My friend Jayme on SV Sargo made me bagels for my birthday this year. They were absolutely fantastic with their puffy, chewy goodness. Logically, the next thing was to incorporate them into my cycle of things I bake.
I like to memorize easy recipes, especially when it comes to bread products, so I can throw them together quickly in any situation. This is one of those recipes where you can manage to prepare the dough after a long day of boatwork or sailing and have it ready for morning. I’ve always found sleeping to be a little inefficient. If something is in the works overnight, I’m elated at the accomplishment come morning…even if it’s just vinegar sitting in the toilet bowl eating all the salt scum, I’m proud of my forethought. Bagels, cinnamon rolls, clean toilets, they’re all on that wavelength!
These bagels are best made overnight! I mix the dough around bedtime, which for me is around 8:30 pm because I’ve hit that age, throw it in the fridge immediately, and it’s ready around 7-8 am. Come morning, I shape the dough into bagels while it’s cool because I find the dough easier to work with. I let them come to temperature and rest/rise. Then I boil them, coat them with egg wash and toppings, and bake them. It sounds like a lot of work but it’s really pretty easy!
This recipe yields about 12 small-medium bagels but you can easily double it if you have hungry crew or someone aboard who can eat 7 bagels in one morning…I won’t name names but it’s a true story on Twig!
3 cups flour
1 1/8th cup water or 265 mL
1/2 tsp salt
1 tsp active dry yeast
Oil for greasing bowl
1 egg for egg wash
Any seasonings you want your bagels to have
Optional: malt powder or molasses added to the dough
1 tsp baking soda
3 tsp brown sugar
Makes 1 dozen bagels