Don’t you just love fresh, baked bagels, so nice and chewy and warm? Well in Georgia, you can’t get fresh bagels at the store like they have in NY but you can MAKE them! Really.
My friend Elaine came over today to make a batch of bagels with me. It is always easier with extra hands and more fun than baking by yourself. Of course Jonathan is home but he did not really want to help bake them, just EAT them and he liked them, yay!
I made the dough last night so we would not have to sit around for two hours waiting for the dough to rise. So we got to work, rolling the dough out into little balls, letting them rest, then making the hole right before boiling. It was cool watching them in the water, swelling up to about 3 times the size in only 2-3 minutes! We pulled them out of the water to drain, dipped them in assorted seeds and put them on the pizza peel thingy that Elaine has to make it easier to get into the oven. She was good at this part, me? Well I flipped 3 of the bagels upside down off the peel onto the baking stone, hahaha….it was hysterical! Ok Elaine fixed them for me and all was good. The bagels did take longer than the specified time, 28-30 minutes but oh were they soooooo yummy!!!
Cream cheese and sweet potato butter went on our choice bagel and we gobbled them up. Here is the recipe if you want to try it! By the way, it only costs about a buck to make the whole batch of 20. Way better than $1.50-2.00 for a bag of Lenders.
from Artisan Bread in Five Minutes a Day
Makes about 20 bagels
3 cups lukewarm water
1 1/2 Tablespoons granulated yeast(1 1/2 packets)
1 1/2 Tablespoons salt(kosher is best)
1 1/2 Tablespoons sugar
6 1/4 Cup UNBLEACHED Bread flour
The Boiling Pot:
8 qts. boiling water(My pot only fit 5)
1/4 cup sugar
1 teaspoon baking soda
extra flour for dusting
whole wheat flour for pizza peel(I think you can do without the peel, just carefully move the bagels one at a time)
poppy, sesame, sunflower seeds
Mix the yeast, salt and sugar with the water in a 5 qt. bowl
Mix in the flour without kneading, using a spoon or heavy stand mixer(with dough hook). You may need to wet hands to incorporate last bits of flour. This is a slack dough, wet, will not be dry in a ball like other types of breads dough.
Cover(not airtight), allow to rest at room temp until dough rises and collapses(flattens on top) approx. 2 hours.
The dough can be used immediately after inital rise but it is easier to handle when cold. Refrigerate(not airtight) and use within 14 days.
Forming, boiling, baking:
20 minutes before baking, preheat oven to 400o with a baking stone placed near the middle. Place an empty broiler tray on any other shelf.
Dust the surface of the refrigerated dough with flour , cut off a piece the size of a small peach. Dust the piece with more flour and quickly shape into a ball.
Repeat with remaining dough. Cover balls loosely with plastic wrap and rest at room temp for 10-20 minutes.(less time=chewier bagel)
Prepare the boiling pot: Bring water to boil. Reduce to simmer, add sugar and baking soda.
Punch your thumb through the dough to form the hole. Stretch the hole until it is triple the width of the bagel wall.
Drop the bagels into simmering water one at a time, making sure they don’t crowd each other. They need room to float. Do this in batches. Let simmer 2 minutes and flip them over with a slotted spoon to cook the other side for 1 minute.
Remove from water, using the slotted spoon, and place on a clean kitchen towel sprinkled with flour. This will absorb excess water from the bagels. Then dip into seeds of choice and place them on a peel(if you have) covered in whole wheat flour(ww flour creates less smoke in the oven).
Slide bagels into oven onto baking stone. Pour one cup of hot tap water into the broiler tray and quickly close oven door. Bake with steam for about 20 minutes until deeply browned and firm.