I’m a huge fan of bagels, but I was always a little scared to make my own, thinking they would never taste as good as the one from the jewish bagel shop, you know the good old Montreal style bagel. I was wrong! I finally did a batch (then more today, hahaha) and they were fantastic! Ok.. the one from the bagel shop are cooked in a wood oven so they are a bit different since these one are cooked in a regular oven, but hey.. they are awesome, way better than the one from the supermarket and they cost almost nothing to do! 😀 I cannot stop now, I have to make some each week, everyone loves them! i have to bake a batch for my mom too!
Today, I did a batch while carrying Axel in my Mexican wrap, she was funny. She was watching every move, every ingredients.. then she felt asleep 🙂
About the recipe, you could do it without a bread maker, but with it, it’s super easy, you put everything in it then once the dough is ready it’s bagel time!
* 1 1/8 cup warm water
* 2 tablespoons white sugar
* 1 1/2 teaspoons salt
* 3 cups all-purpose flour
(In Canada it’s the same as bread flour)
* 2 1/4 teaspoons dry active yeast
* 10 cups boiling water
* 3 tablespoons white sugar
* organic soy milk
(or any other dairy-free milk)
* toppings (sesame, poppy seeds etc..)
-As directed by your machine, pour the ingredients in the correct order-
* In the machine’s container, pour the water, sugar (2 tablespoons), salt and flour.
* Dig a small shallow hole. Pour the yeast into the hole. Do not mix. The yeast should never be in contact with liquids or salt, it will not be working properly and the bread may not rise.
* Close the lid and start the machine on the ”dough” setting. After 40-45 minutes, stop the breadmaker. Then on a floured surface put the dough to rest few minutes.
* Boil the water in a large pot with the remaining sugar (3 tablespoons).
* Preheat the oven to 375’F
* Cut the dough in 9. Form small balls of dough. Flatten balls. Poke a hole in the middle of each balls. Twirl the dough on your finger to enlarge the hole. Cover bagels with a clean cloth. Rest for 5-10 minutes.
* Once the waiting time is over, transfer 2 bagels at a time in the boiling water. Cook the bagels 1 minute on each side. Remove from the water and drain on your cloth towel.
* On a baking sheet, sprinkle cornmeal everywhere. The cornmeal will stick to the bagel and will prevent it to stick.
* Place each bagel on the baking sheet. Brush the top of every bagel with non-dairy milk then sprinkle toppings. I used sesame seeds for my first batch. Today I half half sesame, half poppy seeds.
* Cook in the oven for 25 minutes or until they are golden brown. Remove and let cool few minutes