Bagels From Scratch

One of the best things I ever did for myself and for my family was taking meals that we already love and making healthier versions of those things at home from scratch.

The next best thing I did for us is make a list of regulars for each meal that we rotate through on the weekly meal plan.

As promised, we’re starting off with breakfast and at the conclusion of the series we’ll give you all a free printable e-book with all of the recipes we’ve discussed OR you can just print each of the ones you love most right from the blog post.

Today we’re talking about one of our favorite breakfast items to make, Bagels. Fresh bagels straight from the oven with a nice cream cheese or homemade butter and jam are an AMAZING breakfast. Even my picky eater approves. Not only do they work wonderfully for breakfast, but those left over breakfast bagels can easily be turned into a bagel sandwich for lunch.

A couple of things you’ll want to consider:

  • Fresh baked goods will not store the same as the store bought versions. At most I can get 2 days out of homemade breads because they contain no preservatives. Typically when we bake breads here at our house, we eat them the same day OR we freeze them the same day and then stick them in the oven when we’re ready to eat the rest.
  • Use good flour…I finally bit the bullet and bought myself a grain mill this year so I can use the best quality of grains possible but if you can’t take that step, just make sure you’re getting the most nutricious flour you can afford. There are many reasons why freshly ground flour is the best option nutritionally speaking but it is a big investment. Consider using jovial foods or something like it to order a good quality flour. Check it out here: https://jovialfoods.com/organic-einkorn-all-purpose-flour-2lb/ 
  • When you’re baking breads, you have to know what breads require a higher gluten content. It’s certainly possible to use a low gluten grain like Einkorn alone for bagels but for us, we prefer to do half Einkorn and half white hard wheat. It gives us the texture we’re looking for and a great flavor.
  • Some breads require a little extra time and a few steps. Bagels are one of those. Consider making these in bulk, partially baking them and letting them cool. Store in the freezer and then pull them out and bake the rest of the way when you’re ready for more.

Let’s get started:

Homemade Bagels

bagel

*I’m using a blend of Organic Einkorn flour (freshly ground) and Hard White Wheat (freshly ground). You will need to experiment a little to get the texture and flavor your family prefers but generally a mix of both a good All Purpose flour and Bread flour (for gluten) works well. I usually do a 50/50 mix.

Preheat your oven to 415 degrees Farenheit & prepare a large pot of water for boiling the bagels.

1 1/2 tsp yeast

1 1/4 c water

1tbsp pure maple syrup

4 cups flour

1tsp salt

Add yest and approx. 1/2 cup warm water to mixing bowl along with the maple syrup and let sit for 15 minutes until bubbly.

Add in the remaining ingredients and mix until gluten is well developed (dough is good and stretchy).

Let the dough rise for approximately 30 minutes.

bagel dough

Separate into 9-12 even balls of dough and let rest for a few minutes.

dough balls

Shape into bagels and let rise for another 30 minutes.

shape

**you need to pinch the dough ends together to make sure the bagels hold their shape**

shaped

risen

Boil the bagels for 2 minutes on each side.

boiled

Bake for 20-25 minutes or until golden brown.

baked

 

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