And by oops, I mean that is what everyone who missed out on these bagels should be thinking (cough Justin cough). As my loyal fans will recall, I recently concocted gluten free bagels with/for Cady. I was impressed with how easy the whole process was. Bread making is rarely too intellectually challenging, but it requires attention to detail and patience. I have been known to display attention to detail on occasion. Patience less so. That said, the manageable rising time of bagels was very appealing, so much so that I was determined to make gluten-full bagels. I found a recipe for New York style bagels (the only real kind) from the Sophisticated Gourmet and adapted it to include a kitchenaid.
Bass's Bagels
- 1 packet active dry yeast (2 1/4 tsp)
- 1 1/2 tbsp sugar
- 1 1/4 cups warm water
- 3 1/2 cups flour (and some more for kneading)
- 1 1/2 tsp salt
- finely chopped onion, about 1/4 cup (more or less depending on how many onion bagels you want. You can also add poppy/sesame seeds or whatever toppings you want)
Put the yeast and sugar in a bowl with 1/2 cup of the water. Let sit for 5 minutes without stirring, then mix until sugar and yeast dissolve.
Place the flour and salt in the mixing bowl of your stand mixer (note: stand mixer not mandatory. You can do this by hand). Attach dough hook. Mix the dry ingredients until a well forms (or make a well). Pour in the yeast mixture. Add another 1/2 cup of the water. Start mixing on medium speed. If the dough is too dry and floury, add more water in tablespoons until all is incorporated. Knead/mix for about 10 minutes. Add another tablespoon or so of flour to make a firm dough.
Once the dough has been kneaded/dough hooked, pour a small amount of oil into the bowl and coat the dough. Cover with a damp dish towel and let rise for 1 hour in a warm place (I turned on the central heating, then went to run errands. Patience is challenging). Once the dough has risen, punch it down (literally), then let it rest for 10 minutes. Divide the dough into 8 pieces. Shape the dough into a ball, pulling the loose ends together at the bottom of the dough ball. Poke a hole in the center of each dough ball to form a ring. Note: this step differed from the previous bagel shaping technique Cady and I had used. Of the two, I think I prefer the latter. My unable-to-resist-critiquing father noted that the hole in these bagels did not all hold their hole shape. However, as anyone who has had a NY bagel knows, sometimes you can't see through the bagel. It is still superior too all other bagels.
Place the dough bagels on a cutting board or cookie sheet and cover with a damp towel. Let rest for 10 minutes. During this time, preheat oven to 425 degrees F and bring a large pot of water to boil (about 4 quarts). Once the water is boiling, reduce heat and gently lower the bagels in. Let them boil for 1-2 minutes on each side (2 minutes makes a chewier (read: better) bagel). Remove the bagels with a slotted spoon and place them on a greased cookie sheet. Beat an egg for a wash and brush each bagel with egg. Put the toppings on the bagels you are topping. I did some onions this time per aforementioned father's request. Once bagels are egg-washed and topped, place them in the oven and bake about 20 minutes, or until brown. Cool on a baking sheet. Eat with cream cheese, lox, butter, nothing. Lastly, I know I make most things look easy, but this is one accomplishment that I am convinced most could achieve. Do it.
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