Slicing the dough
Our son-in-law made the most amazing bagels for us when they were home at Christmastime. I've never attempted to make bagels, so I was very interested in watching this process. So maybe they're not famous now, but he's young - give him time.
Pressing out the center
Shaped and ready for the first quick searing in the oven
Boiling
After the egg wash and the baking
Ta-da!! Ready to serve
John's Famous Bagels:
Recipe adapted from www.cdkitchen.com
Ingredients:
***Dough***
1 1/2 cup warm water (110 to 115*F / 45*C )
1 tablespoon dry active yeast
1 tablespoon sugar
1 tablespoon vegetable oil
2 teaspoons salt
4 1/2 cups unbleached bread flour (more if needed)
***Kettle Water***
6 quarts water
1 teaspoon salt
***Toppings (optional)***
Sesame seeds
Poppy seeds
Caraway seeds
Coarse salt
Corn meal (John first sprinkled the baking sheets, as suggested, but since it wanted to burn, he switched to simply dipping the bagels into a bowl of corn meal before setting on baking sheets. That worked so much better.)
Ingredients:
***Dough***
1 1/2 cup warm water (110 to 115*F / 45*C )
1 tablespoon dry active yeast
1 tablespoon sugar
1 tablespoon vegetable oil
2 teaspoons salt
4 1/2 cups unbleached bread flour (more if needed)
***Kettle Water***
6 quarts water
1 teaspoon salt
***Toppings (optional)***
Sesame seeds
Poppy seeds
Caraway seeds
Coarse salt
Corn meal (John first sprinkled the baking sheets, as suggested, but since it wanted to burn, he switched to simply dipping the bagels into a bowl of corn meal before setting on baking sheets. That worked so much better.)
Directions:
In a large mixing bowl, stir together water, yeast, and sugar. Let stand for 5 minutes.
With a wooden spoon, stir in oil and one cup of the flour. Add salt, then enough of remaining flour to make a stiff dough.
On a lightly floured surface, knead for 10 to 12 minutes. Cover with a floured dish towel and allow dough to rest on a board for about 15 minutes.
Divide dough into 8 sections and form each section into 10-inch long strips. Roll the ends together to seal and make a ring. Place on a lightly floured surface, cover, and let bagels rest 15 to 20 minutes, rising about halfway and becoming slightly puffy.
Meanwhile, fill a large cooking pot or Dutch oven three quarters full with water. Add the salt.
Bring water to a boil. Preheat oven to 450 degrees F. Line a large jelly roll pan with baking parchment and set aside.
Line another jelly roll pan with a kitchen towel, set near your stove. Reduce boiling water to a simmer and cook 2 bagels at a time (do not crowd the pot). Simmer bagels for about 45 seconds on one side, then turn and cook other side for another 45 seconds and then drain bagels on the towel-lined baking sheet.
Dip bagel into corn meal so that the bottom is covered, then set on parchment-lined jelly roll pan. Make up an egg wash (2 eggs, beaten) and brush tops of bagels with egg. If you want seed toppings, then immediately after applying egg wash sprinkle poppy seeds or sesame seeds on the bagels. If you don't do it right away, the egg will dry and the seeds will simply fall off.
Carefully place bagels on the parchment-lined baking sheets. The original recipe called for six bagels on the baking sheet, but I would place all 8 bagels on the jelly roll pan. Place in the hot oven, immediately reduce heat to 425 degrees F, and bake about 17 to 25 minutes. Transfer bagels to wire rack to cool.
These freeze well, which helps to retain a just-baked taste, if they aren't all eaten on the first day. To freeze, slice cooled bagels first, place a small strip of plastic between the bagel halves and place in a plastic self-sealing freezer bag. When you're ready for a bagel, they'll come apart easily, ready to pop into the toaster/oven and enjoy.
With a wooden spoon, stir in oil and one cup of the flour. Add salt, then enough of remaining flour to make a stiff dough.
On a lightly floured surface, knead for 10 to 12 minutes. Cover with a floured dish towel and allow dough to rest on a board for about 15 minutes.
Divide dough into 8 sections and form each section into 10-inch long strips. Roll the ends together to seal and make a ring. Place on a lightly floured surface, cover, and let bagels rest 15 to 20 minutes, rising about halfway and becoming slightly puffy.
Meanwhile, fill a large cooking pot or Dutch oven three quarters full with water. Add the salt.
Bring water to a boil. Preheat oven to 450 degrees F. Line a large jelly roll pan with baking parchment and set aside.
Line another jelly roll pan with a kitchen towel, set near your stove. Reduce boiling water to a simmer and cook 2 bagels at a time (do not crowd the pot). Simmer bagels for about 45 seconds on one side, then turn and cook other side for another 45 seconds and then drain bagels on the towel-lined baking sheet.
Dip bagel into corn meal so that the bottom is covered, then set on parchment-lined jelly roll pan. Make up an egg wash (2 eggs, beaten) and brush tops of bagels with egg. If you want seed toppings, then immediately after applying egg wash sprinkle poppy seeds or sesame seeds on the bagels. If you don't do it right away, the egg will dry and the seeds will simply fall off.
Carefully place bagels on the parchment-lined baking sheets. The original recipe called for six bagels on the baking sheet, but I would place all 8 bagels on the jelly roll pan. Place in the hot oven, immediately reduce heat to 425 degrees F, and bake about 17 to 25 minutes. Transfer bagels to wire rack to cool.
These freeze well, which helps to retain a just-baked taste, if they aren't all eaten on the first day. To freeze, slice cooled bagels first, place a small strip of plastic between the bagel halves and place in a plastic self-sealing freezer bag. When you're ready for a bagel, they'll come apart easily, ready to pop into the toaster/oven and enjoy.
This post is linked to Tempt My Tummy Tuesday
and Tasty Tuesdays
