Homemade Bagels
Bagels, bagels, who wants bagels? I could eat half a dozen fresh ones, but no one asked. Making them from scratch is a labor of love, and I’ll do anything for love. 🥯
The process is not necessarily hard, but it’s definitely time consuming. Do some yoga, go for walk, or just turn into a vegetable on your sofa while you wait. No one is judging.
Shaping dough into bagel shape is probably my favorite part. Perfection does not exist in the bagel world. The more lumps the more everyone will love them because they are homemade.
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Depending on your recipe, you could do a slow, cold rise overnight in the fridge, or a quick, warm rise right on your kitchen counter.Â
Boil. Some say New York has the best bagels because of the water. Others say you boil with barley malt. Whatever you do, just make sure to give your bagels a nice boil on both sides.
Here I opted for everything style bagels. Slather with egg white wash and generous topping of everything seasoning.Â
I may or may not need a snack as I write this.
Bake and slather me with some schmear.
How to store them?
Personally I think all baked goods belong in a glass cake stand. Martha Stewart would approve. If you have self-control and will not immediately inhale these, I suggest freezing them individually on sheet pan, then transferring to Ziploc bag in the freezer.
What about cinnamon sugar?
Egg wash after boil and bake. Slather with melter butter and cinnamon sugar mixture.Â
Watch how:
@laura.taft let’s make bagels 🥯 #homemade #baking #bagels #food #cooking #home #recipe @Sally’s baking addiction #everything #everythingbagel #yummy
♬ Campfire - Charmer & Klay
