HOMEMADE BAGELS
There is absolutely nothing like a freshly baked bagel with a crispy, crackly crust and soft chewy interior. Though it might seem challenging, making them at home is completely doable! Flat bagels are often the result of over proofing; when transferring your bagels to the refrigerator for their final proof, try to place them in the coldest part, away from the door, which can be drafty. This will also help you limit your bagels' exposure to rushes of warm air every time the door opens. Brushing the bagels with egg whites before topping them is totally optional, but it will really secure the seeds, making it ideal for those who like a well-covered bagel.
Provided by Food Network Kitchen
Time 3h15m
Yield 6 bagels
Number Of Ingredients 9
Steps:
- Make the dough: Stir together 1/2 cup warm water and 1 tablespoon malt syrup in a small bowl; sprinkle the yeast on top. Let soften a minute, then stir. Set aside until foamy or bubbly, about 5 minutes.
- Whisk the flour and salt in a large bowl; make a well in the center. Pour in the yeast mixture and 2/3 cup warm water and stir with a wooden spoon to make a shaggy dough. Not all the flour will be mixed in.
- Knead the dough in the bowl to mix in more of the flour, and work the dough into a rough ball in the bowl.
- Knead the dough: Turn out the dough onto a clean surface and begin kneading. As you knead, the dough will become tacky and stick to your fingers, then it should lose its stickiness and form a somewhat smooth ball (this should take 3 to 4 minutes). If the dough is still sticky, lightly dust with flour.
- Once the dough starts to smooth out, continue kneading until it's very satiny and pillowy feeling (this should take 5 to 10 minutes). Rip off a small piece of dough and gently stretch the 4 corners. If it can stretch very thin without tearing, it's ready. If it tears, knead another 2 minutes and test again.
- Transfer the dough to a clean bowl lightly misted with cooking spray, cover tightly with plastic wrap and let stand at room temperature until doubled in size, about 1 hour. You don't want the dough to over-proof or form bubbles on the surface. Keep an eye on it; the dough can proof quickly in a warm spot.
- Divide the dough: Line a baking sheet with parchment paper and mist with cooking spray. Turn out the dough onto a clean surface and press to flatten and deflate the dough, making sure to press out any large air bubbles. Divide into 6 pieces, 3 1/2 to 3 3/4 ounces each.
- Pull the corners of each piece together into the center of the dough, turn over so the seam is on the bottom and roll the dough against the counter into a tight ball with a smooth surface. Do not use any flour or the dough will not stick to itself properly.
- Form the bagels: Form the bagels one at a time: First stick your thumb through the middle of a dough ball, then insert your index finger and gently start to stretch the hole.
- Roll the bagel in a circle around your index fingers to stretch the hole until 1 1/2 to 2 inches wide. If the hole pulls back together, let rest 1 to 2 minutes, then reshape.
- Transfer the bagel to the baking sheet and repeat with the remaining dough balls. Cover the baking sheet with plastic wrap and refrigerate at least 4 hours or overnight. The bagels will puff slightly.
- Cook the bagels: About 30 minutes before boiling, preheat the oven to 450˚ F and remove the bagels from the refrigerator. Bring 2 quarts of water to a boil in a wide pot. Stir in the remaining 3 tablespoons malt syrup. Gently add 2 or 3 bagels, rounded-side down, and boil for 2 minutes, flipping halfway through.
- Remove the bagels with a slotted spoon and put back on the baking sheet. Repeat with the remaining bagels. It's OK if they deflate a bit as they cool but they should mostly keep their shape. (If they do deflate and wrinkle, they'll still be good - just a little flat.)
- Line a separate baking sheet with parchment paper and dust with cornmeal. Brush the tops and sides of the bagels with the egg white and sprinkle with toppings. Place rounded-side up on the cornmeal-dusted baking sheet, about 1 inch apart.
- Bake on the middle oven rack until the bagels are golden brown and crisp, rotating the pan halfway through, 18 to 20 minutes. Let cool at least 15 minutes. Serve slightly warm or at room temperature.
CORNMEAL BAGELS
Make and share this Cornmeal Bagels recipe from Food.com.
Provided by luvmybge
Categories Yeast Breads
Time 1h30m
Yield 12 bagels
Number Of Ingredients 8
Steps:
- In large mixer bowl, combine 1 cup flour, cornmeal, yeast, 2 tablespoons sugar and salt: mix well.
- Add very warm water (120-130°) and oil to flour mixture.
- Add egg.
- Blend at low speed until moistened: beat 3 minutes at medium speed.
- By hand, gradually stir in enough remaining flour to make a soft dough.
- Knead on floured surface until smooth and elastic, 3 to 5 minutes.
- Place in greased bowl, turning to grease top.
- Cover and let rise in warm place until doubled, about 1 hour (30 minutes for quick rise yeast).
- Punch down dough.
- Divide into 4 parts.
- Divide each part into 3 pieces.
- On lightly floured surface, shape each piece into a smooth ball.
- Punch a hole in the center with a finder.
- Pull dough gently to make a 1 to 2-inch hole.
- Heat 2 quarts of water and 2 tablespoons sugar to boiling.
- Place a few bagels at a time in boiling water.
- Simmer 3 minutes, turning once. Remove with slotted spoon.
- Place on greased cookie sheet.
- Brush tops with 1 egg white, slightly beaten: sprinkle with poppy or sesame seeds.
- Preheat oven to 375°F degrees.
- Bake at 375° for 20 to 25 minutes until golden brown.
- Remove from cookie sheets: cool.
Nutrition Facts : Calories 168.7, Fat 3.2, SaturatedFat 0.5, Cholesterol 15.5, Sodium 300, Carbohydrate 30.2, Fiber 1.4, Sugar 2.2, Protein 4.5
HOMEMADE BAGELS
Provided by Food Network
Time 1h26m
Yield 12 bagels
Number Of Ingredients 11
Steps:
- 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. Gradually add 4 cups of the flour and the salt, and mix until the mixture comes together.
- Add 1 to 1 1/2 cups additional flour 1/2 cup at a time to make a stiff dough, either stirring with the wooden spoon or working with your hands. Turn out onto a lightly floured surface and knead until smooth and no longer sticky, about 5 minutes, adding just as much flour as needed. (Dough should be heavier and stiffer than regular yeast bread dough.)
- Grease a large bowl with 1 teaspoon of the 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.
- Grease a baking sheet with the remaining teaspoon of oil.
- Remove the dough from the bowl and punch it down. Divide into 12 equal pieces, about 2 to 3 ounces each, measuring about 4 inches across. Form each piece of dough into a ball. Roll each ball into a 4 to 6-inch log. Join the ends and place fingers through the hole and roll the ends together. Repeat with the remaining dough. Place on the prepared baking sheet, cover with a clean cloth, and let rest until risen but not doubled in a draft-free spot, 20 to 30 minutes.
- Preheat the oven to 400 degrees F.
- 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. Flip bagels onto the prepared sheet pan. Bake for 5 minutes, turn over and cook for another 30 to 35 minutes.
- Remove from the oven and let cool on a wire rack.
MULTIGRAIN BAGELS
I added flaxseed meal, wheat germ, rolled oats, and whole wheat flour to a recipe I adapted from the Minneapolis Star-Tribune. The recipe yields 16 bagels that won't 'get lost' in your toaster. These bagels are best served toasted. My kids love them topped with cream cheese and thin layer of strawberry jam. Store in a resealable plastic bag.
Provided by jan2keno
Categories Bread Yeast Bread Recipes Bagel Recipes
Time 3h45m
Yield 16
Number Of Ingredients 18
Steps:
- Combine warm water, yeast, and sugar in a bowl. Set aside until dissolved, about 5 minutes.
- Combine bread flour, whole wheat flour, rolled oats, vital wheat gluten, wheat germ, flaxseed meal, and sea salt in a large bowl. Stir in buttermilk. Add the yeast mixture and honey; stir until no dry spots remain. Cover bowl with plastic wrap and let dough rest 20 minutes.
- Turn dough onto a floured work surface. Knead about 7 minutes; it will be soft and slightly sticky. Add more flour if needed. Shape into a ball. Spray a mixing bowl with cooking spray. Place dough in the bowl and turn to coat. Cover with plastic wrap and let rise for 2 hours in warm, draft-free place.
- Preheat oven to 400 degrees F (200 degrees C). Line one 11x17-inch baking sheet with waxed paper, another with a flour sack towel, and 2 remaining sheets with parchment paper sprinkled with cornmeal.
- Combine 3 quarts water and brown sugar in a large pot; bring to a boil.
- Turn dough onto a floured surface; knead briefly. Cut dough in half; return 1 half to the bowl and cover. Form the other half into a cylinder. Cut into quarters and cut quarters in half, yielding 8 equal-sized pieces of dough. Shape dough pieces into balls. Repeat with remaining half of dough.
- Flatten a dough ball slightly; press index fingers through the center until they meet. Rotate fingers to stretch a hole about 1 3/4-inch in diameter. Set bagel on waxed paper-lined baking sheet. Repeat with remaining dough balls.
- Reduce heat to simmer under the sugar-water mixture. Boil 2 bagels at at time; cooking each for 30 seconds per side. Transfer boiled bagels to the towel-lined baking sheet to drain. Transfer bagels to the parchment paper-lined sheets.
- Mix egg white and 1 teaspoon cool water together in a small bowl; use mixture to brush tops of bagels.
- Bake in the preheated oven for 12 minutes. Flip bagels and continue baking until golden brown, about 13 minutes more.
- Transfer to a wire rack to cool.
Nutrition Facts : Calories 257.8 calories, Carbohydrate 49.9 g, Cholesterol 1.8 mg, Fat 2.6 g, Fiber 5.5 g, Protein 10.9 g, SaturatedFat 0.5 g, Sodium 391.2 mg, Sugar 9.6 g
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