Taking The Base Bread Dough, and Makin' Bagels!

Ok, here's a little walk through of the bagel thing!

First you have the balls I let get to room temp and rise again for about 40 minutes. Then I put holes in them and dropped them in boiling water. As you seen, the boiling water (with sugar and baking soda added) has made them rise more to nearly double size. You see I over floured them before I baked them and the flour caked on the crust... not all that great. However, a nice butter and slice and they were fantastic!

 

 

 

 

Quite simply you want to roll out some dough so its flat like with a rolling pin. Sprinkle with 1/4 sugar and cinnamon mix. Hand full of raises with that. Then Jelly roll the dough, then make a large BALL of dough. Cut out 3 oz balls from then, place aside and let rise another 40 minutes. Prehear your oven at 425 for 30 minutes with a broiler tray on the bottom rack and pizza stone on the top rack for your bagels. (I just used a cookie sheet, I can not find my pizza stone to save my life!) Now, that the 40 minute rest period has past, boil your water with 1 tbsp baking soda and 1/4 sugar or more sugar if you'd like.

When it gets to a rolling boil, turn it down to a simmer (med to med-high). Poke holes in your bagel balls and stretch them to look bagel like. Drop a few in the water at a time, you want them to float and not touch. Boil 2 minutes, then flip them over for an additional 1-2 minutes. Take out with a slatted spoon onto a towel LIGHTLY dusted with flour (I screwed this up, with WAY too much flour) and allow to start drying while you finish boiling the rest of your bagels.

When done, and mostly dry place on your pizza stone (or cookie sheet) to bake for 20-25 minutes. Add 1 cup of hot water to broiler pan to STEAM your bagels as they bake. Now close up the oven and leave them alone until they are DONE! Crusty outside, soft and moist inside. YUM!

I hope yours end up prettier then mine, but ours were still tasty.