A few weeks ago Jesse had passed on a bagel recipe to try, so since I had some bread to bake anyway, I thought I’d give these guys a whirl…
Being our first try at Bagels, we weren’t sure how big to make the holes, but next time for sure we’ll make the holes very, very large. these holes were originally about 3″ across, like a very large onion ring.
This is the recipe I used:
- 2c unbleached white flour
- 1c stone ground whole wheat
- 2tsp salt
- 2.25tsp active dry yeast (equal to one packet)
- 1tsp brown sugar
- 1.5c lukewarm water
- 1 pot of boiling water
- 1tsp brown sugar
for toppings: (use whatever you like, but this is what I used)
- 1 egg white
- coarsely chopped garlic
- mozzarella cheese
- In a large bowl sift all dry ingredients together and add water 1/2cup at a time until you get a relatively dry, but still pliable dough.
- Turn on to lightly floured surface and knead with moist hands until dough becomes soft and elastic.
- Pour about two-three teaspoons of olive oil in a bowl, coat the dough in the olive oil and cover with either a wet towel or plastic wrap.
- Allow to double in volume, about an hour in a cool oven.
- Punch dough down and turn onto a lightly floured surface
- Divide dough into 10-12 equal portions
- Shape each portion into balls.
- Allow balls to rest about 5 minutes each.
- Put your thumb through the middle of a ball, and start to work the hole outward. When hole is large enough, hook the dough onto your finger or a wooden spoon handle and swing it around until the hole is very large.
- Drop into a pot of boiling water and let it cook for approximately one minute. Maybe two.
- Dry on a dish towel to absorb any extra water from the bagel.
- Place on a greased baking pan.
- Brush an egg-white glaze onto the bagel.
- Dip or sprinkle toppings onto bagel.
- Bake at 425 for 20-25 minutes.
- Allow to cool and *smack*smack*smack* it