Homemade Ezekiel Bagels
Yes, you can have homemade Ezekiel Bagels! They’re actually pretty easy. Follow the instructions below.
I like my bagels big, so I generally only make 8 per 2lb batch of dough. If you’d like to make yours smaller, feel free to adjust accordingly.
- Create the Basic Recipe (or any variation previously mentioned) on the Dough cycle of your bread machine.
- Once it has completed its cycle, remove the dough from the pan and onto a lightly floured surface.
- Divide into 8 equal pieces.
- Shape each piece into a ball.
- Pierce the ball with your finger and rotate the dough around until the hole is the size you want it. Bear in mind the dough will rise and the hole will fill in a bit. I was a bit timid in my first batch and my bagels turned out to be buns with belly buttons. Cute, but not a bagel.
- Set each bagel on a flour dusted tray and repeat with the others until they all have holes.
- Now you’ll let them rest and rise again for about 30 minutes. When they’ve doubled, it is time to prepare your water and cooling racks. This is the part that separates the buns with holes from the real bagels – the boiling.
- You can use whatever size pot you like, but until you’re really practiced, I recommend using a 3-quart pot and boiling your bagels one at a time. So get a 3-quart pot, fill to just above half with water and add a teaspoon of salt, sea salt or iodized table salt. While you’re bringing it to a boil, get a cookie cooling rack ready as well as a greased baking sheet and preheat your oven to 350. This is where it gets wild.
- You’ll need a tool for this next bit. I use either a frying scoop that came with a long ago thrown away Fry Daddy or a rice spatula. You can use a wooden spoon if that’s what you’ve got.
- Once you have a rolling boil going, it’s time to work fast.
- Ever so gently, lift the first bagel with your tool and slide it into the water quickly. Count to ten and then flip it in the water so the other side gets a good plunge. Then pull it out and place it carefully on the cooling rack.
- Move on to the next bagel.
- The trick on this part is handling the dough gently but still working quickly. You may find your bagels have a bit of character at first, but once you do a couple dozen, you’ll be a champ.
- Once all your bagels have been boiled and drained (whenever you’ve finished dunking them all), place them on the baking sheet and bake them for about 25 minutes.
- When they’re done baking, remove them from the oven and cover them with either wax paper or aluminum foil and then place a towel over them. This will keep most of the moisture in, making for a chewy bagel. If you’d rather have a crusty one, allow them to cool uncovered.