Thursday, April 23, 2009

Bagels for BYOB!

I'm proud to report that I haven't purchased bread since starting the BYOB challenge over at the Baker's Bench. I found a great bagel recipe here.

Homemade Bagel Recipe
*adapted from John D Lee*
4 c bread flour
1 tbsp sugar
1 1/2 tsp salt
1 tbsp vegetable oil (Being out of veggie, I used olive. Good result.)
2 tsp instant yeast
1-1/4- 1-1/2 cups of warm water.

Mix all the ingredients in a bowl. The dough should feel stiff, but add the extra water if it's really stiff, or you can't get all the dry flour incorporated.

Plop the dough down onto the counter, and knead for about ten minutes, or until the dough is uniform and smooth. (I used my stand mixer for this, and only kneaded with the dough hook for about five minutes. Kneading dough is great for working out frustrations and building up those muscles. My arms are big enough, thanks.)

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

Preheat your oven to 425.

Recalling your childhood playdough fun, roll each dough ball into a snake. Once it's about a long as the width of both your hands, roll it around one of your hangs and join the ends together. The dough will adhere to itself easier if you wet your fingertips a little before the smooshing part. Practice makes perfect! (I really liked his description for the rolling...he's even got a video of it on his site...)

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

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 (use a fork or a chopstick) and boil for another minute. Take them out and let dry for a minute and then place them on your oiled baking tray. 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.

Let them cool for at least 20 minutes.

Add toppings after the boiling if you like. Onion, poppy seeds, pig droppings, whatever you want. I sprinkled on some sesame seeds and they look beautiful. Bake in the same way, turning bagels over halfway through baking.

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