Wednesday, April 7, 2010

breakfasts, part II.

Here's the recipe I followed for my everything bagels:
4 cups bread flour
1 tbsp. sugar
1 1/2 tsp. salt
1 tbsp. vegetable oil
2 tsp instant yeast
1 1/4 to 1 1/2 cups of warm water
(Recipe adapted from John D. Lee's on hubpages.com)

Mix all the ingredients in a bowl. The dough should feel stiff. Add extra water if the dough is too stiff.

Place the dough down onto the counter, and knead for about ten minutes, or until the dough is uniform and smooth.

Next, cut the dough into 8 equal sized balls, and let rest for 10-20 minutes.

Pre heat your oven to 425.

Roll the dough balls into long skinny rods until each is several inches long. Wrap one end around to the other, forming an "O". One end should overlap onto the other, and you'll want to smooth/roll this out to fuse it together. This didn't work too well for me, but I'm sure it gets easier with practice.

Let the bagels rest on the counter for about 20 minutes. While they are resting, bring a pot of water to boil, and lightly grease a large baking tray.

After the 20 minute wait, your bagels will start to look puffy. Mine didn't look so puffy, but I continued on anyway. Put the bagels into the boiling water, but don't overcrowd them. Boil for about a minute, turn them over, and boil for another minute. Take them out a let dry for a minute. If you want seeds on top, press them into a plate of seeds after they set to dry for a minute. I pressed the bottoms and tops of mine into a plate of sea salt, sesame seeds, and poppy seeds.

Add the tray to the oven and bake for 10 minutes, and then flip them and bake for another 10 minutes!

These were really good. I'm really glad I put the sea salt on top..yum. I'll definitely make homemade bagels again.

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