To make these homemade bagels even more special go all in on seasonings with an everything mix of poppy seeds, sesame seeds, coarse salt, garlic flakes and dried onions.
We have an overpopulation of donut shops in our neighborhood. There are no fewer than 3 options in a single block radius to go for a sugary, fried fix.
Whenever I head to workout on early weekend mornings, it’s impossible for me to ignore the overwhelmingly tempting scent of fresh donuts that fills the air.
As if we needed another breakfast offering outside our front door, a bagel place opened across the street from a storefront shilling donuts.
Bagels are often given a hard time for their carbs and calories, but I think that’s kind of harsh. At least they’re baked!
My son and I both love bagels. Our favorite flavor is everything, which always impresses me that my little one would like those seeds and that strong flavor. No plain bagels for him!
We usually split a bagel between the two of us. That’s probably what a serving size should be anyway.
I like to top my bagel with a veggie and egg scramble with salsa. It can be pretty messy to eat, but I don’t care. My son prefers going topping-free, not even cream cheese or butter.
With a Saturday at home, I decided to bake homemade bagels from scratch. It was so relaxing to knead the dough for a good 15 minutes until it was smooth and elastic. Plus I got an upper body/core workout.
After I gave the dough time for its first rise, I divided it into a dozen pieces. Then I flattened each ball slightly and poked a hole in the center.
The bagels got another hour to rise before I gave them a dip in a bath of boiling water.
I brushed them with egg white and went all in with seasonings: poppy seeds, sesame seeds, coarse salt, garlic flakes and dried onions. You can use a mix like I did, use just one per bagel or keep them plain.
I knew they were ready when I saw golden brown peaking out from underneath all those toppings.
The bagels came out smaller than typical ones, so I had an entire bagel to myself.
PrintTo make these homemade bagels even more special go all in on seasonings with an everything mix of poppy seeds, sesame seeds, coarse salt, garlic flakes and dried onions.
Adapted from The Book of Jewish Food by Claudia Roden
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