Wednesday, January 9, 2013

Homemade Bagels

Making this blog a priority is not one of my New Year's Resolutions, because I highly doubt I am going to keep up with it, and I hate breaking my resolutions.  However, trying new recipes is on my resolution list (in particular, trying out baked goods that my lactose intolerant husband can eat), as is trying out more adventurous recipes. These bagels I made this morning fit both of those categories and were just too good not to share.

So maybe I'll see you around these parts more as I chronicle all my new adventures in the kitchen (because there will be plenty). I hope you've made some cooking resolutions for yourself too. And if you haven't, it's not too late. Set a goal to try new recipes, to start making meal plans, try making bread from scratch (it's so easy!), master a certain cuisine. The possibilities are endless! Let's have a delicious New Year.

And eat some bagels. For reals.
Homemade Bagels
yields 1 dozen bagels
adapted from teacher-chef
2 cups warm water (100° to 110°)
1 teaspoon active dry yeast
28½ ounces bread flour, divided (about 6½ cups)
1 Tbsp. molasses
2 tsp. kosher salt
Cooking spray
12 cups water
¾ cup sugar

Combine 2 cups warm water and yeast in the bowl of a stand mixer fitted with dough hook; cover and let stand 5 minutes or until bubbles form on the surface. Weigh 28.13 ounces flour (or lightly spoon about 6¼ cups) in a large bowl. Stir in salt. Add molasses and dry ingredients to yeast mixture. Mix dough at low speed  for 6 minutes.

Turn dough out onto a lightly floured surface. Knead 2 minutes or until smooth and elastic; add enough of remaining ¼ cup flour, 1 tablespoon at a time, to prevent dough from sticking to hands (I didn't need to use any). Place dough in a large bowl coated with cooking spray, turning to coat top. Cover and let rise in a warm place (85°), free from drafts, 30 minutes.

Turn dough out onto a lightly floured surface, and divide into 12 equal portions. Working with one portion at a time (cover remaining dough to prevent drying), shape each portion into a ball. Make a hole in the center of each ball using your index finger. Using fingers of both hands, gently pull dough away from center to make a 1½-inch hole. Place bagels on a baking sheet coated with cooking spray. Lightly coat bagels with cooking spray; cover with plastic wrap. Let rise 10 minutes (bagels will rise only slightly).

Preheat oven to 450°

Combine 12 cups water and ¾ cup sugar in a Dutch oven, and bring to a boil. Gently lower 3 bagels into pan. Cook for 30 seconds. Transfer the bagels to a wire rack lightly coated with cooking spray. Repeat the procedure with remaining bagels, working in batches of 3.

Divide the bagels between two baking sheets lined with parchment paper. Add toppings (I made cinnamon-sugar, poppy seed, and sesame seed) if desired. If using seeds, brush with egg wash and press seeds in gently to adhere. Bake at 450° for 7 minutes. Rotate pans, and bake for 7 minutes or until golden. Cool on wire racks.

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