Dairy and Egg Free Bakery Style Bagels

Starbucks to grab a quick cup of coffee, but I happened to have my four little ones with me. I normally despise going in there with my kids because the inevitable always happens. The three non allergic ones whine for treats like bagels and donuts. I generally say no because a. I’m not going to blow an additional $10 dollars on average sugary treats, and b. because it excludes John. What is there for him to eat there? Other than a juice box, there’s nothing.

After I payed and left with my solo cup of joe and three whining children, John asked me, “Why couldn’t I have the bagels? Aren’t they safe?”. I answered “No they are not safe. They are placed next to the multi grain bagels containing nuts.” I don’t understand why Starbucks does this, but they do and it eliminates the possibility for John to just have a plain bagel. His next question was “Well then, when can you make your homemade bagels again?”

Aha! It was a perfect idea. Not just because there is nothing better than a freshly made bagel straight out of the oven, but because on these last few lazy days of summer, it is the perfect cooking activity to do with your kids. Bagels are really easy to make with few ingredients, and my kids have a blast poking their fingers through the discs of dough to make the bagel hole. It is really cool to show them how easy bagels are to make. I think the bagel dough is as easy to work with as play dough, but way more tasty.

My only advice in making these is to eat them right away. Like most baked breads with no preservatives, these will start to harden the next day. Pop them in the microwave for a few seconds to rewarm. Have fun making these and enjoy the last few weeks before the craziness of school starts!

Bakery-Style Bagels

Yield: 12 bagels

• 41/2 cups unbleached all-purpose flour
• 2 packages active dry yeast
• 11/2 cups warm water (about 110ºF)
• 3 1/2 tablespoons sugar
• 1 tablespoon salt
• 1 tablespoon sugar

In the bowl of a stand mixer fitted with the paddle attachment, combine 11/2 cups flour and yeast. Combine the water, sugar, and salt in a separate bowl. Add water mixture to flour mixture, and mix on low, using the dough hook, for about 1 minute, scraping down the sides of the bowl. Turn setting to high, and beat for about 3 to 4 minutes. Stir in remaining flour until the dough comes together and is somewhat stiff.

Turn dough onto floured board, and knead until smooth and elastic, about 5 minutes. Cover with a kitchen towel, and let rest about 10 minutes.

Cut dough into 12 portions, and shape into balls. Punch a hole in the middle of each ball using your finger. Cover, and let rise another 10 to 15 minutes.

Fill a large, heavy pot with water and 1 tablespoon sugar, and bring to a boil. Reduce heat to a simmer, and cook about 4 bagels at a time for 5 to 7 minutes, turning once. Don’t overcrowd the pot. Use metal tongs to remove bagels from pot, and drain them on paper towels. Preheat oven to 375ºF, and line 2 baking sheets with parchment paper. Place drained bagels on prepared baking sheets, and bake about 30 minutes, or until golden brown.