(Everything, Cinnamon Crunch, Raisin Cinnamon Crunch and Cheese Bagels picured)
BAGELS
(makes 12)
Ingredients:
*2 cups warm water
*3 tablespoons granulated sugar
*2 1/2 teaspoons dry active yeast
*3 tablespoons granulated sugar
*2 1/2 teaspoons dry active yeast
*2 teaspoons salt
*5-6 cups bead flour
*4 quarts boiling water
*1 tablespoon granulated sugar
*1 teaspoon vegetable oil (for greasing bowl)
*3 tablespoons cornmeal
*4 quarts boiling water
*1 tablespoon granulated sugar
*1 teaspoon vegetable oil (for greasing bowl)
*3 tablespoons cornmeal
Directions:
~Place 2 cups warm water, salt, and 3 tablespoons sugar into a large mixing bowl or stand mixer.
~Place 2 cups warm water, salt, and 3 tablespoons sugar into a large mixing bowl or stand mixer.
~Allow to mixture to proof (about 5 minutes).
~Gradually add in 4 cups flour and the salt.
~Mix with dough hook or hands until mixture comes together.
~Mix in remaining flour, 1/2 cup at a time (I normally only have to add 1cup).
~Knead for about 5 minutes, until dough is smooth and no longer sticky.
~Gradually add in 4 cups flour and the salt.
~Mix with dough hook or hands until mixture comes together.
~Mix in remaining flour, 1/2 cup at a time (I normally only have to add 1cup).
~Knead for about 5 minutes, until dough is smooth and no longer sticky.
~Grease a large bowl with butter or vegetable oil.
~Place dough in greased bowl, turning to coat all sides.
~Cover and let rise in a warm draft free, and allow dough to rise until double in size (about 1 hour).
~Punch down dough and remove from bowl.
~Divide dough into 12 equal pieces.
~Roll each piece of dough into a ball.
~Flatten ball, and poke a hole in the middle of the dough.
~Place the dough on your finger, twirl dough to make the hole a little larger.
~Place bagels onto a lightly greased surface.
~Cover with a clean damp towel.
~Allow to rise for 20-30 minutes.
~Grease cookies sheets.
~Sprinkle with corn meal and set aside.
~Preheat oven to 400 degrees.
~Bring 4 quarts water and 1 teaspoons sugar to a boil.
~Carefully place dough into boiling water, 2 at a time, cooking for 30 - 40 seconds on each side (I use a slotted spoon to flip them.
~Remove bagels from water and dip in your favorite topping.
~Place onto prepared cookie sheet with the topping face up (blueberry & raisin are done differently).
~Bake for 25 - 30 minutes, or until well browned.
~Remove from oven and allow to cool on a wire rack.
~Place dough in greased bowl, turning to coat all sides.
~Cover and let rise in a warm draft free, and allow dough to rise until double in size (about 1 hour).
~Punch down dough and remove from bowl.
~Divide dough into 12 equal pieces.
~Roll each piece of dough into a ball.
~Flatten ball, and poke a hole in the middle of the dough.
~Place the dough on your finger, twirl dough to make the hole a little larger.
~Place bagels onto a lightly greased surface.
~Cover with a clean damp towel.
~Allow to rise for 20-30 minutes.
~Grease cookies sheets.
~Sprinkle with corn meal and set aside.
~Preheat oven to 400 degrees.
~Bring 4 quarts water and 1 teaspoons sugar to a boil.
~Carefully place dough into boiling water, 2 at a time, cooking for 30 - 40 seconds on each side (I use a slotted spoon to flip them.
~Remove bagels from water and dip in your favorite topping.
~Place onto prepared cookie sheet with the topping face up (blueberry & raisin are done differently).
~Bake for 25 - 30 minutes, or until well browned.
~Remove from oven and allow to cool on a wire rack.
(choose toppings)
*ASIAGO BAGEL: 1/4 cup asiago cheese, grated
*MIXED CHEESE BAGEL: mix together, 1/8 cup grated asiago cheese, 1/8 cup grated parmesan cheese 1/8 cup grated sharp cheddar cheese
*MIXED CHEESE BAGEL: mix together, 1/8 cup grated asiago cheese, 1/8 cup grated parmesan cheese 1/8 cup grated sharp cheddar cheese
*EVERYTHING BAGEL: mix together, 1 tablespoon poppy seeds, 1 tablespoon sesame seeds, 1 teaspoon garlic salt, and 1/4 teaspoon onion powder
*SALT BAGEL: 3 tablespoon kosher salt
*SESAME BAGEL: Mix 1/8 cup olive oil and 1/4 cup sesame seeds. Spread on bagel with a pastry brush after bagel is boiled.
*CINNAMON CRUNCH BAGEL: mix together, 1/4 granulated sugar, 1/4 brown sugar and 3 teaspoons cinnamon
*GARLIC BAGEL: this is the only topping you put on after the bagel is baked. 1 tablespoon garlic, minced and 3 tablespoons olive oil. Remove bagels from oven. Brush garlic olive oil mixture over top of hot bagels. Return to oven and bake for 5 minutes.
*BLUEBERRY BAGELS: blueberries need to be added before bagels are cooked. 1 cup of fresh blueberries, added near the end of the kneading process. You may have to add a little more flour after the blueberry are added.
*RAISIN BAGELS: raisins need to be added before bagels are cooked. 1 cup of raisins, added near the end of the kneading process. Gradually knead in the raisins by hand, a few at time. You may have to separate the raisins with your fingers, so that they are spread through out the dough evenly.
*RAISIN BAGELS: raisins need to be added before bagels are cooked. 1 cup of raisins, added near the end of the kneading process. Gradually knead in the raisins by hand, a few at time. You may have to separate the raisins with your fingers, so that they are spread through out the dough evenly.
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