If you haven’t noticed already, I’m a bit of a bread junkie. I love bread and every version it comes in. Loafs, buns, pretzels, rolls, flat breads, swirls, scrolls, and of course, bagels. I have always loved original honey bagels because they have just enough sweetness to be enjoyed alone but are also plain enough to be used with spreads or for sandwiches.
Even though I like my bagels I don’t make them too often because the dough can be quite temperamental. Oh and one more thing before we get started, make sure you bake the dough right after the boiling process or they won’t have proper chewy bagel texture! See, I told you they were temperamental.
Ingredients (makes 6):
1 3/4 cup bread flour (we used multi-grain)
2 tablespoons honey or brown sugar
1 tablespoon sugar (or more brown sugar)
1 teaspoon yeast
1/4 teaspoon salt
1/2 cup soy milk
2 teaspoons cinnamon (optional)
1/3 cup dried fruit of your choice (optional)
1/2 pot boiling water
2 tablespoons honey or brown sugar
Assembly is required!
1. Place the yeast, honey/brown sugar and warm water in a measuring cup and set aside to let it foam. While the yeast is foaming, combine the bread flour, salt and the sugar in a large bowl.
2. Pour your yeast mixture into the large bowl and stir everything together to form a dough. Add in your cinnamon and dried fruits (if using), mix until incorporated. Let your dough rise covered for at least 30 minutes before going onto next step.
3. Divide your dough into 6 pieces and roll them into logs. Flatten one of the ends and form the dough into a ring. Seal the ring by surrounding the other end with the flattened end and pinching the dough to secure.
4. Let your bagels rise in a warm place covered with a damp cloth for 30 minutes.
5. Bring water to a boil in a large pot, add the honey/brown sugar and gently drop your bagels into it. Boil each side of the bagel for 15 seconds. Boiling too long will create wrinkly bagels ):
6. Wipe the excess water off your bagels with a clean cloth then transfer them onto a lined baking sheet.
7. Bake at 375F for 15 minutes until golden brown.
Tips and tricks
One more tip from me to you is to make sure your dough doesn’t dry out so having a damp cloth handy to cover your dough when you’re not working with it so it doesn’t dry out. It’s also crucial to make sure you don’t boil your bagels in the water for too long or they’ll end up looking wrinkly and I’m sure no one likes their bagels wrinkly looking.
I know I said I liked honey bagels best but lil’ bun and brother deer like their fruity bagels so I ended up adding dried fruit and cinnamon to the dough to cater to them. I guess now I can’t exactly use my bagels for sandwiches since I don’t exactly think it’d go so well with avocado, lettuce, tomatoes, or hot sauce for that matter. Oh well, at least this gives me an excuse to make bagels again so I can actually use them to make some delicious sandwiches!
Love bagels? Try my poppy seed bagels recipe!
These look soo good!! And vegan!