I love bagels. I eat them all the time. In fact, I’m not the only one who loves bagels; my youngest brother, for example, is a bagel aficionado – he will eat a bagel at any time of the day… or night. So naturally, I had to make homemade bagels at some point, right?
Most people steer clear of foods that they mentally label as “grocery store foods” meaning that such things as bagels, breads, and cheeses should/can only be made properly in a factory and sold at a grocery store. Not true. While it may take more time to make foods like these from scratch, the pay off is so rewarding.
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
1. In a mixing bowl, dissolve yeast in warm milk. Add the butter, sugar, salt and egg yolk; 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. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour. Punch dough down. Shape into 12 balls. Push thumb through centers to form a 1-in. hole. Place on a floured surface. Cover and let rest for 10 minutes; flatten. In a large saucepan, bring water to a boil. Drop bagels, one at a time, into boiling water. When bagels float to the surface, 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.
* Recipe taken from AllRecipes.Com