It Doesn’t Have to be Pretty . . .


Today, on this  -22 degrees below zero wind chill day with winds blowing over 30 miles per hour I decided to make my husbands favorite treat.  Bagels.  I have known him for almost 40 years and every morning of those 40 years he has had a bagel for breakfast.  He loves bagels, especially homemade.  My whole family loves bagels–including the babies!  Well, Abbott (almost 5 months old) doesn’t know yet about bagels but I am sure he will love his G’s bagels too!I’m just saying, every time I make bagels they look different.

ImageOh dear mother though, they always taste great.  Perhaps I failed to blossom in geometry–that may be why they are never perfectly cylinder like the ones in the packages.  I like texture, so they are never perfectly smooth, and besides, all those nooks and crannies allow more toppings to stick.  So I am happy with the results.


Here is my recipe:



  • 4  cups all-purpose flour
  • 2 (.25 ounce) packages active dry yeast

  • 1 1/2 cups warm water (110 degrees F/45 degrees C)

  • 1 tablespoons white sugar

  • 1 tablespoon kosher salt

  • 1 egg
  • various toppings of choice


In mixing bowl, fit with a bread hook, 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. Turn up the speed for 8 minutes. If you need more flour, add up to a 1/4 cup.  The dough should pull away from the sides and form a ball.  It will be a stiff dough.
ImageCover, let rest for 15 minutes.  (I always put my dough that is rising or resting on a wooden bowl.  Granite and other counter tops are too cold and may impact rising.)
Cut into 12 portions, shape into smooth balls, rolling vigorously. . Poke a hole in the center with your finger, and make the hole larger while working the bagel into a uniform shape. Cover, let rise 20 minutes.
Take a large pot and start boiling a gallon of water.  
When the bagels are ready, put 3 or 4 bagels into the water, (don’t crowd them) and boil for 7 minutes, turning once. Drain them. Place on a greased baking sheet, paint them with an egg wash of 1 beaten egg with a shhh of water.  Add your favorite toppings, and bake at 375 degrees F  for 30 to 35 minutes. 
You have heard of everything bagels.  I make anything bagels.  Anything I happen to have that looks good.  Today my anything bagels had chopped onion, chopped garlic (powdered will also work), grated romano cheese, poppy seats, salt and pepper.  
Enjoy.  Remember, they don’t have to be pretty.

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