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Easy Scratch Bagels

The end of the weekend is for making a big batch of easy scratch bagels! 

I love to have a selection of homemade bagels to eat up throughout the week. These are really easy to make and you can top them with whatever you’d like.

I tend to make a couple of different types. This keeps the family coming back for more and gobbling them up while they are still nice and fresh.

Don’t worry though, because they freeze well and you can put some away to take out on the mornings you want fresh bagels to accompany your breakfast. 

Once you have the basics down you can start to get really creative by adding extra ingredients into your dough. Think cheese or cinnamon raisin swirls!

Easy Scratch Bagels

In about 2 hours you will have a batch of scratch bagels that have the perfect chew all the while remaining light and fluffy. Bonus? Your entire house is going to smell like that bakery you love to visit and your family will think you have magic mixing capabilities. 

scratch bagels

 

Ingredients:

For the dough- 

  • 1 tablespoon  instant yeast
  • 4 cups unbleached flour
  • 2 teaspoons table salt
  • 1 tablespoon dark brown sugar
  • 1 1/3 cups lukewarm water

For the water bath-

  • 2 quarts water
  • 2 tablespoons dark brown sugar
  • 1 tablespoon granulated sugar

 

Directions:

  1. Combine your dough ingredients and knead thoroughly. By hand 15 minutes, in mixer roughly 10 minutes. It is where you’d like it to be once it becomes stiff and doesn’t deform when stopping kneading process.
  2. Lightly grease a glass bowl and place your dough in the bowl. Cover and let sit for 1 – 1.5 hours. It will puff up nicely.
  3. Grease two baking sheets, or line with greased parchment paper. 
  4. Split your dough into 8 equal pieces. Roll into smooth, round balls and place onto baking sheet.
  5. Cover and let rest for 30 minutes. They will puff again, slightly.
  6. Begin your water bath in a large pot, adding in ingredients and allowing it to come to a rolling boil. 
  7. Preheat your oven to 425°, F. 
  8. Poke a hole through the center of your bagel and then gently use your index fingers to open, shape and expand your bagel to a desired shape and size. 
  9. Drop 3-4 bagels into the water bath, cooking for 2 minutes and then flipping. Use small skimmer or gently remove with tongs.
  10. Place onto baking sheet and bake for 20-25 minutes or until browned to your liking. 
  11. Remove from oven and cool on rack. 

 

To add toppings use a glaze of 1 egg white beaten until frothy with 1 tablespoon of water brushed onto top of bagels. Top with everything seasoning, dill, sesame or more!

 

bagel balls

 

 

bagels with hole

 

scratch wash

 

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Love, light and a little grace…

-Olivia