This is the final week for Merry Merry Munchies. Each entry this week earns two entries for the giveaway. Watch next week for that announcement.
We really love bagels at our house, but I try to refrain from them because they are so calorie-laden. Some of the ones that can be bought at the deli are so big that they could actually feed two or three people. When I saw this recipe in last month’s Cooking Light, I just knew that I would have to give it a try.
Awesome! That’s an overused word these days, but it certainly applies to these. I hope you will give them a try.
Real Homemade Bagels
YIELD: Serves 12 (serving size: 1 bagel)
YIELD: Serves 12 (serving size: 1 bagel)
Ingredients
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2 cups warm water (100° to 110°)
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1 teaspoon active dry yeast
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28 1/2 ounces bread flour, divided (about 6 1/2 cups)
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1 tablespoon barley malt syrup
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2 teaspoons kosher salt
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Cooking spray
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12 cups water
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3/4 cup sugar1. Combine 2 cups warm water and yeast in the bowl of a stand mixer fitted with dough hook; let stand 5 minutes or until bubbles form on the surface. Weigh or lightly spoon 28.13 ounces flour (about 6 1/4 cups) into dry measuring cups; level with a knife. Add flour, syrup, and salt to yeast mixture. Mix dough at low speed 6 minutes. Turn dough out onto a floured surface. Knead 2 minutes or until smooth and elastic; add enough of remaining 1/4 cup flour, 1 tablespoon at a time, to prevent dough from sticking to hands. Place dough in a large bowl coated with cooking spray, turning to coat top. Cover and let rise in a warm place (85°), free from drafts, 30 minutes.
2. Turn dough out onto a lightly floured surface, and divide into 12 equal portions. Working with one portion at a time (cover remaining dough to prevent drying), shape each portion into a ball. Make a hole in the center of each ball using your index finger. Using fingers of both hands, gently pull dough away from center to make a 1 1/2-inch hole. Place bagels on a baking sheet coated with cooking spray. Lightly coat bagels with cooking spray; cover with plastic wrap. Let rise 10 minutes (bagels will rise only slightly).
3. Preheat oven to 450°.
4. Combine 12 cups water and 3/4 cup sugar in a Dutch oven, and bring to a boil. Gently lower 3 bagels into pan. Cook for 30 seconds. Transfer the bagels to a wire rack lightly coated with cooking spray. Repeat the procedure with remaining bagels, working in batches of 3. Divide the bagels between two baking sheets lined with parchment paper. Bake at 450° for 7 minutes. Rotate pans, and bake for 7 minutes or until golden. Cool on wire racks.
I made half of the recipe. Before the first rising, I divided the dough into six equal pieces. I flavored two of the bagels with feta and cracked black pepper and two of them with Parmesan. I brushed the tops with a thinned egg wash and sprinkled poppy seeds on two and sesame seeds on two. The other two I left plain. I plan to make some asiago cheese ones on the next round. Any other suggestions?
You can substitute molasses for the barley malt syrup. The ratio is 2/3 cup molasses to 1 cup barley malt syrup. I used 1 Tablespoon molasses in the six that I made.
They aren’t perfect, but they are mine
🙂
🙂Linked to Full Plate Thursday.
Be sure to link up below for extra opportunities for the giveaway.
With the new year, I have decided to take the blog in a new directions. While I will still be sharing recipes, I want to branch out with other food-related ideas. I am going to take a hiatus from sponsoring food linky parties for a few months to see how it goes. You will still be able to link up and share so come visit often. With more and more work and family obligations, I find that I need some breathing room. I’m sure you understand.
If you have a food-related question or idea that you would like for me to explore, I would welcome hearing those.
In the mean time, Happy New Year!
Hi Debbie,
Your Bagels look so yummy! Hope you are having a great week end and thank you so much for sharing with Full Plate Thursday.
Come Back Soon!
Miz Helen
This is a very fun recipe! I’m going to try a half recipe this weekend and see how it goes. Like you, I’m worried about calories so I don’t want too many around to tempt me! Thanks for visiting my blog yesterday.
Hi I’m Sarah C and I tried to add a picture of Gorgonzala Pecan Butter. Thanks!