The freshest bagels you've ever tasted! By Rhodes blogger Amy. Click here to read the full article...
I’ve never made homemade bagels until this week. They were so much easier than I had expected! My girls were “bored” so we decided to do a little cookin’ in the kitchen together. I had put a package of Rhodes dough in the fridge the night before… So, we just pulled out the rolls and got started. (After princess Marlie my 5 year old put on her apron of course.)
- 16 Rhodes™ Dinner Rolls, thawed but still cold
- 1 tablespoon baking soda
- grated cheese, seeds, or spices
- Thaw rolls until soft but not risen (about 2 hours at room temperature, or overnight in the fridge).
- Combine 2 rolls together into a nice round ball.
- Poke your fingers through the center of each roll and stretch it to form a large hole.
The kids loved making the holes in the dough. Marlie sang a little tune “round and round, round and round” to the tune of wheels on the bus while she was putting holes in her bagel.
- Repeat with remaining rolls
- Place bagels on a large sprayed baking sheet.
- Cover with sprayed plastic wrap and let them rise 30-45 minutes.
We got a couple cookie sheets filled and let them rise for almost an hour. Be sure to get a nice big hole, because when they rise, it gets a lot smaller.
- In a large saucepan, bring 6 inches of water with baking soda to a boil.
- Slip bagels, one or two at a time, into gently boiling water.
- Boil for 30 seconds on each side.
- Remove bagels with a slotted spoon and let them drain on cooling rack for a few seconds.
- Return to sprayed baking sheet.
- If desired, sprinkle with coarse salt, cheese, seeds or spices.
I let the girls watch while I boiled them. Then we seasoned them up…a couple got some extra, extra, extra seasonings, Marlie style!
- Bake immediately at 375°F for 15-20 minutes or until golden brown.
Into the oven they went. Our bagels looked great coming out of the oven, tasted even better! It was fun to watch Gracie give a bagel to her dad and brother; she was very excited and proud of what she had made.
The next morning we had BAGELS for breakfast. It was nice to have something different and ready for a Monday morning.
I hope you enjoy making these as much as we did!
BagelsServings: 8 | Skills: Intermediate | Prep Time: 20 min (not including thaw time) | Bake Time: 20 min
The freshest bagels you've ever tasted! With Rhodes dough, it couldn't be easier.Bagels
16 Rhodes Yeast Dinner Rolls, thawed but still cold
1 tablespoon baking soda
grated cheese, seeds or spices
Combine 2 rolls together into a nice round ball. Put both pointer fingers through center of the ball and stretch to form a large hole. Repeat with remaining rolls.
Place bagels on a large sprayed baking sheet. Cover with sprayed plastic wrap and let rise 30-45 minutes.
In a large saucepan, bring 6 inches of water with baking soda to a boil. Slip bagels, one or two at a time into gently boiling water. Boil for 30 seconds on each side. Remove with slotted spoon; drain on cooling rack for a few seconds.
Return to sprayed baking sheet and sprinkle with cheese or seeds if desired. Bake at 375°F 15-20 minutes or until golden brown.