Sunday, March 30, 2014

Honey Bagels. Easy to make and contain no yoga mat material.

Bagels are rather easy to make. My sister-in-law makes them in her bread machine it mixes, kneads and rises in there for her. I got rid of my bread machine because I had too many appliances and something had to go.

I make mine in the stand mixer. It does all of the mixing and kneading for me. Then I transferred to a bowl to rise. 

You can add almost any addition you like. I prefer spinach bagels and the bagelry is almost always sold out of them by the time I get there. 

1 1/4 cups water
4 1/2 cups all purpose flour
6 tablespoons honey
1 teaspoon salt
2 tablespoons coconut oil or vegetable oil
1 tablespoon instant yeast

Add ins:
Chopped spinach. I used 1cup frozen (processed fine in the food processor) and slightly adjusted the water to under the 1 1/4 Mark. 
1 tablespoon cinnamon 1 cup raisins
Whatever you like in your bagels. 

4 quarts water
1 Tbsp Baking soda (this is optional and not part of the original recipe, gives a nicer shine and browning)

Combined 1 1/4 cup water, flour, sugar, one teaspoon salt, coconut oil, and yeast in a mixing bowl of a stand mixer. Also throw in your ad inns here. 
Using the dough hook mix on low speed or speed two of a KitchenAid mixer, for about eight minutes. When it's done you should be able to tear off a small piece and pull it and it look like a translucent windowpane. 

Transfer the dough to a lightly oiled bowl cover with plastic wrap and a kitchen towel and let rise for two hours. 

Punch the dough down place it on a lightly floured work surface and using a dough scraper divided into pieces. This will make about six normal size bagels, or as I prefer, 10 to 12 small bagels. 

Stretch each piece into a sausage shape and join the ends to form a circle laying it on a floured surface to rest for 15 minutes. 

Preheat oven to 475° F. 
Line a baking sheet with parchment paper or, as I do, just lightly dust your baking stone w cornmeal if you're using a baking stone. 
Bring about 4 quarts of water and baking soda to a boil in a large pot. Boil the bagels two or three at a time until they rise to the surface of the pot, about one minute. Flip it over and boil another minute. Remove the bagels with a slotted spoon and place them on the baking sheet. 

Here you can get the bagels water wet into toppings like sesame seeds, poppyseeds, space dried onion flakes, space coarse salt, space or whatever you like. 

Bake in preheated oven until the bagels begin to brown 15 to 20 minutes. I put mine in for more like 25, watching them do they didn't burn. 

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