Remember how in my last post I said that I now have a freezer full of bagels? Well they are super delicious and super easy to make….so I made some more. This recipe first comes from a post on Big Oven, but I saw it as it was adapted on My Second Breakfast. It doesn’t take long, and the Big Oven recipe says that you can actually just prepare the dough in a bread machine if yours has a dough setting.
I made a double recipe this time and topped half of them with poppy seeds and half of them with sesame seeds. After making these I know I’m gonna have to make more so that I can play around with new flavors. My plan was to make some of them with chocolate chips (if you have never had a chocolate chip bagel you are definitely missing out) but I was out of them. I will be trying to make them soon, though, as well as blueberry bagels.
I followed the recipe listed on My Second Breakfast and I’m not changing any ingredients in them. They have a perfect chewy texture that you just can’t get with the store-bought bagels around here.
The first time I made them I put the dough rings on a piece of parchment paper to rest, but this time I just floured the counter a bit and left them there. The first time I had a problem with them getting sticky and tearing when I picked them up. By just putting them on a floured surface I had no problems when picking them up.
Make sure that you have all of your supplies ready and set up before you start boiling them. This will make things much easier for you and you won’t be rushing to find something as the timer is going off. I boiled my bagels for 1 minute on each side instead of 45 seconds and I found this gave them a chewier texture which is what I like. This time I placed the donuts on dish towels after they came out of the water. I learned my lesson with paper towels. I spent half my time picking paper off of them when I was ready to cook them.
These freeze really well and keep their texture. I just keep a few in a bag on the counter after I make them and the rest head straight to the freezer once they have completely cooled.
Head over to My Second Breakfast to get the full recipe and directions, and let me know if you have any variations I should try! Happy baking!