I got it in my head the other day to try and make bagels. I thought it might be fun. I had heard that bagels involved some mysterious double cooking method, so I set out to see what it was all about.
Most recipes for bagels start with a typical dough. Where it gets weird is what you do after the dough is done proofing.
Basically, you BOIL them. They look really gross, bobbing in the murky water. Then you bake them. I really can't figure out why they have a hole. Maybe to better fish them out?
Anyway, my bagels turned out great. I made cheese, Parmesan, and sesame. By far, I liked the cheese best. They were almost like Panera's Asiago bagels. I did learn that the water has to be REALLY REALLY HOT and at a full boil before you do the dunk. If it isn't, they get kind of flabby and under cooked.
These bagels are from the Food Network. The are credited to Emeril. So BAM!
http://www.foodnetwork.com/recipes/emeril-lagasse/homemade-bagels-recipe/index.html
Ingredients
- 2 cups warm water, about 110 degrees F
- 2 (1/4-ounce) packets active dry yeast
- 3 tablespoons granulated sugar, plus 1 tablespoon
- 5 to 6 cups all-purpose flour
- 2 teaspoons salt
- 2 teaspoons vegetable oil
- 2 tablespoons yellow cornmeal
Optional Toppings:
- 1/2 cup lightly toasted chopped onions (2 teaspoons each)
- Cheese: Cheddar, Asiago, or Parmesan
- 2 tablespoons sesame seeds (about 1/2 teaspoon each)
Directions
Combine the water, yeast, and 3 tablespoons of the sugar in the bowl of an upright mixer fitted with a dough hook. Stir and let stand until foamy, about 5 minutes. Gradually add 4 cups of the flour and the salt, and mix until the mixture comes together.
Add 1 to 1 1/2 cups additional flour 1/2 cup at a time to make a stiff dough, either stirring with the wooden spoon or working with your hands. Turn out onto a lightly floured surface and knead until smooth and no longer sticky, about 5 minutes, adding just as much flour as needed. (Dough should be heavier and stiffer than regular yeast bread dough.)Grease a large bowl with 1 teaspoon of the oil. Place the dough in the bowl, turning to coat. Cover and let rise in a warm, draft-free spot until almost doubled, about 1 hour.
Remove from the bowl and punch down the dough. Divide into 12 equal pieces, about 2 to 3 ounces each, measuring about 4 inches across. Form each piece of dough into a ball. Roll each ball into a 4 to 6-inch log. Join the ends and place fingers through the hole and roll the ends together. Repeat with the remaining dough. Place on a lightly greased surface, cover with a clean cloth, and let rest until risen but not doubled in a draft-free spot, 20 to 30 minutes.
Preheat the oven to 400 degrees F.
Grease a baking sheet with the remaining teaspoon of oil. Sprinkle the cornmeal on another baking sheet.
In a large, heavy pot, bring 12 cups of water and the remaining tablespoon of sugar to a boil. In batches, add the bagels to the water and boil, turning, for 30 seconds to 1 minute. Dip the bagel tops in desired toppings. Flip bagels onto the prepared sheet pan. Bake for 5 minutes, turn over and cook for another 30 to 35 minutes.
Remove from the oven and let cool on a wire rack.
Slather that puppy with lots of cream cheese and enjoy! Made sure you store in a sealed container or a plastic bag, or they will be hard as rocks the next day.
