Does anyone not love a bagel? These go so fast in our house, it's a good thing they're easy to replenish. This recipe makes 12 bagels.
::INGREDIENTS::
4 tsp active dry yeast
3 Tbs granulated sugar
2 1/2 cups warm water
7 cups flour (876 g) - I prefer bread flour, but have also used all purpose flour (slightly less chewy bagel consistency, but it works)
3 tsp salt (18 g)
1 egg for brushing bagels before baking
::METHOD::
Pour the sugar and yeast into the water, let sit while you combine other ingredients and then stir until dissolved.
Mix flour and salt in large bowl and pour the yeast/sugar/water mixture into flour/salt and combine with wooden spoon followed by mixing with hands until combined (or combine in Kitchenaid if you have one and the dough hook attachment!)
Flour wood surface and knead dough for 10 minutes. Dough should be firm and smooth with elasticity. (Again use that Kitchenaid for 10 min if you have one - You want the dough to come away from the sides of the bowl and be kneaded with the dough hook, you may have to add a little flour here if your dough isn’t solid enough to stay as one conglomerate - I just sprinkle a little flour little by little and scrape the sides of the bowl with a rubber spatula until the consistency looks right - firm with elasticity.)
Lightly coat bowl with oil and roll dough ball to coat all sides. Cover with wet towel and let stand somewhere warm for 1-2 hours (dough should roughly double in size).
Punch dough down, cover, and let rise for 10 more minutes. *to punch dough, use a closed fist to press straight down onto dough ball deflating it, and then gently fold the sides towards the center to recreate a ball shape.
Lightly coat baking sheet with oil, preheat oven to 425 and begin bringing a large pot of water to a boll.
Divide dough into 12 pieces and roll each piece into a ball. Push your thumbs straight down through center of each ball and stretch to form bagel shape. Let shaped bagels rest on lightly greased baking sheet covered with damp towel for 10 min.
Gently place bagels in boiling water 1 min on each side and place back on baking sheet.
Brush bagel tops with a whisked egg and top with your preference topping.
Bake for 12-16 min (or until tops are golden brown) and cool on wire rack.
Topping Suggestions: Everything But the Bagel Seasoning from Trader Joes, sesame seeds, poppy seeds, jalapeno cheddar, sea salt, and if you are doing plain bagels, still do the egg wash to get a nice golden exterior.
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