Elvy’s Bagel Brunch

Yes, you can make your entire home smell like a New York bagel shop one morning and surprise everyone. This recipe makes 6 to 8 bagels, and is easy to double if you are having a crowd for brunch.
The best part of making bagels is you actually make the dough the night (or afternoon) before your brunch.
In a large bowl mix the following:
• 1 tablespoon honey
• 1 ½ teaspoons yeast
• 1 cup warm water (95 degrees)
Allow this mixture to become ‘foamy’ in appearance, this lets you know the yeast is activated. Then add:
• 1 ½ teaspoons salt
• 3 ½ cups unbleached bread flour
Stir in and allow to sit for five minutes before (with stand or hand electric mixer) mix for three minutes. More flour may be needed to make very stiff dough. Place in clean, oiled bowl and put in refrigerator overnight.
In the morning, pull dough from bowl, keep covered in plastic wrap, and allow it to warm up for an hour. Put a large pot on the stove and fill with at least three inches of water – you want the widest pot you own to have more surface area to boil bagels (yes, that’s right, boil).
Into the water add:
• 1 ½ tablespoons honey
• 1 tablespoon baking soda
• 1 teaspoon salt
When bagel dough has been out for an hour (or more if you have the time), turn oven onto 450 to preheat. Bring water to boil and reduce heat to simmer. Line cookie sheet pans with parchment and mist or oil the parchment.
Shape dough into bagels by cutting dough into 6 to 8 similar sized pieces. On an un-floured surface, roll each piece into a ball, poke a hole in the middle and stretch dough to make a bagel!
When all pieces are turned into bagel shapes gently place them into simmering water, flip over after one minute (use a timer) and simmer another minute. You may need to do this in batches.
Place boiled bagels on oiled parchment, mist tops with oil, or turn to coat and place in pre-heated oven until golden brown and delicious (roughly twenty minutes).
Rotate pans after ten minutes to ensure even browning. That’s it. Everyone will be impressed with you and your wonderful bagels.
Eat these straight from the oven, or split and toast when cooled.
And you are very welcome!
Love on a Half Shell
What happens when a thirty-something woman is handed her sister’s messed-up kids, and then finds the love of her life? Meet Rae Green, a woman who could handle anything . . . or so she thought.
Three parts love, two parts grit…the perfect recipe to save a family


6 thoughts on “Elvy’s Bagel Brunch

  1. Wow! Homemade Bagels! I never would have thought to try it, but now you’ve got me thinking. When would you add seasonings, say, you wanted to make poppy seed or garlic or onion bagels. I’m guessing when you bake them, but you’re the expert! Thanks, Elvy!

  2. Poppy seeds, re-hydrated dried garlic or onion should be sprinkled on the bagels immediately after the boiling and before baking. That’s when the dough is sticky enough to keep it staying on. Sorry I didn’t think to say this earlier, so thanks for the question.

  3. Every time I read one of your blogs I start salivating. These look like the real thing! I was almost tempted to try them until I saw something about misted/oiled parchment. Can you get that at Kroger??? 🙂

  4. I’m so glad you asked! You can find parchment paper with the foils/plastic wrap/wax paper section of any grocery, and you are going to love it. It’s cheap, eliminates cleaning up after baking all sorts of things like cookies, fish sticks, roasted vegetables, you name it – no more messy pans. Even though it’s paper it doesn’t burn even in hot ovens, and when you are done you ball it up and throw it away.
    You are welcome again!

  5. OMG, yes please! I will definitely be making these one weekend. 🙂 My question is similar to Denise’s: My favorite bagels are asiago cheese and salt. What kind of salt should I use and do I put it on before I bake? And do I put the cheese on before baking, too?
    P.S. You have a recipe for homemade cream cheese? Panera used to carry sundried tomato, my absolute fave, but they stopped in favor of some onion/chive mess. 😦

  6. I’m so glad everyone likes this one. Any toppings you want to put on should be added immediately after the boiling – they are ‘tacky’ then and stuff will adhere. I’d use kosher salt as it has bigger particles and is actually less ‘salty’ than table salt.
    To make flavored cream cheese – take an 8 oz package out the night before and leave it on the counter overnight – it will be nice and soft, add whatever you like and whip with a hand mixer or by hand. If you like ‘whipped’ cream cheese, add two or three tablespoons of heavy cream, and whip. It will get light and airy. I usually put in strawberry jam – just to save time when I want to eat that bagel!
    Thanks for the question Tracey

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