It's 2021 and COVID has not shown any signs of leaving us! In order to keep busy I've decided to do something different. I'll be doing a series of cooking videos with family and friends. All recipes will be available here. It's a great way to find out what they've been doing to keep busy. The first of my series is with my niece Megha. She loves to bake..so I thought why not. I went over in December and she made these amazing, delicious bagels. They looked and tasted better then store bought bagels and I couldn't resist having a second one!! Oh so yummy! And there is no limitations as to the types of bagels to make..mix and match! Use basic ingredients and then add as you wish, garnish with your favorite toppings!
INGREDIENTS
4 cups all purpose flour (can use bread flour), spoon & leveled plus more for surface.
1 and 1/2 cups of warm water 100 degrees fahrenheit.
1 tsp instant or active dry yeast
1 to 1 1/2 tsp salt
2 tsp sugar
2 tsp olive oil (can use nonstick spray)
Egg wash: 1 egg beaten
The ingredients above are for basis bagels but feel free to add such raisins, olives, spices of your choice. Garnish with everything bagel mix, roasted sesame seeds, poppy seeds, cheese, jalapeno peppers...list can be endless! It's all about what you're tummy is craving ! :)
INSTRUCTIONS
1. Whisk the warm water and yeast together - let it sit for about 10 minutes.
2. Add yeast mix, flour, salt, sugar - mix well.
3. Knead the dough - you can do it by hand (as Meggs prefers or use a mixer - until its smooth ( may need to add a bit more water).
4. In a lightly oiled or nonstick spray (but I would recommend oil) large bowl- place the dough, turning it to coat all sides in the oil. Cover the bowl with cheese cloth, plastic wrap, aluminum foil. Allow the dough to rise at room temperature (Bread proofing)for 60-90 minutes or until double in size.
5. Line a large baking sheet (may need two..depending on the size of the bagels you prefer) with parchment paper, baking mats, or aluminum foil.
6. Once the dough has risen...knead it to remove any air bubbles. Divide the dough into 12 pieces (18 -20 pieces if you want mini bagels). Shape each piece into a ball. This would be a good time to experiment by adding anything you want inside the bagel ie raisins, olives.
7. Place them on the baking sheet and bread proof for another 30 minutes.
8. Press your index finger through the centre of each ball and give it a little twirl (softly) for the round shape. Cover loosely with the cheese towel so the dough doesn't dry.
9. Preheat the oven to 375 degrees F.
10. Boil water in a large wide pot. Reduce heat and slowly drop in the bagels. 2-4 at a time -depending on the size of the pot (should float easily). Cook the bagels for 1 minute on each side.
11. Egg wash each bagel on top and around the sides.
12. Garnish with the desired garnishes. If you're making cheese bagels then I would bake for 15-20 minutes then add the cheese.
13. Bake for 25-30 minutes, rotating the pan halfway through (good time to add the cheese). We want the bagels to be dark golden brown.
14. Remove from heat and allow the bagels to cool for about 10 minutes (of course ..some of us don't have the patience because they look and smell so good)
15. ENJOY - slice them, toast them, make a sandwich...whatever you want!
Remember to experiment...there are sooo many different types of bagels and just go with your cravings. I guarantee that you'll be making all sorts of bagels! ENJOY!!