They are infinitely better than the grocery store variety, and you can eat them warm from the oven it you want to. :)
(The finished bagels freeze beautifully!)
Why make Bagels??
Well, if you live near a great bagel spot, you might not want to.
But since I (happily!) no longer live in, or near a big city . .
I make my own.
Yes, 'bagels' are available here ~
but most often they are soft, fluffy, "bready" and lifeless, they hardly measure up to honest-to-goodness real bagels.
If you've never tried making them at home, you might be surprised at how easy it is.
Just mix up and knead the dough (you can do this by hand, use your stand mixer, or bread machine.)
Allow it the dough to rise for 45 minutes to an hour or so.
Divide the dough, and form it into balls, then into a doughnut shape ~
Drop them into a pot of boiling water for a few seconds,
then place on a prepared baking sheet.
Brush with an egg wash
(sprinkle with toppings - optional) then bake.
About 20 to 25 minutes later . . . fresh BAGELS!
Of all the recipes I've tried through the years, my favorite by far is one that my friend Ann at Thibault's Table shared a few years ago.
It is definitely my "go to" bagel recipe.
You can shape them into any size you want ~
From very small hors d'oeuvre size, medium size, or jumbo "papa-size" bagels ~
You'll just adjust the boiling and baking times a bit, depending upon the size you make.
If you enjoy bagels, do you have a favorite, and how do you like to eat them?
My two favs are the "Everything" and Onion varieties.
Here's the 'Everything'.
Yum! (This time I didn't add minced, toasted onions to the sprinkle ~
I just used King Arthur Flour's Seed Sprinkle , on top of some good quality granulated onion, from Penzey's.
Usually I just split and toast my bagels and serve them spread with butter, cream cheese, or a flavorful "schmear".
But once in a while for a treat, it's good to indulge in a good old Lox (cured salmon) & Cream Cheese Bagel . . .
With a few thinly sliced red onion rings, some capers and a generous sprinkle of fresh chives.
Freshly cracked black pepper is a great addition, too.
If you want to give this recipe a try, I urge you to do it!
You can't go wrong if you follow the tutorial (with great step-by-step pictures) at Thibeault's Table.
(Click HERE to link to Ann's Tutorial at Thibeault's Table.)
Thank you Ann!
Have a great day everyone.
P.S. Thank you so much for your good thoughts, prayers and great words of support for my dog Cinnie. She has made a small improvement with medication over the past week, for which we're thankful. Her future health still remains a question.
She goes in for another evaluation Wednesday (June 1) afternoon and we remain ever hopeful.
Thank you so very much for your kind words of support, they mean the world to us. ((hugs))