Homemade Bagels--Tutorial

I've purchased countless bags of bagels at the grocery store. When I really splurge, I buy some from a bakery. The bagged bagels usually go stale before I can eat them all, and even then, they taste... well, bagged. The bakery bagels are expensive too! What's an on-a-budget mom to do? Make your own! Note--The pictures below are of a double batch (16 bagels), and of my favorite filling: chocolate chips.

Homemade Whole Wheat Bagels

3 cups all-purpose flour

1 cup whole wheat flour

1 Tbls sugar

1 1/2 tsps salt

1 Tbls vegetable oil

1 tsp cinnamon

1/2 tsp nutmeg

2 tsps instant yeast

1-1/2 cups of warm water.

Optional Fillings or toppings: Chocolate chips, raisins, blueberries, poppy seeds, sesame seeds, nuts, cheese, etc.

1) Mix all the ingredients in a bowl. Knead for 10 minutes. Then cover with a cloth and let rise for 20 minutes to one hour. (a longer rising time aids in flavor development.)

2) Cut the dough into 8 equal sized balls, (remember my pictures are a double batch)

then shape each one into a long snake. * If desired, you can add fillings now--a small handful to each ball. I like to roll mine into a long rectangle, then pour a little line of my fillings right down the middle. Then I pinch the edges together, sealing the filling in a nice tube in the middle of the bagel--ensuring I get a bit of goodness in every bite. I don't add fillings before kneading because the long knead will break them up or squish it strangely.* Keep your dough covered with a damp cloth while working so nothing gets dried out.

When ready, wrap the snake around your hand and clasp the ends together--squishing and kneading until it is a circle. Set each bagel aside, and when done with all eight, cover with a cloth. Let rise for another 20-40 minutes, or until puffy.

3) Pre heat your oven to 425. Bring a pot of water to a boil (wider is better, but it will need to be about four inches deep). Grease a cooking tray well, or better yet, use a silicone baking mat.

4) Boil the bagels! Drop them into the boiling water (it must be boiling, not just hot)--as many as will comfortably fit in the pot and not be stacked. My pot fits 3 at most. Boil for 1 minute per side (time it). When done boiling, move to the tray. *If you want toppings, you can first drop the hot, wet bagel on a plate of toppings.

5) Bake at 425 for 20 minutes, then cool on a cooling rack until you can't possibly stand it anymore! (or about 20 minutes.)

Filling ideas:

-Chocolate Chips (so yummy! The chocolate is all soft on the inside and reduces the need for lots of cream cheese. )

-blueberries

-raisins (add 1 tsp cinnamon to the dough before kneading)

-chopped nuts

-Cheddar or Asiago Cheese *this CAN be added before kneading, about 1/2 cup for the whole batch. Then you can top each bagel after the FIRST HALF of baking with more cheese.

-garlic and herbs for savory bagels

Topping Ideas:

-poppy seeds

-chopped nuts

-cinnamon sugar

-sesame seeds

-sunflower seeds