No need to knead, no knowledge about baking required – you can still make delicious bagels!
I’m an ordinary mom who had never learned baking. My journey into baking bread began when my son was born, driven by the desire for healthier homemade bakery items. I find solace in knowing exactly what goes into the ingredients. To my surprise, crafting homemade bagels requires just five simple ingredients and water – that’s it. I typically bake in large batches and freeze them. This way, every time we indulge, the bagels still burst with that freshly baked flavor. For me, the key aspects are simplicity, the quality of ingredients, and the chewy delight of flavor. If an everyday mom like me can create these homemade bagels, it truly means anyone can. I’ve become so accustomed to the delightful texture and flavor of homemade bagels that the store-bought ones occasionally pale in comparison. Something seems amiss – perhaps they’re a tad dry or lack that chewiness. Homemade bagels are unquestionably more satisfying in their chewiness and overall freshness, not to mention they come at a lower cost. One distinctive feature of my bagels is that I incorporate cream cheese right into the dough. This way, they’re ready to grab and go whenever the hunger pangs strike or during a busy commute. In this particular recipe, I’ve paired cream cheese with dried orange. However, I’ve experimented with dried blueberries, dried strawberries, and even strawberry jam – all yielding delightful results! Of course, you’re welcome to use solely cream cheese or explore different toppings according to your taste. My recipe doesn’t demand extensive kneading; alternatively, you can employ a bread machine for a 15-minute kneading session if you have one.How to freeze:
My preferred method involves placing the bagels in transparent plastic bags, the kind usually intended for vegetables from the grocery store. Ziplock bags work well too. Just ensure the bagels don’t get squashed among other groceries in the freezer. They retain their quality for up to a month.Flour:
I’m aware that using bread flour is ideal for bagels due to its higher gluten content, but I opt for all-purpose flour instead. Although I used to stock both bread flour and all-purpose flour, now I exclusively opt for all-purpose flour for the sake of saving both space and money. In most cases, all-purpose flour works seamlessly for the bread I create.Instructions:
- Put flour, sugar, salt, and yeast into a bowl and mix. Then add lukewarm water and mix. If using a home bakery machine, put all the ingredients in and knead in the kneading mode for 15 minutes and proceed to step 3.
- Once the dough comes together, cover it with a cloth and let it rest for 20 minutes.
- After resting for 20 minutes, fold the dough over itself, shaping it into a round ball until it becomes smooth and glossy. Then, roll it into a ball again and cover it, allowing it to rest for another 20 minutes.
- Divide the dough into five equal portions. If you prefer smaller bagels, you can divide it into six portions as well.
- After shaping each portion of dough into a ball, cover them again and let them rest for another 20 minutes.
- Roll each portion of dough into a size of about 6 inches by 4 inches using a rolling pin. Place cream cheese and dried fruits on it, then seal the dough and roll it out while gently stretching it until it reaches a size of about 8 inches. *Note: If the dough is not sealed properly, the cream cheese might leak out, so make sure to seal it tightly.
- Flatten one side of the dough while gently rolling up the other side, then seal the dough firmly at the flattened part.
- Once the bagels are shaped, cover them again and let them ferment for another 20 minutes.
- Preheat the oven to 400 degrees Fahrenheit.
- Fill a skillet with plenty of water and add a tablespoon of sugar to give the bagels a shiny finish. Carefully place all the bagels into the water. Be cautious while doing this to avoid water splashing. Once they’re in the water, boil each side for 30 seconds, then immediately take them out. (Keep the prettier side facing up.) Bake them at 400 degrees for 17 minutes, flip them over, and bake for another 7 minutes. This completes the process.
Ingredients for 5 bagels:
- 300g All Purpose Flour
- 4g Salt
- 15g Sugar
- 2g Yeast
- 180ml Luke Warm Water
- 90g Cream Cheese
-
Dried Orange
(as per your preference)
* You can add as many dried fruits as you prefer, but be cautious not to overdo it, as excessive amounts can cause the dough to expand too much during baking
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