{"id":14563,"date":"2017-02-07T05:00:09","date_gmt":"2017-02-07T13:00:09","guid":{"rendered":"http:\/\/www.thatrecipe.com\/blog\/?p=14563"},"modified":"2024-01-16T20:56:03","modified_gmt":"2024-01-17T04:56:03","slug":"homemade-bagels","status":"publish","type":"post","link":"https:\/\/thatrecipe.com\/homemade-bagels\/","title":{"rendered":"Who Knew Homemade Bagels Were This Easy to Make?"},"content":{"rendered":"\n

Homemade Bagels are easy to make and you can add a variety of ingredients to the dough and on top.<\/p>\n\n\n

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Homemade Bagels are a simple yeasted dough that is boiled and then baked to create that characteristic chewy interior. <\/p>\n\n\n\n

Making them at home means you can mix and match ingredients to suit your tastes. And you can customize them to make your own favorites. My husband is team plain, while I am team everything. <\/p>\n\n\n\n

Ingredients for Homemade Bagels<\/h2>\n\n\n\n

You start with normal bread dough ingredients: flour, salt, sugar water and yeast. <\/p>\n\n\n\n

Bread flour<\/strong> is great, all-purpose is fine.<\/p>\n\n\n\n

The brown sugar<\/strong> helps the yeast to rise the dough and isn't enough to make the bagel sweet tasting. You can use granulated sugar instead, but really don't want to use sugar free substitutes in this case. <\/p>\n\n\n\n

Make sure your yeast is fresh. I usually use rapid rise yeast and I still proof it in sugar water to make sure my dough is going to rise. If you have success with another method, be my guest.<\/p>\n\n\n\n

There are two special ingredients in this recipe.<\/p>\n\n\n\n

Malt Powder<\/h3>\n\n\n\n

Normally bagels are made with non-diastatic malt powder, which would be a tough find in most grocery stores. I could have just ordered it online. Instead I opted for good old fashioned instant malted milk powder<\/a>. It worked like a charm to give it the right flavor and texture. <\/p>\n\n\n\n

Natural Food Coloring<\/h3>\n\n\n\n

I tossed a little pureed beets into the dough to give them a lovely pink hue. You can use spinach or kale or other \"green\" for a green tint. <\/p>\n\n\n\n

You aren't going to get a load of extra nutrition from the veggies in here since there is only a quarter cup for 16 bagels. But it sure beets<\/del> beats a mouthful\u00a0of red food dye. <\/p>\n\n\n\n

And for those wondering: NO<\/strong>, you don't taste the vegetables after the bagels are cooked. I promise! My picky eaters would have let me know if they detected it.<\/p>\n\n\n

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Recipe<\/h2>

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Ingredients
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BAGELS<\/h4>