By Helen Bismark, Kitchen Store Specialist
Have you ever thought about making bagels at home rather than buying them at a grocery store? Well, Bella and I decided to try it for the first time ever because a new silicone bagel mold had just arrived from Lekue. We were super excited to try it out.
We started by picking a recipe, and because they are experts, we decided to go with a recipe from King Arthur Flour for water bagels.
First we had to put the dough together. Next, we proofed the dough for an hour and a half. After the proofing period, we had to split the dough into either 8 or 12 pieces. If you want jumbo bagels, I suggest doing 8, for regular sized bagels, do 12.
The molds come in sets of six, so we formed half of the bagels on the molds and half normally on a baking sheet lined with parchment. Once they’ve been shaped, they go for a second proof for about another 30 minutes.
Then we boiled them in the ‘sugar’ water for 2 minutes. Because they are made of silicone, the molds are safe to boil and the cone shaped tip made it easy to move in and out of the water bath. Lastly, we baked them for 20-25 minutes.
We were excited by how they turned out! The texture inside was dense but soft and the outside had a nice crust.
Another great bagel tool we love is the wood bagel miter because the handle is easy to hold and it keeps the bagel from wobbling while you cut it evenly down the middle. We served our fresh bagels sliced with melted butter.
Tips we learned:
We’d recommend doing the jumbo portioning for use with the bagel molds because they keep the hole in the center at a uniform size during cooking, so the more dough, the better proportioned the hole will be. Bake jumbo bagels until 5 minutes before they are done, then take them off the mold and bake some more on a cookie sheet to finish so that the inside ring gets a nice crust too. Enjoy!