* Exported from MasterCook *
Bagels, Easy Homemade
Recipe By :Kelly Senyei
Serving Size : 8 Preparation Time :0:00
Categories : Bread-Bakers Mailing List Muffins/Rolls
Posted
Amount Measure Ingredient -- Preparation Method
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FOR THE BAGELS:
4 cups bread flour -- plus more for shaping dough
2 teaspoons kosher salt
1 1/2 cups warm water -- approximately 110F
1 Tablespoon sugar
2 1/4 teaspoons active dry yeast -- (one 3/4-oz. pkt)
Vegetable oil -- for greasing bowl
1/3 cup honey
1 large egg -- beaten with
2 Tablespoons water -- or milk
FOR THE TOPPINGS:
1 Tablespoon "everything" seasoning -- (See Notes)
1 Tablespoon poppy seeds
1 Tablespoon toasted sesame seeds
2 slices sharp cheddar cheese
1 jalapeno -- seeded and sliced into thin rounds
Homemade bagels are actually one of the absolute easiest and most
fool-proof carbs you can make.
PREP: 2 HOURS
COOK: 25 MINUTES
In a medium bowl or liquid measuring cup, stir together the warm
water and sugar until the sugar is dissolved then add the yeast and
let the mixture sit for about 5 minutes or until it is foamy.
In the bowl of a stand mixer fitted with the dough hook attachment,
combine the flour and salt. With the mixer on LOW speed, pour in the
yeast mixture then allow the stand mixer to knead the dough for about
5 minutes until it comes together into a cohesive ball.
Grease a large bowl with vegetable oil then add the dough to the bowl
and cover it with plastic wrap. Place the dough in a warm, dark
location for 90 minutes or until it has doubled in size.
Lightly flour your work surface then turn the dough out and punch it down.
Divide the dough into 8 portions then flatten each piece into a
4-to-5" disk. Using your thumb, poke a whole through the center of
each disk to form the bagels, stretching them slightly.
Preheat the oven to 350F. Line two baking sheets with parchment paper.
In a large stockpot, bring 8 cups of water to a boil then stir in the
honey. Arrange the bagel toppings in small bowls ("everything"
seasoning, poppy seeds or sesame seeds; See Notes for jalapeno-cheddar.)
Boil the bagels, two or three at a time, for 1 minute and then gently
flip them over once and boil them an additional 1 minute.
Using a slotted spoon, remove the bagels from the boiling water and
arrange them on the baking sheet.
Brush the tops of the bagels with egg wash then press them into your
preferred toppings.
Bake the bagels for about 25 minutes or until they are golden brown.
Remove them from the oven and allow them to cool before serving.
NOTES: The toppings listed are enough to make two "everything"
bagels, two poppy seed bagels, two sesame bagels and two
jalapeno-cheddar bagels.
To make the jalapeno-cheddar bagel, top each baked bagel with a few
slices of jalapeno then lay a cheese slice on top. Broil the bagel
for 1 to 2 minutes until the cheese is melted.
After baking and cooling, the bagels can be frozen for up to three
months. Wrap them securely in plastic wrap and store them in sealable
plastic bags in the freezer.
Question: Most bagel recipes usually contain Barley Malt syrup, these
do not. How do these compare? Are they chewy? I'm from NY where the
bagels have a chewy interior and nicely browned exterior. Great spread recipes!
Response: These are so chewy and the perfect bagel texture. And I
totally hear ya' on the barley malt syrup front. You can actually use
that in place of the honey (an equal amount), if you prefer it. The
honey is just a more readily available (and identifiable!) ingredient for most.
S(Internet address):
https://www.justataste.com/the-complete-guide-to-easy-homemade-bagels/
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Per Serving (excluding unknown items): 435 Calories; 12g Fat (25.2%
calories from fat); 17g Protein; 64g Carbohydrate; 1g Dietary Fiber;
56mg Cholesterol; 659mg Sodium. Exchanges: 3 1/2 Grain(Starch); 1
Lean Meat; 1 1/2 Fat; 1 Other Carbohydrates.
NOTES : 2019 - 0418