Here's another great recipe for those of you who may live in areas where if you're going to eat bagels, you're going to make them yourself. Or, if you just love to bake, give this recipe a try! They beat store-bought bagels hands down!
Load your breadpan in the order suggested by the manufacturer:
1 1/8 cups water
3 cups flour
3 T. plus 1 tsp brown sugar
1 tsp salt
3 1/4 tsp yeast
Set your machine for the dough cycle, but remove after the first knead (about 20-30 minutes, depending on your machine. Mine is a full 30 minutes). Place the dough on a floured surface. If the dough is even a bit sticky, work in a bit more flour. The dough should feel fairly stiff. Divide the dough into 8 equal pieces, setting aside 2 1/4inch balls for test dough. Form into balls, then gently poke your thumb through the middle and stretch to form a bagel shape. Place on a floured surface and allow to rise, while bringing 3 quarts of water with 1 Tbsp sugar to a boil in a large stockpot. Drop the test dough--if the ball immediately pops up to the surface it is time to boil the bagels. Use a slotted spoon to drop 2-3 bagels into the rapidly boiling water. Boil on each side for 30 seconds. Remove and cool on a rack while you boil the other bagels. When they are all finished, brush the tops with beaten egg and sprinkle with sesame seeds, coarse salt, or poppy seeds, as desired. Bake at 400 F on a baking sheet sprinkled with cornmeal until golden--approximately 15 minutes. [I have found that they brown more easily and bake better when I bake them directly on the oven rack.]
Our family loves these bagels! They are a special weekend morning treat, though I think that soon I will teach my helper how to make them and then we can eat bagels on a regular basis.
A few ideas for variations: Add 1 tsp cinnamon and 1/4 cup raisins for Cinnamon Raisin Bagels
Add 1-2 Tbsp grated orange peel and 1/4 cup dried cranberries for Cranberry Orange Bagels
Add some minced jalapenos and a few Tbsp Parmesan cheese for a spicy, savory bagel . . .
You get the idea!