OK, on to bagels. Make the bread recipe as posted. Let the dough rest for only 10 minutes after mixing. Divide dough into 20-24 pieces. Roll each piece into a ball. Use your fingers to poke a hole in the middle of the dough. Insert both index fingers and stretch the hole to the size of a quarter. Place shaped bagels on a greased cookie sheet. Mine fit about 8 bagels per sheet. Now comes the fun part.
- Broil bagels for 1 1/2 minutes on each side. So each pan will be in the broiler for 3 minutes.
- On the stove top, begin boiling 3-4 inches of water in a large frying pan, with 2 TBLS of sugar. As soon as the bagels come out of the broiler, place in the pan of boiling water. Boil bagels for 3 1/2 minutes on each side. I just use tongs to flip mine over. Remove from the boiling water and place on cookie sheet to dry. The recipe said to place them on paper, but mine stick to the paper and it is obnoxious, so I just put them back on the cookie sheet they came off of. Let them rest for 10 minutes.
- Now bake your bagels for 30 minutes @ 350. Let them cool. When cool, slice them in half.
We love them hot, in lunches, toasted, with cream cheese, for egg and ham sandwiches...........whatever, wherever! I have not experimented with flavors or other recipes, mostly because I am so busy, and the children love these ones. The thing I particularly like is that I can make them whatever size I want. I can make mini-bagels for little ones, or large ones for sandwiches.
Oh! I forgot this little tid-bit of information on the bread page-----humidity plays a role in how much flour you will need to add to your dough. A day with more moisture, you will have to add more flour to the bread to get the same texture that you would on a drier day. Just so you know.
Anyway, happy bagel making!!