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Hello, Homemade Bagels!

I made these bagels this past weekend and I cannot stop thinking about them! Between my hubby, my toddler, and myself all 8 were gone in less than 12 hours {and 7 of those hours were while we were sleeping…}. They were SO good and way better than anything you can buy in the grocery store.

Editing the pictures for this post was complete torture for a pregnant lady, I kept yelling to my hubby in the other room that I needed one of these right now! You better believe I’ll be making more of these bagels this week, maybe I’ll even hide a few just for me. 🙂

Cook’s Note:

You will need high-gluten flour {sometimes called high-gluten bread flour} to make this recipe. In order for the bagels to turn out like they should, don’t use any other type of flour! I found high gluten flour at my local Sprouts in the dry bulk bins {only $.99 a pound!}. I’d imagine other health food stores sell it this way as well. If you can’t find it at your local health food store, King Arthur Flour sells it on-line, click here.

Although it might be tempting to double the recipe, don’t! This is a tough dough and your mixer is already working overtime trying to mix and kneed the dough together.

This recipe might look a bit involved, but it is actually super simple to make. There is a long wait period as the dough rests in the fridge overnight, but all the involved steps are pretty easy.

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I’m linking this post up at:

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