Ever wonder how a bakery can have hundreds of bagels made every morning at store opening? I did. Then I looked into it.
Making bagels are really easy.
It’s as simple as making a yeast dough, letting them rise in little dough balls, make them into bagel shapes, let them rise again and then boil them for a minute.
Yes, boil them.
But then you bake them and then you eat them.
That’s the best part.
Here’s how to make it!
recipe from Sisters from Different Misters and All Recipes
- 1 teaspoon active dry yeast
- 1 1/4 cups warm milk (110 to 115 degrees F)
- 1/4 cup butter or margarine, softened
- 2 tablespoons sugar
- 1 teaspoon salt
- 1 egg yolk
- 3 3/4 cups all-purpose flour
In a mixing bowl, dissolve yeast in warm milk. Let sit for a few minutes while it ferments and gets frothy.
Add the butter, sugar, salt and egg yolk and mix well.
Stir in enough flour to form a soft dough.
Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. (Or be lazy like me and have your stand mixer and dough hook do all the work.)
Shape into 10 balls and place on the counter to rise for about 60 minutes, covered with a cloth.
Once about double in size, or at least noticeably puffy, roll them out into 8 inch long snakes and create a circle. Place on a floured surface. Cover and let rest for 20 minutes.
In a large saucepan, bring water to a boil. Drop bagels, one at a time, into boiling water. Leave them for about a minute on each side then remove with a slotted spoon and place 2 in. apart on greased baking sheets.
Bake at 400 degrees F for 20-25 minutes or until golden brown. Remove from pans to wire racks to cool.