I’ve only made bagels once and I made a pumpkin spice one from Taste of Home. It was delicious but I never did blog it. This time, I made a white whole wheat bagel as part of my Secret Recipe Club Assignment. I was assigned Daily Dish Recipes written by Nicole. Nicole has so many delicious looking recipes on her gorgeous blog. I was tempted (more than once) to make the Pumpkin Spice Poke Cake. Lord does that ever look delicious. I didn’t go that way though because I’ve been following a diet and really want the pounds to keep coming off instead of staying the same or putting them on.
I know this is my SRC post, but I have to tell you that I now am using ZipList for saving my recipes. I’m super excited about it and love the format, how I can save recipes from blogs that use the ZipList, create a shopping list, and one of my favorite, sort by websites (blogs)! I’ll write a post in another day or so to tell you more about this awesome new tool you can use when you are on my site. (BTW, Nicole also has ZipList on her site!)
Now, about these bagels. You will not believe how easy these are to make until you try to make them yourself. I’m impressed with how quickly they went together. I was lazy and used my kitchen-aid (no venting frustrations here this weekend Nicole!). I’m too exhausted right now to think about kneading my dough by hand. Hopefully by the time Thanksgiving gets around here I will be much more rested. Not to mention, I will actually be on vacation! I’m very happy with this recipe and will definitely be a keeper around here (as will my KitchenAid!). Homemade bagels are so much better than store bought. Although Bruegger’s Bagels are pretty darn good too 🙂
For the Bagels:
In a large mixing bow or in bowl of KitchenAid mixer, stir flour through yeast together until combined. Add oil and water and knead by hand for 10 minutes, 5 minutes by KitchenAid (see why I love my KA?) Add a little more warm water if needed to help dough come together.
Turn dough out onto board and shape into a loaf shape. Cut into 8 pieces and let rest for 10 minutes. Roll each piece into a rope long enough to wrap around your hand to form a circle. Pinch rope together and place on a cookie sheet sprayed with cooking spray. Let dough rest for 20 minutes. While dough is resting, bring a large pot of water to a bowl. Meanwhile, preheat oven to 425 degrees.