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Saturday, August 6, 2011


Hot fresh bagels!!!  I have tried many a bagel recipes and this one is my hands down favorite with a bit of adaptation.  I really need to make these more often since they are so easy.
WARNING: this recipe is not for the faint of heart mixer.  The stiff dough can burn the heck out of the motor.

FYI this recipe has a night time start

I prefer to pop a hole in the middle.  Rolling the dough  is to much work.

Then stick you fingers in the middle and slowly pull outward.

Good night, Bagels ready for a slow cold rise.

Good morning beauties, nice and puffy

A quick boil

Dip into the toppings when still wet and sticky

 agh!  lowest shelf... lowest shelf oops

From Cooks Illustrated
The New Best Recipes

2 cups all purpose King Arthur Flour
2 cups King Arthur Bread flour
2 t sea salt
1T barley malt syrup
1 1/2t dry active yeast
1 ¼ cups water (80 degrees)
toppings: poppy seeds, sesame seeds, caraway seeds, black caraway seeds, kosher salt…anything your heart desires

~ mix the flours, salt, and barley malt in a bowl of a standing mixer fitted with a dough hook
~ mix a low speed to blend
~ add the yeast and water
~ mix at the lowest speed until dough looks scrappy about 4 minutes
~ increase speed to low-medium and mix until dough comes together and is smooth and stiff about 8 to 10 minutes
~ remove the dough from bowl and put on work surface
~ divide the dough into 8 equal pieces about 4oz each
~ roll each piece into a smooth ball and cover with towel for 5 minutes
~ poke one finger into the center of the ball
~ then stick two fingers into the center hole, stretching the dough into a circle
~ try to get the center hole an inch to an inch and a half while maintaining an equal thickness all the way around.  As you can see I have not perfected this technique
~ place the bagels on baking sheets dusted with corn meal, cover with plastic wrap and proof in the refrigerator overnight, 12-18 hours
~ remove the bagels from the refrigerator 20 minutes before baking
~ in a saucer or two pour your toppings
~ adjust the oven to racks to lower middle and heat to 450
~ if using a baking stone, my preference, sprinkle with corn meal
~ pour water into a large wide lipped stock pot, water should be at least 3 inches in depth and bring to a rapid boil
~ working 3 to 4 at a time drop the raw bagels into the boiling water
~ after 20 seconds flip the bagels and remove after 10-15 seconds
~ transfer to a wired rack bottom side down
~ when cool enough to handle gently press into toppings
~ place in oven and bake until golden brown ( not burned like mine) about 14 minutes
~ use tongs to remove and cool on wire rack


  1. Those bagels sound so good... I've been thinking about making homemade bagels for awhile now and you make it look so easy!

  2. My kids love bagels, and this looks like a lot of work but well worth it. May have to give it a try!

  3. They look so good! A little burnt color is good :) I loved making bagels, it smells so good in the house after they are done baking! Great work!

  4. they look great!! i'm so impressed, i've always been intimidated by making homemade bagels. Now I want to give it a try!

  5. I have been wanting to make some bagels and yours look delicious and the recipe seems fairly straight forward! Thanks for sharing!

  6. Thank you so much for posting this. I have always wanted to try making bagels and now I will!

  7. I have tried to make bagels several time but Hubby was never really satisfied (he's from NYC and has a very specific idea about his bagels). Maybe this recipe will be satisfactory for him. Thanks for sharing it.

  8. Making a bagel is on my life time list of things to make....congrats!

  9. Ah yes, Cooks Illustrated has perfected another recipe. Gotta love that magazine! I love making homemade bagels. They are nothing like the store which is a good thing!

  10. delicious looking bagels lovely pictures

  11. They look sooo good! I really want to try this recipe, but I'm having a hard time finding barley malt syrup for some reason. I'm thinking honey or golden syrup might work. Thanks for posting!

  12. If you can not find it in the market. It is available online at Amazon and King Arthur web sites.
    Look at your local health food store they always have it.

    Here is some info from Cook Thesaurus regarding subs

    barley malt syrup = barley syrup = malt syrup = dark malt syrup = malted cereal syrup = extract of malted barley Notes: This tastes a bit like molasses, and it's not as sweet as sugar or honey. It's mostly used to make beer, but it's also used to make breads or other baked goods. Substitutes: molasses (1 cup barley malt syrup = 2/3 cup molasses) OR rice bran syrup (1 cup barley malt syrup = 4/3 rice bran syrup) OR maple syrup


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