• SO NOM NOM

Classic Bagels

Bagels are fun to make. You can do different things with each batch and make a variety pack! Top some with Everything But The Bagel Seasoning, Sesame Seeds, Poppy Seeds, Oats, Cinnamon--anything goes! #SoNomNom4u #ClassicBagels #Vegetarian



Step 1:

4 cups bread/pizza flour

2-1/2 cups water

1/2 packet (About 1 tsp) Rapid Rise Yeast


Dough:

3-3/4 cup bread flour

1/2 packet rapid rise yeast

3 tsp salt

1 TBSP Brown Sugar


Other Things:

1 TBSP baking Soda

1/4 cup egg whites

1/8 cup water

1/4 cup cornmeal

1/2-1 cup toppings (sesame seeds, Everything bagel Seasoning, Poppy Seeds, asiago Cheese, dried berries, etc. )


In a medium bowl, mix 4 cups flour, 1-1/2 cups water and 1/2 packet of Rapid Yeast. When everything is blended, cover the bowl with plastic wrap and let stand for 2 hours.


When you uncover your mixture 2 hours later, you should have a bubbly concoction. Pour that into a stand alone mixing bowl with a dough hook. Turn mixer on low and add 1/2 packet rapid rise yeast, 3 tsp salt, 2 tbsp brown sugar and mix until well blended. Add flour in one cup at a time until it is all mixed in. Keep mixer on for about 5-10 minutes. The dough should be balled in the center and on dough hook and have a smooth appearance. If it isn't smooth, leave it in until it is.


Flour a working surface and poiur dough out. It shouldn't be too sticky, so add some flour if it is. Knead dough for 2 minutes on the floured workspace.


Now, divide the dough into 4.5 oz. pieces. There will be 12 of them. Make each piece into a ball and place on a plate with space between them. When all balls are made, cover them with plastic wrap and let stand for 20 minutes.


Spray a large baking sheet with nonstick oil spray.

After 20 minutes, uncover the plate of balls and take one at a time and poke a hole in the center, stretch it out a bit so the hole grows a bit larger and place it on the sprayed baking sheet. Repeat until all 12 balls have holes. Cover the baking sheet with plastic wrap and let stand for 20 minutes.


After 20 minutes, place pan in refrigerator for 3-10 hours.


After dough is refrigerated for set time:

Make sure oven racks on in the top position.

Preheat oven to 500°F

Bring a quart of water to a boil. Add 1 TBSP Baking Soda to the boiling water.

After water begins to boil, gently place 2 bagels top side sown into the boiling water. Boil top side down for 30 seconds. Gently flip them over with a delicate utensil and boil an additional 30 seconds. Remove each bagel and place them on a non-terry cotton kitchen towel. Repeat until all bagels have been properly boiled and placed on a towel.


Line a large baking sheet with parchment and line the parchment with 1/4 cup cornmeal.


Fill small plates with whatever topping(s) you will be using.

Create an egg wash with 1/4 cup egg white and 1/8 cup water.


Now, brush each bagel top with egg white mixture and dip each bagel top into the desired topping. Place dipped bagel on parchment lined baking sheet. Repeat until all bagels are brushed with egg white mixture, dipped into topping and placed on the baking sheet.


Place baking sheet of bagels into the oven and turn it from 500°F to 450°F upon closing the oven door. Bake 6 minutes and switch to the lower rack. Bake for 10 minutes, then flip bagels over and bake another 10 minutes. Bagels are donw when they become golden.


Remove from oven and place on a cooling rack to cool.

MMMMM!!! Serve fresh, or cool and slice, toast, and schmear!!

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