Posts
2 cups milk, scalded (or water)
1 TBSP dry active yeast
½ cup warm water
½ cup sugar
1 ½ tsp. salt
¼ cup safflower oil
3 cups white flour
3 cups wheat flour
¾ tsp. baking powder
Scald milk, set aside and allow to cool. Dissolve yeast in warm water, then add sugar, salt, warm milk and oil. Mix together, then add half the flour. This will make a soupy mixture called a "sponge." Cover and let rise 40 minutes. Add remaining flour and baking powder. Knead until dough forms a smooth ball. Pat into 9x15 rectangle, cut into bagels using a bagel cutter or a large cup. Let rise 30 minutes. Boil in water for 30 seconds on each side, then drain on a cooling rack. Sprinkle with toppings (cinnamon sugar, cheese, etc.) then bake on cookie sheet at 400 F for 20 minutes or until golden brown. Freezes well.
*****
These are perfect for sandwiches or just to snack on. From the freezer they stay light and chewy. For a dairy free recipe, water or rice milk can be used instead of scalded milk. Recipe adapted from Making the Best of Basics: Family Preparedness Handbook.
If you have more time, this other bagel recipe is fantastic! Because they rest in the refrigerator for a day, they have more time to develop a better flavor.
Chewy Soft Bagels
Subscribe to:
Post Comments (Atom)
19 comments:
Where did you find your bagel cutter? I think I would LOVE these!
I bought the bagel cutter at Orson Gygi- that store is the best! Until you get the bagel cutter, you can cut them out with a large cup, then poke a hole in the middle of the dough with your finger.
about how many bagels do you get from this recipe? I bought a bagel cutter last night!
That's great you got a bagel cutter- I'm excited for you to make a batch!
I got 14 bagels from the batch I made this afternoon (I make these every week!). It varies from 13-16 depending on how thick your dough is when you cut out the bagels. If I do a lot of cinnamon sugar bagels I make them a little thinner but if I'm making them mostly for sandwiches or toast I like them a little thicker.
These are amazing! I have been searching for years for a recipe that would come out this good! Thank you so much for posting it!! :) My family can't get enough of these!
Ann- I'm so glad to hear that you've enjoyed the bagels. Thanks for letting me know!
this is the best recipe for a bagel i have seen so far. amazing they were playing possum though not rising once baked it was amazing. genius! thanks so much
Hi i have been following the recipe thugh i find when mixing the bagel the water r milk whichever isnt enugh there is still so much residual flour . what to do ? why does this happen? and cutting down three cups to two is a nightmare as the proprtions are altered severly also the same stiff dough residual dough problem cmes. please help because i love this recipe
Dear EMily this is a fantastic recipe though the nly problem i have is that using this proportion and als if i reduce the proprtion by 2/3rds im left with lotta residual flour and not enough liquid measures to form complete dough. please help thugh i add more and then d something but please help cause your recipe is awesme
Hello Mstar,
I'm sorry but I don't understand what you mean by there being lots of residual flour. The confusion may come by this recipe being completed in two parts.
First you create a "sponge" where there is 2 1/2 cups of water with 3 cups of flour (and the other listed ingredients). This mixture is very soupy. Let it rest for 40 minutes to develop flavor.
Then add the baking powder and remaining 3-4 cups of flour to make a workable dough. I hope this helps!
Hi Emily,
see what i did was, i took only the mentioned ingredients and quantities. it only said 1/2 cup of water so i'm confused. should i be following the sponge from the other 2 day bagel thingy? see cause what i did i just followed this recipe as is it and if i did that then i didnt get my liquids correctly they were inadequate . what do i do? thanks s much for replying it feels great t o know im not stranded
Hey i saw the recipe again. see the nly prblem i have is when i cut the flour from 3 cups t two cups then the rest of the ingredients are down by 2/3rds right? so then the milk and water become inadequate.so what will the proprtion be there then?
Mstar, you are correct, you will only be using the ingredients on this recipe (not the other bagel recipe). Your liquids are 2 cups or milk AND 1/2 cup of water for a total of 2 1/2 cups liquid. By mixing this with the yeast, sugar, salt, oil and 3 cups flour you will be a very soupy mixture to sit for 40 minutes. Then by adding the baking powder and 3-4 cups flour you will make a soft dough.
Try again, the directions are pretty easy to follow and they are very easy to make. Good luck!
Dear Emily,
thanks so much i will try this again. hey can u also please tell me how the proprtions will alter if i change the flour mix to 2 cups? and also if i do make 3 cup proprtion and i dont maake as much can i freeze the remaining dough or refrigerate it
also teh water for the yeast is that half a cup of warm water? or apart from that 1/2 cup i can use some water
Does it matter which 1/2 of the flour (wheat or white) that you add in the initial sponge stage or are you mixing the two types together first? Also, can I use veg. oil instead of canola?
Does it matter which 1/2 of the flour (wheat or white) that you add in the initial sponge stage or are you mixing the two types together first? Also, can I use veg. oil instead of canola?
Either flour can be used first. I personally add my wheat flour first. If you normally cook with vegetable oil, then it will be fine in the recipe (I don't use vegetable oil because it contains soy. Safflower oil has been a good alternative for us). Good luck!
I enjoyed reading your blog and agree to cutting out all of those bad things that are in our food sources.
Post a Comment