This bagel recipe came about when I woke up one morning and felt like making something different for breakfast. Truth be told, I’m not a huge fan of bagels. They aren’t your typical fare at bakeries or cafes here in Trinidad & Tobago. But one thing that’s for certain is that these tasted better than anything I bought locally. And while there might be some debate about whether or not you can purchase a better “fresh” bagel out in these streets. There’s no question that these are better than anything you can buy in the frozen section of the supermarket.
If you’re into bagels, this is a must-try recipe!
Bagels
Ingredients
- 4 cups all purpose flour
- 3 tsp yeast
- 1 tsp salt
- 1 3/4 cups lukewarm water
- 1 egg (beaten)
- “tuxedo” sesame seeds (black & white) *optional
- zaatar spice mix *optional
- 1 tbsp blackstrap molasses for the dough (you can substitute with brown sugar)
- 2 tbsp blackstrap molasses for bagel bath
- 8 cups water for bagel bath
Method
- Combine yeast in lukewarm water then set aside.
- Combine flour with salt.
- Add 1 tbsp blackstrap molasses to yeast and water then combine with dry ingredients.
- Combine ingredients until a dough is formed then place on counter and knead for 8 to 10 minutes.
- Cover dough and allow to rise for 45 minutes to 1 hour.
- For the bagel bath, bring water to a rolling boil in a pot then add blackstrap molasses.
- Portion dough into 6-8 pieces then form into tight dough balls.
- Use index finger to make a hole in the dough ball then spin around to form bagel.
- Place two at a time into bagel bath and allow to cook for 90 seconds or up to 2 minutes.
- Once they begin to float, remove them and place on a rack.
- Dip bagels into egg wash then top with sesame seeds or zaatar spice blend *optional
- Place on a tray then bake in a preheated oven at 425 degrees for 25 minutes.
- At the 12 minute mark, flip tray around in the oven to allow for even baking.
- Once finished baking, place them on a cooling rack for at least 10 minutes.
- Enjoy!
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