Homemade Bagels

Home Forums Kosher Cooking! Recipes Milchig (Dairy) Recipes Homemade Bagels

Viewing 50 posts - 1 through 50 (of 55 total)
  • Author
    Posts
  • #589983

    kapusta
    Participant

    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.

    Note:

    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.

    *kapusta*

    #675177

    YW Moderator-72
    Participant

    Thanks Kapusta. sounds good

    #675178

    oomis
    Participant

    Now, yer talkin’! I cannot wait to try these.

    #675179

    kapusta
    Participant

    Me? I’m always talking! Who stops? 😉

    *kapusta*

    #675181

    mepal
    Member

    Kapusta, of course let US know 😉

    btw, do they come out ‘hard’ or are they more soft bagels?

    #675182

    kapusta
    Participant

    they have a soft inside, but theyre dropped in boiling water for several minutes so it gives it a crunchy outside.

    *kapusta*

    #675183

    mepal
    Member

    Oh goody. Sounds delish! Looks so simple to do!

    #675184

    kapusta
    Participant

    mepal, here you go! Now tell everyone how good they really are! 😉

    *kapusta*

    #675185

    mepal
    Member

    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!

    #675186

    oomis
    Participant

    My daughter and I may try our hand at this today, bli neder, to have them for shalosh seudos.

    #675187

    mepal
    Member

    I hope kapusta gets to her computer in time for you to make them before shabbat!

    #675188

    kapusta
    Participant

    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!

    *kapusta*

    #675189

    mepal
    Member

    Thanks again, kapusta! It may just turn out to be a family-favorite!

    #675190

    kapusta
    Participant

    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. 😉

    *kapusta*

    #675191

    mepal
    Member

    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…)

    #675192

    oomis
    Participant

    “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.

    Or

    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.

    #675193

    mepal
    Member

    So ames, did you get to making the bagels?

    #675194

    mepal
    Member

    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!

    #675195

    kapusta
    Participant

    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.

    *kapusta*

    #675196

    oomis
    Participant

    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.

    #675197

    mepal
    Member

    oomis, its not really sticky then. Its the dough that’s sticky. This matters when shaping the dough into bagels.

    #675198

    kapusta
    Participant

    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.

    *kapusta*

    #675199

    oomis
    Participant

    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.

    #675200

    SJSinNYC
    Member

    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.

    #675201

    kapusta
    Participant

    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.

    *kapusta*

    #675202

    kapusta
    Participant

    the famous bagel recipe…

    *kapusta*

    #675203

    mepal
    Member

    …and they’re YUM!

    #675204

    pookie
    Member

    STOP im fasting

    #675205

    mybat
    Member

    Looks good!!

    #675206

    mepal
    Member

    You should try them.

    #675207

    mybat
    Member

    i definitley will.

    #675208

    mepal
    Member

    Have you yet?

    #675209

    oomis
    Participant

    Anyone ever make bialys, and if so, how?

    #675210

    kapusta
    Participant

    a present for 26,

    .

    *kapusta*

    #675211

    aimhabonim
    Participant

    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.

    #675212

    kapusta
    Participant

    aimhabonim, thats a very good point! I think I used regular a/p flour.

    *kapusta*

    #675213

    A600KiloBear
    Participant

    BS”D

    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.

    #675214

    areivimzehlazeh
    Participant

    I had to read that twice in order to chapp… maybe I should move to Chelm?

    #675215

    bored123
    Participant

    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?

    #675216

    tzippi
    Member

    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.

    #675217

    bored123
    Participant

    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..

    #675218

    oomis
    Participant

    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.

    #675219

    bored123
    Participant

    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?

    #675220

    oomis
    Participant

    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….

    #675221

    bored123
    Participant

    haha welllllll unless u live in israel they may get stale in the post 🙂

    #675222

    oomis
    Participant

    No wonder the bagels came out so well. The flour in E”Y is the best!!!!!!!!

    #675223

    bored123
    Participant

    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..

    #675224

    oomis
    Participant

    I have never in my life eaten such amazing bread as the lachmaniyot and challah in E”Y.

    #675225

    bored123
    Participant

    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..

    #675226

    oomis
    Participant

    LOL, never been to England. I am still waiting for the definitive FRENCH bread recipe.

    (Hate the French, though)

Viewing 50 posts - 1 through 50 (of 55 total)
  • You must be logged in to reply to this topic.


Trending