Sunday, March 20, 2011
OMG! I never thought I would ever, ever try to make bagels. Every time I looked for a bagel recipe, I would get intimidated and run in the other way. I am happy to report that this is no longer the case.
A few months ago I post on one of the broads that I frequent and I asked the ladies how hard it really was to make bagels. Foodie lover Cate from http://catesworldkitchen.com assure me that it wasn't as hard I was making it out to be in fact she shared with me her own recipe for raisin bagels. http://catesworldkitchen.com/2010/09/cinnamon-raisin-bagels/ if it weren't for the simple fact that my husband hates raisins, I would be all over this recipe. =)
Recipe source: Emeril Lagasse 2002
What YOU'LL NEED:
2 cups warm water, about 110 degrees F
2 (1/4-ounce) packets active dry yeast
3 tablespoons granulated sugar, plus 1 tablespoon
6 cups all-purpose flour
2 teaspoons salt
2 teaspoons vegetable oil
2 tablespoons yellow cornmeal
1/2 cup lightly toasted chopped onions
2 tablespoons poppy seeds
2 tablespoons sesame seeds
1 tablespoon kosher salt
1 doughnut cutter
WHAT YOU'LL NEED TO DO:
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 cup OF additional flour at a time to make a stiff dough. This is were you will have to work the dough with your hands.
Turn out onto a lightly floured surface and knead until smooth and no longer sticky.
You might not require the whole 6 cups of flour, just add as much flour as needed so that dough is heavier and stiffer than regular yeast bread.
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.
Remove dough from bowl and punch down the dough.
Divide into 12 equal pieces, about 2 to 3 ounces each, it should measuring about 4 inches.
Form each piece of dough into a ball and then either roll each ball into a 4 to 6-inch log or you could do it the cheater way like I did and use a doughnut cutter.
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.
In a large pot, bring 12 cups of water and the remaining tablespoon of sugar to a boil.
In small batches (to avoid over crowding), add bagels to the water and boil, turning, for 30 seconds to 1 minute.
Flip bagels onto the prepared sheet pan.
Bake for 5 minutes, turn over Top each bagel with toasted onions, poppy seeds, sesame seeds and salt and cook for another 30 to 35 minutes.
Remove from the oven and let cool on a wire rack.