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What?!?, Bagels That Need No Boiling

What?!?, Bagels That Need No Boiling

This post might be a bit longer than many others as I took a few videos (oh, hey!) :-) While this recipe is really easy, it does take a long time. Start to finish: about 3 hours. But, a good majority of this time is waiting around for the dough to rise and the bagels to cook. And, you'll get 16 bagels so it's well worth the time and effort!

You'll want to gather all the ingredients before you start to add anything to the mixer. Bonus: they are all basic pantry staples :-) 

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We use a *Kitchen Aid* stand mixer. It is so much easier than doing this by hand (ugh, I can't imagine). Honestly, I can't say enough about our stand mixer... we use it for pizza dough on the regular, for this bagel recipe, for cakes and cookies, etc. It's really been worth the cost!

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Ingredients:

  • 6 tbs sugar

  • 1.5 tsp veggie oil, additional oil for brushing

  • 2.25 tsp instant yeast

  • 1.5 Tbs each granulated garlic and granulated onion

  • 2 tsp Kala namak

  • 3 cups flour, plus 5 additional cups to add in Stage 2

  • 3 cups warm water

Directions:

Start with the warm water and yeast: add them to your stand mixer bowl and let sit for 5 minutes or so. Then, add all the remaining ingredients (except the additional 5 cups of flour) to your stand mixer and start on low. Once everything is combined, raise the speed on your mixer up to medium and let it mix for a minute or two until combined.

On to Stage 2: one cup at a time, add the additional 5 cups of flour to your mixer. Don't do this while the mixer is running. I've made this mistake and all it does is cause a floury mess all over your counter :-(  The dough will gradually thicken and become much more sticky with each additional cup of flour.

Once all the flour has been incorporated you're ready to remove the dough from the mixing bowl, oil it, and drop it into a large clean bowl to rise for 30–60 minutes. If the place your bowl is sitting is quite warm then 30 min should do fine. If it's cold in your house, an hour is needed. Never fear, letting it sit longer is better than not letting it sit long enough.

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Once your dough has risen punch it down and let it rise again for just 5 to 10 minutes. Ok, after rise number 2 you'll want to remove it from the bowl and place it on a floured surface in order to cut it. Start by cutting it in half, then cut each of those halves in half. Continue doing this until you have 16 mini dough pieces.

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After you've got your mini dough pieces it's time to shape them into bagels. But first, set your oven to 375. Once these little beauties are ready I'm guessing you'll want to pop them into the over straight away. Now, take a dough ball and just push your thumb through the center and stretch out the ball into a dough ring. Please each bagel ring on a baking sheet leaving a couple of inches in between them for expansion. Easy peasy.

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Once all your bagels are formed and on the baking sheet, pop them into the oven (4 of mine has to wait for a second batch of cooking time). In about 25 minutes in you'll want to pull the bagels out and brush the tops with veggie oil then send them back to the oven to finish baking. As each of our ovens are different, do watch the bagels the first time you make them so that you can make adjustments to timing or heat for the second batch.

When your bagels are golden and amazing looking pull them out of the oven and remove them from the baking sheet to a cooling rack. These bagels freeze well in case you aren't able to eat all 16 in a week or so ;-)

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