$0.07 each 84% savings save $57.60 yearly
I've gotten several recipe requests for homemade bagels, and I'm excited to share mine today. This is a very basic recipe, perfect for beginners and seasoned bagel-bakers alike (yes, I just made up the term "bagel-bakers). As with a lot of my recipes, it's also super economical. Homemade bagels cost a fraction of the kind you buy in the grocery store... and are way less expensive than the ones you might buy at Einstein's or Panera.
One of the best things about this particular recipe is how versatile it is. When you're comfortable with making bagels, you can customize them to suit your family preferences, because everyone likes their bagels to be "just so." Big, small, flavored, plain. Case in point: my family. Most of them are bagel snobs.
My dear husband - Plain or blueberry bagels used for sandwiches. (Yes, blueberry bagel sandwiches.)
My firstborn - Sea salt topped bagel eaten plain... no cream cheese, no lox, no butter. Nothing.
My second child - ANY kind of sweet bagel with strawberry cream cheese
My baby - Small cheddar and parmesan topped bagel eaten plain.
Me - Plain, cinnamon-rasin, or blueberry bagels slightly warmed with various kinds of cream cheese.
If I were to hand my dear husband a cinnamon-rasin bagel, he'd say, "Thanks, Honey!," while scanning the room for a child to discreetly hand it off to.
If I were to give my firstborn a bagel with cream cheese, I'd get incredulous cries of dismay.
If I were to give my second child a plain-jane bagel, she'd probably give me the stink-eye.
If I were to give my baby anything other than her cheese bagel... well... she'd probably scarf it down anyway. She's like her momma.
Back on subject: these bagels are awesome! (Not to toot my own horn... but kind of...)
The first time I made bagels it seemed fairly daunting, and honestly, I completely botched my first batch. The second time around, I had a much better idea of what I was doing and how it was supposed to go down. SUCCESS!! It's one of those "happily ever after endings."
So, I invite you to give it a go. You'll be so glad you did!
{Basic} Bagels
Printable Version
*Makes 12 large or 24 small bagels
INGREDIENTS
2 cups luke-warm water
1 tsp. dry active yeast
4 Tbsp. sugar (divided: 2 Tbsp for dough, 2 Tbsp. for boiling)
1 Tbsp. plus 1 tsp. oil (divided)
1 Tbsp. salt
6 cups bread flour or high-gluten flour or all-purpose*
*I've used all-purpose flour and hard red wheat flour with yummy success. The texture just wasn't quite as bagel-like as it is when using bread flour or store-bought high-gluten flour. But if you've only got all-purpose flour or hard red wheat flour on hand, it will still work. You MAY choose to buy vital wheat gluten and add 1 Tbsp to your all-purpose or whole wheat flour for this recipe. It comes in a box in the baking aisle.)
DIRECTIONS
(I highly recommend a standing mixer, because this dough is very stiff, and more difficult to work with by hand. If you don't have one, you can still make them and enjoy a good workout.)
In a large bowl, combine the luke-warm water, yeast, and 2 Tbsp. sugar. Stir to dissolve, and let set for 10 minutes to allow the yeast to proof. Add 1 Tbsp. oil, salt, and flour. Mix thoroughly, adding small amounts of flour if necessary to form a very stiff dough (should be satiny, pliable, and smooth, not sticky, and not tacky). Mix for 8-10 minutes in a standing mixer (knead for 12-15 minutes by hand.)
Form the dough into a ball, and lightly coat it 1 tsp. of oil (to prevent drying out). Cover with a damp dishtowel, and let rise 1-1.5 hours. Press the dough with your finger. It should spring back slightly.
Punch the dough down, and divide evenly into 12 large ball. One at a time, place each ball on a clean, hard surface, and roll into a 7-8 inch rope large bagel. (Remember making play-dough snakes?) Make rings with the ropes by overlapping the ends about 1 inch, and pressing them together to seal. Place the formed bagels on 2 non-stick baking pans. Cover with a damp dishcloth and let rise, 20-30 minutes.
Pre-heat the oven to 500 degrees (Yes, 500 degrees). Fill a 4-quart pot 1/2-way full of water. Add 2 Tbsp. of sugar, and bring to a boil. When your bagels are done rising, drop 3 bagels at a time into the boiling water. Cook for 1 minute on each side.Using a slotted spoon, lift bagels out, and return them to the baking pans. Sprinkle with toppings if desired.
Bake in the 500 degree oven for 15 minutes. After 10 minutes, use a spatula to loosen them from the bottom of the pan if sticking. Continue baking until done.
Optional toppings: poppy seeds, sea salt, sesame seeds, cheddar, parmesan, garlic, onion, etc.
~ Savings ~
Cost Breakdown:
2 lb yeast - $4.68 = 48 T= $0.098/T = $0.033
1 gallon oil - $6.78 = 256 T = $0.026/T = $0.035
25 lb flour - $7.28 = 94.5 C = $0.077/C = $0.462
25 lb sugar - $13.94 = 945 T = $0.015/T = $0.060
26 oz. salt - $0.44 = 48 T = $0.009/T = $0.009
Total Recipe Cost -$0.90
Cost Per Large Bagel -$0.07
The Contender:
Thomas Plain Bagels (6 count) - $2.85
Cost Per Bagel - $0.48
Savings: 84%
"Over a year" scenario:
Make {Basic} Bagels 12 times = $10.80
Buy Thomas Plain Bagels (6 count) 24 times = $68.40
Money Saved: $57.60
