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Old 08-06-2002, 06:26 PM
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Question Anyone made bagels?

Hif! I just love bagels and have come across a couple of recipes, but I have never tried to make them before, and the whole technique is a little different for me. Any tips, or advice? Or does anyone have a tried and true recipe? I would appreciate it? Thanks, Lori
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Old 08-11-2002, 09:39 AM
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Location: Hooterville, NC
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Hi Lori,
I have made bagels for years. In the past I have made bagel/bagel dogs platters for Christmas gifts around the neighborhood, church, etc and they are always popular! It is so easy to do but just realize, yours are not going to be perfect like they are in the stores and bakeries. They have machines to make them; yours will be done by hand. If you attempted to make them as perfect you would need to handle the dough far too much and toughen them. I'm including several recipes that I have made over the years and some originals that I "invented". One of my daughters has tried for years to get me to open a bagel shop with her. Making bagels is not difficult, just take your time and enjoy!



1 1/3 cups water
2 T. honey
2 t. salt
1 1/3 cups whole wheat flour (I don't use this, I use the same equivalent of bread flour + the following amount)
2 2/3 cups bread flour
2 ½ t. yeast

These directions are for a bread machine. However, if you don't own one all ingredients can be mixed by hand as with any other dough recipe.

Let the machine knead the dough once, and then let the dough rise 20 minutes only in the machine. Even if your cycle runs longer, simply remove dough after 20 minutes and turn off the machine. Divide the dough into the number of desired pieces. Each piece should be rolled into a ball, then work a hole
into the middle shaping the bagel into desired size. It won't be perfect like a doughnut!
Place these on a well greased baking sheet, cover and let rise for only 15 to 20 minutes. Meanwhile, bring to a slight boil in a nonaluminum pan, (I use a glass pot but cast iron works too) about 2 inches of water. Carefully lower about 3 or 4 bagels at a time into the water, cooking for about 30 seconds on each side. Remove bagels, drain on a towel, sprinkle with desired
toppings, listed below. Place on baking sheet. Bake in a preheated 550 degree oven for 8 minutes.


poppy seed
sesame seed
cheddar cheese
mozzarella cheese
onion bits
crisp fried bacon bits
(imagination is your only limit!)

For jalapeno bagels, I add desired amount of sliced, drained pickled jalapenos. (Fresh works well too and gives a hotter flavor, but I prefer pickled as they are easier to work with. If you do use fresh, follow liquid amount in recipe.) The more you add, the stronger the flavor. I then add some of the juice to the liquid called for, reducing the water accordingly.
I generally add most of a 12 ounce package of chopped fried bacon to a batch. Adjust amount according to your taste. I sprinkle with grated cheddar cheese after boiling.

I've "invented" some new flavors of bagel now too. For pizza bagels, use pizza or spaghetti sauce for the liquid, adding water as needed to make dough workable. Also add chopped pepperoni to beginning. Sprinkle with mozzarella cheese after boiling. Bake as recipe calls for.
Salsa bagels are made using hot (or mild to medium, we prefer the hot) salsa in place of water, again adding water
as needed to make dough workable. Sprinkle with grated cheddar cheese after boiling. Bake as recipe calls for.

Bagel Dogs and Bagel Puppies
Use the basic bagel dough recipe. Use enough to wrap around a hotdog, making as many as you need. Allow to rest for 15 minutes once finished, then drop into boiling water for 30 seconds to 1 minute. Place on greased baking sheet
and bake at 550 degrees for 8 to 10 minutes. Watch closely to be sure they don't burn at this heat! I usually make enough to freeze once cooled. They never last long!
For "puppies", use small ****tail sausages and follow above instructions. These are great canapés

This is wonderful with the bagels:

Jalapeno Pepper Jelly

¼ cup Jalapeno peppers, very finely chopped
¾ cup green bell pepper, very finely chopped
1 ½ cups apple cider vinegar
6 ½ cups sugar
1 (6oz.) bottle liquid pectin
Green food color, optional

In saucepan, combine first 4 ingredients, bring to a boil. Boil 5 minutes; remove from heat. Add liquid pectin and food color. Pour into sterilized jars; seal. Great served over cream cheese with assorted crackers! For festive color change, Use red bell peppers and food coloring.
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Old 08-11-2002, 07:46 PM
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Join Date: Apr 2002
Location: Iowa
Posts: 54
We've made them also. It was a fun project to involve the kids with. (Not the boiling water part!) Just plain...we haven't gotten creative.

My tip however is to make sure the pan you bake on is WELL GREASED!
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Old 08-15-2002, 06:49 AM
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Join Date: Aug 2002
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The trick to making bagels look smooth and plump instead of shriveled and wrinkly is to place your raised bagels on an ungreased baking sheet and broil 5" from the heat for 1-1 1/2 minutes on each side before boiling them.
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