Feeds:
Posts
Comments

Posts Tagged ‘bagels’

There’s just something that makes you smile when you bite into a warm bagel with schmear. This weekend, why not try making some homemade bagels? They are well worth the effort – and will make you smile just a little bigger.

Homemade Bagels

Ingredients:

7 grams Instant Dry Yeast

10 1/2 ounces of Water at 110 deg. F.

1 Tablespoon Honey

20 grams Sugar

1 Tablespoon salt

1 pound 4 ounces of High Gluten Bread Flour

Method:

Dissolve the honey, salt and sugar in a mixing bowl, when fully dissolved add the yeast. Let the yeast sit a bit and bubble up. Add all but about a 1/4 cup of the flour and mix with the paddle.  The dough will be heavy and dense.  If the dough is not, add the rest of the flour.  Change to dough hook and knead for 5 minutes, pausing to pull the dough back into the bowl if it climbs the hook and test for smoothness/density.  Add more flour if dough is sticky at all.  You should not need bench flour to work this dough after rising.

Cover the dough with plastic wrap and let rise for 60 minutes, or until doubled in size. When doubled, place onto a board and work with fingertips and knuckles to keep a round log about 20 inches long.  Cut into 2 inch rounds.  Poke a finger though the middle of the round and form a ring with about a two inch hole in the center, keep the ring even in thickness by pushing thin areas together and stretching fat ones.  Start heating a large pot of water, seasoned with a handful or salt and sugar. Bring the water to a boil. Cover the bagels with a kitchen towel and let them rest until they have swollen just a bit.

Boil the bagels 3 at a time for 1 minute turning at 30 seconds. Pull the bagels out and let them sit on a wire rack or sheet pan until they dry just a bit.  Once you can handle the bagels apply topings if desired.  Try sesame seed, poppy seed, dried minced onion, dried minced garlic, caraway seed, charnuska or any combination thereof and kosher salt, or nothing, they’re good plain and plain good.

Bake for 7 minutes (or until deep golden brown) at 450 degrees F. Cool on wire rack. Freeze or top with cream cheese!

 

Read Full Post »