My sister started making bagels a few months ago and she kept telling me how easy it was. I thought it was worth trying to do it to see how easy or hard it was and how good the bagels tasted. Let's just say that I will never buy another packages of bagels every again. These taste amazing! My original source of the the bagel recipe is here but I have altered it some.
The bagels that I make most often are onion and garlic bagels. They are my favorite. I add all the dry ingredients then add about a tablespoon of minced garlic and a half of a small onion. (**Side note: I added to much of an onion in a recent batch and my bagels didn't turn out. I think it was because there was to much moisture in the onion).
Once all the dry ingredients are in the mixer, turn it on low and mix the dry ingredients up. After they have been roughly mixed up add your warm water slowly. I always try to pour the water down the side of the bowl so the dough forms a little faster. You should allow the dough to mix for about 4-5 minutes, then you need to turn the mixer up to a medium speed and mix your dough for another 7-10 minutes.
Once the dough is a nice consistency place it in a greased bowl and place a tea (or kitchen) towel over the top. Place the bowl in a warm dry place and allow dough to rise for about an hour. The dough should just about double in size. After the dough has risen, gently punch it in the middle to deflate and place the dough on a clean surface.
Place 2-3 bagels in the bubbling water for about 1 minute on each side. Take them out of the water and place them on a greased cookie sheet.
Garlic and Onion Bagels
2 1/4 teaspoons dry active yeast
2 teaspoons granulated sugar
1 1/3 cups warm water
3 1/2 cups bread flour, plus extra for kneading
1 3/4 teaspoons kosher salt
1 1/2 teaspoons garlic powder
1 Tablespoon minced garlic
1/4 - 1/2 small onion finely chopped
In the bowl of a stand mixer, add the flour, sugar, yeast, salt, garlic power, minced garlic, and chopped onion. With the mixer on low, slowly add the water. Continue to mix until the dough comes together in a mass, about 4-6 minutes. Increase speed to medium-high and knead for another 8-10 minutes until soft and smooth. Put the dough in a bowl sprayed lightly with non-stick baking spray. Cover with a towel or lightly oiled plastic wrap and let rise for 1 hour or until doubled in size.
Gently de-gas the dough and let the dough rest for 10 minutes.
Meanwhile, preheat the oven to 425º F and bring a large pot of water to a boil; then reduce to a simmer.
Divide the dough into 8 pieces. Press each piece down to get rid of air bubbles. Form into balls and roll the balls between your palm and the work surface, rotating to form a smooth ball. Coat a finger in flour and press it through each ball to form a ring. Twirl the ring around the index of one hand and the thumb of the other, stretching the dough and widening the hole to about 1/3 of the bagel’s diameter. Place the bagels on a baking sheet lined with parchment paper or a silpat and cover with a towel. Let rest for another 10 minutes.
Gently lower the bagels into the water in batches, 2-3 bagels at a time. Boil uncovered for about 1 minute. Turn them over once and boil for another minute. Using a perforated skimmer, remove the bagels from the pot, letting the water drain; return to the baking sheet. (Optional: sprinkle the top of the bagel with poppy seeds, sesame seeds, or both). Bake for 20-25 minutes or until golden. Transfer to a wire rack to cool completely. Enjoy!
Adapted from The Galley Gourment