EASY HOMEMADE BAGELS
Looking for the perfect EASY homemade bagels that are tender, chewy, light, and absolutely delicious? Look no further! My homemade bagels are everythinggood about bagels. Soft and tender texture coupled with amazing flavour, these will leave you wanting more with every bite. Sink your teeth into their chewy exterior, which perfectly complements the fluffy interior.
Whether you prefer them plain, Jalapeno Cheddar, sesame-seed sprinkled, or topped with everything seasoning, my homemade bagels are versatile and easily customizable to satisfy your cravings. Toast them up for a warm and toasty breakfast, or pair them with your favorite spreads and fillings for a yummy sandwich.
Dough Ingredients:
3 1/2 cups flour
1/4 cup cooking oil
2 1/2 tsp instant yeast
1/3 cup sugar
3/4 tsp salt
1 1/2 cup warm water
For the Water Bath:
Water
1 tsp salt
1/4 cup white sugar
For Jalapeno Cheddar:
1/4 cup diced fresh or FREEZE DRIED JALAPENOS
1/2 cup shredded cheddar
Topping:
Canned jalapeno slices
Shredded cheddar
DIRECTIONS
Preheat oven to 375 degrees F. If you have pizza or baking stones, put them in oven now to heat up.
In a large bowl, combine the flour, oil, yeast, sugar, salt, and warm water and mix well.
Knead the dough until it becomes smooth and elastic, approximately 15 minutes. * (or throw the dough ingredients in bread machine and let it go through the 'dough' cycle).
Next, incorporate the shredded cheddar cheese and diced jalapenos (or any other preferred flavourings) into the dough. Allow the dough to rise for about an hour.
Divide into 12 equal portions. Form into balls. Poke your thumb through middle and rotating in your hands, make the hole a smooth 2 inches wide.
Place the formed bagels on a greased or parchment lined pan, cover with damp tea towel and let rise another 30 minutes.
Boil water in large pot. Add 1 tsp salt and 1/4 cup sugar.
Place 3-4 bagels in boiling water for 30 seconds each side. Remove to a baking sheet and top with desired toppings.
Let the bagels dry on the baking sheet for 5-10 minutes.
Transfer to a cookie sheet or baking stones sprinkled with cornmeal or poppy seeds to keep from sticking. Bake for 30 minutes until golden brown.