Recently I discovered an amazing recipe for homemade bagels that I have to share. Not only is it an easy recipe, but the finished product is delish! *Note, because the dough has to rise, it does take a good chunk of time to do this. One thing you must know about me - while I love bread(s), I don't eat bagels very often. I just don't find them to be a satisfying or filling breakfast. I am the odd duck in my family, since everyone else is a breakfast-bagel-eating machine. Why make bagels then, if you don't eat them?...On the off chance that family comes to visit...and I just wanted to learn how to make bagels...
Thank you Well Floured for this amazingly easy recipe; check out her blog of other recipes (see the link to her original NY Style Blueberry Bagel down below)!
The first time I used this recipe, I didn't have any blueberries on hand. What I did have was chocolate chips. So naturally I decided to make Chocolate Chip Bagels. Second time through I had the blueberries. Let me just say, I was glad I'd done chocolate-chip first! They had lured into this false sense of security...blueberries add a lot of extra moisture to the dough, so be prepared to add more than your measured amount in.
[Apparently I didn't plan this out as well as I thought I did; I have NO pictures of the chocolate chip bagels *insert crying emoji*. I will put a picture of the blueberry that I made at the bottom. Can't believe I did that! Oh well, I'm human. And know that the next recipe I post (which is coming very soon) will have helpful pictures!]
NY Style Chocolate Chip Bagels
[Total time required: 2.5-3 hours]
Ingredients
- 1 package of active dry yeast
- 2 Tbsp sugar
- 1 1/4 cups of warm water
- 3 1/2 cups of All Purpose flour
- 1 1/2 tsp salt
- 3/4-1 cup of chocolate chips (your preference)
Instructions
1) Dissolve the yeast and sugar in 1/2 cup of warm water (let rest 5 minutes).
2) Mix together the salt and the flour - making a well in the center.
3) Add the yeast and the additional water to the flour.
4) Gently fold in the berries and knead until you have a soft and elastic dough {I don't own a mixer, so I do all this by hand/with a spatula}.
5) Cover the dough and let rise until doubled (about 1 - 1.5 hours).
6) Divide the dough into 8-9 balls.
7) Use your thumb and middle finger to press into the center of each ball forming a hole, and stretch to form the bagel.
8) Shape (almost think of how you make a burger patty - that rounding motion, but you're stretching the dough a little bit while you do this).
9) Let the shaped, "raw" bagel rest 30 minutes.
10) With about 10-15 minutes left step 9, place a large pot of water on the stove and heat to a boil.
10) Pre-heat the oven 425 degrees.
11) I used a small amount of coconut oil to "grease" my baking sheet-pan, to prevent sticking.
12) Boil* the bagels - 1 or 2 at a time for 3 - 4 minutes {they will float to the top when they're practically ready, but I also used tongs to turn them over once or twice after rising to the top of the pot). I used the tongs to also hold boiled eagle over the pot and drain any excess water (a quick 5-10 second step).
13) Place on baking sheet and bake for 20 minutes.
*Boiling the bagels before baking, gives them a crunchier crust and a soft/chewy center.
You can freeze these.
Here is the original recipe: http://www.wellfloured.com/ny-style-blueberry-bagels/?/2014/01/ny-style-blueberry-bagels.html
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