Bagels -

Bagels

Healthy homemade bagels make for a tasty kids breakfast on the go or at home. Slather these slightly sweet bagels with homemade jam, natural peanut butter or cheese for a delicious and nutritious breakfast. Make some of these soft bagels on the weekend and you'll have easy breakfast for the rest of the week. Get the printable version of this recipe in my free breakfast recipe ebook.

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Prep Time: 10

Cook Time: 14

Rising Time: 2

Total Time: 2 24

Servings: Bagels

Calories: 157kcal

Ingredients

120 g whole milk warm, 100-120 degrees F
2 tsp yeast
42 g butter melted
110 g homemade date paste or store-bought date paste softened with hot water
1 egg beaten until foamy
350 g flour
1/4 tsp salt

Optional Add-ins

2 tsp cinnamon
50 g raisins

Metric - US Customary

Instructions

In a large glass or stainless steal bowl, combine yeast and warm milk. Let sit for 5-10 minutes.
Once yeast has become foamy, add in butter, date paste and egg. whisk until everything is fully combined.
Add flour, salt and cinnamon if using. Mix with a spatula until most of the flour is incorporated and then switch to kneading in the remaining flour around the bottom and edges of the bowl with your hands. Knead for a few minutes to ensure everything is fully and evenly incorporated.
If using raisins, fold them into the dough with your hands.
Cover the bowl with a piece of oiled foil or a wet towel. Let rise in a warm place for 1 hour.
After 1 hour, the dough should be about double in size. Line two baking sheets with parchment paper.
Divide the dough into 12 equal balls. Roll each ball into a 6-inch rope. Connect the ends of the rope to form a circle, overlapping the ends.
* See note.
Let dough circles rise for 1 hour, uncovered.
Fifty minutes into the second dough rise, preheat the oven to 350 degrees F.
At the one-hour mark, place your baking sheets into the oven.
Bake for 13-15 minutes, checking on them halfway through the bake time. You may need to switch the baking sheets around halfway through if they are on different wracks in the oven. Keep a close eye on them to make sure the bottoms of your bagels are not burning and the tops are not getting too brown.
Bagels are done when the tops are lightly beginning to brown. Do not let them darken too much if you want a soft bagel. For a more firm bagel, cook slightly longer until the tops are browned but be careful to not let them get too dark. They will burn quickly, so watch them carefully.
After pulling the bagels out of the oven, allow them to cool on the baking sheets for 10 minutes before serving. Once they are completely cool, store them in an airtight container or sealed bag on the counter for up to one week or in the fridge for up to three weeks.

Notes

Please note that the most accurate way to make this recipe is by using a scale to weigh out your ingredients in grams based on the metric version of this recipe.
If you do not have a proofing drawer, you can heat your oven up to 120 degrees F, turn it off, and let your dough rise in the warm oven.
The ends of your bagels may pop out a bit during their second rise. To minimize this, you need to knead that portion of the dough when you are forming your circles. Turn the dough around and pinch together any seams that are visible to help seal them together.

Nutrition

NaturallySweetenedKids.com