough comes out easily.September 21, 2009 6:23 pm at 6:23 pm #675202September 21, 2009 6:29 pm at 6:29 pm #675203
…and they’re YUM!September 21, 2009 7:57 pm at 7:57 pm #675204pookieMember
STOP im fastingSeptember 21, 2009 9:38 pm at 9:38 pm #675205mybatMember
Looks good!!September 21, 2009 9:40 pm at 9:40 pm #675206
You should try them.September 21, 2009 11:50 pm at 11:50 pm #675207mybatMember
i definitley will.September 22, 2009 5:55 pm at 5:55 pm #675208
Have you yet?September 22, 2009 7:23 pm at 7:23 pm #675209
Anyone ever make bialys, and if so, how?September 22, 2009 7:33 pm at 7:33 pm #675210September 22, 2009 7:53 pm at 7:53 pm #675211aimhabonimParticipant
Question for Kapusta-should I presume that I should be using high-gluten bread flour for the flour,or just regular flour? This could be why some people weren’t totally happy with their results.September 22, 2009 8:01 pm at 8:01 pm #675212September 22, 2009 8:20 pm at 8:20 pm #675213A600KiloBearParticipant
Does anyone have the Chelmisher recipe for bagel holes? The Chor baRoish paskens it is mutar to insert said holes into bagels on Shabbos and Yom Tov so long as they are baked ahead of time.September 22, 2009 8:24 pm at 8:24 pm #675214areivimzehlazehParticipant
I had to read that twice in order to chapp… maybe I should move to Chelm?January 27, 2010 2:45 pm at 2:45 pm #675215
Hi anyone know how many grams of dry yeast are in the packets of american dry yeast because i’m in israel and i wanna try making them..btw kapusta does it come out the same whether or not you use 5 of the cups of flour as wholewheat or you just do all of it with regular flour?January 27, 2010 3:40 pm at 3:40 pm #675216tzippiMember
bored, grams I don’t know; I buy yeast in bulk. But I mentioned on the other thread, one packet is 2 1/4 tsp.February 11, 2010 8:58 pm at 8:58 pm #675217
i made them today and they came out delicious! when the dough was made i was sure they were going to taste terrible because the dough was hardly rising and really solid but they still came out really soft. but has anyone got any tips about how to make the 2 ends of the circles stick together because when i boil them they come apart and just look like the horse-shoe shape..February 12, 2010 2:13 am at 2:13 am #675218
bored – you are actually well-named for my suggestion. Why don’t you simply take a round ball of dough and using your finger BORE a hole through the center and stretch it slightly. You will have a perfect shape and perfect bagel hole.February 17, 2010 2:16 pm at 2:16 pm #675219
thanks oomis it worked! my bagels came out a perfect shape and came out much better than the first time round as well! delicious! thanks kapusta for the recipe my husband is forever thankful to you he loves them :-)..p.s any other good recipes to share?February 18, 2010 5:25 am at 5:25 am #675220
I am SO delighted. it gives me great pleasure when a suggestion of mine is helpful to someone, and especially when it is someone I don’t even know personally. Now if we could all just figure out a way to get some of those bagels DELIVERED….February 18, 2010 8:27 am at 8:27 am #675221
haha welllllll unless u live in israel they may get stale in the post 🙂February 18, 2010 4:25 pm at 4:25 pm #675222
No wonder the bagels came out so well. The flour in E”Y is the best!!!!!!!!February 18, 2010 8:27 pm at 8:27 pm #675223
funny u say that..a lot of english recipes – in particular challa recipes – don’t work cos the israeli flour is not as strong as the english flour..February 18, 2010 11:47 pm at 11:47 pm #675224
I have never in my life eaten such amazing bread as the lachmaniyot and challah in E”Y.February 19, 2010 9:04 am at 9:04 am #675225
then i think its time for u to pay a visit to england..bought israeli challos are terrible the english bought ones are soo much better, and same goes for the bread..! i make challos every week just because we really don’t like the bought challos here..February 19, 2010 4:04 pm at 4:04 pm #675226
LOL, never been to England. I am still waiting for the definitive FRENCH bread recipe.
(Hate the French, though)
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