Friday, February 3, 2012


Mac wanted bagels for his school lunches, so instead of going out and buying some, I made them. Crazy, I know. Quite simple, really... just a little time consuming. After they cool, I cut them all in half and freeze so they will last us a while.


1 1/2 c. whole-wheat flour
2 3/4 c. all-purpose flour
2 packages active dry yeast
1 1/2 c. warm water
3 T. white sugar
1 T. salt
1 T. molasses

  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 8 or 10 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 until doubled, about an hour.
  4. Meanwhile, start a gallon of water boiling. Put 1 tablespoon of molasses in it, mix it around a bit. Reduce to simmering.
  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 at 375 degrees F for 30 to 35 minutes. Remove from oven, eat hot or cold.
  6. Broiling option: For a glossier surface, place raised bagels on an ungreased baking sheet prior to boiling them. Broil them five inches from heat for 1 to 1-1/2 minutes on each side. Then put them into the hot water to be boiled as above. Note: do not bake broiled bagels as long as non-broiled ones, 25 minutes should be long enough.