Adventures in Baking: Homemade Bagels
Tim Horton’s. Bruegger’s Bagels. Big Apple Bagels. Dunkin’ Donuts. Einstein Bros. You can give your money to them each morning.
Or. Or you can buy them and just toast them yourself.
There is an alternative #3. It is possible to bake your own bagels. If we can do it, so can you!
My Recipe Notes
- The recipes says to keep the bagels in the fridge overnight after you form them into the bagels shapes… we totally didn’t do this. I didn’t realize it was an overnight deal, so once I did, I made sure they were in the fridge for about 6 hours. Let’s just pretend that 6 hours is a full night’s sleep for bagels.
- I highly recommend using your mixer to mix all the ingredients together but NOT to knead the dough. It is way too stiff.
- You are supposed to knead in another 3/4 cup flour, we could only force another 1/2 cup in and it was fine.
- I didn’t bother buying malt syrup, we just used brown sugar since we already had it on hand.
They were super yummy, especially warm right out of the oven. We only made a plan variety, but once these are done we’ll definitely experiment a little bit with some more exciting flavors.
I decided to make these at first because I could not find bagels that were not packaged in plastic and I’d had bad experience with bakery bagels getting hard to quick (even in the fridge!). These were a great result. It made 12 bagels, and we froze half of them for next week’s breakfasts.