Funny story, really…

When I saw bagels could be made in about an hour, I thought, “Why not? And here’s my chance to finally get out that stand mixer and use the dough hooks. That’ll make it even less work!”

So, I got my stand mixer out of the box it had been sitting in for the last 10 years or so, put in the dough hooks, and set to work.

It didn’t take long for things to go wrong. Very wrong. The dough, you see, crawled up the dough hooks and piled up against the machine head. “Uh oh. This doesn’t look right. Is it really supposed to be doing that??” I thought.

After repeated attempts to chase the dough back down into the bowl, and failing, I finally gave up and turned the machine off. I popped the dough hooks out, and tilted up the machine head to survey the mess. The dough had, in fact, squeezed into the openings – the vents, and the holes where the beaters attach.

I tried to wipe it out, but realized it was going to take more than a wet dishrag. I decided to take the face plate off and clean out the insides. After wrestling with a too-long screwdriver and some hard-to-get-at screws, I managed to open up the machine and clean it out. I think I got a skinned nuckle for my efforts.

With more frustration, aggravation, and sweat, I finally got the machine put back together again. Thankfully, it still seems to work. However, I finished my bagels by hand. And the stand mixer? I put a dish towel over it to keep off the dust, and there it sits in the corner.

And here I thought that a mixer with dough hooks would be labor and time-saving device!? Hardly. :)

I have written the recipe to reflect hand-mixing and kneading the dough. Hopefully, my next attempt will go more smoothly!

Bagels

Bagels
Makes 8.

1 cup warm water
2 tsp. yeast
1 Tbsp. sugar
1 tsp. salt
1 Tbsp. oil
3 1/2 cups unbleached flour (approx) (bread flour is best)

Dissolve yeast in warm water. Stir in sugar and salt. Add oil and 1 1/2 to 2 cups flour. Beat 100 strokes with a wooden spoon. Add remaining flour gradually, until dough is no longer sticky. Knead until smooth, adding flour as needed, or about 8 minutes. Cover and allow to rest 20 minutes.

Now it’s time to shape the bagels. Cut dough into 8 portions. Roll each portion into a rope about 9 or 10″ long. Form a circle by placing one end in your hand, wrapping around the back of your hand, bringing the second end into your hand, overlapping the ends. Squeeze and roll ends together. Cover with tea towel and allow circles to rest and rise for 20 minutes.

Bagels Rising

Meanwhile, preheat oven to 425*F, and bring a large pot of water to boil. Add 2 Tbsp. sugar to the water. Reduce water to a simmer, and poach bagels about 30 – 60 seconds each side. If they start to look shriveled, take them out.

Bagels Boiling

Place on a cookie sheet and bake at 425*F about 20 minutes until golden brown.

Bagels Baked

Toppings: These are optional, but you can brush the tops of the bagels with beaten egg, and sprinkle with poppy seeds or sesame seeds, etc. right before putting in the oven to bake.

Raisin Bagels: Add about 1/3 cup dark raisins (a handful) and a teaspoon or two of cinnamon (optional). Stir in with the flour. Raisins can also be kneaded in, and this is a good option if you only want to make some of the bagels with raisins in them. Other add-in ideas: dried cranberries, chopped dried apricots, nuts, grains.

Whole Wheat Bagels: Use half all-purpose flour and half whole-wheat flour. Add approx. 1 Tbsp. honey and 1 Tbsp. molasses with the liquid.