The best job I have ever had was working at a bagel shop in college. While we didn't make our own bagels, it forever instilled my love affair with a good bagel. I'm very picky, I need a little chew with a crunchy exterior and flavor for days. These deliver on everything I need in a bagel. While I'm still trying to figure out the best way to steam a bagel without buying a $2,000 steamer, I am still in love with these delicious and fun to make homemade bagels.
Ingredients:
750 g AP Flour
1 &1/4 tsp Salt
50 g Sugar
2 & 1/4 tsp Active Dry Yeast (equivalent to one packet)
415g Warm Water
2 Tbs EVOO
Egg-white wash: 1 egg white 1Tbs water mixed together
Bagel Flavorings:
Egg Bagels - 1 egg yolk for every egg bagel you plan to make. Add about 2 Tbs of flour per yolk. Knead yolks into the dough until it decides to form a ball again. This gets pretty messy, my bench scraper came in very handy.
Everything Bagels - If you have Everything But the Bagel seasoning on hand, you're in luck, you just added the bagel. I sadly didn't, so I used poppy seeds, sesame seeds, a pinch of garlic powder, flakey salt, and dehydrated onion. (for topping these I rehydrated the onion in 1Tbs water and sprinkled on with 5 min left in the oven)
Cinnamon Raisin - I used a mix of cinnamon, sugar, and raisins. The cinnamon sugar is 2 parts cinnamon, 1 part sugar. I used about 2 Tbs of raisins per bagel.
Sesame Seed - Just sesame seeds
Poppy Seed - Just poppy seeds
Plain - nada, just made sure I wiped down the counter so they wouldn't pick up any other flavorings.
Biali - Same as everything bagels except DO NOT BOIL THEM! A biali bagel has more of a bread like texture than a regular bagel. I don't love this recipe for biali's bc it made them a little to crunchy on the outside, but if you just love a good biali they still work.
Parmesan - 2 Tbs of freshly shredded parmesan regiano, topped with more for an asiago look.
How To:
1. In a large bowl mix flour, salt & sugar together.
2. Bloom yeast in 415 g warm water for about 5 - 10 minutes (mix to combine doesn't have to get too foamy)
3. Mix four mixture and yeast mixture together till combined. Place dough onto a lightly floured surface and knead for 15 minutes.
4. Add 2 Tbs EVOO to the dough and continue to kneed for 5-10 more minutes.
5. Place dough into an oiled bowl or pot and cover for 1hr. Dough will double in size.
6. Punch out dough and divide into however many flavors you would like to make, I like to use my scale for this to try to get my portions exact but do whatever works best for you!
7. Add flavors to dough by kneading 1/2 Tbs of seasoning per bagel into dough (see flavor instructions above). Allow flavored dough balls to rise for 20 minutes.
8. Divide dough into 2 in balls. Each ball will become one bagel. Smack the ball so that it becomes more of a hockey puck shape.
9. Using your fingers create a hole in the center of each piece of dough and stretch it out using your hands in a circular motion. you want to stretch to about a 1.5 - 2 in hole. Cover bagels and allow to rise for 20 minutes. This is a great time to preheat your oven to 430 Degrees.
10. While bagels are rising, boil a large pot of water (doesn't have to be very deep).
11. One, or two at a time give your lil bagel babes a 40 second bath in the simmering water, flipping half way. Using a large slotted spoon transfer them to a parchment lined baking sheet.
12. Brush bagels with egg white and add any other toppings you would like.
13. Bake for 18 minutes at 430 degrees.
14. Allow to cool slightly and transfer to a cooling rack and allow to cool for 30-45 minutes. If not planning a bagel party, slice and freeze as soon as they have cooled, they will last for ages in your freezer! Enjoy!
Love, Elsa
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