Homemade Corn Bagels

I don’t mean to brag, but boom. I made bagels. Aren’t they a bunch of beauties?BagelsThese things are whole grain and you know what? They’re not half the hassle I imagined. In fact, making bagels was extremely easy. Just don’t tell anyone that. I’d rather they be impressed.

If you zip your lips, I’ll share all of my bagel making secrets with you so that you too can fake out all your friends and family.

No blood, sweat or tears went into anything you see here. No one has to know that though.

DryI’ve been wanting to make bagels for a while because, well, I’m weird. Eric always says one major difference between us is that when he eats something he really enjoys, he says to himself: “I have to go there/get that again.”

Me?

I take my eating experiences as challenges accepted in my own kitchen. I ask myself: “Can I recreate what I just ate?”

Even if the answer is no, it never stops me from making an honest attempt.

EggOil

That brings us to these bagels. Our local grocery store recently came out with corn bagels. Out of curiosity, we decided to give ’em a go and let me tell you. Game changers.

When we ate them, Eric and I would have full blown discussions about how/why we had never had corn bagels before.

The subtle sweetness!

The to-die-for texture!

The fact that we could get six of these bad boys for only a buck fifty!

Store brand stuff, for the win.

BeforeAfterRiseThen – just like that – they were gone. At first, we assumed everyone else all of a sudden got hip to our game and hopped on the corn bagel bandwagon. But, after a few weeks of searching multiple stores only to come up empty handed and broken hearted, our worst fears were confirmed.

Discontinued.

Houston, we have a problem.

More importantly – Market Basket, we have a bone to pick with you.

DoughDivideEric’s solution of buying Thomas’ corn bagels worked for a bit until I saw the price tag. They were – no word of a lie – three times as much and not nearly as good as my Market Basket bagels.

That was it.

Forget the scorned. Hell hath no fury like a woman hungry.

I was gonna make these myself since that is the aforementioned way I roll. PreBoilAt first, there seemed like there were so many steps. Rising, shaping and boiling, oh my!BagelBoil1At one point, they even looked like giant cheerios. Go ahead and try to tell me they don’t.PostBoil

Of course, there’s one more bit I’ve left out. Baking comes after boiling, but the quick dip in simmering water is where the majority of the magic happens. Besides puffing up big time, the boil gives the outside a chance to set up.

And don’t worry, it doesn’t make them soggy. I’d like to say it’s magic, but it’s actually science, which you can read more about here.

Homemade Corn Bagels

slightly adapted from food.com
Yield: 8 bagels
Prep Time: 30 minutes (active), 60 minutes (inactive)
Cook Time: 20-25 minutes

Ingredients:
2 3/4 – 3 cups bread flour
1/2 cup cornmeal
2 1/4 teaspoons instant yeast (or one packet)
4 tablespoons sugar, divided
1 1/2 teaspoons salt
1 cup water
2 tablespoons oil
2 eggs, divided
1/2 teaspoon baking soda

Directions:
In large mixer bowl, combine 1 cup flour, cornmeal, yeast, 2 tablespoons sugar and salt: mix well. Add very warm water (120-130°), egg and oil to flour mixture.

Blend at low speed until moistened: beat 3 minutes at medium speed. Gradually stir in enough remaining flour to make a soft dough and keep kneading until smooth and elastic, 3 to 5 minutes.

Place in greased bowl, turning to grease top. Cover and let rise in warm place until doubled, about 1 hour. Note: I like to let mine rise in a warm oven with the light on. I’m talking, turn your oven on to the lowest setting, let it start preheating for a minute or so – then shut it off. It’ll hold some heat.

Punch down dough and divide into 4 parts. Divide each quarter into 2 pieces, so you end up with 8, fairly equally sized lumps of dough.

On lightly floured surface, shape each piece into a smooth ball. Poke a hole in the center with a finger and stretch slightly to make a 1 to 2-inch hole.

Cover your dough rings lightly with saran wrap and a clean kitchen towel. Meanwhile, preheat your oven to 400° and heat 2 quarts of water, 1/2 teaspoon baking soda and 2 tablespoons sugar. Bring to a boil, but then back the heat off, so it stays at a simmer.

Place a few bagels at a time into the hot water. Simmer 3 minutes, turning once. Remove with slotted spoon. Place on greased cookie sheet and brush tops with 1 egg, slightly beaten.

Bake for 20 to 25 minutes until golden brown. Remove from cookie sheets and cool.Bagels3

Before I knew it, I had a big batch of fresh, hot, slather-with-butter-and-burn-your-mouth bagels!

I don’t think I’ll ever go back to store bought. I just might let them cool more next time I make them.

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