Classic Chewy Bagels
Funny story (not really), but these bagels are the thing that lit the spark in me that ignited Dear Old Bakehouse online.
I was lying in bed one morning, feeling utterly lost. I had been trying to jump tracks in my career after closing down Milk and Honey, but didn’t even have a clear vision of what I wanted to do. I thought I was going to try and lock down a 9-5 and I was learning a new set of skills and taking courses to do that, but if you’ve ever become a business owner, you know that even with all of the stress, there’s something about that lifestyle that’s almost impossible to let go of.
But there I was, trying to let go of it. All the while, the part of me that loves baking, and business ownership, and human connection was dying to come back to life.
So, that morning, I was lying in bed feeling a little defeated. Feeling a little like a failure. Feeling a little like I was stumbling around in the woods with this looming voice booming over me. “Look at all of the career possibilities. Look at all of the things you’re not interested in at all. Look at them, and pick one, and pray you don’t come out miserable.”
With those thoughts floating around in my head, I felt a very sudden desire to do something I was good at. Something that would breathe a little confidence into my bones, and remind me that I’m capable. Skilled. Talented in some way, shape, or form.
So, out of bed I got and off to the kitchen I went. I fired up my mixer, and started throwing a batch of bagels together with what I had on hand, and when I tell you my heart LIT UP. As cliche as it sounds, I felt like I could breathe again. Like the joy would burst out of me. A feeling that I had been starving for and didn’t even fully realize it.
As I was waiting for my dough to rise, I ran off to my office and let the words that were building up in my heart spill out onto the keyboard. I felt like I could’ve typed for hours.
I sat, and I wrote my “Hey, guys. I’m coming back.” post. Because that’s how strong the conviction was. I made one batch of bagels and I KNEW that this was the route I was going to take. I had held it off in my heart for so long, and I believe God forced the floodgates open that morning. Both so I could breathe and so he could wipe away every fear I had about continuing down this line of work. I came away from those bagels absolutely determined to make this successful and praising God for it. And here I am, two months later, and the support has been overwhelming. (Thank you forever).
All that to say… Here’s my bagel recipe. Bake them and enjoy them!
With love,
Your Baker, Hannah
Classic Chewy Bagels
Ingredients
Instructions
- In the bowl of a stand mixer fitted with a dough hook attachment, mix warm water and yeast,. Let sit for 5 minutes until foamy. (If you don’t have a stand mixer, you can simply mix the ingredients by hand in a mixing bowl.)
- Add flour, brown sugar, and salt to the yeast mixture. Beat on low speed for 2 minutes until combined. The dough should look a little stiff at this point.
- In your stand mixer, knead the dough on medium high for 6-7 minutes until smooth and elastic. Adjust with flour if too sticky. (If you don’t have a stand mixer, just use your hands and knead on the counter until the dough is smooth and elastic. It may take a little longer to get the desired texture by hand.)
- Place the finished dough in greased bowl, cover, and let rise on the counter for an hour to an hour and a half until doubled in size.
- Divide dough into 8 pieces and shape each into a ball. With your finger, poke a hole in the center and stretch to form a bagel shape.
- Allow the bagels to rise for 30 minutes, while preheating your oven to 425 degrees F.
- After the bagels have risen, prepare the water bath by boiling water with the molasses added into it in a large pot. Once boiling, reduce to a simmer.
- Gently place the bagels into the simmering water and cook them for 1 minute on each side. After they have cooked, transfer to a baking sheet.
- Brush the bagels with egg wash (one egg mixed with 1 tablespoon of water) and place on lined baking sheets.
- Bake for 20-25 minutes until golden brown, rotating the pans halfway through.
- Cool on the baking sheets for 20 minutes, then transfer to wire rack to cool completely.
- Slice in half, top with your favorite toppings, and serve!
For This Recipe, You Will Need…
