Procrasta – Bagels

So here we are right in the middle of finals… so what better thing to do than make bagels?
I used to make these fairly frequently but it’s been a awhile. I made them about a month ago but before that it had been about 2 years. The last time they were delicious but I made the huge mistake of not using parchment paper and the bagels stuck to the pan like nothing I’ve ever seen before, as in my bagels had no bottoms….
As a study break I figured I may as well give them another shot (with parchment paper this time).
The recipe I use is from my grandmother’s copy of the joy of cooking, slightly modified though, I also referenced this for making better holes in them.
1 cup of scalded milk
1/4 cup of butter
1 tbsp of sugar
1 tsp of salt
1 pkg of active dry yeast
1 egg + 1 yoke
~2 cups of whole wheat flour
~2 cups of unbleached flour
Boiling water
1 tsp of sugar
1 egg white


To start off mix your hot milk, butter, salt and tbsp of sugar together until everything is dissolved.
Next add the yeast gently, stir gently to dissolve and let sit for a few minutes (I find that this took longer than when I dissolve the yeast in water, that could just be me, but be patient!)


Lightly beat the egg and yoke and add to the yeast mixture along with the flour. I always add my whole wheat flour first and then just add white flour as I need it. Knead this mixture for 10 minutes until you dough is lovely and soft or your arms are too tried to knead anymore.
Let your dough rise for an hour or so until it has doubled in bulk. I usually let mine rise in the oven, I like to preheat the oven for about 5 minutes at 350 and then turn it off, this means my oven is warm but not hot and my dough can rise free of drafts.
After about 30 minutes:


After a little more than an hour:


Next punch down and cut the dough into about 15-18 equal pieces, depending on how big you want you bagels. Gently roll each piece into a ball, pinch a hole in the centre, and stretch out to form a ring. Allowed these rings to rise for about 20 minutes.


Meanwhile preheat the oven to 400F and boil water and add sugar. When the rings are done rising, add to boiling water 4 at a time (or less depending on the size of your pot) for 1-2 minutes and then flip them and boil for another 1-2 minutes.


Remove the bagels from the boiling water and place on a PARCHMENT PAPER LINED baking sheet. Repeat until all rings have been boiled. Brush the tops with egg white (dip in toppings at this point if you want toppings).


Bake at 400F for 20-25 minutes, cool and enjoy!


Thanks for reading!!


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