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DIY bagels
First, I'll type the recipe, and then I'll add my notes on how I do things differently.
Bagels (makes 8-12) 3-4 hours (mostly rising time)
3 1/2 cups bread or all purpose flour
2 teaspoons salt
1 teaspoon instant yeast
2 tablespoons malt syrup, maple syrup, molasses or sugar
1 1/4 cup water
Vegetable (or other neutral oil) as needed
Flour, salt, yeast and sweetener into food processor, process for 5 seconds. With machine running, pour (don't drizzle) all water into tube (the tube of your food processor). Process for 30 seconds. Remove cover. Dough should be firm and only slightly sticky.
Move dough to large bowl and knead for a minute (just to get it into a ball). Cover bowl with plastic wrap or a towel. Let rise 2 hours at room temp.
Deflate dough (so, just knead for 15 seconds) and let it rest, covered for 10 minutes.
Cut into 8-12 pieces. Roll each piece into a snake, and then shape into an "O." Keep Os covered while working. Let Os rise ~30 minutes.
In a large pot, boil water. Heat over to 400 degrees.
Drop bagels (a few at a time) into boiling water for about a minute, and then flip for the other side (also a minute). Remove and let cool on greased rack.
Spray inside of oven w/ water for steam. Put bagels on greased sheet, and into oven. Spray water again in 5 minutes (this gets them nice and crusty).
Bake about 20-25 min. or until browned.
Spray water onto bagels for a shine.
Cool on wire rack.
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So. I don't use my food processor for this. I just mix everything but the water in a big bowl with my hands. And then I add the water, and mix that by hand too.
This recipe is for plain bagels. You can add cinnamon and raisins, dried fruit (works better than chopped fresh) sesame seeds, coarse salt, cheese...
Some of the additives make the boiling tricky. You can add some things (like cheese) after the boiling, if it's a sprinkle on top kind of thing.
I boil water in my big pot and our biggest frying pan. It goes quicker that way, and it's great for a winter dry house.
I make smaller bagels, and this time I'm doubling the recipe because they freeze well.
I think that's it. The directions are long, but it's not at all a complicated recipe.
Oh, I forgot. IF you have cornmeal around, it's a nice touch to dip the bottoms of your bagels into a small bowl of cornmeal before baking.
Re: DIY bagels
Just for reference, I made a double batch today, and then cut the dough into 4 equal parts. We made:
cinnamon raisin
cinnamon dried apple
basil, mozzarella and sun dried tomato
salt, sesame and cheddar cheese
I tucked the mozzarella into the bagel before boiling. I did the cheddar when there was 4 minutes left to that batch.