Bagels for Breakfast

Bagels for Breakfast…There’s nothing better than on a weekend morning, especially a fresh one with a cup of tea. Using the recipe from Kevin at Living Traditions Homestead, I doubled the amounts and combined all ingredients together in the mixer, and putting the yeast in last. I wanted larger size bagels, so I doubled the recipe and watched another youtuber combine all his ingredients, deciding to add the yeast last for the bread that he was making before giving it a try. The end result were large bagels lightly that were very delicious with cream cheese. The only thing that would have been better would be to have some lox, onion, and tomato to go on it. I was able to make 11 good size bagels enough for today and for tomorrow.

Bagel Recipe
Ingredients and Directions for Bagels

3 cups warm water
8 cups of flour
2 tbsp of sugar
3 tsp salt
2 Tbsp oil
4 tsp yeast

Mix these ingredients together in this order well within your mixer and its dough hook. Let the hook kneed the dough for 10 minutes, Next, pull the dough out and leave it covered; either in a bowl or a plate to rest for 20-25 minutes. After the dough has rested, pull off some of dough and shape it into a doughnut. Repeat with the rest of the dough. As you’re shaping the bagels, set out a pot of water to warm/simmer on the stove. When you are done creating the bagels, let them rest another 20 min, and then drop 2 at a time into the hot pot of water. The bagels should rise up to the top. Cook each bagel for a minute on both sides then place on cookie sheet. Preheat the oven at 425, bake bagels for 12 minutes on each side. After that, the only step left for you is to enjoy Bagels for Breakfast!

Click here to see Kevin’s Bagel Video at Living Traditions Homestead.