In our Homeschool Cooking Class this week Charlie and I are going to backtrack and celebrate January 15th which was National Bage Dy ##nationalbagelday which I believe in the past Charlie has eaten Bagels but it would have been a while ago. As for me I’ve had them in the past but didn’t care for them that much because I don’t like a lot of bread. David likes Bagels a lot and I need to pick up Rasin Bagels for him for work.
Below is the recipe we will be using and as for the Honey we will make Bagels with it and without Honey so Charlie can share some with his grandparents who are diabetics and can’t have a lot of Sweets. Charlie and David love Breakfast Sandwiches and I’m thinking about making Fried Eggs, Bacon, Ham and Sausage and making Sandwiches with the Bagels. Then for dinner I was thinking we could make Hot Ham and Cheese Bagels. I just hope both recipes work out. If you eat Bagels how do you fix them?
Ingredients
- 1 ¼ cups water
- 4 ½ cups bread flour
- 3 tablespoons white sugar
- 1 teaspoon salt
- 2 tablespoons vegetable oil
- 1 tablespoon instant yeast
- 4 quarts water
- 1 cup honey (Optional)
- Directions
- Make bagels: Combine water, flour, sugar, salt, vegetable oil, and yeast in the bowl of a stand mixer fitted with the dough hook. Mix on low speed until dough is well-developed, about 8 minutes. To ensure the gluten has developed fully, cut off a walnut-sized piece of dough. Flour your fingers, and then stretch the dough: if it tears immediately, the dough needs more kneading. Fully developed dough should form a thin translucent “windowpane.”
- Transfer dough to a lightly oiled bowl, cover it with plastic wrap and a kitchen towel, and let rise for 2 hours.
- Punch dough down, place it on a lightly floured work surface, and use a knife or dough scraper to divide the dough into 6 pieces (or more, for smaller bagels). Roll each piece of dough into a sausage shape about 6 inches long. Join the ends to form a circle. Repeat with the remaining dough, and let the bagels rest for 15 minutes.
- Preheat the oven to 475 degrees F (245 degrees C). Line a baking sheet with parchment paper. Arrange small plates with poppy seeds, sesame seeds, and onion flakes next to the baking sheet.
- Bring 4 quarts of water to a boil in a large pot. Add honey, if desired (see Editor’s Note). Boil three bagels at a time, until they rise to the surface of the pot, about 1 minute per side. Remove bagels with a slotted spoon and place them on the lined baking sheet.
- Dip the tops of the wet bagels into the toppings and arrange them, seed-side up, on the baking sheet. Sprinkle with coarse salt, if desired.
- Bake in the preheated oven until the bagels begin to brown, 15 to 20 minutes.
Thank you,
Glenda, Charlie and David Cates
