make bagels

Found a recipe for making egg bagels. Yum, Yum, Yum. This will be my first try and I will set this goal for this weekend. I hope they turn out O.K.

I want to find a good whole grain recipe before my bag of Thomas’s in the freezer runs out

To make them. A little unclear on the making them not lumpy and wierd. Cool thing is a real traditional bagel is not only tasty but vegan. The recipe is pretty straight forward and you’ll find about a zillion of them out there almost all the same.
there’s two ways to do the hole. I recomend the finger poking. It’s easier than it seems in the directions and I like the way they look better, bagels aren’t supposed to be completely symetrical. Also it’s just sorta fun.
When you form the little balls of dough and lay them out to rise before making the hole, I recomend letting them rise completely. I started mine a little early and the later bagels looked better and were easier to work with.

My girlfriend LOVES chocolate chip bagels that I’ve only seen at 2 bagel shops in my area. Well, I have decided I would stop going through all the trouble to purchase them and try going through all the trouble to make them :-)

The bagel dough is currently rising, and it is full of chocolate morsels…

I’ll let you all know how they turn out.

thanks for posting the recipes!! I got all the stuff I need, now i just have to find a good day to do it. I told my boss the other day that I miss bagels (I live in germany and they don’t have “real” bagels here) and he said “yeah I can’t find them either so I just make my own.” And he’s german!!!!!!!!!!! I was so surprised… now I have to do it for SURE.

With some forethought, bagels are easy to make. More info here:
http://www.jimcarson.com/a/2006/04/bagels.shtml

Tip #1: Don’t apply cinnamon, cheese, sugar or anything else that, when exposed to 500F for 10 minutes, will have undesirable properties. (Sugar carmelizes, then drips onto the burners. Nothing good could come of this.) If you want cinnamon sugar bagels, cook them plain then coat with butter and dip.

Tip #2: The period spent in the fridge aids the flavor but also helps the texture.

Tip #3: Bagel dough is the most stiffest concoction gracing my Kitchenaid mixer. (The dough must withstand boiling.) I initially fold the dry ingredients in by hand then phase in the mix cycle over a ten minute period, giving the mixer time to cool down.

I have yet to master sourdough bagels….

They have a nice little crust and the texture is good, with some nice chew to it.

I made 8 plain, 2 with kosher salt, and 2 with poppy seeds. It was fun and not too hard. I think I got the recipe from The Bread Baker’s Apprentice or maybe some other book by the same guy.

I’ll definitely make these again.

The bagels are currently resting. They’re actually just balls of dough right now, and when the timer goes off I need to go put holes in em. Then it’s to the fridge overnight for a nice little sleep. In the morning, fresh bagels! Hope it works!

I didn’t use malt syrup either… just brown sugar.

...with the help of my trusty breadmaker. No malt syrup or molasses in the water—just stuck with plain table sugar. They came out pretty well, if a little eccentrically shaped. I think I’m well on my way to becoming addicted to making these fresh….

...next time I’m going to try to make a sun-dried tomato variety, I think…or at least sunflower seeds…

Will be fine… I need to forget about malt powder or I’ll never get this done. They do have malt syrup at the natural food store, but it’s 5.79 for a jar. I’m not really ready to make that kind of commitment to homemade bagels at this point.