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I love bagels more than I can possibly write. A good bagel with a generous slathering of cream cheese makes for the perfect breakfast or on-the-go snack. With all this extra time to bake, I tried my hand at making these beloved dough circles myself, and was pleasantly surprised with the result. As with most baked goods, these are best enjoyed fresh, so eat up!
Ready in: 2 hours
Serves: 4 bagels
Ingredients:
- 2 1/2 cups flour
- 1 tsp active dry yeast
- 1 tbsp sugar
- 1 cup warm water
- 1 tsp salt
- 2 tbsp olive oil
- 1 tbsp chia seeds
- 1 1/2 tbsp sunflower seeds
- 2 tbsp sesame seeds
Method:
- In a bowl combine: 1 cup flour, active dry yeast, sugar, and warm water. Cover with a tea towel and let rest for 10 minutes.
- Add the rest of the flour and remaining ingredients, except for the sesame seeds. Knead dough on a floured surface for about 5 minutes. The ball of dough should be pretty dense and somewhat heavy.
- Place dough back in the bowl, cover with a tea towel, and let rest for 1 hour.
- After an hour, divide dough into 4 equal balls and let rest on a floured surface for 15 more minutes. Poke your finger through the centre of the dough balls to make a bagel shape. Now is a good time to preheat your oven to 400 F.
- Place bagels in a pot of rapidly boiling, salted water, 2 at a time, and boil each bagel for 1 minute on each side. (The bagels should float at the top of the water and expand a little while boiling, so be sure to leave room.)
- Place bagels on a baking sheet and sprinkle the tops with sesame seeds. Bake for 25 minutes.
- Let bagels cool on a wire rack, and enjoy!
Andrea Sadowski is working towards her BA in Global Development Studies, with a minor in anthropology and Mennonite studies. When she's not sitting in front of her computer, Andrea enjoys climbing mountains, sleeping outside, cooking delicious plant-based food, talking to animals, and dismantling the patriarchy.
