According to Wikipedia, “A bagel (also known as biegel) is a bread product, traditionally shaped by hand into the form of a ring from yeasted wheat dough, roughly hand-sized, which is first boiled for a short time in water and then baked. The result is a dense, chewy, doughy interior with a browned and sometimes crisp exterior. Bagels are often topped with seeds baked on the outer crust, with the traditional ones being poppy or sesame seeds. Some also may have salt sprinkled on their surface, and there are also a number of different dough types such as whole-grain or rye.”

Einstein Bagel, Dunkin’ Donuts and your local bakery may have prettier bagels but nothing beats making your own. By making homemade bagels, you can control the spices and herbs that get used. You may have homegrown dried organic basil, sage and fennel that came from your garden to use in your recipes.  

Do you have a bread machine? If you do, this job will be easier, if you have to mix by the hand, it will take a little effort but all n all still an easy process.

Things Needed:

• Bread machine/large mixing bowl and mixer
• 1 cup of warm water
• 2 ¼ tsp dry active yeast
• 2 tbsp each, sun dried tomato, basil and dried onion
• 1 ½ tbsp sugar
• 1 tsp salt
• 3 cups fl
• Greased baking sheet
• Large stockpot
• 2 qt water
• 2 tbsp sugar
• 1 egg beaten for topping

1. Using either bread machine or large bowl, add the water, yeast, herbs, sugar, salt and flour. Mix until all ingredients are blended.
2. Set the bowl of dough aside, in a warm place, to double in size.
3. Divide the dough into eight balls, trying to keep the size even. Roll the balls in your hand to make the balls smooth.                                                                                                                                                                                                                                                                             
4. Using your fingers, make a hole in the center of each ball approximately one inch in size. Place the balls on a greased baking sheet and cover.  Move to a warm place and let the bagels double in size.                                                                                                                         
5. Preheat your oven to 400 degrees Fahrenheit.
6. Heat two quarts of water and sugar in a large stockpot until it comes to a rolling boil. Depending on the size of stockpot used, place a few bagels in the hot water and cook three to five minutes, turning over once.
7. Remove from the hot water with a slotted spoon or spatulas, letting the water drain off. Place the bagels back on the greased baking sheet.
8. Brush the top of the bagels with the beaten egg and place in the hot oven for 20 to 25 minutes, or until done.

Tips:

• If you are using a bread machine put all ingredients in, set on dough setting, and walk away.
• Bagels will make great egg and cheese breakfast sandwiches.
• Use any combination of herbs totaling 1/3 cup.
• Toppings are optional:  sesame seeds, poppy seeds, salt, dried onions, and cinnamon and sugar.