there were no words….unless “om nom nom nom nom” counts
i feel like a detox is in order. this blog has been nothing but sweets for far too long. top that with the fact that i ate at 8 different bakeries on monday (see NYC research)…..we must put a stop to all the sugar! back to bread…my first love. a while ago my sis posted about a bagel recipe she came across that i have been wanting to try out for a long time…and she raves it’s delicious and so simple….so, why not?!
bagels have become one of many traditions in my family. when i moved to texas i moved into a saturday morning routine of bagels, coffee and sister time. with the three of us now in different cities, though, this gathering only happens from time to time. waa waa. but perhaps…if i can make the perfect bagel….i can lure them back to dallas….mwaa ha ha. the flaw in the plan being that this recipe came from one of them…hmmm….so she’s capable of making bagels for herself….BUT she also just had a baby…which means less time on her hands to do so….which means the upper hand is mine again! success!…now on to the bagels.
1 Tbsp. active dry yeast
1 Tbsp. brown sugar
1 Tbsp. canola or olive oil
4-5 cups bread flour, or bread and half whole wheat (all-purpose four will also do instead of bread flour)
2 tsp. salt
Sesame, poppy or caraway seed to sprinkle on top (optional)
1 Tbs. baking soda
in a large bowl, stir yeast and brown sugar into 1 1/2 cups lukewarm water until it dissolves; let it stand for 5 minutes until it gets foamy.
stir in the oil and a cup of flour into the yeast mixture, add the salt and slowly begin adding in flour (i used half whole wheat flour for mine….mix the two flours together before you begin adding to mixer) i use my stand mixer and bread hook for easier clean up….but if you need to get your hands dirty….once you can manage the dough fold out onto a floured surface and continue kneading until you have worked all the flour in that you need. dough should be stiff.
divide the dough into 10 pieces. roll into balls. (if you are adding fruit or chocolate chips or whatever you wish….roll into your dough at this point) set aside and let rest for 20 minutes. use your thumb to make a hole in the middle of the ball and work the hole out so that you have a ring of dough. set aside and cover with plastic or a towel. let them rise for about 20 minutes while you boil a big pot of water (add in baking soda to water) and preheat the oven to 500 F.
when the water comes to a boil gently place a few bagels at a time into the water. boil on one side for 1 minute, then flip them over and boil for another minute. remove them with a slotted spoon and place on a wire rack to drain. once they have all been boiled, place them on a cookie sheet that has been lined with parchment paper and sprayed with nonstick spray.
bake for 5 minutes and then rotate the cookie sheet 180 degrees and flip bagels over. Add toppings at this point, like poppy seeds or cheese. Reduce heat to 450 degrees and continue to bake until bagels are golden.
remove from oven, transfer to cooling rack….toast, butter or add cream cheese and enjoy…..oh, and you will enjoy!….mmm.
for toppings/flavors i went with:
1. chocolate chip
3. hatch chilies (thanks to central markets annual promotion) topped with asiago cheese
4. cinnamon chip topped with cinnamon sugar mixture
5. plain jane
there are versions of the bagel recipes that involve letting your dough sit overnight….i did this….but anna did not….so she can vouch for it not being necessary if you’re in a pinch. apparently letting the dough sit adds to the flavor…so here are the instructions:
after forming the dough into bagel rings, let rest for 20 minutes at room temperature. next, fill a large bowl with cool to room temperature water and drop in your bagel. if the bagel floats to the top in 10 seconds or less…it is ready to be refrigerated for the night….if not….continue to let it rest at room temperature until it passes the float test. i don’t know about you….but my bagels popped right up to the top. i’m not sure what kind of crazy dense bagels don’t pass the test….but that was just my experience.
after refrigerating, you can move on to the boiling step.
as far as toppings go….once you have your bagels in the oven….the next steps happen pretty quickly. do yourself a favor and have your toppings ready to go…..that means shred your cheese beforehand. for the cinnamon sugar….use two bowls, one with melted butter and one with a cinnamon sugar mixture. once the bagels have cooled after being removed from the oven (but are still warm) dip your bagel in the melted butter and then the cinnamon sugar. if using frozen fruit, like i did, don’t let them thaw…and work quickly. frozen blueberries like to turn into a goopy mess if you don’t act fast enough.
this was such a success. the process isn’t time consuming and all the ingredients are things you would typically have on hand. the coworkers were pleased…it was a bagel frenzy this morning that started at 9 and ended at 9:30…22 bagels diminishing to 3 and a half in a mere 30 minutes (who eats a half anways?! jenny!)…there were high fives, fist bumps and side hugs. i will definitely be making these again.