Sunday, February 20, 2011

homemade bagels

Everything - Sesame - Cinnamon Raisin

I know what you're thinking.....homemade bagels??? 
Yes...I am SO serious!!! 

Again, my apologies for posting a fairly difficult and a tad bit time consuming recipe, but these bagels are SO GOOD that I don't have any words to describe them....Just trust me, I've made them several times and they are THAT good!!!

Homemade Bagels
adapted from The Fresh Loaf
Makes 14 - 16 bagels

1 teaspoon instant yeast
4 cups bread flour ***You can also substitute all-purpose flour***
2 1/2 cups water

1/2 teaspoon instant yeast
3 3/4 cups bread flour (or all-purpose flour)
3 teaspoons kosher salt
3 teaspoons malt powder or 1 tablespoon of malt syrup, honey, or brown sugar ***I only use malt powder***
2 teaspoons sugar
1 tablespoon honey and/or 1 tablespoon sugar for the water bath
1 tablespoon of baking soda also for water bath

Toppings/mix-ins for the bagels - sesame seeds, poppy seeds, dried onion (soak and dehydrate first), dried garlic, fresh cracked pepper, pretzel salt, cinnamon, raisins

egg wash - 1 egg plus 1 teaspoon of water - beaten ***If you want a nice golden brown look to your bagels, I highly recommend doing this. Otherwise they'll look colorless and insipid*** 

Day 1
Make the SPONGE. In a large bowl combine flour and yeast. Add water. Stir until well blended. Cover with plastic wrap and then let rise for two hours. 

After two hours, add the additional yeast into sponge. Add only three cups of flour and all of the malt powder, salt, and sugar. Mix until a ball forms. ***This will be extremely hard to mix in the bowl. At this stage I dump it out onto the counter to mix and knead at the same time*** Gradually incorporate the remaining 3/4 cup of flour and knead for 10 minutes. ***This is a mighty fine workout for your arms*** Dough should be stiff but well blended.

Split the dough into fourteen pieces and roll into balls. ***I split mine into sixteen*** Cover with a damp cloth or damp paper towels and place on a baking sheet or your countertop, lightly dusted with flour. Let rest for 20 minutes.

After the 20 minute resting period, roll each dough ball into a 10-inch rope, fold over a 2-inch overlap and pinch together. ***If you're wanting cinnamon raisin bagels, gently flatten dough ball, sprinkle 1/4 teaspoon of cinnamon on top and a couple of teaspoons of raisins. Pinch dough together. Follow the directions of rolling into a rope and shaping*** Continue rolling together with your fingers until the ring is smooth and even. There should be a 2-inch hole in the middle when you're done. Arrange each one on 2 slightly oiled baking sheets.

Cover the rings with plastic wrap and let rest for 20 - 30 minutes before stashing them in the fridge overnight.

Day 2
Preheat your oven to 500°. Place two racks in the upper third and lower third of your oven.

Take the bagels out of the fridge. Bring a large pot of water to a boil and add sugar and or honey to the water. Add baking soda.

Gently lower a few bagels at a time in the boiling water and boil for a minute or two on each side, and then place onto a lightly oiled baking sheet. Immediately after taking each one out of the pot, while the dough is still wet, sprinkle on your desired toppings. ***I brush mine with an egg wash before sprinkling on toppings. This enhances browning***

Bake in the oven for 6 - 10 minutes, and then rotate the sheets and bake for another 6 - 10 more minutes. ***If you have a convection setting on your oven, you can turn this on to help in browning*** 

***These bagels are irresistible straight out of the oven!!! We get super fancy and top them off with all kinds of stuff.....***

- Cream cheese, a slice of tomato, thinly sliced red onions, capers, fresh cracked black pepper and a drizzle of olive oil
- Spicy garlic smear - cream cheese, Sriracha to taste ***We like it spicy!*** and a sprinkle of garlic salt
- Jalepẽno scallion smear - cream cheese, finely chopped pickled or fresh jalepẽno (seed and ribs removed), finely chopped green onions and S&P to taste
- Peanut butter & concord grape jelly
- Almond butter & strawberry jam
- Butter and cinnamon sugar or honey

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