Homemade Bagels Recipe | Weekend Coffee Treat | How To

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How to make bagels recipe

Bagel is one of the traditional pastries for breakfast. Though bagel is bland, but chewy in texture it is an ideal pair for coffee, that you can customize the flavors, by putting on your favorite spreads. For this weekend coffee treat, we will be featuring this bagel recipe from Taste of Home. You can serve these bagels for a weekend gathering, or you can also store them and have it as your morning breakfast for the weekdays.

Bagels look like they are donuts because of its round shape, but they are different from each other. Bagels originated in the Jewish communities in Poland, and are traditionally formed by hand into a round shape. Unlike donuts that are soft and sweet, bagels are yeasty, dense and chewy, doughy interior with a browned and sometimes crisp exterior. Bagels are not sweet and usually sprinkled with sesame seeds or salt for flavoring they are considered a favorite breakfast or brunch because it can easily be paired with any spread, with ham or meat just like a burger.

Grab on your baking equipment coffee lovers and let us make bagels this weekend.

Homemade Bagels weekend coffee treat

Recipe by: Taste of Home

Ingredients

  • 1 teaspoon active dry yeast
  • 1-1/4 cups warm 2% milk (110° to 115°)
  • 1/2 cup butter, softened
  • 2 tablespoons sugar
  • 1 teaspoon salt
  • 1 egg yolk
  • 3-3/4 to 4-1/4 cups all-purpose flour
  • Sesame or poppy seeds, optional

Directions

  1. In a large bowl, dissolve yeast in warm milk. Add the butter, sugar, salt and egg yolk; mix well. Stir in enough flour to form a soft dough.
  2. Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour.
  3. Punch dough down. Shape into 12 balls. Push thumb through centers to form a 1-1/2-in. hole. Stretch and shape dough to form an even ring. Place on a floured surface. Cover and let rest for 10 minutes; flatten bagels slightly.
  4. Fill a Dutch oven two-thirds full with water; bring to a boil. Drop bagels, two at a time, into boiling water. Cook for 45 seconds; turn and cook 45 seconds longer. Remove with a slotted spoon; drain well on paper towels.
  5. Sprinkle with sesame or poppy seeds if desired. Place 2 in. apart on greased baking sheets. Bake at 400° for 20-25 minutes or until golden brown. Remove from pans to wire racks to cool.

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