Bagels!

     Bagels are hands-down my favorite breakfast/brunch item in the world. When they are done right, they are crispy on the outside, a little chewy and soft on the inside and they always have the perfect amount of toppings. Rarely do I find a bagel that meets all the criteria. Usually they are limp, or hard as a rock. There are those whose toppings fall off as soon as you look at them, and those so covered in toppings you can barely even find the bagel. Ugh, what's a bagel lover to do? Well I could spend a fortune on the perfect bakery bagel, assuming I had found the perfect bakery making the perfect bagel. Or I could make them myself. I must admit that this is mostly accomplished because of my husband (ok, nearly entirely...ok, entirely). He is an amazing chef with a knack for baking. Years ago he perfected his bagel recipe and now makes me bagels as a treat.

     I have picked up some of the tricks over the years and together he and I have made some really amazing bagel flavors and combinations. I am truly in heaven! Several folks have asked for a lesson in bagel making, and I'm only too happy to oblige. I will say, that like most chefs, he is unwilling to part with his secret, perfected recipe (I can't blame him, it took years, and we're working on opening a restaurant with those recipes). We did however compile the perfect "starter's recipe". Make this recipe a few times and play with the ratios of liquid and salt to see which you like the best. Make notes on the recipe for the next time you bake, so you don't have to try to remember on your own!

Ingredients Makes 1 dozen

6 cups all-purpose flour

2 tablespoons active dry yeast

3 cups cold water 

2 tablespoons white sugar

1 tablespoon salt

1 tablespoon brown sugar (brine)

Step 1: Combine the yeast and water in a large mixer on low until the yeast is completely dissolved.

Step 2: Add white sugar and salt to liquid and mix on low until everything is completely dissolved.

 

Step3: Add half the flour and mix on low until incorporated. This will take several minutes.     

                                                     

Step 4: Add remaining flour 1/2 cup at a time until dough hook pulls dough from the bowl cleanly and completely. (Dough will feel slightly sticky but will not physically stick to your hand.)

Step5: Remove dough from hook and form into a ball.

Step 6: Place dough ball into a well oiled bowl and roll ball to cover in oil. Cover the bowl tightly in plastic wrap and place in the refrigerator for 12 hours. (We almost always complete this the night before, so we can have the dough super fresh in the morning.)

Step 7: Put large pot of water on the stove to boil with the tablespoon of brown sugar to create a brine. We use a large roasting pan,the more surface area, the better.

Step 8: Remove proofed dough (which should be popping up over the bowl) from the bowl and place in on a floured surface.

                                                   

Step 9: With floured hands push the dough into a large rectangle approximately 8"x12" & 1/2" thick.

Step 10: Cut the rectangle into 12 equal pieces.

Step 11: Dress and form the squares into bagel "pillows". Place any ingredients you want incorporated into your bagel on top of the square (the more ingredients the harder it is to form). We are making Plain, Cheddar & Chili, Salt & Pepper, Cinnamon & Sugar, and Poppy Seed. Fold all four corners into the center and gently roll dough into itself to form a small pillow. Gently place off to the side and continue for each bagel. Once complete, let all 12 bagels rest (proof) for 10 minutes. This will help the dough stick together and rise around any ingredients you've added making it harder for the bagel to fall apart. It will also help seal up where you pinched the bagel closed.

Step 12: Take each formed ball individually and form into bagels. Poke a hole in the center of the bagel with your finger. Gently enlarge the hole with your fingers by working the dough into a ring. If ingredients start to pop out or the bagel cracks (which can happen easily with dry ingredients, like cinnamon) gently pinch the dough back together with your fingers. Set all twelve off to the side and let them rest and proof for another 10 minutes. Again, your helping it bind together here, this will make your life easier in the long run and give you a better product.

Step 13:  Preheat oven to 400 degrees F.

Step 14: Place each bagel into boiling brine for 3 minutes. Again, we use a giant roasting pan and stretch it across two burners on the stove. That way we can boil 5-6 bagels at a time, but this can be done in any pot.

Step 15: Flip the bagels over and boil on the other side for 3 minutes. Try using two wooden spoons to flip the bagels, the goal is to be very gentle with the bagels at this point.

Step 16: Remove from brine and place on oiled baking sheet.You could also lay parchment paper down instead of oil and have equally as favorable results.

Step 17: Using egg whites only, brush the tops of each bagel with an egg wash and top with any topping you choose. The egg wash helps the bagel crisp up and helps the toppings to stick. 

Step 18: Bake for 20 minutes. Rotate 180 degrees. Bake another 20 minutes.

     Remove from oven and enjoy!! Place in plastic bags or plastic containers to store for a few days at most. It's really best to consume these within 3 days (or immediately!).

 

     It's true that these certainly take a bit of planning and are an indulgence that my waist line doesn't need. However, I can't help myself. They are so perfectly crunchy on the outside and soft and chewy on the inside. They are perfect!

Enjoy!

Simple City Sam