Thursday, April 16, 2015


 How glorious is this stack of bagels?!
 A perfect breakfast that is so simple to make. 
 The size is just right too.Not like those massive numbers you buy in the store.
 Typical Kate, eating and working at the same time.
 My's okay to be jealous.
 Favorite toppings: jams, honey, cream cheese, peanut butter, or maybe a combo!
 A close up of the beauties. 
 Good for sharing.
More eating on my part. Rest assured it was delicious.

Bagels: Makes 1 dozen 
  1. 1 tbsp active dry yeast  
  2. 1 tbsp sugar
  3. 1 3/4 cup warm water
  4. 1 tbsp kosher salt
  5. 4 cups flours
  1. Put yeast in a stand mixer. Add warm water and sugar and allow to foam (3-5 minutes.)
  2. Add in all the flour and salt and use a dough hook on a slow-medium speed for several minutes until a slightly sticky dough forms. 
  3. When the dough has come together nicely, brush the sides of the mixer bowl with vegetable oil and let the dough rise covered with a dish towel for one hour. 
  4. Get a pot of water boiling. you want a wide pot, but it doesn't have to be very full. I usually only have the patience for about three inches of water to boil. 
  5. Preheat oven to 400 degrees.
  6. After the dough has risen, divide into twelve equal pieces on a very lightly floured surface. 
  7. Cupping your hand over the dough and using the base of your palm to apply pressure, roll each piece into a tight ball and put on a greased cookie sheet. (or an un-greased silpat.) Cover with plastic wrap.
  8. Allow to rise for 30 minutes. 
  9. Once the dough has risen, use your thumb to press a hole in the center of the dough and then using your pointer and middle fingers together, widen the hole by rotating them in a forward circle a few times inside the hole.
  10. Put them back on the cookie sheet and bring over to your now boiling water.
  11. My pot only fit three at a time comfortable, but put as many as will fit without crushing each other into the pot. Boil on each side for two minutes. This is what makes the bagels chewy. 
  12. Take them out and let drain on a cooling rack until you have enough boiled bagels to fill a cookie sheet. If you want toppings now is the time to fill a small plate with them, (I used poppy seeds on a few) and dip the wet top of a boiled bagel in, putting the bagel bottom down on the cookie sheet. 
  13. I like to sprinkle my bagels with kosher salt. It's so simple but perfectly tasty.
  14. Bake the bagels for 24-27 minutes. 
  15. Let cool for a few minutes and then enjoy. I like standard cream cheese, but even just a fresh plain bagel can be so satisfying. 
Slightly Modified from Baking Bites

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