Homemade Cinnamon Wheat Bagels

I've been wanting to make my own bagels for a while now.  Why?  I have no idea.  I just have this compulsion that anything that I can buy in the store, I can make at home and it will taste better and have less crap in it.  "Crap" being preservatives and artificial stuff.  As a general rule, this is true.  Homemade stuff does usually taste better and is better for you, b/c you control the quality of ingredients used, and don't add all that 'stuff' to prolong shelf life, etc. 

I also have an uncontrollable desire to eat carbs.  Lots and lots of carbs.  I love to bake bread, and the only reason I don't do it more often is b/c I eat so darn much of it!  If I buy the store bought loaf bread, I can resist, but a homemade loaf...it's history.  So anyway, in my quest to conquer the world one carb at a time, I decided to try my hand at bagels.  They seemed really difficult...with all the boiling and baking, etc.  I'm not into cooking stuff with a bunch of steps. (No, I'm not that lazy, I just have to be realistic.  It's very hard to do a lot of in depth cooking while taking care of three children. and a dog.  and a house.  and a garden....)  What? Where was I?!  Oh yeah, bagel making...

I looked around for a recipe that seemed simple for the bagel making virgin...and found one in my newest cookbook

Amazon

Bread Machine Bagels

2 T. granulated sugar (1 T. for plain bagels)

1 t. salt

3/4 cup lukewarm water

1 T. honey

1-1/4 cup all-purpose flour

1 cup whole wheat flour

1 t. cinnamon (omit for plain bagels)

1-1/2 t. instant or bread machine yeast

1.  Add sugar, salt, water and honey to the bread pan.  Spoon flour on top of liquid.  Add yeast.

2.  Select the Dough cycle and press Start.

3.  When the cycle is finished, transfer dough to lightly floured surface and punch down gently.  Divide dough into 6 (*I made 8) pieces.  Roll each piece into a 10-inch rope.  Pinch the ends of each rope together to form a circle.  Place on prepared baking sheet at least 2 inches apart.  Cover with a clean towel and let rise for 30 to 45 minutes or until doubled in bulk.

4.  Meanwhile, bring a large pot of water to a boil over high heat and preheat oven to 350 F.

5.  Using a slotted spatula, lift each bagel and plunge into boiling water.  Boil for 2 minutes, flipping over halfway through, then return to the baking sheet, placing bagels 2 inches apart.

6.  Bake for 20-22 minutes or until golden brown and an instant-read thermometer inserted in the center of a bagel registers 190 F.  Remove from pan and let cool on wire rack.

Variation - Cinnamon Raisin Bagels: add 1/4 cup raisins 

They are tasty with my Salted Dark Chocolate Almond Butter!

What I learned....these are kind of a lot of work, especially for just 8 bagels! They were very good, but pretty much just like store bought.  My husband really liked them, and he rarely eats carbs, but he made an exception for these.  I'll try my hand at making them again but I want to make a larger quantity and experiment with different recipes. Also, the method of rolling the dough into a long roll then bring the ends together did not work as well as just taking a ball of dough and punching a hole through the middle with your thumbs. The ends that were pinched together came apart in the boiling water.  I'm sure this is due to my inexperience, but I'll stick with the other method I think.  So anyway, something to check off my baking bucket list!  Pretzels are the next thing I want to try :D

I'm linking this up with Think Tank Momma's Share a Spoon.  Today's theme is carbliciousness.  Okay, so I totally made up that word, but head on over and check out the carb wonders.  We'll go Atkins later. (or not)  Or you can check out my roasted or bacon wrapped green beans.

One year ago Mo'Betta posted:  Pesto Pasta (more carbs!)