These are not NY Bagels.
They are not grocery store, gummy texture, never grow mold bagels.
They are not . . . english muffins, either.
These are Hereford Style Bagels, baby!
I was going to show you a photo of the bagel I ate for breakfast. Instead, I offer you the photo of where the bagel was last seen.
I started making bagels when my family lived in Crete. We couldn’t reliably get bagels from our commissary. Either someone would fail to order them, people would buy them in bulk when the shipment came in, or maybe there was a bagel strike somewhere. Regardless of the reason, I realized that if I wanted a bagel, I was going to have to make it myself.
Bagels are easy to make and they are so much tastier than store bought ones. Please do not be intimidated by the making of bagels. Essentially, they are bread rolls that are boiled first. Not a big deal. If you have ever made any kind of dough, including play dough, you can do this. In fact, I think you may be qualified if you’ve ever made Mud Pies.
- 4 c. flour (I use bread flour)
- 1 T. sugar
- 1 1/2 t. salt
- 1 T. oil (I use coconut oil)
- 2 t. instant yeast
- 1 1/4 - 1 1/2 c. of warm water
- Fill a measuring cup with 1 1/4 of warm water and sprinkle in the yeast. (This step isn't necessary, but I like to make sure that the yeast is activated before adding it into flour mixture.)
- In a large bowl, mix the first 4 ingredients: flour, sugar, salt, & oil.
- Add your water/yeast mixture to the flour mixture. If the mixture is too dry, add a little bit of water and mix well.
- Take the dough out of the bowl and knead it on the counter for a few minutes. We're looking for a smooth and uniform texture.
- Cut the dough into 8 equal sized pieces. Let them rest on the counter for about 15 minutes.
- After they have rested, take a ball and roll it into a rope. Do this by using two hands side-by-side to roll the dough back and forth. The rope should just be a tad longer that the width of both hands. Basically, it should stick out about an inch from both hands.
- Take both ends of a rope into one hand so that they overlap. Then you roll the rope back and forth on the counter to join the seams. You end up with your hand in the middle of a bagel. Be sure not to press too hard or one side of your bagel with be thinner than the other. Try for a uniform shape. (Don't worry, this part takes practice.)
- Let your bagel babies rest for about 20 minutes. While you're waiting: Preheat your oven to 425 F, bring a large pot of water to a boil, and grease a large baking sheet.
- After 20 minutes take your puffy bagels-to-be over to the boiling water. Gently place a few in the water, careful not to crowd them. Boil 1 minute on each side. Place them on a wire rack to drip dry. At this point you can place your bagels face down on a shallow plate sprinkled with a topping of your choice (i.e. sesame seeds, poppy seeds). I let them dry & cool down, about a minute or so, before adding a topping.
- Next, place them on the baking sheet. They don't have to be completely dry and you will find they that dry quickly, anyway. Bake for at least 10 minutes on each side (you may adjust this time according to your preference).
- Let them cool. And enjoy.