It’s Bagel, Its Bagel Time!15 January 2012 in Recipes, Traveling
How many of you love to eat bagels? They are a great start to your day and they are also good to eat at any time of day. You can put cream cheese on them, butter, preserves, peanut butter, avocados, whatever! Hell, you can even make them fun for a party. You can jazz up bagels with your favorite pizza toppings and boom they are little glorious pizzas or cut them into pieces and serve them with hot artichoke dip!
How many times have you paid way too much for a bagel? I can say that I have done that too. I think that I have spent at least $2 easily on one bagel with cream cheese and all the way up to $5 for a delicious bagel sandwich. When I worked in Madison, I had the curse of a Gotham Bagels right across the street from my work. Damn you delicious bagel! I could easily spend my paycheck there. Being out here we have bought bagels from the grocery store for about $4 for a bag of five or six. Don’t get me wrong, they were good but they were all lacking something. They were lacking that shine on the outside and that slight chewiness as you bite into them. They were missing the boiling process. The only bagels that we could find in Arizona and Northern California were just baked and they were too bread-like. When you applied cream cheese, they would just smash down and in my opinion bagels shouldn’t be that soft. They were just not the same. So when I started to expand my baking skills into the land of yeast, bagels were on top of my list. Thanks to the ol’ internet, I found this wonderful, fast and easy recipe. This recipe uses many of the ingredients you have in the cupboard. The only thing you need that is special is RapidRise/Instant Yeast. Thank God for RapidRise Yeast because who can wait for them to be done?! With this recipe you are saving a little money by getting eight good-sized bagels and what’s even better is that you made them.
My apologies to the owner of this recipe because I do not remember your website but I thank you for your wonderful recipe!
4 cups unbleached all-purpose flour
1 Tbsp. sugar
1 1/2 tsp. salt
1 Tbsp. vegetable oil
2 tsp. instant yeast (I use Fleischmann’s RapidRise Yeast)
1-1/4 – 1-1/2 cups of warm water (120 – 130 degrees)
• Mix all the dry ingredients in a bowl. You don’t have to worry about soaking the yeast when you use instant yeast (most yeast sold these days is instant yeast).
• Heat up 1 1/4 cup of water and oil to 120-130 degrees, check with a thermometer. If the water is too hot, it can kill the yeast. Add to dry mix.
• Mix together with a fork or wooden spoon. The dough should feel stiff, but add the extra water if it’s too stiff, or you can’t get all the dry flour incorporated.
• Plop the dough down onto a floured surface, and knead for about 10 minutes, or until the dough is uniform and smooth. Add extra flour to the counter to prevent sticking.
• Cut the dough into 8 equal sized pieces and roll them into balls. Place balls on a nonstick or slightly oiled cookie sheet. Cover with a towel and let rest for 10-20 minutes in a warm, draft-free area.
• Preheat your oven to 425.
• After the wait, coat a finger in flour, and gently press your finger into the center of each dough ball to form a ring. Stretch the ring to about ⅓ the diameter of the bagel and place on a lightly oiled cookie sheet. Repeat the same step with the remaining dough.
• Let your bagels rest for about 20 minutes, and meanwhile, bring a pot of water to boil.
• After the 20 minute wait, your bagels will start to look puffy, and it’s time to get them boiling! Add them as many at a time as you can to your boiling water without crowding them. Boil for about a minute, turn them over, and boil for another minute. Take them out a let dry for a minute and then place them on your oiled cookie sheet. Repeat until all the bagels are boiled.
• Add the tray to the oven, and after 10 minutes, flip the bagels over, bake for another ten minutes; and they’re done!
• Let them cool for at least 20 minutes, get the cream cheese ready, and feast on what’s got to be one of the best weekend brunch treats possible!
You can add any toppings you like to these. To make sesame, onions, poppy seed, caraway etc. etc. bagels just have a dry plate ready with the seed or spice topping spread out on it. After the bagels have come out of the boiling water, place them face down onto the seeds, and then place the seed side up onto the baking tray. Bake and flip as for plain bagels.
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