In Bagels We Trust

Homemade Bagels

So I know we all have our favorite bagel places like Bodo's, Bruegger's, Panera, some place in NYC that I've never been to, etc. And yes its great to be able to easily get a bagel on the way to work or in between classes but have you ever made them? I have your next rainy day activity when you don't want to leave the house and are really craving a soft, chewy bagel.

What's the science for the day? Yeast. Yeast is a small, live, single-celled organism that digests simple sugars. This process, called fermentation, results in the products of carbon dioxide, ethyl alcohol, and energy. In bread baking, yeast feeds on any added sugar and maltose which is a sugar derived from starch in flour. When carbon dioxide is released as a gas, it cannot escape the dough and causes the dough to inflate, or rise. The ethyl alcohol product produces the flavor and aroma associated with yeast-leavened breads. When in the oven, the alcohol changes from a liquid to a gas as it evaporates. This further contributes to the rise of the bread.

Gluten from wheat flour is the other piece of the puzzle. As the dough is needed, gluten becomes stretchier and forms a network which traps gas bubbles to contribute too rising. Some recipes require dough to rise multiple times to allow the gluten to develop fully. This results in light, airy bread!

Recipe Notes and Pictures: (recipe adapted from Sophisticated Gourmet)

First, make the dough

Mix yeast/sugar/water mixture with flour. Add additional water to obtain a sticky dough. Knead until smooth and elastic. Having a friend to help you knead makes it much more enjoyable and less tiring!.

Next, cut and form the dough

After the dough has risen, cut into 8 (equal-ish) pieces and roll into balls using the palm of your hand and the countertop.

Then, form the bagel shape

Use your thumb and middle finger to make an indentation into the middle of the dough ball. Create a hole and widen the ring to about 1/3 of the diameter.

After, boil the bagels

Okay so your bagels should float after a few seconds but mine obviously did not. The day I made these bagels it was 30 degrees outside (thank you Pittsburgh in May) so my dough didn't rise as much as it should have. Sometimes things just don't turn out exactly how you want them to and that is okay!!! I baked them anyways and they still had that yummy distinct bagel flavor, they just were a little dense. Hopefully yours will be nice and light and airy.

Finally, bake and enjoy

Remove from the oven when the bagels are golden brown, about 20 minutes. Cool or eat right away if you can't wait!

Bagel Recipe:

Ingredients:

• 2 tsp. active dry yeast

• 1 1/2 tbsp. granulated sugar

• 1 1/4 cups warm water

• 3 1/2 cups flours ( + extra for kneading)

• 1 1/2 tsp. salt

• oil to lightly coat baking sheets

Instructions:

1. In 1/2 cup of the warm water, pour in the sugar and yeast. Let sit for five minutes and then stir the mixture until the yeast and sugar is dissolved in the water.

2. Mix the flour and salt in a large bowl. Form a well in the middle and pour in the yeast/sugar/water mixture.

3. Add 1/3 warm water into the well. Mix and stir in more water as needed to obtain a moist and firm dough.

4. On a floured countertop, knead the dough until it is smooth and elastic, about 10 minutes. Work in as much flour as possible by adding more flour to the countertop. This will form a firm and stiff dough.

5. Brush a large bowl with oil and turn the dough in the bowl to lightly coat it with oil. Cover with a dish towel and let rise in a warm place for 1 hour. After the dough has doubled in size, punch it down and let it rest for 10 more minutes.

6. Divide the dough into 8 equal pieces and shape each piece into a round ball.

7. Coat your thumb and pointer finger with flour and gently pinch the dough balls in the center. Stretch the ring to about 1/3 the diameter of the bagel and place on a lightly oiled cookie sheet. Repeat with the remaining dough.

8. Cover with a kitchen towel and allow to rest for 10 minutes.

9. Preheat the oven the 425 degrees F.

10. Bring a large pot of water to a boil then reduce the heat. Lower two bagels into the water and allow them to float to the top (this should take a couple seconds). Let the bagels sit for one minute and then flip to boil the other side for one minute. Transfer to a lightly oiled baking sheet.

11. If you want to top your bagels with anything, now is the time to do it! Prepare an egg wash, brush over bagels then add topping (cinnamon sugar, Everything But the Bagel seasoning, etc.).

12. Bake for 10 minutes, until golden brown.

13. Enjoy!