Prep1 hr 30 mins
Hot from the oven or toasted these bagels are great! for a flavor change, soak the raisins in your favorite sweet liquor instead of water.
- Soak the raisins in warm water for 10 minutes.
- Drain and pat dry.
- Toss with cinnamon and sugar, then place in machine with other ingredients.
- Remove dough from the machine after the first knead- approximately 20- 30 minutes.
- Place dough on floured surface.
- Divide into 8 parts.
- Form balls, gently press thumb through center of ball and slowly stretch into bagel shape.
- While bagels rise, bring 3 quarts water and 1 TBS sugar to a rapid boil in a large sauce pan.
- Drop test dough (see first success hint).
- Using slotted spoon, drop 2-3 bagels into rapidly boiling water.
- Boil on each side for 1 1/2 minutes.
- Remove and cool on rack 1 minute, brush with egg wash.
- Bake at 400°F on a baking sheet sprinkled with cornmeal, until golden brown- approximately 15 minutes.
- Bagel Success Hints: When forming bagels, set aside two 1/4" balls of dough.
- When bagels have doubled in size, drop the test dough into boiling water.
- Dough should pop to the top right away.
- When this happens, it is time to boil the bagels.
- A quick spray of non-stick vegetable coating on the top of the bagel may be substituted for the egg wash.
- To make bagel chips, slice leftover bagels horizontally into thin slices.
- Brush with butter or margarine on one side.
- Lay (butter side up) on ungreased cookie sheet and bake at 325°F for 12-15 minutes or until golden brown and crisp.
This is excellent! Never have made bagels before and these were completely successful. I followed the directions exactly. Had no problems, they taste perfect. I"ll never buy a bagel again!
We live in China so bagels are a real treat and quite expensive. I decided to give it a go for the first time. I was really please at how these turned out and we actually a lot less difficult to make than I thought they would be. They will be a regular at our house now. Thanks for the great recipe!
I just made these, and I was blown away. I made bagels 2 1/2 years ago, and it has taken me this long to try and tackle it again. The last recipe I used had so much prep work, and it was a nightmare. This recipe was fairly easy to do, and it did not take all day to make. However, I did have to add some more flour, I think it was about 1/2 a cup, perhaps more. When I turned it out onto the counter it was still very runny, so I kneaded some more flour into it, until it was where I felt it was workable. I did not do it in a bread machine so I had to mess with it a little bit, but it was very easy to adjust. Also, another mistake I made was not pulling them out far enough.. Once they rose, the hole disappeared almost completely. Once they were done cooking, the center was still a little doughy. So, I would suggest making the hole a little larger than normal. Otherwise, this recipe was great! I'm not much for bagels that are not toasted, but these... wow!! they don't even need anything on them they are so good.. I give it 5 stars!!