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Bagels

These homemade bagels are a treat for anytime! This recipe was presented as part of a SOS Workshop in Fall of 2012.


Water Bagels – yield in a single batch (approx 22oz flour) will be about 12 bagels

Prep Time:

Ingredients:

1.5 TBSP Dry Yeast

12 oz warm water

1 TBSP sugar

2 teaspoons honey (malt powder or molasses can work as well)

2 TBSP molasses

1 TBSP Vegetable oil

22 oz of white bread flour (do flour by weight always)

1 TBSP kosher salt

cornmeal for sprinkling on baking sheets

*variations for bagels are presented below


Instructions:

1)Dissolve yeast in the warm water in a large bowl (mixing bowl. Add the sugar, honey, and oil. Stir in about half the flour, then add the salt. Mix in rets of the flour, or enough to make a soft dough.


2)Turn the dough out onto a lightly floured surface. Knead gradually incorporating more flour, until dough is smooth and quite firm, 10-12 minutes (or 10 minutes low on mixer)

Cover finished dough with slightly moist towel and let rest for 10-15 minutes.


3)Divide the dough into 3.5 oz pieces (weigh on scale).. Roll each piece out to about 8-10 inches. Form bagels by overlapping ends by 1-2 inches and pinching together firmly. Set the bagels aside, uncovered to rise until slightly puffy, about 20 minutes. (See a video of bagel rolling below!)


4)Preheat oven to 450 degrees. Sprinkle a copious bed of cornmeal onto two half-sheet pans.


5)Meanwhile, bring 6 quarts of water to boil in brazier pan. Add two TBSP of molasses (not too much or it will be bitter) and 1 tsp salt to the water. Reduce the heat to a gentle simmer.

Slip several (6) bagels at a time into brazier. Cook for 45 seconds, turn them over with a slotted spoon or tongs for another 45 seconds and remove. Drain boiled bagels on a clean dishtowel and immediately sprinkle with any toppings.


5)Transfer the bagels to cornmeal dusted baking sheets.Place bagels in the oven, reduce heat to 425 and bake for 15 minutes. Turn bagels as necessary until golden brown.


Note: 5.5 oz/cup for bread bagels

4.5 oz/cup for rye bagels


Variations:


Onion bagel – 1.5 onions to flour finely chopped, use 25-25 oz flour


Cranberry bagels – 6 oz of cranberries and 2 oranges zests to the dough


Jalapeño bagels – double batch use 46-48 oz flour


12-14 jalapenos, sauté half of the peppers in the oil for flour, add 8 oz of jack cheese to the dough, use other half of the jalapeños and another 8 oz of jack cheese for sprinkles


Asiagio bagels – add 8 oz of cheese for the topping to plain recipe


Plain, poppy, sesame, salt – just add toppings to taste to finished bagels right after they come out of boil, no egg necessary


Everything bagel – gets 1.5 finely chopped onions and some garlic (all the garlic and half the onion fried in the oil pre-dough). Topping is garlic, ginger (tiny bit), caraway, poppy, salt, sesame seeds)


Choc Chip Bagels – add 6 oz of chocolate chips






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