Makes 12 bagels
Macros per bagel: 204 cal, fat 4g, carbs 38g, protein 5g, fibre 1g
DOUGH 3 1/2 cups (875 mL) all-purpose flour 2 pkgs (each 1/4 oz) active dry yeast 1 1/2 tsp (7 mL) sea salt 1 1/4 cups (310 mL) warm water 1/2 cup (125 mL) honey, divided Vegetable oil 1 egg yolk beaten with 1 tbsp (15 mL) water for egg wash 1/4 cup (60 mL) sesame seeds or poppy seeds
1. In a stand mixer fitted with the dough hook, combine flour, yeast and salt. Slowly add water and 1/4 cup honey. Knead on low until the dough comes away from the sides and a soft, smooth ball forms, about 5 minutes. 2. Lightly oil a medium bowl and place dough ball inside, turning it over to make sure it’s fully coated. Cover with a damp tea towel and set aside in a warm place for 30 minutes. BAGEL FORMING Here’s where you start to feel like a real bagel maker, as you craft it into perfect rounds. 1. Lightly flour a work surface and roll the dough into a long rope, then cut into 12 equal pieces. 2. Roll each piece into an 8 to 9-inch (20 to 23-cm) long rope. Pinch the ends together to form a bracelet—a bagel bracelet. 3. Roll with the palm of your hand to seal the ends. Cover the bagels with a tea towel and let rest on the floured surface for 15 minutes.
BOILING + BAKING Now you get to see your rounds of dough turn into real-life bagels. It’s exciting! 4. Adjust an oven rack to the lowest position and preheat oven to 450°F (232°C). Line two baking sheets with parchment paper. 5. Bring a large pot of water (at least 10 cups/2.5 L) to a boil and add the remaining 1/4 cup (60 mL) honey. 6. Lower the heat to a simmer. Add 4 bagels at a time, simmer for 2 minutes, flip each bagel over, and simmer for 1 minute more. Remove bagels and place on prepared baking sheets. Repeat with 2 more batches of 4 bagels. 7. Divide bagels equally between the prepared baking sheets. Brush with egg wash and sprinkle each bagel with sesame seeds or poppy seeds (o place seeds on a plate and gently press bagels into seeds).
8. Bake, 1 sheet at a time, until cooked through and golden brown, 18 to 20 minutes.
Note, mix it up and add cinnamon + raisins to the dough, chocolate chips, blueberries, jalapeno
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