Our Weekend Favorite.
Make them minis for school lunches!
For this recipe, you will need:
2 C warm water (about 110°F)
2 (1/4-ounce) packets active dry yeast
3 T granulated sugar
3 C all purpose flour
3 C bread flour
2 t salt
2 t oil
Optional: 2 T yellow cornmeal
Optional: 3-4 colors food coloring
1. Combine the water, yeast, and 3 tablespoons of the sugar in the bowl of an upright mixer fitted with a dough hook. Stir and let stand until foamy, about 5 minutes.
2. In another bowl combine 3 cups of Bread Flour and 3 cups of All Purpose Flour. Gradually add 4 cups of the flour mix and the salt, to mixer until dough comes together.
4. Add 1 to 1 1/2 cups additional of the remaining flour mix, 1/2 cup at a time to make a stiff dough, either stirring with the wooden spoon or working with your hands.
5. Turn out onto a lightly floured surface and knead until smooth and no longer sticky, adding flour as needed. (Dough should be heavy and slightly stiff.)
6. Remove the dough from the bowl and punch it down and divide into 3 or 4 balls. Add
1-2 drops of each food color to each ball, kneading the color to distribute.
7. Grease a large bowl with vegetable or canola oil. Place the dough in the bowl, turning to coat. Cover and let rise in a warm, draft-free spot until almost doubled, about 1 hour.
Overnight rise option: place in the refrigerator and pull it out in the morning for fresh baked bagels. You will need to let the dough rest on the counter while the over preheats with this method, so it can rise more.
8. Grease a baking sheet with oil. Divide into 12 equal pieces, about 2 to 3 ounces each, measuring about 4 inches across.
9. Form each piece of dough into a ball. Roll each ball into a log or "snake" as the kids call them. Join the ends and place fingers through the hole and roll the ends together.
10. Place on the prepared baking sheet, cover with a clean cloth, and let rest until risen but not doubled in a draft-free spot, about 20 minutes. Preheat the oven to 400 degrees.
Optional: Sprinkle the cornmeal on another baking sheet. In a large, heavy pot, bring 12 cups of water and the remaining tablespoon of sugar to a boil. In batches, add the bagels to the water and boil, turning, for 30 seconds to 1 minute. Dip the bagel tops in desired toppings. * See my favorite combo below.
11. Flip bagels onto the prepared sheet pan. Bake for 30 minutes. Remove from the oven and let cool on a wire rack.
My favorite topping:
Garlic Sesame 2 TBSP Sesame Seeds, 1 TSP of Sea Salt Flake, 2 TSP Garlic Power
I LOVE bagels! I know everyone is obsessed with donuts these days, but as an Italian girl with roots in New York, nothing says "comfort" like a fresh bagel with cream cheese. I remember sitting with my grandfather, early in the morning, with our toasted bagels, mine a level 1-2 (so warmed) and his a 10 (so charcoal). We would sit, watch the birds and dip our bagels into our mugs of coffee and just enough the first rays of sunshine coming up over the trees.
Being that we live in the country now, boiled bagels are hard to come by. It wasn't until my kids got a bit older that I started experimenting with my own recipe, attempting to make colorful rounds of chewy deliciousness at home. I have bounced around a few recipes but one in particular offered a great dough, not over seasoned, with the right bite once it was boiled and baked. I use a blend of the two flours, bread flour has a higher gluten protein which creates a "chewy, rising dough", making it ideal for breads and pizza crusts. It holds a shapes well which is really important since we are boiling them. All Purpose Flour is softer and less chewy, which is why we use it in cakes and pastries.
If you aren't boiling your bagels, they aren't bagels. You could very easily edit this recipe by throwing chocolates chips, raisins and cinnamon or sautéed onions into the mixer. The kids love these guys plain, toasted with butter or as a ham & cheese sandwich. They do great in school lunches too, I just make the bagels smaller.
As my grandmother would say; MANGIA.