Recently I popped into 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.
These look so good! You are amazing, Kelly!
Those look excellent! I have always wanted to make bagels at home, but just haven’t gotten around to it.
Could I put “extras” in these, like raisins, cinnamon, maybe some herbs for a grown-up one? How much would be enough to not upset the recipe balance?
Give them a try Alisa…they really are easy to make.
Bethany…good luck on the RAST results! I’m a purist when it comes to bagels, so I didn’t test with raisins or cinnamon, but I think it would turn out OK. It’s hard to say without first making it myself. If you want, try adding 1 tsp. cinnamon and 1 c. raisins or currants to the batter and see how it goes! Good luck!
These look so perfect and amazing Kelly. What a great idea to make them at home. Your kids sure have a great mother!
Thanks so much Rhonda!
You have some great recipes here! Good luck with John’s allergies! We just figured out my daughter was allergic to many, many foods too. Fortunately, non that are too severe just heart breaking for her. Way too many to list here. I will give your recipes a try although I will be altering them to fit what she can eat! Always a challenge. Thanks again for the recipes!
Thanks so much for your comment Ruth. I am so sorry to hear of your daughter’s many allergies. I hope these recipes help fill the gap for you, and let me know how they work for you!
I just found your web-site and tried this recipe. Wow!! They were fun and easy to make and tasted great!!! Thanks for sharing. We are still in the process of figuring out all my sons allergies but finding easy and tasty recipes help so much.
I am new to your site and can’t wait to try the Bagel recipe! We have been aware of my daughters peanut and tree nut allergies for the past 5 years but just learned that she also has an egg allergy. Combine this with my gluten, dairy, and soy intolerance and life becomes interesting! My daughter was very sad when she learned that her world was going to become even more restrictive. I think bagels are on the menu for everyone but myself tonight. Eventually we will find goodies that we all can eat!
Just discovered your website. I have two children with multiple food allergies. Thank you for writing the words that I have thought in my head for 4 1/2 years now. Your recipes look amazing and I can’t wait to try some of them!
I’m wondering where you get the dairy free margarine and the dairy free chocolate chips. Whole Foods?
Thanks so much for making the most amazing website ever!
Stephanie, your words meant so much to me. Thank YOU for your kindness.
[...] a great bagel recipe, check out Food Allergy Mama’s Bakery Style Bagels. If you can’t have wheat, you can substitute the flour with a gluten-free rice mixture such [...]