Give bakeries and coffee shops a run for their money. DIY bagels taste just as good, cost less and are often better for you. The reason’s simple: Making bagels at home lets you control the ingredients and portion size, so you end up with custom-made bagels sized right for a healthy diet.
Homemade bagels are just four steps away: Make dough; shape; boil; bake.
1. Shape dough into balls. Push your thumb through the center of the dough, forming a 1-in. hole.
2. Stretch and shape dough to form an even ring.
After bagels have boiled, remove them from water with a slotted spoon. Drain well on paper towels.
Secrets Bread-Machine Bagel Success
1. Let all liquid ingredients come to room temperature (70 – 80 degrees)
2. Measure accurately and add your ingredients in the order the manufacturer suggests.
3. Check dough after five minutes of mixing. It should feel smooth, soft, and slightly tacky. If it’s moist or sticky, add 1 Tbsp. of flour and check again after a few more minutes. If it’s dry and crumbly, add 1 Tbsp. of liquid, then check again.
Give bagel making a try with this recipe:
- 1 cup plus 4 tablespoons water (70° to 80°), divided
- 1/2 cup dried cranberries
- 1/3 cup packed brown sugar
- 4-1/2 teaspoons grated orange peel
- 1 teaspoon salt
- 1/4 teaspoon ground cloves
- 3 cups bread flour
- 1 package (1/4 ounce) active dry yeast
- 1 tablespoon sugar
- 1 egg white
- 1 tablespoon cornmeal
- In bread machine pan, place 1 cup plus 2 tablespoons water, cranberries, brown sugar, orange peel, salt, cloves, flour and yeast in order suggested by manufacturer. Select dough setting (check dough after 5 minutes of mixing; add 1 to 2 tablespoons of water or flour if needed).
- When cycle is completed, turn dough onto a lightly floured surface. Shape into nine balls. Push thumb through centers to form a 1-in. hole. Stretch and shape dough to form an even ring. Cover and let rest for 10 minutes; flatten rings slightly.
- Fill a Dutch oven two-thirds full with water; add sugar and bring to a boil. Drop bagels, two at a time, into boiling water. Cook for 45 seconds; turn and cook 45 seconds longer. Remove with a slotted spoon; drain on paper towels.
- Whisk egg white and remaining water; brush over bagels. Coat a baking sheet with cooking spray and sprinkle with cornmeal. Place bagels 2 in. apart on prepared pan. Bake at 400° for 18-22 minutes or until golden brown. Remove to wire racks to cool. Yield: 9 bagels.
Nutritional Facts: 1 bagel equals 197 calories, trace fat (trace saturated fat), 0 cholesterol, 272 mg sodium, 45 g carbohydrate, 2 g fiber, 6 g protein.