Bagels


This is a simple trail-ready bagel recipe.   Bagels are a great form of "trail bread" because they hold up well in a pack.   Use them to make sandwiches (peanut butter and honey is a good option as neither requires refrigeration) or take along with a little bit of olive oil for dinner bread.

The bagels preparation is intentionally simple and quick, easily mastered by kids. 

. . . . .
yield: 8 bagels
total time: 2 hours

Ingredients
  • 4 cups Bread Flour
  • 1 tablespoon Sugar
  • 1 1/2 teaspoon salt
  • 1 tablespoon vegetable oil
  • 2 tablespoons instant yeast
  • 1 1/4 - 1 1/2 cup warm water

Preparation
  1. Mix all ingredients in a large bowl forming a stiff dough.   Start with 1 1/4 cup of water and if too stiff just add a bit more water.
  2. Knead dough for 10 minutes.
  3. Divide dough into 8 equal pieces and roll into balls.   Cover and let rest about 20 minutes.
  4. Pre-heat oven to 425 degrees.
  5. Roll dough into snakes, about 8 inches long.    Connect the ends (see note below), cover and let rest another 20 minutes.
  6. Bring pot of water to boil.   Grease your baking pan (large cookie sheet works well).
  7. Boil bagels, just a minute or two on each side. 
  8. Remove bagels and place on rack to air dry for a few minutes.
  9. Once dry, place on your greased baking sheet and bake 8-10 minutes.
  10. Flip bagels and bake 8-10 minutes more.
  11. Cool 20 minutes.
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