“Crisp, chewy homemade bagels flavored with cinnamon and maple.”
Since I’ve begun experimenting with yeast dough I’ve realized that nothing is better than homemade bread, of any sort. You take tangible ingredients from your kitchen and piece them together into an edible item. It’s rewarding to put so much time and effort in to something and have the result turn out good enough to eat. It only took me three tries with this recipe but I was over the moon with how the final product turned out.
I read several other food blogs, see my reading list here, and I can honestly say that I haven’t seen too many recipes for bagels. I wonder why that is… Bagels are something I keep on hand because they freeze well. We usually buy the packaged ones from our local bulk supplier and store them in the freezer. When you are ready to eat one, you can simply go from freezer to toaster without having to thaw out the bagel. And since we buy a ton of bagels, why not make them for near pennies. I’m all about saving a dollar when I can.
So I set forth on my bagel making adventure, and let me tell you, it was a challenge. I found a recipe in an old cookbook that I came across in a nearby thrift store. It’s called the Ultimate Southern Living Cookbook and it was published in 1999, so I’m not sure if it could still be found anywhere. Anyhow, I followed the recipe exactly because I have never made bagels before and had no idea what I was doing. The recipe called for an overnight rise on the dough and was unclear about exactly how to shape it. I stretched the hole too wide and wound up with bagels that looked like flat doughnuts. First and last time I will ever let dough rise overnight in the refrigerator, it simply doesn’t work.
However, I now had some basic knowledge on how to prepare bagel dough and proceeded to experiment with my own technique. Two days and a five pound bag of flour later, I produced a share worthy recipe. If you are like me and have never made bagels before then continue reading for step by step instructions with pictures so you can understand exactly how to go about this. Otherwise, you can skip this and go straight to the bottom for the recipe card.
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