Wednesday, April 6, 2011


While at Dunkin Donuts one morning I looked at the shelves and had a realization. If I could successfully make pretzels which are a boil then bake recipe... I could probably make bagels too! So here we are! 
I mixed in about 1/2 whole wheat flour attempting to feel less guilty about eating these. 
Oh and for the record, I did try my recipe for chocolate chip donuts but was completely unimpressed. I'm checking it off the list, but I won't be making that particular recipe again.

  • 4 1/4 cups all-purpose flour
  • 2 (.25 ounce) packages active dry yeast
  • 1 1/2 cups warm water (110 degrees F/45 degrees C)
  • 3 tablespoons white sugar
  • 1 tablespoon salt
  • 1 tablespoon white sugar
  1. In large bowl, combine 1-1/2 cups flour and yeast. Mix water, 3 tablespoons sugar and salt together, and add to the dry ingredients. Beat with a mixer for half a minute at a low speed, scraping the sides of the bowl clean. Beat at a higher speed for 3 minutes. Then, by hand, mix in enough flour to make a moderately stiff dough.
  2. Turn out onto a lightly floured surface and knead until smooth and elastic (8-10 minutes). Cover, let rest for 15 minutes.
  3. Cut into 12 portions, shape into smooth balls. Poke a hole in the center with your finger, and gently enlarge the hole while working the bagel into a uniform shape. Cover, let rise 20 minutes.
  4. Meanwhile, start a gallon of water boiling. Put 1 tablespoon of sugar in it, mix it around a bit. Reduce to simmering. Preheat oven to 375 degrees F.
  5. When the bagels are ready, put 4 or 5 bagels into the water, and cook 7 minutes, turning once. Drain them. Place on a greased baking sheet, and bake for 30 to 35 minutes. 

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