Since we have moved to the Midwest there are certain foods from New York that we miss. We have been able to bring some of them to Michigan with us when we go back and stock up at Wegman’s. Spiedie sauce, Grandma Brown’s Beans, salt potatoes, Zweigle’s and Hoffman Hot Dogs, or Croghan Bologna are things we can easily bring back in a cooler. But, things like bagels, pizza, and fresh seafood don’t travel so well. Yes, they have those foods here in Michigan but they are just not the same.
Last night I was really craving bagels and our one bagel place closes at 3:00 pm. So we made homemade bagels to feed the desire for hot bagels.
Though they don’t look great these actually tasted really good. We need to work on our bagel forming technique but the flavor and texture was perfect for us.
- 1 1/3 cups warm water
- 4 1/4 cups flour
- 1/4 cup dark brown sugar
- 1 1/4 teaspoons salt
- 1 packet dry active yeast
- 3 quarts water
- 1 tablespoon sugar
- Place warm water, flour, brown sugar, salt, and yeast into your bread machine in the order recommended by your bread machine.
- Put on dough program.
- Prepare a baking sheet by spraying with non-stick spray.
- Once dough is finished place on a floured surface. Divide into 12 equal pieces. Form into a ball and then form a bagel by putting your thumb through the center and gently pull it into a ring.
- Place bagel on baking sheet and cover with a warm damp towel for 10 minutes. Place in a warm area.
- While bagels are resting bring water and sugar to a boil over medium-high heat in a large saucepan. Preheat oven to 400 degrees.
- Carefully place 1-2 bagels in the boiling water for 1 minute each side. Remove bagels with a slotted spoon to a towel to absorb some of the water. Place bagels on baking sheet.
- Bake tray of bagels for 10-12 minutes until golden brown. Check to make sure they are cooked through. If not turn them over and bake for 1-2 minutes more.
- Remove bagels from oven and allow to cool.